|Table of Contents|

Comparation of Nutritional Components in Hericium erinaceus Prepared by Different Drying Method

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年08
Page:
92-98
Research Field:
Publishing date:

Info

Title:
Comparation of Nutritional Components in Hericium erinaceus Prepared by Different Drying Method
Author(s):
ZHANG Nan1; 2; ZHANG Zhaofeng1; LI Bin1; XIE Ping1; YANG Jiajia1; ZHANG Lin1
(1.College of Life Sciences,Neijiang Normal University,Neijiang,Sichuan 641100;2.Key Laboratory of Regional Characteristic Agricultural Resources in Sichuan Province,Neijiang,Sichuan 641100)
Keywords:
Hericium erinaceus; drying methods; comparation of nutritional component
PACS:
-
DOI:
10.11937/bfyy.20202230
Abstract:
Hericium erinaceus stains TJH-03 was used as experimental material,five drying processes were used on the Hericium erinaceus,fresh samples were dried by solar drying (SD),vacuum freeze drying (VFD) and hot-air drying (HAD) at three different temperatures (55,65,75 ℃) and the contents of elements on nutritional labeling,amino acids,mineral elements,polysaccharide,total phenol and vitamins were determined and compared,in order to chose the best processes.The results showed that all the five drying methods could significantly change nutritional components of H.erinaceus,and HAD at 65 ℃ and VFD provide better retention of various nutrients.The nutritional components (elements on nutritional labeling,amino acids and mineral elements) in 65 ℃HAD-dried sample were better than other four drying methods,with the highest content and the best proportion.The highest contents of polysaccharide,total phenol and vitamins were found in VFD-dried sample.Compared with VFD,the contents of polysaccharide,total phenol,vitamin C and vitamin B1 in 65 ℃HAD-dried sample decreased,but remained at about 80%.Their contents were (431±011)(40578±627)(1730±058)g?(100g)-1 and (076±002)g?(100g)-1,respectively.However,the time of VFD was 42 hours,which was 263 times of that of HAD at 65 ℃,and the process cost of VFD was expensive.Taking into consideration of product quality,drying efficiency and cost,HAD at 65 ℃ is the suitable dehydration way for industrialization of H.erinaceus dry processing.

References:

[1]黄越.猴头菇抗氧化活性成分的分离纯化及结构鉴定研究[D].广州:华南理工大学,2018.[2]COHEN N,COHEN J,ASATIANI M D,et al.Chemical composition and nutritional and medicinal value of fruit bodies and submerged cultured mycelia of culinary-medicinal higher Basidiomycetes mushrooms[J].International Journal of Medicinal Mushrooms,2014,16(3):273-29.[3]ZHANG N,TANG Z F,ZHANG J,et al.Comparative transcriptome analysis reveals the genetic basis underlying the biosynthesis of polysaccharides in Hericium erinaceus[J].Botanical Studies,2019,60(1):15.[4]FEENEY M J,MILLER A M,ROUPAS P.Mushrooms-biologically distinct and nutritionally unique:Exploring a ‘Third Food Kingdom’[J].Nutrition Today,2014,49(6):301-307.[5]张鹏,图力古尔,包海鹰.猴头菌属真菌化学成分及药理活性研究概述[J].菌物研究,2011,9(1):54-62.[6]卜庆状.真空冷冻干燥和热风干燥对猴头菇营养品质的影响[J].食品科技,2018,43(5):97-101.[7]张乐,王赵改,杨慧,等.不同干燥方法对板栗品质的影响[J].核农学报,2016,30(12):2363-2372.[8]夏亚男,侯丽娟,齐晓茹,等.食品干燥技术与设备研究进展[J].食品研究与开发,2016,37(4):203-208.[9]宋凯,徐仰丽,郭远明,等.真空冷冻干燥技术在食品加工应用中的关键问题[J].食品与机械,2013,29(6):232-235.[10]钱正明,李春红,李文庆,等.冬虫夏草蛋白图谱及干燥条件对超氧化物歧化酶活性影响[J].菌物学报,2016,35(4):424-432.[11]吴素蕊,朱立,马明,等.羊肚菌冷冻干燥加工技术研究[J].中国食用菌,2012,31(5):49-51.[12]徐冲,陈杰,陈丽媛,等.真空冷冻干燥技术在食用菌加工中的应用研究[J].微生物学杂志,2015,35(6):96-99.[13]韩兴鹏.干燥方式对猴头菇品质及抗氧化活性的影响[D].哈尔滨:东北农业大学,2018.[14]张楠,谢宇,唐小雪,等.不同形状猴头菇营养成分的比较分析[J].核农学报,2018,32(10):1992-2001.[15]ZHANG N,SONG Z,XIE Y H,et al.Identification and characterization of antifungal active substances of Streptomyces hygroscopicus BS-112[J].World Journal of Microbiology and Biotechnology,2013,29(8):1443-1452.[16]李成成,尤晓蒙,付珺,等.高效液相色谱测定饲料中色氨酸含量方法的研究[J].食品工业科技,2016,37(9):308-310,316.[17]中华人民共和国卫生部.GB 500986-2016食品安全国家标准食品中抗坏血酸的测定[S].北京:中国标准出版社,2016.[18]李文盛,朱庆庆,孙金才,等.不同干燥工艺对南美白对虾仁品质的影响[J].食品与生物技术学报,2016,35(5):543-548.[18]岳冬,刘娜,朱为民,等.樱桃番茄与普通番茄部分品质指标及氨基酸组成比较[J].食品科学,2015,36(4):92-96.[19]姜冬梅,胡姝敏,孙欣瑶,等.新型婴儿配方乳粉脂肪酸母乳化研究[J].中国乳品工业,2017(1):15-17.[21]邱珊莲,林宝妹,张少平,等.不同干燥方式对嘉宝果品质的影响[J].福建农业学报,2019,34(9):1100-1107.[22]蒋鹏飞,王赵改,史冠莹,等.不同干燥方式的苦瓜粉品质特性及香气成分比较不[J].现代食品科技,2020,36(3):234-244.

Memo

Memo:
-
Last Update: 2021-08-03