3种干燥方式对猴头菇活性成分及抗氧化活性的影响
目的 研究不同干燥方式对猴头菇品质的影响。方法 采用真空冷冻干燥、热风干燥、真空干燥3种不同干燥方式测定猴头菇干品活性成分含量及抗氧化活性, 通过DPPH清除能力、还原力、ABTS+清除能力3种抗氧化体系进行综合评价。结果 50 ℃真空干燥组猴头菇干制品总酚和三萜类活性成分含量最高, 分别为17.56 mg/g和2.83 mg/g, 随加热温度升高而降低, 70 ℃真空干燥组的总酚和三萜类含量仅为50 ℃真空干燥组的53.5%和71.7%; 真空冷冻干燥和热风干燥组2种成分含量相差不大, 总酚和三萜含量最高的皆为60 ℃热风干燥组, 分别为7.28 mg/g和2.17 mg/g, 含量最低的分别是70 ℃热风干燥和真空冷冻干燥, 总酚含量为4.06 mg/g, 三萜含量为1.77 mg/g。发现真空干燥组醇提物抗氧化能力好于另外2种干燥方式, 且抗氧化能力均随提取液浓度增加变大。结论 50 ℃真空干燥组猴头菇活性成分含量较高、抗氧化能力相对较强, 可更好的应用于干燥和后续加工产品品质提升。
Objective To study the effect of different drying methods on the quality of Hericium erinaceus. Methods Three different drying methods including vacuum freeze drying, hot air drying, and vacuum drying were used to determine and analyze the active ingredients and antioxidant activity of Hericium erinaceus. Three antioxidant systems, DPPH scavenging capacity, reducing capacity and ABTS+scavenging capacity, were evaluated. Results The totalphenol and triterpenoids of Hericium erinaceus in the vacuum drying group at 50 ℃ had the highest content of 17.56 mg/g and 2.83 mg/g, which decreased with increasing heating temperature. The content of total phenoland triterpenoids in the 70 ℃ vacuum drying group was only the 53.5% and 71.7% of 50 ℃ vacuum drying group. The content of the vacuum freeze-drying and hot air drying groups was similar, the highest content of total phenol and triterpenes was both in the hot air drying group at 60 ℃, which was 7.28 mg/g and 2.17 mg/g, and the lowest contents was 70 ℃ hot air drying and vacuum freeze drying, the total phenol content was 4.06 mg/g, and the triterpene content was 1.77 mg/g. The alcohol extracts in the vacuum heating drying group had better antioxidant capacity than the other 2 drying methods, and the antioxidant capacity increased with the increase of the extract concentration. Conclusion The 50 ℃ vacuum drying group have higher active ingredient content and relatively strong antioxidant capacity, which can be better applied to drying and quality improvement.
标题：3种干燥方式对猴头菇活性成分及抗氧化活性的影响
英文标题：Effects of 3 drying methods onbioactive components and antioxidant activity of Hericium erinaceus
作者：
李英迪 浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室
夏其乐 浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室
曹艳 浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室
杨开 浙江工业大学
毛荣良 常山县豪锋农业发展有限公司
黄良水 常山县天乐食用菌研究所
中文关键词:猴头菇,干燥方式,活性成分,抗氧化活性,
英文关键词:Hericium erinaceus,drying methods,bioactive components,antioxidant activity,
发表日期：2020-05-07
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