Abstract: In order to study the effects of three drying processes at room temperature drying, oven drying and microwave drying equipment on the active ingredients of winter melon skin, the water loss rate of melon skin after drying by different processes was studied, and the polysaccharide in winter melon skin was detected by spectrophotometer. , flavonoids, polyphenols, chlorophyll a, chlorophyll b, total chlorophyll content; after comparison, the water loss rate of winter melon skin after microwave drying is higher than normal temperature drying and oven drying;
The content of polysaccharide in melon skin was the highest in oven at 60 °C, and the content of flavonoids in melon skin was the highest at room temperature. The content of polyphenols in melon skin was the highest at 105 °C in the oven, and in melon skin at room temperature and oven at 60 °C. The chlorophyll content is the highest. Among the three drying methods, the best retention effect on the active ingredients in winter melon skin was drying in an oven at 60 °C.
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