Abstract
Influences of vacuum freeze drying, heat pump drying and hot air drying on the antioxidant and antibacterial properties, volatile flavor components and sensory properties of Chuzhou Chrysanthe-mum was studied using fresh Chuzhou Chrysanthemum as a raw material. The results indicated that Chuzhou Chrysanthemum with vacuum freeze drying (T1) exhibited the strongest scavenging activity of free radical, inhibition effect of lipid peroxidation and antibacterial activity against two foodborne pathogenic bacteria (Staphylococcus aureus and Escherichia coli), and has the best sensory qualities. The biological activities and sensory scores of each sample decreased in the order of T1 (vacuum freeze drying) ＞ T2 (heat pump drying) ＞ T3 (hot air drying). The volatile flavor components of Chuzhou Chrysanthemum dried by three drying methods were analyzed by gas chromatography-mass spectrometry (GC-MS) with solid-phase micro-extraction (SPME). A total of 71, 88 and 56 volatile flavor components were detected in T1, T2 and T3, respectively. Among them, Terpenes were main flavor compounds, the content of which was exceeded by more than 45%. Therefore, vacuum freeze drying was the best dehydration process of Chuzhou Chrysanthemum.
Publication Date
11-28-2018
First Page
193
Last Page
199
DOI
10.13652/j.issn.1003-5788.2018.11.039
Recommended Citation
Ge, ZHAN; Yanhui, SUN; Jiahui, YAN; Jintao, WANG; Mengyuan, SUN; and Men, LONG
(2018)
"Effects of drying process on the antioxidant and antibacterial properties and volatile flavor components of Chuzhou Chrysanthemum,"
Food and Machinery: Vol. 34:
Iss.
11, Article 38.
DOI: 10.13652/j.issn.1003-5788.2018.11.039
Available at:
https://www.ifoodmm.cn/journal/vol34/iss11/38
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