نوع مقاله : مقاله پژوهشی
نویسندگان
بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران.
چکیده
پژوهش حاضر با هدف بررسی تاثیر خشک‌کردن لایه نازک بر ویژگی‌های کمی و کیفی گلبرگ زعفران و همچنین تعیین شرایط بهینة خشک کردن صورت پذیرفت. طراحی آزمایش تجربی خشک کردن گلبرگ زعفران با استفاده از نرم‌افزار سطح پاسخ و طرح مرکب مرکزی محوری انجام گردید. گلبرگ‌ها در دماها (40، 50 و60 درجه سلسیوس) و سرعت‌های هوای متفاوت (7/0، 4/1 و 1/2 متر بر ثانیه) در خشک‌کن لایة نازک خشک شدند و ویژگی‌های کمی و کیفی (میزان ترکیبات فنلی کل، میزان ترکیبات آنتوسیانینی کل، قدرت گیرندگی رادیکال آزاد DPPH، غلظت لازم برای غیر‌فعال کردن50 درصد از رادیکال‌های آزاد DPPH، قدرت احیاءکنندگی آهن سه ظرفیتی و مولفه‌های رنگی L (میزان روشنایی)، a (میزان قرمزی- سبزی) و b (میزان آبی- زردی)) آنها مورد ارزیابی قرار گرفت. پس از تجزیه و تحلیل آماری، دما و سرعت هوای بهینة خشک کردن گلبرگ زعفران با حفظ ویژگی‌های کمی به ترتیب50 درجة سلسیوس و 4/1 متر بر ثانیه تعیین شد. در شرایط بهینه خشک کردن، میزان ترکیبات فنلی کل، میزان ترکیبات آنتوسیانینی کل، قدرت گیرندگی رادیکال آزاد، قدرت احیاءکنندگی آهن سه ظرفیتی و میزان مولفه رنگی a (قرمزی- سبزی) به‌ترتیب 39/46میلی‌گرم بر گرم، 58/1205 میلی‌گرم بر لیتر عصاره، 97/52 درصد و 52/1276 میکرومول آهن П بر لیتر و 13/11 به‌دست آمد که از نظر آماری اختلاف معنی‌داری با نمونة شاهد داشت. خشک کردن گلبرگ در نقطه بهینه نتایج به‌دست آمده را تایید نمود.
کلیدواژه‌ها
بی‌نام. 1393. آمارنامه کشاورزی، سال زراعی1394-1393، انتشارات وزارت کشاورزی، معاونت برنامه‌ریزی و پشتیبانی، اداره کل آمار و اطلاعات.
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