In Vitro Antioxidant And Spray Drying Technology Research Of Stropharia Rugoso-annulata Farlow Blanching Liquid

Stropharia rugoso-annulata Farlow was one of the edible mushrooms which was recommended to cultivate in the developing countries by the UN Food and Agriculture(FAO), recently the cultivated area was expanding where Fujian, Jiangxi, Sichuan, Zhejiang and other places have large-scale cultivation, in fujian province the cultivated area and production were 20000 acre and 60000 tons each year. However the blanching water usually was treated as waste anddrained into rivers directly, it was not only cause environmental pollution, but also a waste of resources, in order to make fully use of the Stropharia rugoso-annulata Farlow blanching water, the nutrients of Stropharia rugoso-annulata Farlow blanching water and in vitro antioxidant properties were analyzed, the spray drying processing conditions of Stropharia rugoso-annulata Farlow blanching water were optimized, physical parameters and storage stability of drying powder were studied, the results were as follows:Nutrient analysis showed that Stropharia rugoso-annulata Farlow blanching water which total solid content was 2.9% contained polysaccharide, protein and phenol, the amount of them were: 7.6 mg/mL, 19.6 mg/mL, 80.23μg/mLIn vitro antioxidant trail showed the blanching water had the ability of scavenging of ?OH, the scanning rate was 72.55% which was equal to 85.15 mmol/L VC, the ability to inhibit superoxide anion radical were 21.53% which was equal to 0.062mmol/L VC, the ability of inhibition of peroxide free radical reached to 0.01mol/L Vc, which slightly weaker than 0.02mol/L Vc, but stronger than 0.001mmol/L VC.After comprehensive evaluating the effect of spray drying.β-cyclodextrin was chose to use as drying agent, The feeding temperature was 70℃,base on single factor experiment, the inlet temperature, atomization pressure and total solid content were chose to be the most important factors on yield and antioxidant retention of spray drying powders, building the corresponding two-order polynomial equation by Box-Behnken experiment design method.The equation was R=60.73+2.11x1+2.49x2-0.15x3+3.06.42x1x2+0.25x1x3+1.45x2x3-6.70x -7.35x - 3.66 x . The optimum spray drying parameters were as follow: inlet temperature was 172℃, atomization pressure was 920bar, solid content was 14.8%. According to these conditions, the yield of Stropharia rugoso-annulata Farlow powders was 60.26%.Temperature had great impact on the storage stability of spray drying powders, the result showed that lower storage temperature was good to the storage stability, the half-lost time was decreasing with the increasing of storage temperature, dark store environment was benefit to extend the storage time of Stropharia rugoso-annulata Farlow spraying drying powders. The absorption rate of powders was vary from different storage humidity, The higher relative humidity, the faster change of the absorption rate.