干燥方法对茯苓产品显微性状、营养成分及抗氧化活性的影响

选取真空冷冻干燥(FD)、40℃恒温干燥(CD-40)、60℃恒温干燥(CD-60)、100℃恒温干燥(CD-100)、120℃恒温干燥(CD-120)、日晒(SD)、空气能仿生变温干燥(AD)7种方法对茯苓进行干燥,比较干燥后茯苓产品的茯苓菌丝体的显微性状、水溶性多糖含量、水溶性蛋白含量、醇溶性蛋白含量和水提液的抗氧化活性。结果表明:与FD相比,SD、AD的茯苓菌丝体呈疏松排列,CD的茯苓菌丝体呈糊状黏结状态;AD的茯苓产品的抗氧化活性最高;与FD相比,AD的水溶性多糖含量变化不显著、水溶性蛋白极显著增加(P<0.01)、醇溶性蛋白显著减少(P<0.05)。综合分析,AD为最佳的茯苓干燥方法,可解决茯苓无硫加工产业化的需求。

The effect of drying methods on the microscopic properties, ingredients and antioxidant activity of Poria cocos products

In this research,vacuum freeze-drying,constant temperature of 40℃,constant temperature of 60℃,constant temperature of 100℃,constant temperature of 120℃,sun drying and variable temperature drying with air energy were used to dry Poria cocos,and the effects of different drying methods were studied on mycelium microscopic characteristics,water-soluble polysaccharide content,water-soluble protein content,alcohol-soluble protein content and antioxidant activity of Poria cocos.Results:The Poria cocos mycelium of variable temperature drying with air energy and sun drying were loosely arranged,and the Poria cocos mycelium of constant temperature drying was in a bond state.The antioxidant activity was the highest in variable temperature drying with air energy.No significant change in water-soluble polysaccharide content,highly significantly higher in water-soluble protein content(P<0.01)and significantly decreased(P<0.05)in alcohol-soluble protein,which was found in variable temperature drying with air energy.Comprehensive analysis,variable temperature drying with air energy was the best Poria cocos drying method,which can solve the demand of non-sulfur processing industrialization of Poria cocos.