不同干燥温度对鹿茸菇品质及其抗氧化活性的比较分析  

Comparative analysis of quality and antioxidant activity of Lyophyllum decastes at different drying temperatures

作　　者：黄健航 郑峻 杨斌 任佳媛 李佳欢[1,2] 金文松 张燎原 胡开辉[1,2] HUANG Jianhang;ZHENG Jun;YANG Bin;REN Jiayuan;LI Jiahuan;JIN Wensong;ZHANG Liaoyuan;HU Kaihui(College of Life Science,Fujian Agruculture and Forestry University,Fuzhou 350002;Edible Fungal Research Institue(Gutian)of Fujian Agruculture and Forestry University,Ningde 352200;Fujian Edible Fungus Technology Extension Station,Fuzhou 350001)

机构地区：[1]福建农林大学生命科学学院,福州350002 [2]福建农林大学(古田)菌业研究院,宁德352200 [3]福建省食用菌技术推广总站,福州350001

出　　处：《中国食品添加剂》2022年第2期194-200,共7页China Food Additives

基　　金：福建省科技创新平台建设项目(2014N2001)。

摘　　要：为探究不同热风干燥温度对鹿茸菇品质及抗氧化活性的影响,以新鲜的鹿茸菇为原料,对不同热风干燥温度获得的鹿茸菇的外观、复水率、总酚和黄酮含量进行检测,并考察了样品对DPPH、ABTS、羟自由基的清除能力。结果表明:随着干燥温度提高,鹿茸菇复水率呈现下降趋势,55~65℃干燥温度下,鹿茸菇子实体外观较好;总酚和黄酮含量分别在55℃、75℃达到最高值11.7mg/g、0.23mg/g;鹿茸菇干品中的ABTS和羟自由基清除率在60℃最高,其EC_(50)分别为0.86mg/mL及2.20mg/mL。综合各项指标,热风干燥温度为60℃时,可以较好的保持鹿茸菇的色泽和抗氧化活性。In this study,the effect of different hot air drying temperatures on the quality and antioxidant activity of fresh Lyophyllum decastes was studied.The appearance,rehydration rate,total phenols and flavonoids content of L.decastes obtained at different hot air drying temperatures were investigated.In addition,antioxidant activities of the samples were evaluated by the scavenging ability on DPPH,ABTS and hydroxyl radicals.The results showed that the rehydration rate of L.decastes decreased with the increase of drying temperature.The appearance of fruiting bodies of L.decastes was better at 55~65℃.The maximum values of total phenols and flavonoids were measured at 55℃and 75℃,which were 11.7mg/g and 0.23mg/g,respectively.ABTS and hydroxyl radical scavenging rate were the highest at 60℃,and their EC_(50) were 0.86mg/mL and 2.20mg/mL,respectively.Considering various indexes comprehensively,when the hot air drying temperature was 60℃,the color and antioxidant activity of L.decastes could be better maintained.

关 键 词：鹿茸菇 抗氧化活性 热风干燥 活性成分 干燥温度 

分 类 号：TS202.1[轻工技术与工程—食品科学]