Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (9): 2118-2126.DOI: 10.11869/j.issn.100-8551.2021.09.2118

• Food Irradiation·Food Science • Previous Articles     Next Articles

Grey Correlation Analysis for Physical and Nutritional Quality of Hypsizygus marmoreus From Different Drying Methods

LAI Pufu(), TANG Baosha, LI Yibin, WU Li, WENG Minjie, CHEN Junchen*()   

  1. Research Institute of Agri-Engineering Technology, Fujian Academy of Agricultural Sciences/Agricultural Product Processing Research Centre, Fujian Academy of Agricultural Sciences/National R&D Center For Edible Fungi Processing, Fuzhou, Fujian 350003
  • Received:2020-12-07 Accepted:2021-03-05 Online:2021-09-10 Published:2021-07-22
  • Contact: CHEN Junchen

不同干燥方式制备海鲜菇物性及营养品质的灰色关联分析

赖谱富(), 汤葆莎, 李怡彬, 吴俐, 翁敏劼, 陈君琛*()   

  1. 福建省农业科学院农业工程技术研究所/福建省农业科学院农产品加工研究中心/国家食用菌加工技术研发分中心,福建 福州 350003
  • 通讯作者: 陈君琛
  • 作者简介:赖谱富,男,副研究员,主要从事农产品保鲜与加工研究。E-mail: laipufu@163.com
  • 基金资助:
    国家重点研发计划项目(2018YFD0400203);福建省科技计划项目(2019R1032-10);福建省青年人才托举工程项目,福建省现代食用菌产业技术体系建设项目闽财指(【2019】897号)

Abstract:

To optimize the industrial production mode of dried Hypsizygus marmoreus by studying the effect of different drying methods vacuum freeze-drying without heating, heating vacuum freeze drying, heat pump drying and heat air drying on physical and nutritional quality. Nutrition components (protein, amino acids, reducing sugar, fat, ash, crude fiber), active components (polysaccharide, total phenolics, total flavonoid), physical characteristics (color, hardness, chewingness, microstructure) were taken as evaluation indices. The gray correlation analysis method was used for comprehensive evaluation. The results indicated that there were no significant differences in nutrition components (protein, amino acids, reducing sugar, fat, ash, crude fiber)of Hypsizygus marmoreus among different drying methods, while the content of total flavonoid (7.04%) and phenolics(0.6%) was the highest in vacuum freeze drying without heating, while the heat pump drying had the highest contents of polysaccharide (0.43%). The bright color and good texture profile, organization structure were found in vacuum freeze-drying. Grey correlation analysis results indicated that the quality of Hypsizygus marmoreus obtained by different drying methods were as follow: vacuum freeze-drying without heating > heating vacuum freeze drying> heating vacuum freeze drying >heat pump drying. In conclusion, heating vacuum freeze drying had the potential to be used to produce high-quality dried Hypsizygus marmoreus. These results could provide theoretical basis for further processing and utilization of Hypsizygus marmoreus.

Key words: Hypsizygus marmoreus, drying methods, quality, grey correlation analysis

摘要:

为优选海鲜菇干燥的工业化生产方式,采用不加热冻干、加热冻干、热泵干燥、热风干燥4种方式进行干燥对比试验,以营养成分(蛋白质、氨基酸、还原糖、脂肪、灰分、粗纤维)、活性成分(总黄酮、总多酚、粗多糖)、物性特征(色泽、硬度、咀嚼度、微观结构)为评价指标,应用灰色关联分析法进行综合评价。结果表明,不同干燥方式对海鲜菇蛋白质、氨基酸、还原糖、脂肪、灰分、粗纤维等营养成分的影响较小。不加热冻干条件下海鲜菇的多糖含量(7.04%)和多酚含量(0.60%)最高,热泵干燥条件下海鲜菇的总黄酮含量最高(0.43%),冻干处理后海鲜茹的色泽、质构特征和组织结构较好。灰色关联度分析结果显示,不加热冻干及加热冻干海鲜菇品质较好,热风干燥品质最差。综合考虑,加热冻干是海鲜菇较合适的干燥方式。本研究结果为海鲜菇的进一步加工利用提供了理论依据。

关键词: 海鲜菇, 干燥方式, 品质, 灰色关联分析