蒸汽爆破处理灵芝饮片的工艺优化及品质分析

Process Optimization and Quality Analysis of Ganoderma lucidum Decoction Pieces Prepared by Steam Explosion

以灵芝子实体为原料,通过蒸汽爆破技术对灵芝饮片茶进行工艺优化。以不同参数处理灵芝饮片,将灵芝粗多糖溶出率和感官得分作为考核指标,优化得到蒸汽爆破预处理灵芝饮片的最佳工艺条件,并对处理前后粗多糖的体外抗氧化能力进行比较。结果显示,以粗多糖溶出率为考核指标,得到最佳工艺为样品含水量20%、压强0.7 MPa、时间75 s,此时灵芝粗多糖溶出率为0.4736%,较未经处理的灵芝饮片提高43.51%。以感官评分为指标,得到最佳工艺参数为样品含水量30%、压强0.6 MPa、时间75 s,此时感官评分为92分。同时,经过处理的灵芝饮片粗多糖的DPPH·清除率IC50为0.32 mg·mL^(-1),与未经处理的传统灵芝饮片相比提高12.5%。

The process optimization of Ganoderma lucidum decoction pieces were carried out with the G.lucidum fruit body as raw material combined with steam explosion technology.The polysaccharide dissolution rate and sensory score of Ganoderma lucidum decoction pieces,treated by steam explosion with different parameters,were used as the assessment indexes to optimize the optimal process conditions of the pretreatment of steam explosion,and the antioxidant activity of polysaccharide in vitro before and after steam explosion were compared.The results showed that,when the polysaccharide dissolution rate was used as the evaluation index,the optimum parameters were as follows:water content of sample 20%,pressure 0.7 MPa and time 75 s.The dissolution rate of G.lucidum polysaccharide was 0.4736%,which was 43.51%higher than that of the samples without steam explosion.When sensory score was used as the index,the optimal process parameters were as follows:water content of sample 30%,pressure 0.6 MPa and time 75 s.Under this condition,the highest sensory score was 92.At the same time,compared with the untreated traditional G.lucidum decoction pieces,the DPPH·clearance IC50 of polysaccharides in G.lucidum decoction pieces treated by steam explosion technology was 0.32 mg·mL^(-1),which was 12.5%higher than that without steam explosion technology.