杏鲍菇在干燥过程中存在褐变问题，严重影响产品的感官品质，且不同的干燥方法对产品的品质影响不同。新鲜杏鲍菇经非硫护色后，采用热风、远红外和真空冷冻干燥三种方法进行干制，测定其复水率、质构特性、褐变相关酶活性、细胞微观结构以及挥发性成分。结果表明，护色处理后三种干燥方法对干制品色泽影响差异不显著。真空冷冻干燥后杏鲍菇复水时间比其他两种方法短，为2 min。与热风干燥相比，远红外干燥后杏鲍菇PPO活性极显著升高（p<0.01），其余指标差异均不显著；而真空冷冻干燥SOD、CAT、PPO和POD活性、黏度升高，硬度、弹性、咀嚼性下降，差异均极显著（p<0.01）。细胞微观结构观察发现，三种干燥方法均可引起细胞变形，真空冷冻干燥影响最小。因此，综合分析认为护色处理后进行真空冷冻干燥对杏鲍菇质量影响相对较小。

Browning problems occurred during the drying process of Pleurotus eryngii, and seriously affected the sensory quality of products. Different Three drying methods of hot air, far infrared and vacuum freeze were used for fresh Pleurotus eryngii after non-sulfur color protection. The results showed no significant difference among the three drying methods on the color of dried products after the treatment of color protection. Rehydration time of Pleurotus eryngii after vacuum freeze-drying was shorter than the other two methods, 2 min. Compared with the hot air-drying, PPO activity of Pleurotus eryngii significantly increased (p<0.01) after the far infrared-drying, and other indexes were not significant. The activities of SOD, CAT, PPO, POD and the viscosity increased significantly after the vacuum freeze-drying (p<0.01), and the hardness, elasticity and chewiness decreased with significant differences (p<0.01). The results of cell microstructure showed that three drying methods induced the cell deformation and the vacuum freeze-drying exhibited least influence. Consequently, the vacuum freeze-drying method had little influence on the quality of Pleurotus eryngii after color protection.

山西省重点研发计划（重点）项目（201603D211201）；山西省煤基重点科技攻关项目（FT2014-03-01）；山西省黄土高原食用菌提质增效协同创新中心资助