Effects of Different Drying Methods on Physicochemical Properties and Antibiotic Content of <i>Auricularia auricularia</i>

JIAO Ruizhi; YUE Tianli; GAO Zhenpeng; ZHAO Zidan; LI Minglei; WANG Zhouli; GE Qian

doi:10.13386/j.issn1002-0306.2023020268

Volume 44 Issue 24

Dec. 2023

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Science and Technology of Food Industry > 2023 > 44(24): 87-94. > DOI: 10.13386/j.issn1002-0306.2023020268

JIAO Ruizhi, YUE Tianli, GAO Zhenpeng, et al. Effects of Different Drying Methods on Physicochemical Properties and Antibiotic Content of Auricularia auricularia[J]. Science and Technology of Food Industry, 2023, 44(24): 87−94. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020268.

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Effects of Different Drying Methods on Physicochemical Properties and Antibiotic Content of Auricularia auricularia

1.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
2.
College of Food Science and Engineering, Northwest University, Xi'an 710127, China
3.
Institute of Quality Standards and Testing Technology for Agricultural Products (Ningxia), Yinchuan 750002, China

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Received Date: February 23, 2023
Available Online: October 22, 2023

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Abstract

Abstract

In this paper, the drying efficiency of natural drying, hot air and vacuum microwave on Auricularia auricula were systematically investigated, and the changes of physicochemical properties of Auricularia auricula and the degradation effect of quinolones (enrofloxacin, ciprofloxacin) were also evaluated. The results showed that the drying time of Auricularia auricula was greatly shortened to 150 min with the hot air drying (80 ℃) and 15 min with vacuum microwave (2.4 kW) compared with the natural drying. With the treatments of hot air drying and vacuum microwave drying, there was no significant effect on the content of crude protein, fat, fiber and ash in Auricularia auricula, and the total sugar content decreased by 1.34% and 2.28%, respectively. The physicochemical indexes still met the National Standard requirements. In addition, the degradation rates of enrofloxacin and ciprofloxacin during natural drying were 16.32% and 14.22%, while that of hot air drying were 35.37% and 32.39%, and vacuum microwave drying were 36.11% and 33.19%, respectively. The results indicated that there was no significant difference in antibiotic degradation between the two treatments. Therefore, vacuum microwave drying exhibits the advantages of less treatment time and effect on the physicochemical indexes, higher drying efficiency and better antibiotic degradation effect, which provides a new idea for the drying and quality control of edible fungi.
- Auricularia auricula,
- hot air drying,
- vacuum microwave drying,
- antibiotics,
- degradation

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References

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