不同加工干燥方法对松茸多糖含量的影响

Effects of different drying methods on the contents of polysaccharide in Tricholomamatsutake

目的:以松茸多糖含量为指标,探究不同干燥方法对松茸品质的影响,以期为建立合理的松茸干燥方法提供理论依据。方法:以云南楚雄宏桂绿色食品有限公司提供的不同干燥方法所得松茸样品为研究对象,采用苯酚-硫酸法显色,紫外可见分光光度法在490 nm波长下测定不同干燥方法所得松茸样品中多糖的含量。结果:自然晒干、80℃烘干、50℃烘干、冷冻干燥、浸泡后冷冻干燥所得松茸样品多糖含量分别为2.50%、3.64%、4.38%、8.79%、3.10%。未经浸泡的冷冻干燥法明显优于其他4种处理方法。结论:不同干燥方法对松茸多糖含量影响显著,其中冷冻干燥的方法与晒干、烘干等方法相比能更好地保留松茸多糖成分,且能保留松茸原本的性状和构造,因此,宜采用冷冻干燥的方法干燥保存松茸,且在冷冻干燥前不宜过度清洗。该研究为松茸的合理加工保存提供理论依据。

Objective： The contents of polysaccharide in Tricholomamatsutake were taken as index to study the effects of different drying methods on the quality of Tricholomamatsutake, so as to provide the theoretical basis for the establishment of a reasonable processing technology of Tricholomamatsutake. Methods： The contents of polysaccharides in Tricholomamatsutake, which was prepared by different drying methods and provided by the Yunnan Chuxiong Honggui Green Food Co., Ltd., was determined by the method of phenol sulfuric acid and ultraviolet spectrophotometry. The detection wavelength was 490 nm. Results： The content of polysaccharide in the Tricholomamatsutake, which was prepared by freeze-drying, was 8.79%, significantly higher than the natural drying, drying at 80℃, drying at 50℃ and freeze-drying after soaking method （the contents of polysaccharide were 2.50%, 3.64%, 4.38%, 3.10%, respectively）. Conclusion： The contents of polysaccharide in Tricholomamatsutake were affected by the different drying methods markedly. Moreover, the freeze-drying method is better than the other 4 methods and keep more polysaccharide components. Farthermore, the freeze-drying can retain the original character and structure of Tricholomamatsutake. Therefore, feeze-drying technology without soaking is a suitable method to dry Trichotomamatsutake. The study provides the theoretical basis for the reasonable processing method of Tricholomamatsutake.