Effects of Different Pretreatment Methods on Quality Characteristics of Freeze-dried Blueberry Powder
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摘要: 为探究不同前处理方式（破皮、打浆、过滤）对蓝莓粉品质影响，利用真空冷冻干燥技术制备蓝莓粉，测定其物理特性、活性成分及抗氧化能力，并用傅里叶红外光谱法分析其主要基团。结果显示：经过不同前处理方式制备的蓝莓粉，其物理特性及抗氧化能力均有不同。通过红外光谱分析，三种蓝莓粉的主要基团无明显变化。整果粉分散性好、总酚（5.48 mg/g）和花青素（0.69 mg/g）含量最高、抗氧化能力最强；果浆粉（PP）水分含量最低（5.47%），溶解性最高（71.38%）；果汁粉（JP）平均粒径最小（98.62 μm），玻璃化转变温度最高（43.71 ℃）。整果粉（WP）溶解性较低，但抗氧化能力最强，可用作生产营养强化剂；果浆粉（PP）和果汁粉（JP）具有较好的物理特性，溶解性高，除了直接食用外，还可以进行压片加工或作为原料进一步加工固体饮料。三种蓝莓粉各有优势，可根据实际情况进行选择开发。Abstract: In order to explore the effects of different pretreatment methods (breaking skin, beating pulp, filtering, etc.) on the quality of blueberry powder, vacuum freeze-drying technology was used to prepare blueberry powder, and its physical properties, active components and antioxidant capacity were determined. Meanwhile, the main groups were analyzed by Fourier transform infrared spectroscopy. The results were as follows: The physical properties and antioxidant capacity of blueberry powder prepared by different pretreatment methods were different. Through infrared spectroscopy, the main groups of the three blueberry powders did not change significantly. The whole fruit powder (WP) had good dispersity and the highest contents of total phenol (5.48 mg/g) and anthocyanin (0.69 mg/g), and the strongest antioxidant capacity. Fruit pulp powder (PP) had the lowest water content (5.47%) and the highest solubility (71.38%). Fruit juice powder (JP) had the lowest average particle size (98.62 μm) and the highest glass transition temperature (43.71 ℃). Although WP had lower solubility, it had the strongest antioxidant capacity and could be used for processing nutritional fortifier. PP and JP had good physical properties and high solubility. Besides direct consumption, they could also be pressed for tablet processing or used as raw materials for further processing of solid drinks. The three kinds of blueberry powder had its own advantages and could be developed according to the actual situation.
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Key words:
- blueberries /
- fruit powder /
- beating pulp /
- vacuum freeze drying /
- antioxidant capacity
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表 1 蓝莓粉物理特性结果
Table 1. Results of physical characteristics of blueberry powder
物理特性 蓝莓粉 PP WP JP 水分含量（%） 5.47±0.25b 10.88±0.52a 5.50±0.40b 水分活度 0.24±0.01b 0.30±0.01a 0.21±0.01c 容重（g/mL） 0.35±0.02b 0.28±0.01c 0.40±0.01a 分散性（s） 64.33±3.51b 76.00±2.00a 61.33±1.53b 休止角θ（°） 38.41±0.36b 42.58±0.35a 36.04±0.55c 溶解性（%） 71.38±2.33a 53.87±2.34b 65.99±2.33c 平均粒径（μm） 129.82±1.29b 149.00±4.70a 98.62±0.80c 玻璃化转变温度（℃） 40.02±1.19b 35.83±0.56c 43.71±1.01a 注：同行肩标不同小写字母表示差异显著（P<0.05）；表3~表4同。 
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表 2 蓝莓粉物理特性相关性表
Table 2. Correlation table of physical properties of blueberry powder
参数 水分含量 水分活度 容重 分散性 休止角 溶解性 平均粒径 玻璃化转变温度 水分含量 1 水分活度 0.940** 1 容重 ?0.883** ?0.963** 1 分散性 0.951** 0.923** ?0.934** 1 休止角 0.908** 0.987** ?0.979** 0.921** 1 溶解性 ?0.915** ?0.801** 0.684* ?0.817** ?0.757* 1 平均粒径 0.772* 0.922** ?0.974** 0.853** 0.950** ?0.568 1 玻璃化转变温度 0.840** 0.918** ?0.974** 0.915** 0.936** ?0.590 0.951** 1 注：“*”表示在0.05级别（双尾），相关性显著；“**”表示在0.01级别（双尾），相关性显著。 
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表 3 蓝莓粉色度参数表
Table 3. Color parameter table of blueberry powder
物理特性 蓝莓粉 PP WP JP L* 23.78±0.02c 28.70±0.01b 29.23±0.01a a* 15.05±0.04c 17.65±0.01b 19.99±0.03a b* 3.34±0.40b 5.32±0.30a 1.60±0.40c c* 15.41±0.04c 18.44±0.20b 20.05±0.30a h（°） 12.49±0.16b 16.76±0.07a 4.58±0.10c 
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表 4 蓝莓粉活性成分及抗氧化能力
Table 4. Active components and antioxidant capacity of blueberry powder
指标 蓝莓粉 PP WP JP 总酚（mg/g） 5.29±0.12a 5.48±0.46a 4.60±0.17b 花青素（mg/g） 0.70±0.03a 0.69±0.07a 0.58±0.03b DPPH自由基清除率（mg/g） 12.88±0.48b 15.79±0.20a 11.44±0.20c ABTS+自由基清除率（mg/g） 18.54±2.09b 21.31±0.28a 16.28±0.42b 铁离子还原能力（mg/g） 17.25±0.08ab 18.23±1.99a 14.95±0.56b 
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