不同干燥方法对香菇多糖提取物品质的影响

Effect of different drying technology on the quality of mushroom polysaccharides water extract

目的:探讨适用于植物总多糖浓缩干燥的新工艺。方法:以香菇水提取液为研究对象,采用真空干燥、真空冷冻干燥和真空微波干燥3种工艺,通过对比实验分析了不同干燥方法对样品干燥特性、浸膏制品的表观形状、复水性和样品含糖量的影响。结果:3种干燥方法所得制品品质有差别。微波干燥速率最高,冷冻干燥复水性最好,且多糖得率最高。结论:微波干燥为最经济的干燥方式,微波干燥技术用于植物多糖水提取液的干燥,可显著缩短干燥时间,且多糖提取物品质良好。

OBJECTIVE To explore the application of the new drying process for plant polysaccharides. METHODS Vacu umdrying, vacuum freeze-drying and vacuum microwave-drying process of the three method were applied for drying mushrooms water extracts. The three drying methods had different effects on the samples drying dynamic characteristic , the appearance of the extract products,water-based rehabilitation and polysaccharides content by the constrast experiments,and which was analysed. RESULTS The products obtained using the three drying methods had different qualities. Vacuum microwave- drying had got the highest drying-rate. Vacuum freeze-drying was the best way for water-based rehabilitation , and which could get the highest yield of pofolysaccharides. CONCLUSION Vacuum microwave-drying was the most economical way, which could be used for drying the polysaccharide＇s water extracts from plants with significantly shortening the drying time and retaining the better quality of the polysaccharide＇s than others.