食品工业科技2017，Vol.38Issue(15)：59-62,4.DOI:10.13386/j.issn1002-0306.2017.15.013
不同干制条件对金针菇品质及抗氧化酶活性的影响
Effect of drying methods on the quality and antioxidase enzyme activities of Flammulina velutiper
摘要
Abstract
In this research the fresh fruit body of Flammulina valutipes was chosen as the materials.The quality and antioxidase enzyme activities of Flammulina velutipe were analyzed at different drying methods which included microwave drying,hot-air drying,natural drying and vacuum freeze drying.The results showed that the quality and rehydration of Flammulina velutipe dried by vacuum freeze was higher than other drying methods,and the content of crude protein,crude polysaccharide vitamin C,total polyphenol and flavonoid were also higher.With regard to vacuum freeze drying method,the antioxidase enzyme activities including peroxidase (POD),catalase (CAT)and superoxide dismutase (SOD)of Flammulina velutipe showed the highest level.A combination of the index,effect of vacuum freeze drying on quality and antioxidase enzyme activities of Flammulina velutipe was the smallest,and it is an appropriate method for drying Flammulina velutipe.关键词
金针菇/干制方式/品质/抗氧化酶活性Key words
Flammulina velutipe/drying methods/quality/antioxidase enzyme activities分类
轻工纺织引用本文复制引用
辛燕花,徐澜,宿婧,孟悦..不同干制条件对金针菇品质及抗氧化酶活性的影响[J].食品工业科技,2017,38(15):59-62,4.
