食品科学2024，Vol.45Issue(19)：192-200,9.DOI:10.7506/spkx1002-6630-20240205-038
不同干燥方式对香菇粉物化特性、抗氧化活性和风味的影响
Effects of Different Drying Methods on Physicochemical Properties,Antioxidant Activity and Flavor Profile of Lentinus edodes Powder
摘要
Abstract
This research investigated the impacts of various drying methods,including hot-air drying,hot-air-microwave drying,heat-pump drying,vacuum-freeze drying,microwave-vacuum drying,and multi-stage hot-air drying,on the physicochemical properties,antioxidant capacity and flavor profile of Lentinus edodes powder(LEP).The results demonstrated that vacuum-freeze-dried LEP was superior to LEP produced using the other drying methods in terms of physicochemical properties such as water absorption index,expansion ratio,and color.Moreover,vacuum-freeze-dried LEP had the highest total phenolic content(1.345 mg/g)and strongest antioxidant capacity in terms of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical scavenging capacity.In contrast,microwave-dried LEP showed the lowest antioxidant capacity.Analysis by electronic nose and gas chromatography-ion mobility spectrometry(GC-IMS)revealed that the major volatile compounds in the six LEPs included sulfur-containing compounds,aldehydes,alcohols,ketones,and esters,and there were significant differences in the aroma profiles of these LEPs.Notably,heat-pump-dried LEP exhibited the highest levels of alcohols and esters.Hot-air-dried LEP exhibited the highest levels of aldehydes.Vacuum-freeze drying was conducive to retaining aroma compounds.The results of electronic tongue analysis indicated that hot-air-microwave dried LEP had high umami and low bitterness.These findings could provide a theoretical foundation for the development and application of LEP as a food ingredient.关键词
香菇粉/干燥方式/物化特性/抗氧化活性/风味Key words
Lentinus edodes powder/drying methods/physicochemical properties/antioxidant capacity/flavor profile分类
轻工纺织引用本文复制引用
盛梦龙,林松毅,马婷婷,张彤,李雨璐,陈冬..不同干燥方式对香菇粉物化特性、抗氧化活性和风味的影响[J].食品科学,2024,45(19):192-200,9.基金项目
辽宁省教育厅高校基本科研项目(LJKMZ20220876) （LJKMZ20220876）
