以胡萝卜为研究对象，研究胡萝卜在干燥加工过程中的维生素含量变化规律。对胡萝卜分别采用真空冷冻干燥、热泵干燥、热风干燥等进行干燥加工，对干燥过程中胡萝卜中的不同维生素的含量进行测定，采用SPSS 12.0对所得实验数据进行统计学处理。结果表明：较干燥前，干燥后的胡萝卜中的维生素总量损失较大。其中，冷冻干燥过程中，维生素A的总损失率为62.23%，维生素B1为54.95%，维生素B2为48.32%，维生素C为66.52%；热风干燥过程中，在干燥温度为100 ℃时，四种维生素的损失率达到最高，其中维生素A的损失率为80.75%，维生素B1为77.45%，维生素B2为79.63%，维生素C为80.47%。在热泵干燥过程中，当出风温度为100 ℃时，四种维生素的损失率达到最高，其中维生素A的损失率为80.23%，维生素B1为69.54%，维生素B2为64.35%，维生素C为89.27%。在胡萝卜干燥加工过程中维生素A与维生素C的损失率最高，因此为减少胡萝卜干燥加工过程中的维生素损失，应该不断改进胡萝卜干燥加工工艺。

Taking carrot as the research object, the change trend of the vitamin content of carrot during drying. The carrot was dried by vacuum freeze drying, heat pump drying, and hot air drying, then the different vitamin contents were determined during drying, and the obtained experimental data were statistically processed by SPSS 12.0. The results showed that the total vitamin loss in the carrots after drying was greater than that after drying. During the freeze-drying process, the total loss rates of vitamin A, vitamin B1, vitamin B2 and vitamin C were 62.23%, 54.95%, 48.32% and 66.52%, respectively. In the process of hot air drying, the loss rate of the four vitamins reached the highest when the drying temperature was 100 ℃: 80.75% for vitamin A, 77.45% for vitamin B1, 79.63% for vitamin B2, and 80.47% for vitamin C. During the heat pump drying process, the loss rate of the four vitamins reached the highest when the air outlet temperature was 100 ℃: 80.23% for vitamin A, 69.54% for vitamin B1, 64.35% for vitamin B2, and 89.27% for vitamin C. The loss rates of vitamin A and vitamin C in the carrots were the highest during drying. Therefore, in order to reduce the vitamin loss during drying of carrot, the drying process of carrot should be continuously improved.

辽宁省民办教育协会项目（LMJK2017024）