Assessment of drying methods on the physiochemical property and antioxidant activity of Cordyceps militaris
文献类型： 外文期刊
作者： Li, Yueyue 1 ; Yang, Huandong 1 ; Yang, Hailong 1 ; Wang, Jing 3 ; Chen, Hangjun 2 ;
作者机构： 1.Wenzhou Univ, Sch Life & Environm Sci, Wenzhou 325035, Peoples R China
2.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 310021, Zhejiang, Peoples R China
3.China Rural Technol Dev Ctr, Beijing 100045, Peoples R China
关键词： Cordyceps militaris; Drying; Phenolic compound; Carotenoids; Antioxidant activity
期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）
ISSN： 2193-4126
年卷期： 2019 年 13 卷 1 期
页码：
收录情况： SCI
摘要： Drying is an important method in the preservation of food and plant materials. The effects of sun-drying (SD), freeze-drying (FD), hot air drying (50 degrees C, 70 degrees C; HD) and microwave drying (420W, 700W; MD) on the physiochemical properties and antioxidant activities of Cordyceps militaris were examined. Results showed that freeze-drying led to the lowest color difference and maintained more cordycepin and polysaccharide. Microwave drying at 700W helped to preserve larger amounts of phenolic compounds and carotenoids, so showed higher DPPH and ABTS free radicals scavenging activities and ferric reducing antioxidant power. Therefore, microwave drying should be a potential method for obtaining dried C. militaris with high antioxidant activity.
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