不同乾燥溫度對茶花蜂花粉品質之影響

本研究目的為探討乾燥條件對茶花蜂花粉化學成分、生物活性成分和抗氧化能力的影響，將新鮮茶花蜂花粉樣品分別以37°C、41°C、45°C和49°C乾燥處理24小時，再分析乾燥處理前後品質之變化。結果顯示依上述乾燥條件處理茶花蜂花粉其水分含量在3.73～5.13%和水活性則在0.20～0.24之間，即符合食品安全需求。蛋白質、灰分、總黃酮含量和自由基清除能力不受乾燥處理影響，然而脂質、碳水化合物和總酚含量受乾燥處理影響，且總酚含量隨著乾燥溫度的升高而降低。酚類化合物為重要生物活性物質，據此建議茶花蜂花粉乾燥處理最適溫度為37°C以維持營養價值。

關鍵字

茶花蜂花粉；乾燥；酚

並列摘要

The aim of this study was to investigate the effect of drying on chemical properties, bioactive compounds, and antioxidant capacity of bee tea pollen (Camellia sinensis). Bee tea pollen samples were dried at 37, 41, 45, and 49°C for 24 hours. The results confirm that the drying process of tea pollen at above temperature has adequate moisture content (3.73-5.13%) and water activity (0.20-0.24) for food safety requirements. The protein, ash, total flavonoid content, and free radical scavenging capacity are not affected by the drying process, whereas the fat, carbohydrate content, and total phenolic content are affected by the drying process. Further, the total phenolic content decreases as the drying temperature increases. According to our results, it is reco mmended processing the fresh tea pollen at 37°C to preserve the nutritional value.

並列關鍵字

bee tea pollen ； drying ； phenolics

延伸閱讀

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