The effects of vacuum freeze drying, hot air drying, microwave drying equipment, natural shade drying and sun drying on the color of Tartary Buckwheat malt and the content, components and antioxidant activity of polyphenols in methanol extract were studied. The results showed that different drying methods had significant effects on the color, polyphenol content, composition and antioxidant activity of Tartary Buckwheat malt.
The color change of Tartary Buckwheat malt was the smallest in vacuum freeze-drying and hot air drying at 60 C, while that of natural shade-drying was the worst. Tartary buckwheat malt contains a variety of polyphenols, the highest content of which is rutin, followed by quercetin and chlorogenic acid. Drying methods have significant effects on these components.
没有评论:
发表评论