Effect of boiling and drying process on chemical composition and antioxidant activity of Chaenomeles speciosa

被引：10
作者：
Miao, Jing [1 ]
Wei, Kunhua [2 ]
Li, Xia [1 ]
Zhao, Chengcheng [1 ]
Chen, Xuetao [1 ]
Mao, Xinhui [1 ]
Huang, Hanhan [1 ]
Gao, Wenyuan [1 ]
机构：
[1] Tianjin Univ, Sch Pharmaceut Sci & Technol, Tianjin Key Lab Modern Drug Delivery & High Effic, 92 Weijin Rd, Tianjin 300072, Peoples R China
[2] Guangxi Bot Garden Med Plants, Guangxi Key Lab Med Resources Protect & Genet Imp, Nanning 530023, Guangxi, Peoples R China
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2017年 / 54卷 / 09期
基金：
中国国家自然科学基金;
关键词：
Rosaceae; Cheanomeles; Boiling; Drying method; Chemical component; Antioxidant activity; PHENOLIC-COMPOUNDS; FRUITS; EXTRACTS; SINENSIS; NAKAI; MICE;
D O I：
10.1007/s13197-017-2712-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Chemical composition and antioxidant activity of fresh and boiled Chaenomeles speciosa (CS) slices dried by different drying methods were determined. Data were analyzed by principle component analysis and cluster analysis. All dried boiled CS from dried fresh CS slices form main cluster. The results also demonstrated that both drying methods, freeze drying and hot air drying at 60 A degrees C had good potential in the industrial drying of fresh and boiled CS. Fresh CS dried by hot air drying at 60 A degrees C was more suitable for the industrial production.
引用
收藏
页码：2758 / 2768
页数：11
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