Composition Analysis And Effect Of Dehydrating Method On The Characteristics Of Salicornia Bigelovii Torr

Fresh. Salicornia bigelovii Torr. for was taken as raw material for the serial experiments, the major nutrients and other functional components of the edible part is determined to investigate its potential use as a special vegetable. The nutrient quality, dehydration ratio and sensory changes of dehydrated Salicornia bigelovii Torr. by hot air dehydration(HD) (80℃,4h), microwave dehydration(MD) (420kw,5min; 140kw,5min) and frozen dehydration (FD) (-60℃; below 133*10-3 mbar), respectively, were also investigated. The results were as follows:1. The determination content of water, total sugar, protein, rough fat and crude fiber of the fresh Salicornia bigelovii Torr. was 90.4%,3.92%,1.13%,0.21% and 0.57%,respectively. There was abundant functional material in tissue of Salicornia bigelovii Torr, such as 3.69% sodium chloride,0.47 mg vitamin C,19.25 mg P-carotene, 17.15 mg vitamin E,167.6 mg total flavonoids, and 55.94 mg total saponin in every 100g fresh Salicornia bigelovii Torr. In addition, fresh Salicornia bigelovii Torr. was in NaCl (3.69%) and metal elements, such as 511.48 mg/kg Ca,10.44mg/kg Fe,976.99mg/kg Mg, 1455.90mg/kg K,3.35mg/kg Zn, but only 1.52mg/kg P, indicating fresh Salicornia bigelovii Torr. cloud be used as ideal alkaline food. The amino acid content of Salicornia bigelovii Torr. was 0.77%, including 17 kinds of amino acid except for tryptophan. Among these amino acids, glutamate was most abundant in amount. Therefore, Salicornia bigelovii Torr. was a special vegetable with tremendous developing potentiality.2. The comparison of hot-air dehydration(HD), microwave dehydration(MD) and frozen dehydration (FD) on dehydrated Salicornia bigelovii Torr. was made. The results show that frozen dehydration and microwave dehydration has great advantage on the maintenance of chlorophyll and vitamin C, and total sugar, which were sensitive to heat. The crude fiber dehydrated by hot air was highest, and there was no significant difference in sodium chloride content among the three methods.The sensory analysis of dehydrated Salicornia bigelovii Torr. showed that both frozen dehydration (FD) and microwave dehydration (MD) could maintain the original structure, color and aroma, and gave bright green of dried product. The CIELAB data of dried Salicornia bigelovii Torr. powder was L* and b* value of hot-air dehydration was higher than that of frozen dehydration (FD) and microwave dehydration(MD), but a* value was inverse. This indicates that frozen dehydration (FD) and microwave dehydration(MD) was beneficial to maintain green color of the product.The indicators of rehydration ratio, relative rehydration velocity and color evaluation were taken to compare the effect of three dehydration methods on dried product quality. Rehydration effect of microwave dehydration(MD) and frozen dehydration (FD) is obviously better than hot air dehydration, and has a high prophase relative rehydration velocity of Salicornia bigelovii Torr.