不同干燥方式对香菇粉物化特性、抗氧化活性和风味的影响

Effects of Different Drying Methods on Physicochemical Properties,Antioxidant Activity and Flavor Profile of Lentinus edodes Powder

研究热风干燥、热风-微波干燥、热泵干燥、真空冷冻干燥、微波真空干燥和多段式热风干燥对香菇粉的物化性质、抗氧化性能和风味的影响。结果表明,真空冷冻干燥的香菇粉在吸水性指数、膨胀度和色泽等物化性质上均优于其他干燥方式。在所有干燥方式的香菇粉中,真空冷冻干燥香菇粉总酚含量最高,为1.345 mg/g,其抗氧化能力(1,1-二苯基-2-三硝基苯肼自由基和2,2’-联氮-二(3-乙基苯并噻唑-6-磺酸)阳离子自由基清除力)也最强,而微波干燥香菇粉的抗氧化能力则最低。电子鼻和气相色谱-离子迁移谱结果表明,6种香菇粉中主要挥发性化合物为含硫化合物、醛类、醇类、酮类和酯类物质等,且不同干燥方式的香菇粉在香气轮廓上存在明显差异,热泵干燥香菇粉中的醇类和酯类香气成分含量最多,热风干燥香菇粉中的醛类物质含量最多,真空冷冻干燥香菇粉有利于保留芳香类化合物。电子舌的分析结果表明热风-微波干燥是获得高鲜味、低苦味香菇粉的干燥方式。研究结果可为今后香菇粉配料的加工和应用提供一定的理论依据。

This research investigated the impacts of various drying methods,including hot-air drying,hot-air-microwave drying,heat-pump drying,vacuum-freeze drying,microwave-vacuum drying,and multi-stage hot-air drying,on the physicochemical properties,antioxidant capacity and flavor profile of Lentinus edodes powder(LEP).The results demonstrated that vacuum-freeze-dried LEP was superior to LEP produced using the other drying methods in terms of physicochemical properties such as water absorption index,expansion ratio,and color.Moreover,vacuum-freeze-dried LEP had the highest total phenolic content(1.345 mg/g)and strongest antioxidant capacity in terms of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical scavenging capacity.In contrast,microwave-dried LEP showed the lowest antioxidant capacity.Analysis by electronic nose and gas chromatography-ion mobility spectrometry(GC-IMS)revealed that the major volatile compounds in the six LEPs included sulfur-containing compounds,aldehydes,alcohols,ketones,and esters,and there were significant differences in the aroma profiles of these LEPs.Notably,heat-pump-dried LEP exhibited the highest levels of alcohols and esters.Hot-air-dried LEP exhibited the highest levels of aldehydes.Vacuum-freeze drying was conducive to retaining aroma compounds.The results of electronic tongue analysis indicated that hot-air-microwave dried LEP had high umami and low bitterness.These findings could provide a theoretical foundation for the development and application of LEP as a food ingredient.