煮炸和冷冻干燥对鹿茸中脂溶性成分及色差的影响

Effect of Boiled Water Drying and Vacuum Freeze Drying on the Fat-soluble Components and Color of Antler Velvet in Sika Deer (Cervus nippon)

摘要:

本文比较了不同加工方法（煮炸干燥法和真空冷冻干燥法）对鹿茸理化性质的影响。一副新鲜梅花鹿鹿茸，一支冷冻干燥法加工，另一支传统煮炸法加工；然后对鹿茸中脂肪酸、胆固醇及色差进行分析。在冻干鹿茸中确定了16种脂肪酸，煮炸鹿茸为13种，且冻干鹿茸中脂肪酸总量显著（p<0.05）高于煮炸鹿茸；煮炸和冻干鹿茸中脂肪酸致动脉硬化指数（AI）分别为1.95和1.77，凝血指数（TI）分别为2.44和2.32；冻干鹿茸中胆固醇含量明显高于煮炸鹿茸；鹿茸色泽差异显著，冻干鹿茸a*值极显著（p<0.01）高于煮炸鹿茸，b*和h值（p<0.01）极显著低于煮炸鹿茸，这表明冻干样品色泽更加亮、红、蓝。真空冷冻干燥是一种有效的干燥方法，能有效保持鹿茸中脂溶性成分及色泽。

Abstract:

The effects of processing technologies (vacuum freeze-drying and boiled water-drying) on the fatty acids, cholesterol and color of antler velvet in sika deer (Cervus nippon) were investigated in this study. The results identified that there were sixteen fatty acids in vacuum freeze-drying antler velvet (VFDA) and thirteen in boiled water-drying velvet antler (BWDA). The total content of fatty acid was significantly higher (p<0.05) in VFDA than in BWDA. The atherogenic index (AI) in BWDA and VFDA was 1.95 and 1.77, and thrombogenic index (TI) values in BWDA and VFDA were 2.44 and 2.32, respectively. The content of cholesterol in VFDA and BWDA were 2.95±0.16 and 2.67±0.09 mg/ g, respectively. The values of a*, b* and h in VFDA were significantly different (p<0.01) in BWDA. The values of a* in VFDA were significantly (p<0.01) higher than in BWDA, while b* and h in VFDA were significantly lower than in BDWA. This showed that VFDA was brighter, more red and blue than BWDA. These results suggested that the compositions of antler velvet were strongly influenced by processing technologies, and vacuum freeze drying was an effective technique to preserve the fat-soluble components and aberration of drying velvet antler.