Keywords

Bitter Melon, Drying, Saponin, Polysaccharide, Polypeptide

Abstract

By exploring the effects of different drying methods on the content of hypoglycemic components of bitter melon, an ideal drying method is provided for the production of bitter melon health food. The biuret method was used to determine the polypeptide content of bitter melon, the phenol-sulfuric acid method was used to determine the polysaccharide content of bitter melon, and the spectrophotometric method was used to determine the saponin content of bitter melon. The results show that: the freeze-dried bitter melon has the best color, and the main hypoglycemic components are less damaged; the microwave-dried bitter melon has the worst color, and the hypoglycemic components are more damaged; vacuum drying requires a longer time, and compared with hot air drying, The hypoglycemic components of bitter melon are more damaged and the color is poorer. The quality of bitter melon dried by hot air drying at 60¡ãC for 8 hours was better. The content of saponin, the main hypoglycemic component, was (2.31¡À0.11)%. There was no significant difference compared with freeze-drying (P>0.05). The polysaccharide content was (7.43¡À0.04)%. It was significantly higher than that of freeze-dried bitter melon, and the polypeptide content was (0.11¡À0.06)%, which was significantly lower than that of freeze-dried bitter melon. At the same time, in vitro experiments show that dried bitter melon powder has a significant inhibitory effect on ¦Á-glucosidase and ¦Á-amylase. The hot air drying method can better preserve the hypoglycemic components of bitter melon and is suitable for drying during the processing of bitter melon.

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Original research done by Ding Xiaowen, Zeng Yitao, Yang Juan, Qin Yingrui, Huang Xianzhi

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