干燥方式對蘋果果膠含量及品質特性的影響

劉青松; 劉傳犇; 王振; 鐘政昌

doi:10.13386/j.issn1002-0306.2023050157

摘要: 目的：研究不同干燥方式對三種類型蘋果果膠（WSP、NSP、CSP）處理后，其含量及品質特性變化。方法：采用熱風干燥（60、75、90 ℃）、真空冷凍干燥（?50 ℃）、自然晾曬干燥方法對蘋果果膠干燥處理，研究干燥方式對蘋果的褐變度及對三種類型蘋果果膠含量、蛋白質含量、總糖含量、抗氧化能力及果膠結構的影響。結果：60 ℃熱風干燥下蘋果片的褐變度最小。三種不同類型果膠的含量不同，WSP含量最多，變幅為58.06%~77.09%，NSP次之，變幅為30.57%~54.98%，CSP含量最少，變幅為14.64%~27.06%，其中以60 ℃熱風干燥處理后的三種類型果膠含量最多。三種不同類型果膠的總糖含量也不同，WSP、CSP和NSP總糖含量變幅分別是34.56%~6.92%、11.02%~4.04%、15.46%~8.75%。其中以75 ℃熱風干燥下的WSP的總糖含量為最高；90 ℃熱風干燥下的NSP和CSP的總糖含量為最高。三種不同類型果膠的蛋白質含量不同，WSP、NSP、CSP變幅分別是：2.92%~5.73%、1.39%~4.27%、1.50%~5.40%。傅里葉紅外光譜分析表明，不同干燥條件下蘋果果膠的結構差異不大。干燥方式對果膠的抗氧化能力具有顯著的影響，WSP和NSP的抗氧化能力變幅分別為91.27%~78.54%、8.15%~2.14%，CSP的抗氧化能力很弱。其中以90 ℃熱風干燥下的WSP和NSP抗氧化能力為最強，分別是91.27%、8.15%，冷凍干燥下的WSP和NSP抗氧化能力為最弱，分別是78.54%、2.14%。結論：不同干燥方式處理蘋果后，蘋果中的3種不同類型果膠含量、性質存在差異性。60 ℃熱風干燥的蘋果果膠最佳，所得蘋果果膠含量、總糖含量、蛋白質含量、抗氧化能力分別是50.69%、15.27%、3.61%、31.33%。該研究可為蘋果果膠的提取工藝和不同類型的果膠的抗氧化能力研究提供理論支持，也可為進一步研究不同干燥方法對果膠含量的影響提供一定的參考。

Abstract: Objective: To study the content and quality characteristics of three types of apple pectin (WSP, NSP, CSP) treated by different drying methods. Methods: Apple pectin was dried by hot air drying (60, 75, 90 ℃), vacuum freeze dryingn (?50 ℃) and natural drying. The effects of different drying methods on the browning degree of apple and the pectin content, protein content, total sugar content, antioxidant capacity and pectin structure of three types of apples were studied. Results: The browning degree of apple slices was the smallest under hot air drying at 60 ℃. The content of three different types of pectin was different. The content of WSP was the most, ranging from 58.06% to 77.09%, followed by NSP, ranging from 30.57% to 54.98%, and the content of CSP was the least, ranging from 14.64% to 27.06%. Among them, the content of three types of pectin after hot air drying at 60 ℃ was the most. The total sugar content of WSP, CSP and NSP was 34.56%~6.92%, 11.02%~4.04% and 15.46%~8.75%, respectively. The total sugar content of WSP dried at 75 ℃ was the highest. The total sugar content of NSP and CSP under hot air drying at 90 ℃ was also the highest. The protein content of three different types of pectin was different. The range of WSP, NSP and CSP was 2.92%~5.73%, 1.39%~4.27% and 1.50%~5.40%, respectively. Fourier transform infrared spectroscopy analysis showed that there was little difference in the structure of apple pectin under different drying conditions. The drying method had a significant effect on the antioxidant capacity of pectin. The antioxidant capacity of WSP and NSP ranged from 91.27% to 78.54% and 8.15% to 2.14%, respectively. The antioxidant capacity of CSP was very weak. Among them, the antioxidant capacity of WSP and NSP under 90 ℃ hot air drying was the strongest, which was 91.27% and 8.15%, respectively. The antioxidant capacity of WSP and NSP under freeze drying was the weakest, which was 78.54% and 2.14%, respectively. Conclusion: After apples were treated by different drying methods, the contents and properties of three different types of pectin in apples were different. The apple pectin dried at 60 ℃ was the best, and the apple pectin content, total sugar content, protein content and antioxidant capacity were 50.69%, 15.27%, 3.61% and 31.33%, respectively. This study would provide theoretical support for the extraction process of apple pectin and the antioxidant capacity of different types of pectin, and also provide some reference value for further study on the effect of different drying methods on pectin drying.

干燥方式對蘋果果膠含量及品質特性的影響

Influence of Drying Methods on Apple Pectin Content and Quality Characteristics