真空干燥对美味牛肝菌生物活性成分及其抗氧化活性的影响  

Effects of vacuum drying on bioactive ingredients and antioxidant activities of Boletus edulis

作　　者：黄子芬 李晨月 徐柠檬 刘晨 赵海婷 陈勇杏 华燕 郭磊 HUANG Zifen;LI Chenyue;XU Ningmeng;LIU Chen;ZHAO Haiting;CHEN Yongxing;HUA Yan;GUO Lei(College of Life Science,Southwest Forestry University,Kunming 650224;College of Forestry,Southwest Forestry University,Kunming 650224)

机构地区：[1]西南林业大学生命科学学院,昆明650224 [2]西南林业大学林学院,昆明650224

出　　处：《中国食品添加剂》2024年第7期55-61,共7页China Food Additives

基　　金：云南省科技厅农业联合专项(202101BD070001-054);云南省科技厅基础研究计划项目(202101AT070042);云南省大学生创新训练项目(202210677041)。

摘　　要：为探讨真空干燥对美味牛肝菌干制品活性成分及其抗氧化活性的影响,对不同真空干燥温度(50、60、70、80、90℃)下的美味牛肝菌干制品进行浸提,测定了浸提物中多酚、黄酮、三萜及多糖类化合物的含量以及抗氧化活性,并分析了温度、活性物质及抗氧化活性的相关关系。结果表明:真空干燥温度为90℃时浸提物中多酚和三萜含量均为最高,分别为(42.22±1.22)mg/g和(20.35±0.82)mg/g。同时对DPPH、ABTS+·和·OH的清除能力均为最强,其EC50值分别为(347.81±12.68)、(98.91±23.59)和(102.36±16.57)μg/mL。综合各项指标,当真空干燥温度为90℃时,美味牛肝菌干制品可以保持较好的活性成分和抗氧化活性,为美味牛肝菌在加工保鲜过程提供了一定的理论依据。In order to investigate the effects of vacuum drying on the bioactive components and antioxidant activity of dried Boletus edulis,extractions were carried out on dried products of Boletus edulis under different vacuum drying temperatures(50,60,70,80,90℃).the content of polyphenols,flavonoids,triterpenes,polysaccharides,and level of antioxidant activity in the extracts were analyzed.The relationship between temperature,active substances,and antioxidant activity was analyzed.Thefindings revealed that at vacuum drying temperature of 90℃,the highest concentrations of polyphenols and triterpenoids were(42.22±1.22)mg/g and(20.35±0.82)mg/g,respectively,and the strongest scavenging abilities for DPPH,ABTS+,and hydroxyl radicals were reflected in EC50 values of(347.81±12.68),(98.91±23.59),and(102.36±16.57)μg/mL,respectively.Taking all indicators into consideration,when vacuum drying at 90℃,the dried Boletus edulis products retained good bioactive ingredients and antioxidant properties.The study provides a scientific basis for the processing and preservation of Boletus edulis.

关 键 词：美味牛肝菌 真空干燥 活性成分 抗氧化活性 相关性分析 

分 类 号：TS205.1[轻工技术与工程—食品科学] S646[轻工技术与工程—食品科学与工程]