EFFECTS OF DIFFERENT DRYING METHODS ON THE PROPERTIES OF NARINGIN IN GRAPEFRUIT
The effect of different drying methods on the properties of naringin in grapefruit juice and relative mechanisms were investigated in this paper.In the experiment,the naringin in grapefruit juice was absorbed by macroporous resin D101 and the resin was eluted by 60% ethanol to acquire the condensed naringin eluent.Then the condensed naringin eluent was dried by three drying methods including oven drying (OD),vacuum drying (VD) and vacuum freeze drying (VFD).The drying equilibrium time of OD,VD and VFD was determined as 6.5 h、2 h and 4 h,respectively.It was demonstrated that the rehydration properties,content of naringin and the scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) ability of the products obtaining from different drying methods were different.Fourier transform infrared spectroscopy (FTIR) analysis showed that the spectrogram were almost the same with some differences of the peaks at 1200~1800 cm-1,which means that different drying methods had slightly effects on the structure of the samples,leading to the differences in their properties.
drying methods naringin FTIR
Yang Mei Fang Zeng Xin An Han Zhong Han ZhongDa-Wen Sun
College of Light Industry and Food Sciences,South China University of Technology Guangzhou 510640,Ch College of Light Industry and Food Sciences,South China University of Technology Guangzhou 510640,Ch
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-8
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）