干燥温度对一些药用的颜色变化,化合物和多元素组成的影响
Nur-Amirah Izzah Nasarudin1, Abdul-Malek Azilah2, Nurulain Syuhada Mohamad Yazid3
1Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia.
International journal of medicinal mushrooms
|May 27, 2024
概括
在不同温度下干燥会影响它们的质量. 最佳的干燥温度因物种而异,以最好地保留元素和酸等化合物.
科学领域:
- 食品科学 食品科学 食品科学
- 菌类学 菌类学是指菌类学.
- 营养保健品 营养保健品
背景情况:
- 因其营养成分而受到重视,但收获后的质量至关重要.
- 干燥延长了的保质期,但可以降低质量和抗氧化剂参数.
- 不合适的干燥温度可能会对的成分产生负面影响.
研究的目的:
- 为了研究常见的干燥温度 (50°C,60°C,70°C) 对四种种植的物种的影响.
- 分析干中颜色,元素度和化合物的变化.
- 为了确定最佳的干燥条件,以保持的质量.
主要方法:
- 四种 (Ganoderma lucidum,Lignosus rhinocerus,Auricularia auricula-judae,Schizophyllum commune) 在50°C,60°C和70°C的温度下进行了干燥.
- 使用L*值测量颜色变化.
- 量化了元素含量 (例如,,铁,) 和酸含量.
主要成果:
- 干燥温度显著影响了的颜色,L. rhinocerus在70°C时显示较低的L*.
- 元素保留因物种和温度而异;例如,L. rhinocerus和A. auricula-judae在60°C时的含量较高.
- 酸的保留在A. auricula-judae和G. lucidum的50°C,L. rhinocerus和Sch.的60°C时是最高的. 一个城市,一个社区,一个社区.
结论:
- 干燥温度是影响食品质量和元素组成的关键因素.
- 特定物种的最佳干燥温度是必要的,以保存营养和生物活性化合物.
- 进一步的研究可以完善干燥方案,以提高的营养价值.
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