不同干燥方式对黑木耳理化特性及抗生素含量变化的影响  

Effects of Different Drying Methods on Physicochemical Properties and Antibiotic Content of Auricularia auricularia

作　　者：焦睿智 岳田利 高振鹏[1] 赵子丹 李鸣雷 王周利[1] 葛谦 JIAO Ruizhi;YUE Tianli;GAO Zhenpeng;ZHAO Zidan;LI Minglei;WANG Zhouli;GE Qian(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;College of Food Science and Engineering,Northwest University,Xi'an 710127,China;Institute of Quality Standards and Testing Technology for Agricultural Products(Ningxia),Yinchuan 750002,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北大学食品科学与工程学院,陕西西安710127 [3]宁夏农产品质量标准与检测技术研究所,宁夏银川750002

出　　处：《食品工业科技》2023年第24期87-94,共8页Science and Technology of Food Industry

基　　金：国家十三五重点研发计划项目(2019YFC1606701);宁夏农林科学院对外科技合作专项项目(DW-X-2022001-05);宁夏自然科学基金项目(2021AACO3279)。

摘　　要：本文系统探究了自然晾晒、热风干燥和真空微波干燥三种处理方式对黑木耳的干燥效率,并评价了不同处理对黑木耳的理化特性影响以及喹诺酮类抗生素(恩诺沙星、环丙沙星)的降解效果。结果表明,以自然晾晒的黑木耳为参照,黑木耳在80℃热风干燥条件下所需的干燥时间大幅缩短为150 min,在2.4 kW真空微波干燥条件下继续缩短为15 min;热风干燥和真空微波干燥处理对黑木耳中粗蛋白、粗脂肪、粗纤维、灰分含量无显著影响(P>0.05),经干燥处理后总糖含量分别下降了1.34%和2.28%,且理化指标仍满足国标要求。此外,自然干燥过程中恩诺沙星、环丙沙星的降解率分别为16.32%和14.22%;80℃热风干燥条件下两种抗生素降解率分别为35.37%和32.39%,2.4 kW真空微波干燥处理下两种抗生素降解率分别为36.11%和33.19%,表明两种处理方式对抗生素降解没有显著差异(P>0.05)。因此,真空微波干燥处理时间短、效率高,对黑木耳理化指标影响较小且具有良好抗生素残留降解效果,为食用菌干燥及质量安全控制提供了新思路。In this paper,the drying efficiency of natural drying,hot air and vacuum microwave on Auricularia auricula were systematically investigated,and the changes of physicochemical properties of Auricularia auricula and the degradation effect of quinolones(enrofloxacin,ciprofloxacin)were also evaluated.The results showed that the drying time of Auricularia auricula was greatly shortened to 150 min with the hot air drying(80℃)and 15 min with vacuum microwave(2.4 kW)compared with the natural drying.With the treatments of hot air drying and vacuum microwave drying,there was no significant effect on the content of crude protein,fat,fiber and ash in Auricularia auricula,and the total sugar content decreased by 1.34% and 2.28%,respectively.The physicochemical indexes still met the National Standard requirements.In addition,the degradation rates of enrofloxacin and ciprofloxacin during natural drying were 16.32% and 14.22%,while that of hot air drying were 35.37% and 32.39%,and vacuum microwave drying were 36.11% and 33.19%,respectively.The results indicated that there was no significant difference in antibiotic degradation between the two treatments.Therefore,vacuum microwave drying exhibits the advantages of less treatment time and effect on the physicochemical indexes,higher drying efficiency and better antibiotic degradation effect,which provides a new idea for the drying and quality control of edible fungi.

关 键 词：黑木耳 热风干燥 真空微波干燥 抗生素 降解 

分 类 号：TS202.1[轻工技术与工程—食品科学]