不同干制方式对枸杞粉吸湿过程中水分变化的影响
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摘要
以3种不同干燥方式下的枸杞所制得的粉体为研究对象,通过测定吸湿速率、吸附等温曲线探讨枸杞粉的吸湿规律,并利用低场核磁共振技术分析枸杞粉吸湿过程中的水分迁移特性。结果表明,3种干制方式下的枸杞粉吸湿等温曲线均属于Ⅲ型等温线,当水分活度大于0.5时,在同一水分活度下,其平衡含水率大小为,晒干>烘干>冻干,说明枸杞粉贮藏环境的水分活度低于0.5时较易保存;3种干制方式下的粉体储藏过程中,其核磁共振谱图显示,结合水(T_(21))随时间变化显著升高(P<0.05),不易流动水(T_(22))在前15 d没有显著变化,到第30天时显著升高(P<0.05),自由水(T_(23))无明显变化,说明在枸杞粉吸湿过程中,水分迁移变化主要发生在结合水与不易流动水之间;并发现储藏期在15 d之前,冻干方式所获得的枸杞粉吸湿特性更加稳定。该实验结果对于研究枸杞粉吸湿过程中的水分变化具有重要意义,同时为解释粉体吸湿机理提供理论依据。
The moisture absorption law of the wolfberry(Lycium barbarum) powder obtained by three different drying methods was determined by measuring the moisture absorption rate and adsorption isotherm curves. Low-field NMR technique was used to analyze the characteristics of moisture migration during moisture absorption process of the powder. The results showed that the moisture absorption isotherms of the wolfberry powder obtained by three different drying methods all belonged to type III isotherm. When the water activity was greater than 0.5, at the same water activity, the equilibrium water content was as follows: sun drying> heat-drying> freeze-drying, which indicated that wolfberry powder was easier to be stored when the water activity of the storage environment was less than 0.5. The NMR spectra showed that the powder made by three different drying methods had T_(21) increased significantly with time(P<0.05) during storage, while T_(22) did not change significantly during the first 15 days and increased dramatically(P<0.05) on day 30. There were no significant changes in T_(23), which indicated that the changes in moisture migration were mainly between bound water and immobile water during moisture absorption. It was found that the hygroscopicity characteristics of the powder obtained by freeze-drying was more stable in initial 15 days. These results are important for studying the moisture changes in Lycium barbarum powder during moisture absorption. This study also provided theoretical bases for explaining the mechanisms of moisture absorption of powder.
The moisture absorption law of the wolfberry(Lycium barbarum) powder obtained by three different drying methods was determined by measuring the moisture absorption rate and adsorption isotherm curves. Low-field NMR technique was used to analyze the characteristics of moisture migration during moisture absorption process of the powder. The results showed that the moisture absorption isotherms of the wolfberry powder obtained by three different drying methods all belonged to type III isotherm. When the water activity was greater than 0.5, at the same water activity, the equilibrium water content was as follows: sun drying> heat-drying> freeze-drying, which indicated that wolfberry powder was easier to be stored when the water activity of the storage environment was less than 0.5. The NMR spectra showed that the powder made by three different drying methods had T_(21) increased significantly with time(P<0.05) during storage, while T_(22) did not change significantly during the first 15 days and increased dramatically(P<0.05) on day 30. There were no significant changes in T_(23), which indicated that the changes in moisture migration were mainly between bound water and immobile water during moisture absorption. It was found that the hygroscopicity characteristics of the powder obtained by freeze-drying was more stable in initial 15 days. These results are important for studying the moisture changes in Lycium barbarum powder during moisture absorption. This study also provided theoretical bases for explaining the mechanisms of moisture absorption of powder.
引文
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[27] YOU Lijun,GAO Qing,FENG Mengying,et al.Structural characterization of polysaccharides from Tricholoma matsutake and their antioxidant and antitumour activities[J].Food Chemistry,2013,138(4):2 242-2 249.
[28] LIN Songyi,YANG Shuailing L,LI Xingfang,et al.Dynamics of water mobility and distribution in soybean antioxidant peptide powders monitored by LF-NMR[J].Food Chemistry,2016,199(6):280-286.
[29] 唐辉,钟瑞敏,马金魁,等.冷冻干燥与喷雾干燥对岗稔果粉品质影响的比较[J].食品与机械,2017,33(3):184-188.
[30] CHEIGH C I,WEE H W,CHUNG M S.Caking characteristics and sensory attributes of ramen soup powder evaluated using a low-resolution proton NMR technique[J].Food Research International,2011,44(4):1 102-1 107.
[31] 韩聃.卷烟吸湿规律及其机制研究[D].无锡:江南大学,2014.
[2] 马虎飞,王思敏,杨章民.陕北野生枸杞多糖的体外抗氧化活性[J].食品科学,2011,14(3):60-63.
[3] 刘光鹏,王娟,和法涛,等.不同干燥方式对枸杞微粉品质的影响[J].河南农业科学,2016(11):130-134.
[4] 李强,唐虎利.枸杞子冷冻干燥和热风干燥的品质比较[J].安徽农业科学,2010,50(26):14 779-14 780.
[5] TELLS V R N,SOHBRAL P J A.Glass transitions for freeze-dried and air-dried tomato[J].Food Research International,2002,35(5):435-443.
[6] 刘华,钟业俊,李资玲,等.冻干圣女果粉的水分吸附性质及玻璃化转变温度[J].食品科学,2015,36(23):95-99.
[7] VIGANO J,AZUARA E,TELIS V R N,et al.Role of enthalpy and entropy in moisture sorption behavior of pineapple pulp powder produced by different drying methods[J].Thermochimica Acta,2012,528:63-71.
[8] 赵宇慧,李世瑶,徐昊,等.吸湿对不同干制方式下枸杞粉活性成分及色泽变化的影响[J].食品工业科技,2018,40(2):10-16.
[9] 韩聃,田兆福,王宏生,等.基于低场核磁技术和环境扫描电镜的卷烟吸湿机制研究[J].食品与机械,2015(4):14-18.
[10] 杨端.不同菊粉对面团水分迁移及馒头食用品质的影响[J].食品研究与开发,2017,38(14):108-112.
[11] SHIVHARE U S,ARORA S,AHMED J,et al.Moisture adsorption isotherms for mushroom[J].LWT-Food Science and Technology,2004,37(1):133-137.
[12] 杜松,刘美凤. 中药提取物吸湿、结块和发黏现象的机制分析[J].中草药,2008,39(6):932-934.
[13] 卢俊宇. 基于贮藏过程中生理活性状态变化研究枸杞子“走油”机制[D].成都:成都中医药大学, 2016.
[14] HAMKAMSUJARIT N,CHAROENREIN S.Effect of water activity on sugar crystallization and β-carotene stability of freeze-dried mango powder[J].Journal of Food Engineering,2011,105(3):592-598.
[15] BEUCHAT L R.Microbial stability as affected by water activity[J].Cereal Foods World,1981,26(7):345-346
[16] 王云阳,张丽,王绍金,等.澳洲坚果果仁粉水分解吸-吸附等温线的测定与分析[J].农业工程学报,2012,28(22):288-292.
[17] ZHAO Jinhong,LIU Fang,WEN Xin,et al.State diagram for freeze-dried mango: Freezing curve, glass transition line and maximal-freeze-concentration condition [J].Journal of Food Engineering,2015,157(2):49-56.
[18] DEMARCHI S M,QUINTERO R N A,MICHELIS A,et al.Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods[J].LWT-Food Science and Technology,2013,52(1):21-26.
[19] 李瑞杰,张慜.不同干燥方式对胡萝卜片吸湿性及品质的影响[J].食品与生物技术学报,2010,29(3):342-349.
[20] MCMINN W A M,MAGEE T R A.Thermodynamic properties of moisture sorption of potatoes[J].Journal of Food Engineering,2003,60(2):157-165
[21] 甄少波,刘奕忍,郭慧媛,等.低场核磁共振分析猪肉宰后成熟过程中的水分变化[J].食品工业科技,2017,39(22):66-70.
[22] 林松毅,李幸芳,邢杰,等.基于LF-NMR方法分析电子束辐辐照技术影响大豆浓缩蛋白粉水分的变化[J].现代食品科技,2017,33(2):148-152.
[23] 李春,张录达,任发政,等.利用低场核磁共振研究冷却条件对猪肉保水性的影响[J].农业工程学报,2012,28(23):243-249.
[24] 文祎,林东海.基于NMR自旋弛豫技术的蛋白质动力学研究[J].波谱学杂志,2012,30(2):288-306.
[25] ERIKSON U,STANDAL I B,AURSAND I G,et al.Use of NMR in fish processing optimization: a review of recent progress[J].Magnetic Resonance in Chemistry,2012,50(7):471-480.
[26] 徐雷,贾飞,罗长瑶,等.利用低场核磁共振技术研究二氧化碳气调贮藏下蛋清水分变化[J].食品工业科技,2017,39(2):313-318.
[27] YOU Lijun,GAO Qing,FENG Mengying,et al.Structural characterization of polysaccharides from Tricholoma matsutake and their antioxidant and antitumour activities[J].Food Chemistry,2013,138(4):2 242-2 249.
[28] LIN Songyi,YANG Shuailing L,LI Xingfang,et al.Dynamics of water mobility and distribution in soybean antioxidant peptide powders monitored by LF-NMR[J].Food Chemistry,2016,199(6):280-286.
[29] 唐辉,钟瑞敏,马金魁,等.冷冻干燥与喷雾干燥对岗稔果粉品质影响的比较[J].食品与机械,2017,33(3):184-188.
[30] CHEIGH C I,WEE H W,CHUNG M S.Caking characteristics and sensory attributes of ramen soup powder evaluated using a low-resolution proton NMR technique[J].Food Research International,2011,44(4):1 102-1 107.
[31] 韩聃.卷烟吸湿规律及其机制研究[D].无锡:江南大学,2014.