不同干制方式對(duì)沙果切片的物化性質(zhì)、抗氧化成分及活性的影響

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中圖分類號(hào)：TS205.1 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）05-0137-07

DOI：10.3969/j.issn.1000-9973.2025.05.019

Effects of Different Drying Methods on Physicochemical Properties， Antioxidant Components and Activity of Crabapple Slices

ZHANG Fu-juan1，WANG Wei-qi1 ，DONG Yan-li2， ZHONG Jia1，SUN Cheng-hang1 MA Ji-yang3，PEI Yu-yang4 （1.Department of Biochemical Engineering，Chaoyang Normal University， Chaoyang 122Ooo，China; 2.Chaoyang Health School， Chaoyang 122Ooo， China;3. College of Food and Bioengineering， QiqiharUniversity，Qiqihar 16loo6，China;4.Maple Leaf International Academy-Shenzhen，Shenzhen ，China）

Abstract： This study aims to analyze the effects of diferent drying methods （sun drying，oven drying， microwave drying，vacuum drying and vacuum freeze drying） on the quality （color，rehydration performance， hardness），antioxidant components and antioxidant activityofcrabapple slices.The results show that crabapple slices treated by vacuum freeze drying have the highest phenol content and antioxidant activity. The total phenol content and total flavonoid content are 24.5 GAE mg/g and 38.5REmg/g respectively. The DPPH free radical scavenging ability， ABTS free radical scavenging ability and iron reducing power are 67.25% ， 78.42% and 3.76FeSO4mmol/L respectively. There is no significant difference in phenol content and antioxidant activity compared with fresh crabapples （ P>0.05 ）.The product obtained by vacuum freeze drying is superior to dried products by other methods in terms of color，rehydration performance and hardness. Therefore，vacuum freeze drying is the best method for treating crabapples.

Key words： crabapple slices；drying method; physicochemical properties；total phenol content；antioxidant activity

沙果（MalusasiaticaNakai）屬薔薇科、仁果亞科、蘋果屬植物，又名花紅果、文林果、林擒、萘子等[1]。（剩余15627字）