【摘要】 为筛选出有效保留黑果花楸果脯酚类物质及抗氧化活性的干燥加工方法，分别采用热风干燥、微波-热风干燥、真空冷冻干燥3种干燥加工方式处理黑果花楸，测定其干燥后酚类物质含量、单体酚类物质的组成及抗氧化活性，并分析了黑果花楸果脯酚类物质与抗氧化活性之间的相关性。结果表明：经过干燥加工处理后黑果花楸果脯总酚含量和总黄酮含量显著下降，采用真空冷冻干燥二者保留率最高（总酚保留率为85.35%，总黄酮保留率为85.37%）；抗氧化活性均有不同程度的下降，真空冷冻干燥组表现出最强的抗氧化能力（1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除率为21.06%,2,2’-联氮-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）阳离子自由基清除率为82.19%，铁离子还原抗氧化能力为798μmol Trolox/100 g m_d，羟基自由基清除率为69.68%）。经真空冷冻干燥处理后，黑果花楸果脯中白藜芦醇、阿魏酸、芥子酸、表儿茶素含量无显著变化，肉桂酸含量显著增加，其他各单体酚含量均显著降低。黑果花楸果脯的总酚含量、总黄酮含量与DPPH自由基清除率、ABTS阳离子自由基清除率、铁离子还原抗氧化能力之间呈显著正相关（P<0.05），与羟基自由基清除率的相关性不显著，黑果花楸果脯中主要起抗氧化作用的单体酚类物质为槲皮素、芦丁、咖啡酸、白藜芦醇。综上，真空冷冻干燥是一种有效保留黑果花楸中酚类物质及抗氧化活性的加工方式。更多还原

【Abstract】 This study aimed to screen out the drying and processing methods that can effectively retain phenolic compounds and antioxidant activities in Aronia melanocarpa preserves. The three drying processing methods including hot air drying, microwave hot air drying, and vacuum freeze-drying were used to treat Aronia melanocarpa, and the phenolic compounds contents, monomeric phenolic compounds compositions, and antioxidant activities were determined after drying, and the correlation between phenolic compounds and antioxidant activities was analyzed. The results showed that, the total phenolic contents and total flavonoids contents were decreased significantly after drying treatments, and the retention rates of vacuum freeze-drying were the highest(total phenolic retention rate of 85.35%, total flavonoids retention rate of 85.37%), while the antioxidant activities were decreased in different degrees. The vacuum freeze-drying group showed the strongest antioxidant capacities with 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH) free radical scavenging rate of 21.06%, and 2,2’-diazo-bis(3-ethylbenzothiazolin-6-sulfonic acid)(ABTS) cation free radical scavenging rate of 82.19%, iron ion reducing capacity of 798 μmol Trolox/100 g m_d, and hydroxyl radical scavenging rate of 69.68%. After vacuum freeze-drying treatment, the contents of resveratrol, ferulic acid, erucinic acid and epicatechin were not significantly changed, while the contents of cinnamic acid were significantly increased, and the contents of other monomeric phenols were significantly reduced. There were significant positive correlations between total phenol contents, total flavonol contents and DPPH free radical scavenging rate, ABTS cationic free radical scavenging rate and iron ion reducing ability(P<0.05), but no significant correlation with hydroxyl free radical scavenging rate. The quercetin, rutin, caffeic acid and resveratrol were the main phenolic monomers that presented antioxidant effects in the preserved fruits. In conclusion, vacuum freeze-drying is an processing method that can effectively retain phenolic substances and antioxidant activities in Aronia melanocarpa.更多还原