【摘要】 为研究浸糖真空干燥和鼓风干燥对金花茶花营养成分的影响,对干燥处理后,活性成分、矿质元素、微量元素和氨基酸进行检测。结果表明:真空干燥的金花茶花活性成分除茶多酚、咖啡因和茶皂苷外,茶多糖、总黄酮、VE、VC和矿质元素K、Na、Ca、Mg、P及微量元素Fe、Zn、Mn、Cu、Se含量均显著高于鼓风干燥;16种氨基酸,除苏氨酸外,同成分间差异显著,但氨基酸总量间差异不显著;EAA/TAA值和EAA/NEAA值显示,两种干燥方法制作的花所含蛋白质达到了理想蛋白质的要求。总体来看,真空干燥优于鼓风干燥。更多还原

【Abstract】 In order to study the effects of vacuum drying and blast drying on the nutritional components of Camellia chrysantha,the active components,mineral elements,trace elements and amino acids were detected after drying.The results showed that the contents of tea polyphenols,total flavones,VE,VC and mineral elements K,Na,Ca,Mg,P and trace elements Fe,Zn,Mn,Cu,Se were significantly higher than those of blast drying except for tea polysaccharide,caffeine and tea saponins;the contents of 16 amino acids,except threonine,were significantly different among the same components,but the total contents of amino acids were not significantly different;EAA/TAA values and mineral elements K,Na,Ca,Mg,P and trace elements Fe,Zn,Mn,Cu,Se were significantly higher than those of blast drying.EAA/NEAA values showed that the protein content of flowers prepared by the two drying methods met the requirements of ideal protein.Generally speaking,vacuum drying is better than blast drying.更多还原