To screen for whole sweet potato powder(WSP)suitable for various industrial production processes,this study employed two representative sweet potato cultivars(Lingzi and Hong'anhong)as raw materials.It compared the variations in physicochemical properties,functional characteristics,sensory quality,and other related traits among four types of WSP produced by distinct processing methods:raw WSP,cooked WSP,freeze-dried WSP,and fermented raw WSP.The results showed that the pH of raw,cooked,and freeze-dried WSP ranged from 6.31 to 6.52,whereas fermentation decreased the pH of raw WSP to 4.42～5.90.Notably,single-strain fermentation using Lactiplantibacillus plantarum exhibited the strongest acid-producing capacity,with a total titratable acidity(TTA)value approximately three fold higher than that of unfer-mented raw WSP.Cooked WSP exhibited no endothermic peak,attributed to complete gelatinization.Among WSP sam-ples of the same cultivar,cooked WSP had significantly higher water-holding capacity and water absorption-swelling capacity but poor freeze-thaw stability.Regarding oil-holding capacity,raw WSP was the lowest,whereas fermentation increased this capacity to more than twice its initial level.Furthermore,raw WSP fermented with single-strain L.plantarum had the highest soluble sugar content.Freeze-dried WSP performed best in sensory evaluation,with a total sensory score 7.56%～22.54%higher than those of the other types.For purple WSP,the anthocyanin content in freeze-dried purple WSP was approximately 5.32 times that in raw purple WSP.This study provides a valuable reference for the quality control,industrial-scale production,and application expansion of WSP.

The present study aimed to investigate the complexation mechanism between soy protein isolate fibers (SPF) and Monascus pigments (Mps), as well as the effects of different conditions on the stability of Mps within the complex. Spectroscopic methods were employed to characterize the structural properties of the complex and to evaluate the thermal, pH, and photostability of Mps within the complex. The results demonstrated that the interaction between SPF and Mps in the complex was primarily driven by hydrogen bonds and hydrophobic forces. The incorporation of Mps altered the microenvironment of SPF, reducing the hydrophobicity around tryptophan (Trp) and tyrosine (Tyr) residues and consequently modifying the secondary structure of the protein. Compared to pure SPF, in the SPF-Mps complex with a concentration of 3 mg/mL (SPM3.0), the relative content of α-helix and β-sheet in SPF decreased by 52.35% and 11.95%, respectively, while the relative content of β-turn and random coil increased by 19.04% and 69.56%, respectively. SPF enhanced the stability of Mps, as evidenced by significantly higher retention rates of Mps in the complex under various temperature, pH, and illumination conditions compared to free Mps. Specifically, under a condition of 4 ℃, the retention rates of Mps in the complex increased by 19.03% and 38.46% at absorbance wavelengths of 385 nm and 410 nm, respectively, compared to free Mps. At pH9.0, the largest increase in Mps retention rate was observed, with values of 79.21% and 230.41% at the two wavelengths. After 6 hours of illumination, the complex with a concentration of 20 mg/mL exhibited the highest increase in Mps retention rate, with values of 104.69% and 149.89% at the respective wavelengths. The findings of this study provide a theoretical basis for the color improvement and quality control of plant-based meat products.

Sweet potato (Ipomoea batatas L.) leaves are rich in polyphenols and consumed as leaf vegetable in world. The content and composition of polyphenols are diversity at different harvesting period. This study investigated the changes of total polyphenols content (TPC), antioxidant capacity, and polyphenol fractions content of sixteen varieties of SPLs during growth stage. The results showed significant diversity in the concentrations of active compounds in different genotypes and growth stages. TPC ranged from 27.45 to 243.82 mg CAE/g DW among the varieties over various growth stages, with G3 and E1 varieties exhibiting relatively high TPC and antioxidant capacity. Twelve polyphenol fractions were identified in SPLs. Correlation analysis demonstrated a significant positive relationship between antioxidant capacity and the content of monosubstituted caffeoylquinic acids (3-caffeoylquinic acid, 5-caffeoylquinic acid, 4-caffeoylquinic acid) and disubstituted caffeoylquinic acids (3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 4,5-di-O-caffeoylquinic acid). Principal component analysis highlighted the superior performance of the E1 variety in terms of polyphenol content and antioxidant capacity.

Background:The Pueraria lobata (Willd.) Ohwi and Pueraria thomsonii Benth. are widely distributed and considered medicinal and edible plants in China. To explore the potential use in the food and nonfood industry, the structural and physicochemical properties of Pueraria starches were studied, which included the composition, morphology and size distributions, crystal structure, freeze-thaw stability, and in vitro digestion. Results:The results indicated that Pueraria starches showed significantly higher (p < 0.05) amylose content and smaller average particle size D[3, 4] than commercial starches. The degree of crystallinity of KS, PBS1, and PBS2, characterized by C-type diffraction patterns, was 28.27%, 24.97%, and 25.14%, respectively. PBS1 and PBS2 had higher paste temperatures than KS. The significantly higher (p < 0.05) water binding capacity was observed in PBS2 and KS at 99.87% and 98.64%, respectively. PBS1 demonstrated the highest oil binding capacity but lower freeze-thaw stability compared to KS and PBS2. KS exhibited a high RDS content (90.85%) and low SDS and RS contents (3.26% and 5.89%, respectively). PBS1 had the highest RS content (11.26%). Conclusions:This research establishes a theoretical foundation for developing Pueraria starch resources in both food and nonfood industry applications.

This study employed methyl red (MR) and bromothymol blue (BTB) as a mixed indicator system to fabricate CO2-sensitive freshness indicator films by adjusting the pH of the film-forming solution. The MR/BTB/pH 8 film, prepared at pH 8, exhibited the highest CO2 sensitivity, with the most pronounced color change and the greatest ΔE. FTIR and XRD analysis revealed that polyvinyl alcohol (PVA), sodium carboxymethyl cellulose (CMC), and indicators were bound via hydrogen bonding interactions. When the MR/BTB/pH 8 film was applied to vacuum packaging (VP) fresh-cut lotus roots, the surface color of the fresh-cut lotus roots did not undergo any significant change. However, based on sensory evaluation, it was observed that an unfavorable flavor had emerged by the 6th day. At this point, the color of MR/BTB/pH 8 film transitioned from green to light greenish yellow. The results suggest that the fabricated MR/BTB/pH 8 film provides a promising tool for freshness monitoring in fresh-cut produce.

Lightly milled rice is a healthier choice compared to refined white rice. In this study, the effects of variety, cooking equipment and pretreatment method on the quality of six varieties of lightly milled rice from China after cooking was investigated through physics, chemistry and instrumental analysis method. Nanjing-No.5055 has the best eating quality, Xiadao-No.1 has higher appearance score, and Fengliangyouxiang-No.1 has the lowest glycemic index. Compared with microwave oven and electric cooker, steamer has a more significant positive impact on component retention, eating quality and sensory quality, but the former has lower cooking time and higher glycemic index. Soaking can effectively improve the water absorption rate, thus reducing hardness. Cleaning affects component retention but is beneficial for sensory quality. The most obvious variation in organizational structure can be observed in the steamer and soaking processes. These findings could serve as a valuable reference for the processing of lightly milled rice.

In this paper, complexes of soluble dietary fiber (SDF) and polyphenols (PPs) isolated from lotus roots were prepared (SDF-PPs), as well as physical mixtures (SDF&PPs), which were given to high-fat-diet (HFD)-fed mice. The results demonstrated that SDF-PPs improve lipid levels and reverse liver injury in hyperlipidemic mice. Western blotting and real-time quantitative Polymerase Chain Reaction (RT-qPCR) results showed that SDF-PPs regulated liver lipids by increasing the phosphorylation of Adenine monophosphate activated protein kinase (AMPK), up-regulating the expression of Carnitine palmitoyltransferase1 (CPT1), and down-regulating the expression of Fatty acid synthase (FAS) and 3-hydroxy-3-methyl glutaryl coenzyme A (HMG-CoA), as well as the transcription factor sterol-regulatory element binding protein (SPEBP-1) and its downstream liposynthesis genes. Additionally, the intervention of SDF-PPs could modulate the composition of intestinal gut microbes, inducing an increase in Lachnospiraceae and a decrease in Desulfovibrionaceae and Prevotellaceae in high-fat-diet-fed mice. Thus, the research provides a theoretical basis for the application of lotus root active ingredients in functional foods and ingredients.

In order to realize the comprehensive utilization of asparagus and its by-products,asparagus was dried to prepare asparagus powder and used for the preparation of noodles.The effects of asparagus powder addition(0～10%)on solvent retention capacity(SRC)of mixed powder,water absorption rate,formation time,stability time,weakening degree,retrogradation value of dough,cooking time,water absorption rate,breaking rate,loss rate after cooking,shear force,tensile strength,protein secondary structure and starch digestibility of noodles were systematically studied.It was found that as the amount of asparagus powder added increased,the SRC of the mixed powder increased.Distilled water,sucrose,sodium carbonate,and lactic acid SRC were 79.30%,111.92%,99.07%,and 94.34%,respectively,when the amount of asparagus powder added was 10%.The weakening degree C1-C2 value of the dough increased with the increase of asparagus powder addition,reaching a maximum of 799.33 mN·m at 10%,while the retrogradation value C5-C4 decreased with the increase of asparagus powder addition,reaching a minimum of 1060.33 mN·m at 10%.There was no significant difference(P＞0.05)in the breaking rate,water absorption rate,and loss rate after cooking of noodles during cooking as the amount of asparagus powder added increased.However,cooking time,tensile strength,tensile distance,and shear force showed a decreasing trend.As the amount of asparagus powder added increased,the sulfhydryl content in noodles gradually increased,and the disulfide bond gradually decreased,reaching 8.37 and 0.59 μmol/g at a 10%addition,respectively.When adding 8%～10%asparagus powder,the glycemic index significantly decreased(P<0.05),but it still belonged to high GI foods.According to the effects of adding asparagus on dough properties,noodle cooking characteristics,texture characteristics and starch digestion characteristics,the quality of the noodles was acceptable when adding 6%asparagus powder.This study will provide important theoretical basis for the comprehensive utilization of asparagus by-products,and also provide ideas for the development of high fiber and high activity nutrient noodles.

目的 分析近冰温(0℃)贮藏对真空包装鲜切莲藕的色泽和气味物质的影响.方法 真空包装鲜切莲藕分别贮藏于 0、4、8℃,在 0、2、4、6、8 d测定其褐变度、色度、多酚氧化酶活性、总酚含量、气味物质等指标.结果 在贮藏期间,鲜切莲藕的褐变度、色差、多酚氧化酶活性、过氧化物酶活性、总酚含量与贮藏温度呈正相关.相同贮藏时间下,0℃贮藏鲜切莲藕的褐变度、色差值、多酚氧化酶活性、过氧化物酶活性、总酚含量最小.鲜切莲藕的挥发性气味物质有 68 种,主要是醇类、烯类等.随着贮藏时间和温度增加,醇类含量随之增多.结论 近冰温贮藏可以有效延缓鲜切莲藕的褐变,保持色泽,抑制酶活性,降低异味物质产生,能够较好地保持鲜切莲藕的品质.

Introduction In recent years, Asia has seen an increase in demand for golden pomfret ( Trachinotus ovatus ). Especially in instant (ready-to-eat) and prepared (ready-to-cock) food processing industry. Thermal processing is a vital part of food processing. However, no comprehensive analysis has been reported on its flavor, nutrition and edible quality changes during the key thermal processing. Methods Accordingly, in this study, we evaluated the effects of different cooking methods (steaming, frying, microwaving and baking) on the color, texture, cooking loss, nutrition composition, volatile flavor substances and other indicators of golden pomfret filets. Results and Discussion The results showed that the steamed samples (SS) had the lowest cooking loss and fat content, the highest moisture content, complete appearance and the lowest levels of hardness and chewiness. Fried samples (FS) had a notable difference in fatty acid composition. The content of unsaturated fatty acids (UFAs) increased significantly, while the relative content of eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) decreased from 7.88 to 1.42%, lower than other groups. The essential amino acid index (EAAI) of microwaved samples (MS) was 94.89, which was higher than other groups. Baked samples (BS) had the highest relative content of umami amino acids (UAAs) and sweet amino acids (SAAs), which was 8.08 mg/100 mg and 5.19 mg/100 mg, respectively. Hexanal and nonanal were detected in control samples (CK), SS, FS, MS and BS. While pyrazine compounds were detected only in FS and BS. Steaming and microwaving treatment of golden pomfret resulted in better nutritional preservation, which was more conducive to human health. Frying and baking treatment of golden pomfret had better taste and flavor and higher sensory scores. The nutrition, flavor and edible quality of golden pomfret under different cooking methods were related and interactive. Cooking loss and fat content can be used as simple evaluation indicators to compare the overall quality of different cooking methods. This study provides a reference for the thermal processing technology and industrial production of golden pomfret.

To better determine how gamma irradiation (GI) improves abiotic stress resistance, a transcriptome analysis of postharvest L. edodes in response to 1.0 kGy GI was conducted, and further the underlying mechanism of GI in delaying quality deterioration over 20 d of cold storage was explored. The results suggested that GI was involved in multiple metabolic processes in irradiated postharvest L. edodes. In comparison with the control group, the GI group contained 430 differentially expressed genes, including 151 upregulated genes and 279 downregulated genes, which unveiled characteristic expression profiles and pathways. The genes involved in the pentose phosphate pathway were mainly upregulated and the expression level of the gene encoding deoxy-D-gluconate 3-dehydrogenase was 9.151-fold higher. In contrast, the genes related to other energy metabolism pathways were downregulated. Concurrently, GI inhibited the expression of genes associated with delta 9-fatty acid desaturase, ribosomes, and HSP20; thus, GI helped postpone the degradation of lipid components, suppress transcriptional metabolism and regulate the stress response. Additionally, the metabolic behavior of DNA repair induced by GI intensified by noticeable upregulation. These regulatory effects could play a potential and nonnegligible role in delaying the deterioration of L. edodes quality. The results provide new information on the regulatory mechanism of postharvest L. edodes when subjected to 1.0 kGy GI during cold storage.

Buckwheat is a kind of nutritious minor grain crop. The nutritional value of traditional noodles can be improved to meet the diversified nutritional needs of consumers by adding buckwheat to wheat. This study was performed to examine the effect of water,buckwheat flour,gluten,salt and konjac gum addition on the cooking and textural properties of buckwheat noodles by single factor test. Orthogonal test was performed to determine the optimal technology of buckwheat noodles by selecting buckwheat flour,gluten,salt and konjac gum addition as follows: buckwheat flour 16%,gluten 4%,salt 0.9%,konjac gum 0.2%. In addition,the properties of buckwheat noodles prepared with the optimal technology were compared with those of the wheat noodles. The results showed that the chewiness,shear force,tensile strength and tensile distance of buckwheat noodles were higher than those of the wheat noodles. The starch hydrolysis rates of buckwheat noodles and wheat noodles were78.55% and 85.44%,respectively. The content of resistant starch in buckwheat noodles was 6.18% higher than that in wheat noodles,while the glycemic index（GI）of buckwheat noodles was 3.32 lower than that of wheat noodles.

Stropharia rugosoannulata, a high-value mushroom, exhibits high nutritional value and flavor characteristics; however, the mushroom is susceptible to spoilage, water loss and texture deterioration, which renders its safety and edibility a challenge. To improve the shelf life of fresh mushrooms during storage, a novel nanocomposite packaging (NP) was applied for the first time to maintain the freshness of S. rugosoannulata. The results showed that compared to other groups, NP effectively delayed the deterioration of sensory quality, postponed the decrease in firmness, and inhibited the degradation of soluble protein (caps 54.58 mg g(-1) and stipes 31.45 mg g(-1)) and crude polysaccharide (caps 5.06 mg g(-1) and stipes 3.53 mg g(-1)). Moreover, NP significantly reduced weight loss (0.41%) and water content loss (caps 90.93% and stipes 89.80%), as confirmed by low-field nuclear magnetic resonance and magnetic resonance imaging; thus, water loss was inhibited. Additionally, the results of scanning electron microscopy and transmission electron microscopy indicated that NP helped preserve intact cell structure and retard organelle disintegration, helping prevent water from escaping to some extent. The overall research indicated that the application and performance of the novel NP, which is convenience, suitable for scale application and improves postharvest quality, is a promising approach for extending the shelf life of fresh S. rugosoannulata.

本文以品种为"徐香"的猕猴桃为原料制备猕猴桃果酱,分析不同防腐技术对猕猴桃果酱品质影响.结果表明热灭菌或添加防腐剂山梨酸钾都可显著抑制在室温贮藏(20〜25℃)条件下猕猴桃果酱中微生物的生长,在 9 周的贮藏时间内,热灭菌组和山梨酸钾组的猕猴桃果酱均无菌落总数和大肠菌群检出.在 9周贮藏时间内 3 种防腐技术处理组猕猴桃果酱中可溶性糖和总酸含量无显著变化,维持在12.01%〜13.18%和7.81〜8.58 g/kg范围内.但当贮藏时间由 1 周延长至 9 周时,CK组、肉桂酸钾组、热灭菌组和山梨酸钾组果酱中抗坏血酸含量分别由 58.00、53.40、50.80、和 61.9 mg/100 g下降至 38.46、37.92、37.10 和 42.50 mg/100 g.相同的贮藏时间内,上述四组猕猴桃果酱的粘度分别由 4.68×104、4.73×104、4.45×104 和 4.42×104 下降至 1.96×104、2.43×104、2.52×104 和 2.53×104,水分活度分别由 0.721、0.743、0.719 和 0.716 增加至 0.876、0.834、0.0.797、0.811.上述研究结果为选择适合猕猴桃果酱的防腐技术提供理论支持,对猕猴桃果酱的工业化生产和贮藏具有重要指导意义.

To fully utilize the Pueraria thomsonii, low temperature vacuum frying technology was applied to prepare crisp chips from Pueraria thomsonii. On the basis of single factor tests, the optimal process was determined by orthogonal experimental design. The optimum conditions were listed as follows: Thickness of chips 2 mm, frying temperature 105 ℃,frying time 35 min, and blanching time 3 min. The crispness value and fat content of Pueraria thomsonii crisp chips under the optimum conditions was 989.35 g and 22.95%, respectively. In addition, the quality of Pueraria thomsonii crisp chips from different processes were compared. The Pueraria thomsonii crisp chips produced under the low temperature vacuum fried process and treated by bleaching and/or freezing showed lower fat content and higher crispness values. The crisp chips produced under the conventional frying process treated by bleaching and freezing technology presented the lowest water content（1.71%） and crispness value（597.54 g）, but the fat content was as high as 62.24%. The fat content of Pueraria thomsonii crisp chips produced by conventional frying without bleaching pretreatment was significantly higher than that after low-temperature vacuum frying process（P＜0.05）, but there was no significant difference in crispness value（P＞0.05）.After frying, the main aroma substances of Pueraria thomsonii crisp chips were nitroxide, sulfide and organic sulfide.However, there were obvious differences in the aroma for the different frying process. After frying, the honeycomb structure on the chips disappeared. There were a few holes on the surface of Pueraria thomsonii crisp chips produced by low temperature vacuum frying process. However, there was gel layer on the Pueraria thomsonii crisp chips without freezing treatments.

The effects of different amounts of purple potato flour on the processing characteristics of medium gluten flour and the edible quality of steamed bread products were compared. The results showed that the addition of purple potato powder improved the water holding capacity of the composite powder, but decreased the oil holding capacity. The results of thermal characteristics showed that the composite powder exhibited double peak gelatinization characteristics. The starting temperature（To）, peak temperature（Tp） and ending temperature（Tc） of the non compounded purple potato powder were higher than that of the medium gluten powder, but ΔH is lower. After compounding, the initial temperature To, Tp and Tc of the medium gluten powder are between 60.67～71.43 ℃ a nd 0.49～1.21 J/g. To, Tp and Tc are increased compared with those of the non compounded medium gluten powder, while ΔH decreased. While the To, Tp, Tc and ΔH is between 78.33～87.97 ℃ and 0.06～0.38 J/g, both showing a downward trend. With the increase of the amount of purple potato powder added, the gluten network formation ability of the dough decreased, resulting in the shortening of the formation and stabilization time. The hardness, viscosity and chewiness of the steamed bread made from it showed an upward trend, while the recovery, elasticity, cohesion and adhesion showed a downward trend. The content of resistant starch in steamed bread was increased by 1.77～11.47 g/100 g compared with the control group. The color and sensory quality of steamed bread with 10%～30% addition had high acceptability. The results of this study provide a reference for the further development and utilization of purple potato powder.

目的 探究挤压膨化工艺和原料配方对葛根全粉膨化棒膨化特性和质构特性的影响,并对配方进行优化.方法 在单因素试验中研究玉米粉添加量、葛根全粉添加量、水添加量、螺杆转速、挤压温度对膨化棒膨化度、质构、吸水性指数和水溶性指数的影响,以膨化度为考察指标通过正交试验确定葛根全粉挤压膨化棒制备工艺;此外,比较了不同原料制备的膨化棒的微观结构和膨化特性.结果 葛根全粉膨化棒膨化度在葛粉全粉添加量 12.5%、玉米粉添加量 60%、水添加量 2%、螺杆转速 33 Hz、挤压温度 175℃时最高;对比不同原料制备膨化棒的形态和特性发现最优工艺制备的膨化棒截面具有更小孔洞和更多褶皱,裂断强度最低,为 591.91 g,硬度和脆度值介于玉米和大米膨化棒之间,分别为 9660.30 g和 8401.88 g;吸水性指数最高而水溶性指数最低,分别为 597.76%和 19.55%.结论 通过工艺优化确定了挤压膨化棒最优制备工艺,葛根全粉添加量为 12.5%,超过 85%的葛根黄酮得以保留,该研究为粉葛全质化利用提供主要重要理论依据.

Many studies have shown that γ-aminobutyric acid (GABA) exhibits various beneficial biological activities, including gut-modulating, neuro-stimulating, and cardio-protecting activities. Naturally, GABA exists in small amounts in yam, which is primarily synthesized by the decarboxylation of L-glutamic acid in the presence of glutamate decarboxylase. Dioscorin, the major tuber storage protein of yam, has been shown to have good solubility and emulsifying activity. However, how GABA interacts with dioscorin and affects their properties has yet to be clarified. In this research, the physicochemical and emulsifying properties of GABA-fortified dioscorin, which was dried by spray drying and freeze drying, were studied. As results, the freeze-dried (FD) dioscorin produced more stable emulsions, while the spray-dried (SD) dioscorin adsorbed more rapidly to oil/water (O/W) interface. The fluorescence spectroscopy, ultraviolet spectroscopy and circular dichroism spectroscopy showed that GABA changed the structure of dioscorin, by exposing its hydrophobic groups. The addition of GABA significantly promoted the adsorption of dioscorin to the O/W interface and prevented droplets coalescence. The results of molecular dynamics simulation (MD) showed that GABA destroyed the H-bond network between dioscorin and water, increased surface hydrophobicity and finally improved the emulsifying properties of dioscorin.

目的 探究 3 种不同干燥方式(微波干燥、热风干燥、冷冻干燥)对甘薯叶理化特性和抗氧化能力的影响.方法 以新鲜甘薯叶为原料,探究 3 种不同干燥方式对甘薯叶基本成分(水分、蛋白质、总膳食纤维、粗脂肪、可溶性糖、总酚、总黄酮和绿原酸含量)、理化特性(色度、微观结构、胆固醇吸附能力、持水力、持油力和葡萄糖吸附能力)和抗氧化活性{1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、2,2'-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐[2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt,ABTS]自由基抑制率、总还原力和羟基(hydroxyl,OH)清除能力}以及酚类物质的组成等影响.结果 利用热风干燥的甘薯叶水分含量最高,为7.96 g/100 g;冷冻干燥含水量最低,为7.29 g/100 g,蛋白质含量、粗脂肪、总酚、总黄酮以及绿原酸含量最高,分别为31.39 g/100 g、3.43 g/100 g、50.73 mg CAE/g DW、18.49 mg RE/g DW、7.05％;热风干燥的总纤维含量最高,为28.80 g/100 g.不同干燥方式对甘薯叶理化指标的影响中,利用冷冻干燥的甘薯叶色泽品质明显优于热风干燥和微波干燥;热风干燥的胆固醇吸附能力和持油力最强,分别为0.23 mg/L,1.54 mL/g;冷冻干燥的持水力和葡萄糖吸附能力最优,分别为7.33 g/g和12.00 mmol/g.抗氧化性上,不同方法测定的抗氧化能力都表现为冷冻干燥>微波干燥>热风干燥.冷冻干燥的总还原力、DPPH·清除能力、·OH清除能力、ABTS+清除率分别高达83.34、41.28、9.17、27.21 mg VC E/g DW.结论 冷冻干燥最适合用来对甘薯叶进行干燥处理.