为了研究养心菜的加工适用性，拓展其利用途径，采用未预处理（Untreated，UT）、沸水漂烫（Boiling Water Blanching，BWB）、沸水+护色漂烫（COLOR Protection+Water Blanching，CPB）、蒸汽漂烫（Steam Blanching，SB）与冻融（Freeze-Thawing，FT）五种预处理方式处理后，分别进行热风干燥（Hot Air Drying，HA）、热泵干燥（Heat Pump Drying，HP），得到UT HP、UT HA、BWB HP、BWB HA、CPB HP、CPB HA、SB HP、SB HA、FT HP及FT HA 10种养心菜粉，比较不同预处理方式和干燥方式下养心菜色泽、功能成分及抗氧化能力水平的变化。结果表明：UT HP没食子酸和山萘酚含量最高，但色泽差、叶绿素含量较低，干燥时间长；CPB HP的干燥时间短，Vc含量最高，具有较高的抗氧化水平，但没食子酸含量较低；SB HP总酚、总黄酮、槲皮素含量最高，其他品质指标介于中间；FT HP养心菜具有最好的色泽、最高的叶绿素、游离氨基酸含量，但总酚、总黄酮、槲皮素、山萘酚以及抗氧化水平低。从主成分分析来看，BWB HP、CPB HP、SB HP 和BWB HA、CPB HA、SB HA的养心菜品质分别具有一定的相似性，UT HP、FT HP、UT HA、UT HA和其有明显差异。该文综合比较了养心菜不同预处理及干燥方法的优劣，在养心菜下游的功能性食品的开发过程中，可以根据需求选择合适的干燥方法。

To evaluate the processing adaptability of Sedum aizoon L. and expand its utilization, five pretreatment techniques (untreated [UT], boiling water blanching [BWB], color protection+water blanching [CPB], steam blanching [SB], and freeze thawing [FT]), followed by two drying methods (hot-air drying [HA], and heat-pump drying [HP]) were used. Ten types of water spinach powders, namely UT HP, UT HA, BWB HP, BWB HA, CPB HP, CPB HA, SB HP, SB HA, FT HP, and FT HA, were obtained. Changes in color, bioactive compound levels, and antioxidant capacities were compared. UT HP had the highest content of gallic acid and kaenaphthol, but had low color brightness, low chlorophyll content, and a longer drying time. CPB HP had a shorter drying time, the highest Vc content, and relatively high antioxidant levels, but lower gallic acid content. The contents of total phenols, total flavonoids, and quercetin were the highest in SB HP, whereas other quality indices fell within intermediate ranges. FT HP had the best color, the highest content of chlorophyll, and the highest free amino acid content, but lower contents of total phenols, total flavonoids, quercetin, and kaempaphthol, and a lower antioxidant capacity. Principal component analysis revealed similarities in water spinach quality among BWB HP, CPB HP, SB HP, BWB HA, CPB HA and SB HA, but there were distinct differences between UT HP, FT HP, UT HA, and UT HA. This study comprehensively compared the advantages and disadvantages of different pretreatments and drying techniques for S. aizoon. The findings of this study can serve as a valuable reference for guiding the selection of drying techniques in the development of functional foods.

湖北恩施州科技项目（XYZ2020000017）