文献类型： 外文期刊

作者： Tan, Si ¹ ; Tang, Jianmin ² ; Shi, Wenjing ³ ; Wang, Zhuwei ¹ ; Xiang, Yuanyuan ¹ ; Deng, Tingwei ¹ ; Gao, Xiaoxu ¹ ; Li, ¹ ;

作者机构： 1.Yangtze Normal Univ, Sch Adv Agr & Bioengn, Chongqing 408100, Peoples R China

2.Chongqing Univ Arts & Sci, Collaborat Innovat Ctr Special Plant Ind Chongqin, Coll Landscape Architecture & Life Sci,Inst Speci, Chongqing Engn Res Ctr Special Plant Seedling,Cho, Chongqing 402160, Peoples R China

3.Chongqing Acad Agr Sci, Fruit Res Inst, Chongqing 401329, Peoples R China

4.Chinese Acad Trop Agr Sci, Inst China Southern Subtrop Crop Res, Minist Agr, Key Lab Trop Fruit Biol, Zhanjiang 524091, Guangdong, Peoples R China

关键词： Litchi chinensis Sonn; Drying methods; Polyphenols; Antioxidant activity

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.391； 五年影响因子：2.108 ）

ISSN： 1226-7708

年卷期：

页码：

收录情况： SCI

摘要： The aim of this study was to investigate the effects of three different drying methods, freeze drying (FD), vacuum drying (VD) and oven drying (OD) on phenolic contents and antioxidant activities of litchi fruits. 20 polyphenols were exactly identified in the litchi fruits by UPLC-QqQ/MS. Significant losses were observed in the contents of total polyphenols and antioxidant activities in the dried litchi when compared with the fresh litchi. Principle component analysis indicated that there was significant difference of phenolic component between the use of thermal drying (VD and OD) and FD. Our results suggest that FD is the optimum drying method for litchi fruits considering the content of total polyphenols and antioxidant activities.