摘要:本文以芦笋为主要实验原料，莴苣为复合材料，采用真空干燥和冷冻干燥的方法，制作芦笋粉和莴苣粉，研究并测量不同干燥方法对其营养特性的影响，并分别测出各种干燥条件下其营养物质的含量，并对其营养物质含量的最终测定。通过比较后得出冷冻干燥要优于真空干燥，确定了芦笋粉与莴苣粉的最佳复合比例7∶3，并对其复合物含量进行了详细的测量研究。测出每克复合芦笋粉含有可溶性蛋白为0.165μg，用DNS法测还原糖为121μg，蒽酮法测总糖为3720μg，邻菲啰呤法测维生素C为0.089μg，茚三酮比色法测游离氨基酸值为10.12μg，比色法测得类黄酮的含量为0.681μg，福林法测多酚的含量为56.1μg，苯酚硫酸法测得其可溶性膳食纤维含量为0.0295g，水分活度为0.379，色差值L为59.92，a值为-9.42，b值为36.80，E值为17.53。

关键词 真空干燥；冷冻干燥；营养物质；成分含量

Abstract:Main experimental materials, asparagus lettuce for composite materials, the use of vacuum drying and freeze-drying method, the production of the of asparagus powder and lettuce powder, research, and its nutritional characteristics of the measurement of the different drying methods and drying conditions were measured for all ageunder its nutrient content, and the final determination of its nutrient content. Derived by comparing the after freeze-drying is superior to vacuum drying, to determine the best mixture of of asparagus powder lettuce powder ratio of 7:3, and the content of the compound is carried out a detailed measurement study.Measured per gram of composite asparagus powder containing soluble protein 0.165μg and 121μg DNS method to measure reducing sugar, the anthrone method measured total sugar 3720μg the phenanthroline the whisper measured vitamin C 0.089μg, ninhydrin colorimetric measurement of free amino acids is 10.12μg the the colorimetry flavonoids 0.681μg Forint method to measure polyphenol content of 56.1μg phenol-sulfuric acid method measured obtaining soluble dietary fiber content using 0.0295 water activity 0.379, color value L to 59.92, a = -9.42, b value of 36.80, E is 17.53.

Keywords  vacuum drying  cryodesiccation  nutrient substance  content