添加外源阿魏酸和茶多酚对蓝莓渣干粉功能成分的影响

摘要

The author studied the effects of adding exogenous ferulic acid and tea polyphenol on the content of total phenols , total flavonoids, anthocyanin and dietary fiber, as well as the color of blueberry pomace powder under the condition of hot-air dr-ying or vacuum freeze-drying.The results showed that adding ferulic acid and tea polyphenol into blueberry pomace powder could not only effectively protect or transfer the total phenols, total flavonoids, anthocyanin and dietary fiber in the dry powder of blue-berry pomace, but also well keep its color.The combination of ferulic acid and tea polyphenol addition with vacuum freeze-drying technology was more suitable for the processing of blueberry pomace .%研究了添加外源阿魏酸和茶多酚对蓝莓渣在热风干燥和真空冷冻干燥条件下总酚、总黄酮、花色苷、膳食纤维含量和色泽的影响。结果表明：向蓝莓渣中添加阿魏酸和茶多酚可有效保护或转化在热风干燥和真空冷冻干燥条件下干燥的蓝莓渣中的总酚、总黄酮、花色苷和膳食纤维，还可以很好地保持蓝莓渣的色泽；添加阿魏酸和茶多酚与真空冷冻干燥技术相结合更加适合蓝莓渣的加工。