It has already been proven that phe

已经证明酚醛具有抗氧化性能。图1b显示了用三种麦芽糊精浓度制备并在三种进气温度下喷雾干燥的亚洲梨汁粉末的总酚含量（50.44–223.54 mg GAE / 100 g）。喷雾干燥的亚洲梨汁粉中的总酚含量与其他梨品种一致（表2），但高于喷雾干燥的菠萝果汁粉（40.5 mg / 100 g，Selvamuthukumaran和Khanum 2014）并喷雾干燥<br>葡萄果汁粉（46.9 mg / 100 g，Selvamuthuku？maran和Khanum 2014）。喷雾干燥的亚洲梨汁总酚含量的当前值低于（Selvamuthukumaran and Khanum 2014）报告的喷雾干燥的沙棘果汁粉末（453.6 mg / 100 g）和喷雾干燥的杨梅汁粉末（294.82 mg / 100） g）由Fang和Bhandari（2011）报道。这些变化可能与原始样品类型和所用封装剂的差异有关。随着麦芽糊精的增加，亚洲梨汁粉中的总酚含量显着降低（p 0.05），而温度与总酚含量呈正相关。Mishra等人也观察到了类似的结果。（2014）<br>喷雾干燥的Amla果汁粉，以及Wariyah和Riyanto（2016）的喷雾干燥芦荟果汁粉。随着麦芽糊精浓度的增加，总可溶性固形物含量会增加，因为反应分子彼此靠近，这种排列会影响酚类含量（Ahmed等，2010； Kirca等，2007）。由于多酚合成，亚洲梨汁粉中的总酚含量随进气温度的升高而增加。Mishra等。（2014）显示，<br>当温度从125升高到175°C时，amla粉末中的苯酚含量增加，此后酚含量降低。Ho等。（2015年）指出，当干燥温度超过180°C时，喷雾干燥的西姆果汁粉中的酚含量会降低。因此，可以得出结论，干燥温度是酚含量的关键因素，而170°C是亚洲梨汁粉的最佳温​​度。

It has already been proven that phenolics have antioxidative properties. Figure 1b shows the total phenol content (50.44–223.54 mg GAE/100 g) of Asian pear juice powder prepared with three maltodextrin concentrations and spraydried at three inlet air temperatures. The total phenol content in spray-dried Asian pear juice powder was consistent with other pear varieties (Table 2) but greater than spray-dried pineapple fruit juice powder (40.5 mg/100 g, Selvamuthukumaran and Khanum 2014) and spray-dried<br>grape fruit juice powder (46.9 mg/100 g, Selvamuthukumaran and Khanum 2014). Current values of spray-dried Asian pear juice total phenolic content were lower than spray-dried sea buckthorn fruit juice powder (453.6 mg/ 100 g) reported by (Selvamuthukumaran and Khanum 2014) and spray-dried bayberry juice powder (294.82 mg/ 100 g) reported by Fang and Bhandari (2011). These variations could be related to differences in raw sample types and encapsulating agents used. The total phenolic content in Asian pear juice powder significantly (p0.05) decreased as maltodextrin increased whereas temperature had a positive correlation with total phenolic content. Similar results were observed by Mishra et al. (2014) for<br>spray-dried amla juice powder and by Wariyah and Riyanto (2016) for spray-dried aloe vera juice powder. Total soluble solid content tends to increase with increasing maltodextrin concentrations as the reacting molecules are located closely together and this arrangement influences the phenolic content (Ahmed et al. 2010; Kirca et al. 2007). Total phenol content in Asian pear juice powder increased with increasing inlet air temperature as a result of polyphenol synthesis. Mishra et al. (2014) showed that total<br>phenol content increased in amla powder when temperature increased from 125 to 175 C after which phenolic content decreased. Ho et al. (2015) noted that phenolic content was reduced in spray-dried sim juice powder when drying temperature exceeded 180 C. Therefore, it can be concluded that drying temperature is the crucial factor for phenolic content and 170 C is the optimum temperature for Asian pear juice powder.

已经证明酚类化合物具有抗氧化性。图1b显示了用三种麦芽糊精浓度制备并在三种进气温度下喷雾干燥的亚洲梨果汁粉的总酚含量（50.44–223.54 mg GAE/100 g）。喷雾干燥的亚洲梨果汁粉中总酚含量与其他梨品种（表2）一致，但高于喷雾干燥的菠萝果汁粉（40.5 mg/100 g，Selvamutukumaran和Khanum 2014）和喷雾干燥的亚洲梨果汁粉<br>葡萄果汁粉（46.9 mg/100 g，Selvamutuku  maran和Khanum 2014）。喷雾干燥的亚洲梨汁总酚含量的当前值低于（Selvamutukumaran and Khanum 2014）报告的喷雾干燥的沙棘果汁粉（453.6 mg/100 g）和Fang and Bhandari（2011）报告的喷雾干燥的杨梅果汁粉（294.82 mg/100 g）。这些变化可能与原始样品类型和所用封装剂的差异有关。随着麦芽糊精浓度的增加，亚洲梨汁粉中总酚含量显著降低（p＜0.05），而温度与总酚含量呈正相关。Mishra等人也观察到了类似的结果。（2014）年<br>喷雾干燥的amla果汁粉和Wariyah和Riyanto（2016）喷雾干燥的芦荟果汁粉。当反应分子紧密地排列在一起时，总可溶性固形物含量随着麦芽糊精浓度的增加而增加，这种排列方式影响酚类物质的含量（Ahmed等人。2010年；Kirca等人。2007年）。由于多酚的合成，亚洲梨果汁粉中总酚的含量随着进气温度的升高而增加。Mishra等人。（2014）显示<br>当温度从125℃升高到175℃时，amla粉中苯酚含量增加，随后酚含量下降。Ho等人。（2015）注意到当干燥温度超过180°C时，喷雾干燥sim果汁粉中的酚含量降低。因此，可以认为干燥温度是影响酚含量的关键因素，170°C是亚洲梨果汁粉的最佳温度。<br>