江西农业学报2024，Vol.36Issue(6)：35-41,7.DOI:10.19386/j.cnki.jxnyxb.2024.06.006
不同干燥方式对大球盖菇品质及抗氧化活性的影响
Effects of Different Drying Methods on Quality and Antioxidant Activity of Stropharia rugosoannulata
摘要
Abstract
In order to study the effects of different drying methods on quality and antioxidant activity of Stropharia rugosoannulata,three different drying methods including hot air drying,heat pump drying and vacuum freeze drying were used to analyze sensory quality,rehydration performance,flavor functional component and antioxidant activity of Stropharia rugosoannulata.The results showed that Stropharia rugosoannulata with vacuum freeze drying treatment had the best sensory score(20.81),rehydration rate(7.09)and holding water capacity(5.18 g/g),and had the highest organic acids content(258.65 mg/g),polysaccharides(49.62 mg/g)and flavonoids(8.63 mg/g).At the same time,it also showed higher antioxidant activities.Stropharia rugosoannulata with hot air drying treatment had the highest content of free amino acids and crude polyphenols,but other indicators are worse than those of heat pump drying.In conclusion,vacuum freeze drying is the best method to obtain dried products of Stropharia rugosoannulata,followed by heat pump drying,and hot air drying is the worst.However,if the drying cost and efficiency are considered comprehensively,the heat pump drying is a more reasonable drying method in production practice.关键词
大球盖菇/干燥方式/功能成分/干燥品质/抗氧化能力Key words
Stropharia rugosoannulata/Drying method/Functional component/Drying quality/Antioxidant capacity分类
农业科技引用本文复制引用
李朝智,熊慧薇,闵华,李菁,付晓记,魏云辉,陈绪涛..不同干燥方式对大球盖菇品质及抗氧化活性的影响[J].江西农业学报,2024,36(6):35-41,7.基金项目
江西现代农业科研协同创新专项(JXXTCXQN202111) （JXXTCXQN202111）
江西省重点研发计划项目(20212BBF63013). （20212BBF63013）
