Abstract
Effects of six drying methods were evaluated, including vacuum freeze, hot air drying, microwave pretreatment and ultrasonic pretreatment drying on six indexes of drying dynamics characteristics, color, polyphenol content, total flavonoid content, polysaccharides content and antioxidant activity of Boletus edulis. The results showed that the smallest color changes were detected in materials treated under vacuum freeze drying, while the most significant color change was observed under microwave pretreatment drying. Boletus edulis treated under vacuum freeze drying showed significantly higher amount in total flavonoids, polyphenol, polysaccharides contents and stronger antioxidant activity than the other samples. Taking the cost into account, 60 ℃ hot air drying method is the best choices because they had good performance in maintaining color and active components in Boletus edulis.
Publication Date
11-28-2018
First Page
45
Last Page
49
DOI
10.13652/j.issn.1003-5788.2018.11.010
Recommended Citation
Qiaoran, ZHENG; Feng, ZHOU; Jie, XING; Wen, TAO; Luhong, CHEN; Wenfeng, LI; Xiaoxu, GAO; and Si, TAN
(2018)
"Effects of different drying methods on drying characteristics,quality and antioxidant capacity of Boletus edulis,"
Food and Machinery: Vol. 34:
Iss.
11, Article 9.
DOI: 10.13652/j.issn.1003-5788.2018.11.010
Available at:
https://www.ifoodmm.cn/journal/vol34/iss11/9
References
[1] 唐秋实, 刘学铭, 池建伟, 等. 不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响[J]. 食品科学, 2016, 37(4): 25-30.
[2] 兰瑛, 潘志福, 张松, 等. 尖顶羊肚菌胞外多糖提取物对果蝇寿命的影响[J]. 中国食用菌, 2010, 29(4): 43-45.
[3] 阚国仕, 矫丽曼, 杨玉红, 等. 牛肝菌胞外多糖体外抗氧化能力的研究[J]. 食品与发酵工业, 2009, 35(2): 57-60.
[4] 侯玉艳. 牛肝菌多酚的提取及生物活性研究[D]. 昆明: 昆明理工大学, 2015: 17-20.
[5] 崔福顺, 张华, 李官浩, 等. 美味牛肝菌黄酮类提取物体内抗氧化作用研究[J]. 食品科技, 2014, 39(8): 201-205.
[6] TSAI S Y, TSAI H L, MAU J L. Antioxidant properties of Agaricus blazei, Agrocybe cylindracea, and Boletus edulis[J]. LWT-Food Science and Technology, 2007, 40(8): 1 392-1 402.
[7] WANG Dong, SUN Shu-qing, WU Wei-zhen, et al. Characterization of a water-soluble polysaccharide from Boletus edulis and its antitumor and immunomodulatory activities on renal cancer in mice[J]. Carbohydrate Polymers, 2014, 105: 127-134.
[8] 郭永月. 黑牛肝菌多糖对小鼠酒精性肝损伤的保护作用研究[D]. 南京: 南京师范大学, 2013: 15-19.
[9] 高伦江, 曾顺德, 李晶, 等. 热风微波联合干制对香菇品质及风味的影响[J]. 食品工业科技, 2017, 38（21）： 80-83， 240.
[10] 刘云宏, 孙悦, 王乐颜, 等. 超声波强化热风干燥梨片的干燥特性[J]. 食品科学, 2015(9): 1-6.
[11] 李斌, 别玉, 张伟. 不同香菇干燥方式的干燥特性和干品品质对比研究[J]. 食品工业科技, 2017, 38(4): 175-179.
[12] GALAZ P, VALDENEGRO M, RAMREZ C, et al. Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel[J]. Journal of Food Engineering, 2017, 208: 19-27.
[13] 丁胜华, 王蓉蓉, 李高阳, 等. 干燥温度对橙皮干燥动力学, 酚类物质及抗氧化特性的影响[J]. 中国食品学报, 2016, 16(11): 137-144.
[14] 阙淼琳, 蒋玉蓉, 曹美丽, 等. 响应面试验优化藜麦种子多酚提取工艺及其品种差异[J]. 食品科学, 2016, 37(4): 7-12.
[15] 李文峰. 紫薯气体射流冲击干燥特性及对抗氧化成分的影响[D]. 西安: 陕西师范大学, 2014: 40.
[16] 王金玺, 顾林, 孔凡伟, 等. 鸡腿菇粗多糖的体外抗氧化性[J]. 食品科学, 2012, 33(13): 79-82.
[17] 马虎飞, 王思敏, 杨章民. 陕北野生枸杞多糖的体外抗氧化活性[J]. 食品科学, 2011, 32(3): 60-63.
[18] BERKER K I, GL K, TOR I, et al. Total antioxidant capacity assay using optimized ferricyanide/prussian blue method[J]. Food Analytical Methods, 2010, 3(3): 154-168.
[19] 吴昆明, 凌阿静, 胡新中, 等. 干燥方式对苦荞麦芽色泽, 多酚及抗氧化活性的影响[J]. 食品与发酵工业, 2016, 42(11): 115-120.
[20] 陈玮琦, 郭玉蓉, 张娟, 等. 干燥方式对苹果幼果干酚类物质及其抗氧化性的影响[J]. 食品科学, 2015(5): 33-37.
[21] 王宏. 苹果渣中多酚物质的提取、分离及其抗氧化活性研究[D]. 西安: 陕西师范大学, 2006: 98-109.
[22] PAN Xue-jun, NIU Guo-guang, LIU Hui-zhou. Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves[J]. Chemical Engineering and Processing: Process Intensification, 2003, 42(2): 129-133.