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

Authors

XIAO Yang-bo, College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha, Hunan 410128, China; Jingzhou Kangyuan Lingye Technology Co., Ltd., Huaihua, Hunan 418400, China
LIU Qi, College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha, Hunan 410128, China
PENG Yi-si, Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha, Hunan 410128, China; College of Veterinary Medicine, Hunan Agricultural University, Changsha, Hunan 410128, China
XIONG Shi-jun, College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha, Hunan 410128, China
PENG Guo-ping, College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha, Hunan 410128, China; Jingzhou Kangyuan Lingye Technology Co., Ltd., Huaihua, Hunan 418400, China

Abstract

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.

Publication Date

3-28-2021

First Page

175

Last Page

179

DOI

10.13652/j.issn.1003-5788.2021.03.032

Recommended Citation

Yang-bo, XIAO; Qi, LIU; Yi-si, PENG; Shi-jun, XIONG; and Guo-ping, PENG (2021) "The effect of drying methods on the microscopic properties, ingredients and antioxidant activity of Poria cocos products," Food and Machinery: Vol. 37: Iss. 3, Article 32.
DOI: 10.13652/j.issn.1003-5788.2021.03.032
Available at: https://www.ifoodmm.cn/journal/vol37/iss3/32

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