【摘要】 为探究不同干燥方式对羊肚菌品质的影响，以六妹羊肚菌（Morchella sextelate）和七妹羊肚菌（M. eximia）作为试验材料，采用真空冷冻干燥和热风干燥（热风温度分别为35℃、40℃、45℃、50℃、55℃）等6种干燥方式对新鲜羊肚菌进行干燥处理，分析不同干燥方式对羊肚菌外观品质、营养成分、抗氧化活性的影响。结果表明，真空冷冻干燥较热风干燥更大程度地保持了羊肚菌的外观性状及其抗氧化性，能有效抑制其蛋白质、多糖和多酚等营养成分的流失；其次，热风干燥以45℃的样品营养成分含量和DPPH自由基清除率显著高于其他温度，40℃热风干燥的样品ABTS和羟自由基清除能力较强，而55℃热风干燥的样品营养品质较差。综合考虑能耗和成本，认为45℃热风干燥方式为获得优质羊肚菌干制品较合理的方式。更多还原

【Abstract】 In order to explore the effects of different drying methods on the quality of Morchella, Using M. sextelate and M. eximia fruiting bodies as experimental materials in this study. Six different drying methods, vacuum freeze drying and hot air drying(35 °C, 40 °C, 45 °C, 50 °C, 55 °C), were used to dry fresh Morchella. The effects of different drying methods on its appearance quality, nutritional components and antioxidant activity were analyzed. The results showed that vacuum freeze-drying maintained the appearance and antioxidant activity of Morchella to a greater extent than hot air drying, and effectively inhibited the loss of proteins, polysaccharides and polyphenols. Secondly, the nutrient content and DPPH free radical scavenging rate of the samples dried at 45 °C were significantly higher than those of the samples dried at other temperatures. The ABTS and hydroxyl radical scavenging ability of the samples dried at 40 °C was stronger,and the nutritional quality of the samples dried at 55 °C was the worst. Considering the energy consumption and cost, hot air drying at 45 °C is a more reasonable way to obtain high-quality dried products.更多还原