[Objective] The aim was to investigate the effects of drying methods on the content of phenolic substances in common fruits and vegetables.[Method] Taking 11 kinds of fruit,vegetable as test material,Folin-Ciocalteu method was used to determine the content of total phenols,while N-butyl alcohol-hydrochloric acid method for the content of proanthocyanidins,to compare the effect of phenolic substances between hot air drying and vacuum freeze drying.[Result] The result showed that the retention rate of total phenols of fruit and vegetable powder by hot air drying was from 85.94% to 93.27%,the retention rate of proanthocyanidins was from 66.17% to 72.58%;the retention rate of total phenols of fruit and vegetable powder by vacuum freeze drying was from 93.50% to 96.98%,the retention rate of proanthocyanidins was from 95.24% to 98.15%.[Conclusion] The vacuum freeze drying can maintain original total phenols and proanthocyanidins of fruit and vegetable,fruit and vegetable powder have higher quality and nutritional value.%[目的]研究干燥方式对常见果品、蔬菜酚类物质含量的影响.[方法]以11种常见果品、蔬菜为原料,采用Folin-Ciocalteu法、正丁醇-盐酸法测定热风干燥和真空冷冻干燥的果品、蔬菜粉中总酚、原花色素含量.[结果]通过热风干燥而得的果品、蔬菜粉总酚的保留率在85.94%~ 93.27%,原花色素的保留率在66.17% ~ 72.58%;真空冷冻干燥的果品、蔬菜粉总酚保留率在93.50% ~ 96.98%,原花色素的保留率在95.24%~ 98.15%.[结论]真空冷冻干燥可较好地保持果品、蔬菜原有的酚类物质,得到的果品、蔬菜粉感官品质和营养价值均更优质.
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