Abstract: By discussing the effects of different drying methods on the content of hypoglycemic components of bitter gourd, it provides an ideal drying method for the production of bitter gourd health food. The content of Momordica charantia L. was determined by biuret method, the content of bitter gourd polysaccharide was determined by phenol-sulfuric acid method, and the content of bitter gourd saponin was determined by spectrophotometry.
The results showed that the bitter melon color of the microwave drying equipment was the best, and the main hypoglycemic components were less damaged. The freeze-dried bitter gourd had the worst color and the hypoglycemic component was destroyed. The vacuum drying of bitter gourd took a long time, compared with hot air drying. The bitter melon hypoglycemic component is more damaged and the color is poor.
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