与鲜青豆进行比较，研究煮制青豆、烤制青豆、冻干青豆对青豆粉的基本成分、抗氧化性能和香气成分的影响。结果表明：不同加工工艺的青豆粉的淀粉、粗蛋白、总黄酮和总酚含量差异显著（p<0.05），冷冻干燥青豆粉中总黄酮和总酚含量分别为0.40 g/g和0.96 mg/g；煮制青豆中总黄酮和总酚含量分别为0.30 g/g和0.71 mg/g；冷冻干燥、煮制后的青豆所得青豆粉的自由基清除力、还原力能力较高，而炒制所得青豆粉的抗氧化能力最低。运用固相微萃取-气相色谱-质谱联用对鲜青豆和3种加工工艺的青豆粉的香气物质进行分析，鲜青豆、煮制后热风干燥的青豆粉、烤制干燥青豆粉和冷冻干燥青豆粉各自鉴定出17、20、41种和21种挥发性香气成分。综合分析，冷冻干燥和煮制后干燥的青豆粉抗氧化能力较高，能够较好的保存青豆的营养价值，对于青豆的香气也有较好的保留和增加。众所周知冷冻干燥会能耗较大，因此，可选择煮制后热风干燥制作青豆粉。

The effects of three processing technics (boiling, baking and freeze drying) on the basic components, antioxidant properties and aromatic composition of green bean powder were investigated. The results showed that the contents of starch, protein, flavonoids and polyphenols in flours pepared by different processing technologies were significantly different (p<0.05). The contents of total flavonoids and polyphenols in the green bean flour prepared by freeze drying were 0.40 g/g and 0.96 mg/g, respectively, and that in the green bean flour prepared by boiling method were 0.30 g/g and 0.71 mg/g, respectively. Compared to the baking technology, the free radical scavenging activity and reducing power of the flour prepared by boiling or freeze drying were found to be the highest. The antioxidant power of the powder obtained by baking green beans was the lowest. Analysis by solid-phase micro extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) showed that a total of 17, 20, 41 and 21 volatile compounds were identified in fresh green beans, boiling, baking and freeze drying flours, respectively. Comprehensive analysis showed that the freeze driying and boiling green bean powder had higher antioxidant capacity. These above technologies could better preserve the nutritional value of green beans, and could better retain and increase the aroma of green beans. Due to a lot of energy consumption of freeze drying, boiling technology and then by hot air was selected.

河南省重大科技专项项目（151100111300）