食品科学 ›› 2025, Vol. 46 ›› Issue (18): 250-225.doi: 10.7506/spkx1002-6630-20250112-087

• 食品工程 • 上一篇    下一篇

挤压蒸煮对茯苓理化特性的影响

刘媛媛,陈倩,戴鑫汶,侯凤飞,徐攀,严建业,郑慧,郑淘,杨勇   

  1. (1.湖南中医药大学药学院,湖南?长沙 410208;2.湖南省茯苓工程技术研究中心,湖南?怀化 418100;3.湖南中医药大学中医药科学院,湖南?长沙 410208)
  • 出版日期:2025-09-25 发布日期:2025-08-19
  • 基金资助:
    2023年湖南省科技特派员乡村振兴项目(2023NK4148);湖南省中药材产业技术体系建设专项(HARS-11); 湖南中医药大学大学生创新项目(2023-212)

Effect of Extrusion Cooking on the Physicochemical Properties of Poria cocos

LIU Yuanyuan, CHEN Qian, DAI Xinwen, HOU Fengfei, XU Pan, YAN Jianye, ZHENG Hui, ZHENG Tao, YANG Yong   

  1. (1. School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; 2. Hunan Province Engineering Research Center of Poria cocos, Huaihua 418100, China; 3. Academy of Chinese Medical Sciences, Hunan University of Chinese Medicine, Changsha 410208, China)
  • Online:2025-09-25 Published:2025-08-19

摘要: 探究挤压蒸煮及不同温度条件对茯苓理化特性的影响规律,为茯苓及含茯苓相关食品的挤压蒸煮加工提供科学依据。分别测定未处理茯苓原粉(P0)和采用不同温度条件(60、80、100、120、140 ℃)进行挤压蒸煮处理茯苓粉样品(PJ60、PJ80、PJ100、PJ120、PJ140)的理化指标和化学成分变化。结果显示,挤压蒸煮温度对茯苓粉的粒径、水溶性指数(water solubility index,WSI)、吸水性指数(water absorption index,WAI)和分散性均有较大影响,低温(60、80 ℃)挤压蒸煮使茯苓的WSI、WAI及分散性均优于高温(>100 ℃)挤压蒸煮,但挤压蒸煮会导致茯苓粉的色泽加深;与P0组相比,低温(60、80 ℃)挤压蒸煮可显著提高茯苓水溶性多糖的含量,其中PJ60组的水溶性多糖含量最高;与P0组相比,不同温度挤压蒸煮茯苓粉的总三萜含量均显著升高,其中PJ60组的总三萜含量最高;与P0组相比,挤压蒸煮茯苓的醇溶性浸出物含量均有不同程度提高,其中PJ60组醇溶性浸出物含量最高。在茯苓醇溶性浸出物中共检测出38 种三萜类化合物,PJ80组的共有三萜类成分相对总量最高,主要三萜类成分去氢茯苓酸、去氢土莫酸等在PJ60和PJ80组的相对含量较高;同时发现挤压蒸煮可使茯苓产生去氢齿孔酸乙酰酯、茯苓新酸AE、25-甲氧基茯苓酸A等新三萜类成分。挤压蒸煮后茯苓挥发油中主要共有挥发性成分含量均高于茯苓原粉,同时不良风味组分含量减少,壬醛和苯乙醛等芳香成分含量增加。综上,低温(60~80 ℃)挤压蒸煮可有效提高茯苓主要药效物质水溶性总多糖、总三萜和醇溶性浸出物的含量,其机制可能与挤压蒸煮对茯苓粉WSI、WAI和分散性的改善有关。高温(>100 ℃)挤压蒸煮会导致总多糖、总三萜和醇溶性浸出物的含量下降,可能与高温造成的加工损耗有关。采用较低的挤压蒸煮温度(60~80 ℃)可以促进茯苓有效成分的溶出并降低高温带来的加工损耗,确保其作为功能性食品原料在复方挤压蒸煮食品中有效发挥保健功能。

关键词: 茯苓;挤压蒸煮;分散性;三萜类;多糖;挥发油

Abstract: This study aimed to investigate the effects of extrusion cooking at different temperatures on the physicochemical properties of Poria cocos, in order to provide a scientific basis for the extrusion cooking of P. cocos and its related products. The physicochemical properties and chemical composition of raw and extruded P. cocos at 60 (PJ60), 80 (PJ80), 100 (PJ100), 120 (PJ120), and 140 ℃ (PJ140) were analyzed. The results indicated that extrusion cooking temperature significantly influenced the particle size, water solubility index (WSI), water absorption index (WAI), and dispersibility of P. cocos powder. The WSI, WAI and dispersibility of P. cocos powder extruded at low temperatures (60–80 ℃) were superior to those at high temperatures (> 100 ℃). However, extrusion cooking caused the color of P. cocos powder to become darker. Compared with untreated P. cocos, low-temperature extrusion cooking (60–80 ℃) significantly increased the content of water-soluble polysaccharides, with PJ60 having the highest value. Total triterpenoid content was significantly higher in all extrusion-cooked samples than in P0, with the highest value being observed in PJ60, and so it was with ethanol-soluble extract content. A total of 38 triterpenoids were detected across the ethanol extracts from all P. cocos samples. The relative total content of triterpenoids common to all samples was the highest in PJ80, and the relative contents of the major terpenoids such as dehydroporinic acid and dehydrotuberic acid were higher in PJ60 and PJ80. Additionally, extrusion cooking produced new triterpenoid compounds, including dehydroeburicoic acid monoacetate, poricoic acid AE, and 25-methoxyporicoic acid A. Extrusion cooking increased the contents of the major volatile components in P. cocos. Furthermore, the contents of off-flavor components were reduced, while the contents of aroma components such as nonanal and phenylacetaldehyde were increased. In summary, low-temperature extrusion cooking (60–80 ℃) effectively improved the contents of water-soluble total polysaccharides, total triterpenoids and ethanol-soluble extract of P. cocos, which may be attributed to the fact that extrusion cooking enhanced WSI, WAI, and dispersibility of P. cocos. In contrast, high-temperature extrusion cooking (> 100 ℃) led to a decrease in the contents of water-soluble total polysaccharides, total triterpenoids and ethanol-soluble extract, indicating that high-temperature processing caused losses of these components. On the other hand, low extrusion cooking temperatures (60–80 ℃) enhanced the dissolution rate of active components from P. cocos with reduced processing losses, thereby preserving its efficacy as a functional food ingredient in extruded foods.

Key words: Poria cocos; extrusion cooking; dispersibility; triterpenoids; polysaccharides; essential oil

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