不同干燥方法对白及花营养成分和抗氧化活性的影响

目的：研究不同干燥方法对白及花营养成分和抗氧化活性的影响，旨在明确白及花的最佳干燥方式。方法：以6种不同方法对白及花进行干燥，通过色度仪测定其色差，采用紫外分光光度计法测定其花青素、多糖、总黄酮和总酚的含量，并评价了不同干燥条件下白及花清除DPPH自由基和还原力差异。结果：真空50℃干燥工艺能够较好的保存白及花原有的鲜艳色彩和花青素含量，提高醇提物得率和减少多糖、总黄酮和总酚的损失，该方法干燥的白及花具有较好的清除DPPH自由基能力和还原力。结论：上述白及花产地加工工艺不仅可最大程度保持其外观及内在品质，而且具有较好的抗氧化功效，建议生产实践中根据该工艺适当调整并加以利用制备干花和深入开发白及花产品。

Effects of different drying methods on the nutrient compositions and antioxidant activities in the flower of Bletilla sfriata

OBJECTIVE To explore the best drying methods by investigating the effects of different drying treatments on the nutrient compositions and antioxidant activities of Bletilla sfriata flower. METHODS The Bletilla sfriata flower was dried by using six different methods. The chromatic aberration was determined by colorimeter, and contents of anthocyanins, polysaccharides, flavonoids and total phenol were determined by ultraviolet spectrophotometer (UV) in Bletilla sfriata flower. Capacity of Bletilla sfriata flower in scavenging DPPH free radicals and reducing power were observed between different drying methods. RESULTS The results showed that the vacuum at 50℃ drying process could better preserve original bright color and the content of anthocyanin, which increased the yield of alcohol extract and reduced the loss of polysaccharide, flavonoids and total phenol. Besides, this drying process granted Bletilla sfriata flower with good DPPH free radical scavenging and reducing power. CONCLUSION The above process of Bletilla sfriata flower can maintain the appearance and inherent quality, present better antioxidation. It suggests that this process can be used to prepare dried flowers for further developing the products of Bletilla sfriata flower.