【摘要】 【目的】探明热泵干燥对黔产乌天麻（Gastrodia elata Blume）品质的影响，为提升天麻药食活性成分保留率及开发高附加值产品提供依据。【方法】采用热泵干燥、热风干燥、真空微波干燥、真空冷冻干燥处理乌天麻，观察干燥天麻样品的外观结构，并对4种干燥处理乌天麻的还原糖、膳食纤维、粗脂肪和多糖等营养成分进行比对分析。【结果】热泵干燥处理天麻片厚度降低，呈不同程度透明状，表面纹理清晰、较平整，细胞变形和不规则排列。热泵干燥处理天麻吸油能力显著低于其他处理，为0.88 g/100g；且水分含量最低，为3.75 g/100g；粗脂肪含量最低，为0.57 g/100g；膳食纤维含量最高，为7.02 g/100g；还原糖含量最高，为2.84 g/100g;EAA、NEAA、TAA较高，分别为1.66 g/100g、3.08 g/100g、4.74 g/100g；钙、钠含量最高，分别为1 675.68 mg/kg、240.68 mg/kg，镁、铁、锰等含量较高，分别为600.02 mg/kg、39.11 mg/kg、14.74 mg/kg。4种干燥处理天麻素+对羟基苯甲醇含量（2.52～4.20 mg/g）无显著差异。热泵干燥处理天麻多糖含量最高，达13.02%；其传感器W1W（萜类和含硫化合物灵敏）、W2W（芳香族化合物和有机硫化物灵敏）、W2S（甲烷灵敏）和W1S（乙醇灵敏）响应值高于其他处理。【结论】热泵干燥处理能有效保留乌天麻药食活性成分，具有低脂高纤维营养特性，结构稳定耐贮藏，具有较高推广应用价值。更多还原

【Abstract】 【Objective】The effect of heat pump drying technology on quality of Gastrodia elata produced in Guizhou was investigated to provide a theoretical basis for improving the retention rate of its pharmaco-dietary active components and developing high value-added products.【Method】The appearance structure, reducing sugar, dietary fiber,crude fat, and polysaccharide content of G. elata treated with 4 methods of heat pump drying, hot air drying, vacuum microwave drying and vacuum freeze drying were compared and analyzed.【Result】The thickness of G. elata slices treated with the heat pump drying method was reduced. The G. elata slices were transparent to varying degrees with clear surface textures and relatively flat, and the cells deformed and irregularly arranged. The oil absorption capacity(0.88g/100g) of G. elata slices treated with the heat pump drying method was significantly lower than that of other methods, and its maximum moisture content was 3.75 g/100g(the lowest). The crude fat and dietary fiber content of G. elata slices treated with the heat pump drying method was 0.57 g/100g(the lowest) and 7.02 g/100g(the highest) respectively. The reducing sugar, EAA, NEAA, TAA, Ca, Na, Mg, Fe and Mn content of G. elata slices treated with the heat pump drying method was 2.84 g/100g(the highest), 1.66 g/100g, 3.08 g/100g, 4.74 g/100g, 1 675.68 mg/kg(the highest), 240.68 mg/kg(the highest),600.02 mg/kg, 39.11 mg/kg and 14.74 mg/kg respectively. There was no significant difference in Gastrodin+ p-hydroxybenzyl alcohol content(2.52-4.20 mg/g) of G. elata slices among 4 drying methods. The polysaccharide content of G. elata slices treated with the heat pump drying method reached 13.02%(the highest). The response values of W1W(terpene and sulfocompound), W2W(aromatic compounds and organic sulfide), W2S(methane) and W1S(ethyl alcohol) sensors were higher than those of other drying methods. 【Conclusion】The heat pump drying technology can effectively retain pharmaco-dietary active components, and low-fat and high-fiber nutritional characteristics of G. elata slices with the stable structure and storable character, which demonstrates the heat pump drying technology has a higher popularization and application value in G. elata processing.更多还原