热加工方式对香菇营养特性和抗氧化活性的影响

doi:10.7506/spkx1002-6630-20200724-335

食品科学 ›› 2021, Vol. 42 ›› Issue (15): 106-114.doi: 10.7506/spkx1002-6630-20200724-335

热加工方式对香菇营养特性和抗氧化活性的影响

周浩宇，俞明君，聂远洋，张鹏辉，杨伟，李波

（1.河南科技学院食品学院，河南新乡 453003；2.河南省果蔬加工及质量安全控制工程技术研究中心，河南新乡 453003）

出版日期:2021-08-15 发布日期:2021-08-27
基金资助:
河南省科技攻关项目（202102110135；212102110347）；河南省博士后科研项目（001803039）；河南科技学院高层次人才科研启动项目（2017019）

Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes

ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo

(1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2. Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China)

Online:2021-08-15 Published:2021-08-27

摘要/Abstract

摘要： 为探索科学合理的香菇热处理方式，采用水煮、微波、汽蒸、高温高压、油炸5 种加工方式对香菇进行热处理，通过营养成分含量测定、体外模拟胃肠消化实验以及抗氧化活性分析，研究不同热加工方式对香菇营养特性、生物利用度和抗氧化活性的影响。结果表明，水煮、油炸和微波处理总体显著降低了香菇中多糖、总膳食纤维、蛋白质、总酚含量以及1,1-二苯基-2-三硝基苯肼自由基清除率和还原力（P＜0.05），而汽蒸和高温高压处理对上述指标总体无显著影响或略有提高。水煮使香菇麦角甾醇的含量升高30.22%，而油炸导致其降低24.00%，微波、汽蒸和高温高压处理对其无显著影响。5 种热加工方式总体都能显著提高香菇中多糖、蛋白质和总酚的生物利用度（P＜0.05），热加工后的香菇蛋白质含量与其生物利用度呈极显著负相关（P＜0.01），而多糖和总酚含量与其生物利用度无显著相关性（P＞0.05）。热加工后香菇抗氧化活性与其多糖、总膳食纤维和总酚含量呈显著正相关（P＜0.05或P＜0.01）。总体来看，汽蒸和高温高压处理有利于香菇营养成分和抗氧化活性的保留和提高。本研究为科学合理地加工、烹饪、食用香菇及其他食用菌提供了一定的参考。

关键词: 香菇；热加工方式；营养特性；抗氧化活性；生物利用度

Abstract: In order to explore a scientific and reasonable heat treatment method for cooking and processing Lentinus edodes, five processing methods including boiling, microwave, steaming, high temperature and high pressure (HTHP), and deep-fat frying were applied on L. edodes, and the effects of these heat processing methods on the nutritional composition, nutrient bioavailability, and antioxidant activity of L. edodes were studied. The results showed that the contents of polysaccharide, dietary fiber, protein and total phenol, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, and reducing power in L. edodes were significantly reduced by boiling, deep-fat frying and microwave treatment (P < 0.05), while steaming and HTHP treatment did not affect or slightly increased these parameters. The content of ergosterol was increased by 30.22% by boiling and decreased by 24.00% by deep-fat frying, while it was not affected by microwave, steaming and HTHP treatment. The bioavailability of polysaccharides, proteins, and total phenols in L. edodes could be significantly improved by the five heat processing methods (P < 0.05), and the protein content of thermally processed L. edodes had an extremely significantly negative correlation with its bioavailability (P < 0.01), while the contents of polysaccharides and total phenols had no significant correlation with their respective bioavailability (P > 0.05). The antioxidant activity of thermally processed L. edodes was significantly positively correlated with the contents of polysaccharides, total dietary fiber and total phenols (P < 0.05 or 0.01). In general, steaming and HTHP treatment were beneficial to retain the nutrient composition and improve the antioxidant activity of L. edodes. This study provides a useful reference for scientific and reasonable processing, cooking, and consumption of L. edodes and other edible mushroom.

Key words: Lentinus edodes; heat processing methods; nutritional properties; antioxidant activity; bioavailability

中图分类号:

TS201.1

周浩宇，俞明君，聂远洋，张鹏辉，杨伟，李波. 热加工方式对香菇营养特性和抗氧化活性的影响[J]. 食品科学, 2021, 42(15): 106-114.

ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo. Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes[J]. FOOD SCIENCE, 2021, 42(15): 106-114.

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热加工方式对香菇营养特性和抗氧化活性的影响

Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes

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