鲜石斛冻干工艺对多糖含量、抗氧化活性及其细粉品质的影响  

Effects of Freeze‐Drying Technology on Polysaccharide Content,Antioxidant Activity,and Fine Powder Quality of Fresh Dendrobium officinale

作　　者：冉庆念 胡庆丰 孙梦萍 詹佳睿 陈姿文 姜雨冰 惠爱玲 何祥林 RAN Qingnian;HU Qingfeng;SUN Mengping;ZHAN Jiarui;CHEN Ziwen;JIANG Yubing;HUI Ailing;HE Xianglin(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,Anhui,China;Huoshan Changchong Traditional Chinese Medicine Development Co.,Ltd.,Lu'an 237200,Anhui,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009 [2]霍山县长冲中药材开发有限公司,安徽六安237200

出　　处：《食品研究与开发》2025年第4期55-60,67,共7页Food Research and Development

基　　金：质量基础设施标准化专项项目(2022MKS08)。

摘　　要：以鲜铁皮石斛为加工对象,研究冻干、粉碎处理对石斛多糖含量、抗氧化活性及其冻干细粉品质的影响。结果表明:石斛鲜条宜切段-30℃预冻2 h,-30℃升华干燥12 h,此条件下冻干铁皮石斛多糖含量为4.78%(以鲜石斛计),较烘干石斛粉提高约49.5%;其体外抗氧化活性IC_(50)值分别达到2.356 mg/mL(DPPH·)、2.782 mg/mL(ABTS^(+)·)、2.108 mg/mL(O_(2)^(-)·)、2.658 mg/mL(·OH)。该冻干石斛过80目筛的出粉率为55.46%,石斛粉色泽鲜亮偏蓝绿色,其在75℃以上热水中易分散,结块率低于5%;冲泡水黏度达17.14 mm^(2)/s,是烘干石斛粉的4.8倍;于95℃热水冲泡,其水溶液中多糖含量达到35%以上,较烘干石斛粉提高约16%。This study investigated the effects of freeze-drying and powdering processes on the polysaccharide content,antioxidant activity,and fine powder quality of fresh Dendrobium officinale.The results showed that freeze-drying at-30℃for 12 h after pre-freezing at-30℃for 2 h was suitable for D.officinale segments.Un-der this condition,the polysaccharide content of freeze-dried D.officinale reached 4.78%(calculated based on fresh D.officinale),increased by nearly 49.5%compared to that of hot air-dried D.officinale.For the freeze-dried D.officinale,the IC50 values representing antioxidant activity were 2.356 mg/mL(DPPH radical),2.782 mg/mL(ABTS+radical),2.108 mg/mL(superoxide anion radical),and 2.658 mg/mL(hydroxyl radi-cal).Passing through 80 mesh sieve,it afforded fine powder(55.46%of the total),which was bright with a blue-green color.The fine powder was easily dispersed in hot water above 75℃ with a clumping rate of less 5%.The viscosity of the brewing water reached 17.14 mm^(2)/s,4.8 times that of hot air-dried D.officinale pow-der.When the freeze-dried D.officinale powder was brewed with hot water at 95℃,the polysaccharide con-tent in the aqueous solution reached over 35%,which was about 16%higher than that when the powder of hot air-dried D.officinale was brewed.

关 键 词：铁皮石斛 冻干 多糖 抗氧化活性 冲泡性能 黏度 

分 类 号：TS205[轻工技术与工程—食品科学]