中文摘要：

以最佳γ-氨基丁酸（GABA）富集条件下获得的结球甘蓝为原料，比较研究了热风干燥、微波干燥和微波－热风联合干燥对结球甘蓝GABA及其他营养物质含量及其感官品质的影响，确定了适宜的干燥方式并优化了工艺参数。结果表明：随着热风干燥温度的升高，结球甘蓝中的GABA含量先上升后下降，L＊值减小，a＊值、b＊值增大，ΔEα上升，以70℃较佳。微波干燥中，单位微波功率为2．5 W／g时未烫漂的结球甘蓝中的GABA高达0．00325％质量分数，但色泽不佳。综合热风和微波干燥的优点，采用正交试验和回归方程得到最佳的微波－热风联合干燥工艺条件：前期单位微波功率2．5 W／g、转换点含水率40％、后期热风温度70℃，结球甘蓝综合品质最佳。

英文摘要：

Based on the obtained optimum condition,changes of GABA and other components in cabbages dried by different drying methods were observed.The effects of hot-air drying,microwave drying and combined microwave-hot-air drying on the GABA content and other quality were compared.The results showed that with the increased drying temperature under the hot-air drying,GABA content first increased then decreased,L＊value decreased,a＊and b＊value both increased,and the quality was better with the drying temperature of 70 °C.By the method of microwave drying,GABA content of the non-blanched cabbages was up to 0.00325%mass fraction when the microwave power increased to 2.5 W/g,but the color was poor.Combined the advanta-ges of hot-air and microwave drying and determined by orthogonal design analysis and the regression equa-tions,the optimal process parameters of combined microwave-hot-air drying were obtained：under the pre-mi-crowave power of 2.5 W/g,the cabbage was dried to the moisture content of 40%,then with the hot-air drying temperature of 70 °C,the quality of samples was the best.