不同干制条件对金针菇品质及抗氧化酶活性的影响  

Effect of drying methods on the quality and antioxidase enzyme activities of Flammulina velutiper

作　　者：辛燕花[1] 徐澜[1] 宿婧[1] 孟悦[1] 

机构地区：[1]忻州师范学院,山西忻州034000

出　　处：《食品工业科技》2017年第15期59-62,共4页Science and Technology of Food Industry

摘　　要：以新鲜的金针菇子实体为实验材料,利用微波干制、热风干制、自然晾干、真空冷冻干制四种方式进行干燥处理,研究不同干制方法对金针菇样品的品质和抗氧化酶活性的影响。结果表明,真空冷冻干制得到的金针菇感官品质最高,且复水性能好,粗蛋白、粗多糖、维生素C、总多酚和总黄酮的含量明显高于其他三种干制方法制得的金针菇样品;与其他三种干制方法相比,真空冷冻干制得到的金针菇样品的抗氧化酶活性包括过氧化物酶(POD),过氧化氢酶(CAT)和超氧化物歧化酶(SOD)最高。综上,真空冷冻干制对金针菇的品质和抗氧化酶活性影响最小,最适于金针菇的采后干燥处理。In this research the fresh fruit body of Flammulina valutipes was chosen as the materials.The quality and antioxidase enzyme activities of Flammulina velutipe were analyzed at different drying methods which included microwave drying, hot-air drying, natural drying and vacuum freeze drying. The results showed that the quality and rehydration of Flammulina velutipe dried by vacuum freeze was higher than other drying methods, and the content of crude protein, crude polysaccharide vitamin C,total polyphenol and flavonoid were also higher. With regard to vacuum freeze drying method, the antioxidase enzyme activities including peroxidase （ POD ） , catalase （ CAT ） and superoxide dismutase （ SOD ） of Flammulina velutipe showed the highest level. A combination of the index, effect of vacuum freeze drying on quality and antioxidase enzyme activities of Flammulina velutipe was the smallest, and it is an appropriate method for drying Flammulina velutipe.

关 键 词：金针菇 干制方式 品质 抗氧化酶活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]