不同干燥方式对羊肚菌品质的影响  

Effects of different drying methods on the quality of Morchella

作　　者：王俊 夏伶俐[4] 谢玲 夏志兰[1,2,3] 闫航 吴秋云[1,2,3] WANG Jun;XIA Lingli;XIE Ling;XIA Zhilan;YAN Hang;WU Qiuyun(College of Horticulture,Hunan Agricultural University,Changsha 410128,China;Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding,Ministry of Education,Changsha 410128,China;Key Laboratory for Vegetable Biology of Hunan Province,Changsha 410128,China;Hunan Diwei Agricultural Technology Co.,Ltd.,Changsha 410000,China)

机构地区：[1]湖南农业大学园艺学院,湖南长沙410128 [2]园艺作物种质创新与新品种选育教育部工程研究中心,湖南长沙410128 [3]蔬菜生物学湖南省重点实验室,湖南长沙410128 [4]湖南迪为农业科技有限公司,湖南长沙410000

出　　处：《食药用菌》2024年第2期109-117,共9页Edible and Medicinal Mushrooms

基　　金：湖南省现代农业产业技术体系(湘农发〔2022〕31号)。

摘　　要：为探究不同干燥方式对羊肚菌品质的影响,以六妹羊肚菌(Morchella sextelate)和七妹羊肚菌(M.eximia)作为试验材料,采用真空冷冻干燥和热风干燥(热风温度分别为35℃、40℃、45℃、50℃、55℃)等6种干燥方式对新鲜羊肚菌进行干燥处理,分析不同干燥方式对羊肚菌外观品质、营养成分、抗氧化活性的影响。结果表明,真空冷冻干燥较热风干燥更大程度地保持了羊肚菌的外观性状及其抗氧化性,能有效抑制其蛋白质、多糖和多酚等营养成分的流失;其次,热风干燥以45℃的样品营养成分含量和DPPH自由基清除率显著高于其他温度,40℃热风干燥的样品ABTS和羟自由基清除能力较强,而55℃热风干燥的样品营养品质较差。综合考虑能耗和成本,认为45℃热风干燥方式为获得优质羊肚菌干制品较合理的方式。In order to explore the effects of different drying methods on the quality of Morchella,UsingM.sextelate and M.eximiafruiting bodies as experimental materials in this study.Six different drying methods,vacuum freeze drying and hot air drying(35°C,40°C,45°C,50°C,55°C),were used to dry fresh Morchella.The effects of different drying methods on its appearance quality,nutritional components and antioxidant activity were analyzed.The results showed that vacuum freeze-drying maintained the appearance and antioxidant activity of Morchella to a greater extent than hot air drying,and effectively inhibited the loss of proteins,polysaccharides and polyphenols.Secondly,the nutrient content and DPPH free radical scavenging rate of the samples dried at 45°C were significantly higher than those of the samples dried at other temperatures.The ABTS and hydroxyl radical scavenging ability of the samples dried at 40°C was stronger,and the nutritional quality of the samples dried at 55°C was the worst.Considering the energy consumption and cost,hot air drying at 45°C is a more reasonable way to obtain high-quality dried products.

关 键 词：羊肚菌 热风干燥 真空冷冻干燥 营养成分 抗氧化性 

分 类 号：S646[农业科学—蔬菜学]