Effects of Different Drying Methods on Physicochemical Properties and Antioxidant Activity of Dried Cabbage

In order to study the effects of different drying methods on physicochemical properties and antioxidant activity of cabbages,improve the quality of dried cabbage and increase the added value of cabbage,this experiment adopted 65 ℃ hot air drying,1 kW microwave drying and combined drying to treat cabbage,the color,V_C,free phenol,total phenolics and antioxidant activity of dried cabbages were determinated,the eassay also made correlation analysis between antioxidant content and antioxidant activity. The results showed that,the combined dried cabbage had the best color and ΔE was 15.01±0.59. The contents of total phenol and free phenol in cabbage under different drying methods were significantly different(P<0.05),while the existing state of phenol changed little. Microwave dried cabbage exhibited higher V_C,free phenol and total phenolics contents were 23.14 mg/100 g FW,80.22 and 124.85 mg GAE/100 g FW,respectively,the retention rates were 67.3%,90% and 86.6%,respectively. And its DPPH free radicals,ABTS radicals scavenging ability and Fe³⁺ reduction ability were the strongest. Correlation analysis showed that V_C,phenols and antioxidant activities of cabbage under different drying methods were significantly correlated(P<0.05). Therefore,microwave drying method was better than hot air drying and combined drying and the existing drying production line could try to combine microwave drying technology to improve the quality of dried products.