干燥真空储藏对羊肚菌营养成分和抗氧化性能的影响

Effect of dry vacuum preservation on nutritional components and antioxidant properties of Morchella

通过动态监测不同储藏时间段后羊肚菌的蛋白质、脂肪、碳水化合物、矿物质的含量变化和DPPH清除自由基能力、还原能力以及羟基自由基清除能力强弱,评估不同干燥(冷冻干燥、热风干燥)及储藏方法(室温储藏、真空储藏)对羊肚菌的营养成分和抗氧化性能的影响。结果表明:冷冻干燥真空储藏最大程度地保留了羊肚菌的脂肪含量,有效抑制了蛋白质和碳水化合物的丢失。储藏12 d后羊肚菌的抗氧化性能强弱顺序为冻干真空>烘干真空>冻干室温>烘干室温。因此,干燥真空储藏方式可发展为高效、长时、保质的工业储藏技术。

The effects of different dry-preservation methods(freeze-drying,hot-air drying;room temperature and vacuum preservation)on nutritional components and antioxidant properties of Morchella were evaluated by dynamically monitor the changes of protein,fat,carbohydrate,mineral and the ability of DPPH scavenging free radical capacity,reducing power and hydroxyl radical scavenging in different preservation time.The results indicated that the freeze-drying vacuum preservation furthest retained the fat content,and effectively inhibited the loss of protein and carbohydrate of Morchella.The order of antioxidant activity of Morchella after 12 d of preservation was that freeze-drying vacuum>hot-air drying vacuum>freeze-drying room temperature>hot-air drying room temperature.Therefore,the dry vacuum preservation methods can be used as efficient,long-term and quality-guaranteed industrial storage technology.