JIN Yongxue, WEN Aihua, FAN Yubing, ZHENG Tao, ZENG Yiqiong, ZHENG Hui, YANG Yong. Effect of Steam Blanching Combined with Vacuum Microwave Drying on the Quality of Lilium brownii var. Viridulum Powder[J]. Science and Technology of Food Industry, 2021, 42(6): 144-150. DOI: 10.13386/j.issn1002-0306.2020060029
Citation: JIN Yongxue, WEN Aihua, FAN Yubing, ZHENG Tao, ZENG Yiqiong, ZHENG Hui, YANG Yong. Effect of Steam Blanching Combined with Vacuum Microwave Drying on the Quality of Lilium brownii var. Viridulum Powder[J]. Science and Technology of Food Industry, 2021, 42(6): 144-150. DOI: 10.13386/j.issn1002-0306.2020060029

Effect of Steam Blanching Combined with Vacuum Microwave Drying on the Quality of Lilium brownii var. Viridulum Powder

More Information
  • Received Date: June 03, 2020
  • Available Online: March 15, 2021
  • In order to expand the application of medicinal and edible plant resources of Lilium brownii and develop high-quality Lilium brownii powder, the effect of several different color protection and drying process combinations on the quality of Lilium brownii powder was studied. The effects of color protection processes(steam blanching and hot water blanching) and drying processes(atmospheric hot wind drying and vacuum microwave drying) on the sensory quality, chemical quality and antioxidant capacity of fresh Lilium brownii were investigated. The results showed that compared with the traditional process(hot water blanching combined with hot wind drying), the combination of steam blanching and vacuum microwave drying increased the contents of total polysaccharides, flavonoids and polyphenols by 24%, 19% and 37%, respectively. And the antioxidant capacity of Lilium brownii powder prepared by vacuum microwave drying was stronger than that by hot wind drying. The antioxidant capacity of Lilium brownii powder prepared by steam blanching combined with vacuum microwave drying was the strongest. The IC50 of total reduction capacity and DPPH·and ·OH removal capacity(17.24, 12.00 and 10.21 mg/mL) were significantly lower than traditional process(42.38, 18.77 and 16.56 mg/mL). The comprehensive quality of Lilium brownii powder prepared by steam blanching combined with vacuum microwave drying process was obviously better than other process combinations, so it could be used as one of the process options for high-quality Lilium brownii powder.
  • [1]
    靳磊,张瑞军,雅蓉,等.岷江百合与兰州百合鳞茎中多酚组分及其生物活性[J].食品工业科技,2018,39(10):22-27

    ,34.
    [2]
    Wang Y. Extraction technology and anti-depression activity of Saponins from Lilium brownii[J]. Medicinal Plant,2014,5(6):46-48.
    [3]
    Hou R R,Chen J,Yue C J,et al. Modification of lily polysaccharide by selenylation and the immune-enhancing activity[J].Carbohydrate Polymers,2016,142:73-81.
    [4]
    He Chunlian,Li Gucai,Ren Fenglian,et al. Supercritical fluid extraction-high performance liquid chromatography determination of colchicine in lily[J].天然产物研究与开发,2003,15(1):5-8.
    [5]
    国家药典委员会.中华人民共和国药典-四部:2015年版分辑号:四部[M].北京:中国医药科技出版社,2015.
    [6]
    赵健,赵志国,唐凤鸾,等.龙牙百合的研究进展[J].贵州农业科学,2017,45(7):78-81.
    [7]
    贺建新.宝庆龙牙百合高产栽培技术[J].农民科技培训,2013(12):40-42.
    [8]
    薛丽萍,徐学明.百合片护色工艺的研究[J].济宁学院学报,2015,36(6):16-21.
    [9]
    Zhang Z Y,Niu L Y,Li D J,et al. Low intensity ultrasound as a pretreatment to drying of daylilies:Impact on enzyme inactivation,color changes and nutrition quality parameters[J]. Ultrasonics Sonochemistry,2017,36:50-58.
    [10]
    吕珍珍,陈曙,唐正平,等.不同加工方法对百合药材质量的影响[J].湖南中医杂志,2020,36(3):153-157.
    [11]
    李彦丽. 热烫及干燥方式对百合微观结构及理化特性的影响[D]. 长沙:湖南大学,2018.
    [12]
    聂慧,严辉,钱大玮,等.加工方法对百合质量的影响研究[J].中国现代中药,2013,15(4):308-313.
    [13]
    黄佩佩. 五谷杂粮营养粉食品的研究[D].成都:西华大学,2013.
    [14]
    张占军,王富花,葛洪,等.响应面法优化百合多糖超声辅助提取工艺[J].食品研究与开发,2017,38(18):40-44.
    [15]
    金华,姜萌,刘治刚,等.百合多糖提取工艺的优化及抑菌活性研究[J].食品科技,2015,40(12):167-169.
    [16]
    刘云鹤,王晓林,钟方丽.三氯化铝显色法测定刺玫叶提取物总黄酮的含量[J].特产研究,2017,39(2):50-53.
    [17]
    薛梅,周卫平.龙牙百合鳞茎总黄酮提取工艺及抗氧化性研究[J].安徽农业科学,2017,45(3):10-12

    ,30.
    [18]
    靳磊,刘师源,吴婷,等.百合鳞茎中多酚类物质提取工艺的研究[J].食品工业,2015,36(12):167-171.
    [19]
    张芳铭,滕海辉,金永学,等.红糖总多酚的提取测定及体外抗氧化作用[J].食品与发酵工业,2020,46(11):231-237.
    [20]
    杜萌,刘璇,丁安伟,等.酸性染料比色法测定百合中总生物碱的含量[J].江苏中医药,2012,44(1):62-63.
    [21]
    陈安徽,巫永华,刘恩岐,等.山楂叶多酚的酶法提取及抗氧化活性研究[J].食品科技,2017,42(2):203-208.
    [22]
    吴峰华,刘相真,杨虎清,等.覆盆子醇提物及其不同极性部位抗氧化活性研究[J].中国食品学报,2012,12(2):24-29.
    [23]
    Brahmi F,Mechri B,Dabbou S,et al. The efficacy of phenolics compounds with different polarities as antioxidants from olive leaves depending on seasonal variations[J].Industrial Crops and Products,2012,38:146-152.
    [24]
    胡翔,李洛欣,罗堃,等.两种淀粉类辅料对真空微波干燥蓝莓多酚含量及抗氧化能力的影响[J].食品与发酵工业,2020,46(16):183-189.
    [25]
    Xiong F,Li X,Zheng L H,et al. Characterization and antioxidant activities of polysaccharides from Passiflora edulis Sims peel under different degradation methods[J].Carbohydrate Polymers,2019,218:46-52.
    [26]
    Chen Z G,Zhang D N,Zhu Q,et al. Purification,preliminary characterization and in vitro immunomodulatory activity of tiger lily polysaccharide[J].Carbohydrate Polymers,2014,106:217-222.
    [27]
    赵芷萌,赵宏,王宇亮,等.百合多糖的纯化及其对肠道菌群失调小鼠的调节作用[J].食品工业科技,2020,41(8):295-300

    ,306.
    [28]
    肖遐,吴雄,何纯莲.百合多糖对Ⅰ型糖尿病大鼠的降血糖作用[J].食品科学,2014,35(1):209-213.
    [29]
    孙俊,张科卫,秦昆明,等.不同产地百合多糖的含量测定[J].南京中医药大学学报,2010,26(1):65-66.
    [30]
    李化强,吴菲菲,龙艳珍,等.隆回龙牙百合多糖的体外抗氧化活性研究[J].食品安全质量检测学报,2017,8(8):3068-3073.
    [31]
    李利华.百合多糖的含量测定及抗氧化活性研究[J].湖北农业科学,2011,50(14):2954-2957.
    [32]
    袁志鹰,罗林明,陈乃宏,等.基于UPLC-Q-TOF-MS法分析百合珠芽化学成分及其薯蓣皂苷元抗肿瘤活性研究[J].天然产物研究与开发,2019,31(5):808-813

    ,831.
    [33]
    李忠海,钟海雁,常银子,等.百合膳食纤维降血糖作用的研究[J].食品与机械,2005,21(5):15-16.
  • Related Articles

    [1]YANG Sha, XIANG Liping, LING Lei, ZHANG Ji, LU Ye, WANG Lanlan, WANG Ao. Simultaneous Determination of Six Functional Components in Chishui Sun Vinegar by RP-HPLC[J]. Science and Technology of Food Industry, 2021, 42(3): 247-252. DOI: 10.13386/j.issn1002-0306.2020070313
    [2]YANG Li-zhi, LIN Long-ji, SONG Yan-jiao, YANG Juan, DENG You-jin, JIANG Yu-ji. Simultaneous Detection of L-phenylalanine and 2-phenylethanol in Hypoxylon sp.Fermented Liquid by HPLC[J]. Science and Technology of Food Industry, 2020, 41(14): 210-215. DOI: 10.13386/j.issn1002-0306.2020.14.034
    [3]JU Lu-ning, LI Yin-ta, MA Xiang-jun. Supercritical Carbon Dioxide Fluid Extraction and HPLC Analysis of Cucurbitacin from Cucumismelo L.[J]. Science and Technology of Food Industry, 2020, 41(7): 166-172. DOI: 10.13386/j.issn1002-0306.2020.07.028
    [4]SHAO Ming-hua, JIANG Chen-zhou, ZHANG Chi-zhong, FU Jia-ping, WANG Li-juan. Study on optical induced heterogeneous phenomenon of Sudan based on HPLC detection[J]. Science and Technology of Food Industry, 2016, (17): 142-147. DOI: 10.13386/j.issn1002-0306.2016.17.019
    [5]MA Na, LIU Meng-hua, DING Lin-wei, FU Wei-ming, HE Jing-yu. HPLC method development for analysis of phenolic acids and flavone C- glycosides in Bambusa textiles McClure[J]. Science and Technology of Food Industry, 2016, (14): 90-92. DOI: 10.13386/j.issn1002-0306.2016.14.009
    [6]LI Xi-yue, GAO Zhe, WANG Rong-fang, CUI Can, AN Xiao-nan, CUI Tong. Determination of five flavonoids in jujube leaves by HPLC[J]. Science and Technology of Food Industry, 2015, (18): 49-52. DOI: 10.13386/j.issn1002-0306.2015.18.001
    [7]JIANG Bo, HU Wen- zhong, LIU Chang-jian, JIANG Ai-li, WANG Yan-ying, GAO Lin. Simultaneous determination of vitamin A and different configuration of vitamin E in vegetable oils by HPLC[J]. Science and Technology of Food Industry, 2015, (03): 320-323. DOI: 10.13386/j.issn1002-0306.2015.03.059
    [8]SHI Mei-rong, LI Hua, BAI Ge, XIAO Ya-ping. Quantification of five saponins in Gynostemma Pentaphyllum (Thunb.) Makino by HPLC[J]. Science and Technology of Food Industry, 2015, (02): 49-51. DOI: 10.13386/j.issn1002-0306.2015.02.001
    [9]FU Qun, GAO Qi, YU Wen-bin, XU Ming-hui, WANG Zhen-yu. Fingerprints study on Pinus koraiensis polyphenols by HPLC[J]. Science and Technology of Food Industry, 2014, (07): 279-283. DOI: 10.13386/j.issn1002-0306.2014.07.006
    [10]RAN Ren-sen, LIU Yong-feng, GUO Yu-rong, NIU Peng-fei. Study on using HPLC to measure cAMP in apple pomace based on the different extraction methods[J]. Science and Technology of Food Industry, 2013, (24): 57-60. DOI: 10.13386/j.issn1002-0306.2013.24.025
  • Cited by

    Periodical cited type(1)

    1. 白永亮,林柔敏,吴采瑛,何伟俊,曾荣,夏雨. 基于黄酮积累的苦荞萌发工艺优化及其抗氧化活性研究. 广东农业科学. 2022(04): 135-142 .

    Other cited types(4)

Catalog

    Article Metrics

    Article views (231) PDF downloads (25) Cited by(5)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return