研究了六种不同热风干燥方式对香菇多酚含量、组成及抗氧化活性的影响。采用福林-酚法和HPLC法对香菇多酚定量定性分析，并用化学法评价其抗氧化活性。结果显示：恒温干燥（ID）游离酚含量最高（2.69 mg GAE/g DW），结合酚含量最低（0.19 mg GAE/g DW）；均匀间歇干燥（UID）游离酚含量最低，结合酚含量相对较高。游离酚主要成分为没食子酸、绿原酸、咖啡酸、槲皮素，结合酚主要成分为没食子酸、槲皮素。六种干燥方式多酚均具有一定的抗氧化能力，其中ID组游离酚和结合酚的DPPH?清除能力最强，IC50值分别为0.53 μg/mL、0.06 μg/mL；ID组游离酚的ABTS＋?清除能力最强，IC50值为3.32 μg/mL，各干燥组间结合酚ABTS＋?清除能力无显著差异；不同干燥组间的还原力无显著差异。结论：不同处理香菇多酚的含量、组成、抗氧化性有所差异，恒温干燥（ID）是香菇干燥比较理想的方式。

The effects of six hot-air drying methods on the content, composition, and antioxidant activity of polyphenols in mushrooms (Lentinus edodes) were studied. Phenols were analyzed qualitatively and quantitatively with the Folin-Ciocalteu method and HPLC, and their antioxidant activities were evaluated with chemical methods. The results showed that isothermal drying (ID) resulted in the highest free phenol content (2.69 mg GAE/g DW) and the lowest bound phenol content (0.19 mg GAE/g DW), whereas uniform intermittent drying resulted in the lowest free phenol content and relatively high bound phenol content. The free phenols mainly consisted of gallic acid, chlorogenic acid, caffeic acid, and quercetin, and the bound phenols mainly consisted of gallic acid and quercetin. Polyphenol content in mushrooms after drying with all methods had measurable levels of antioxidant activity. The ID group had the strongest DPPH? radical scavenging capacity, with IC50 values for free and bound phenols as 0.53 μg/mL and 0.06 μg/mL, respectively. The ID group free phenols also had the strongest ABTS＋? radical scavenging capacity, with an IC50 value of 3.32 μg/mL. No differences in ABTS＋? radical scavenging capacities by bound phenols were found among the groups. The reducing powers of the groups also showed no significant differences. In conclusion, the polyphenol content in mushrooms dried with various methods showed differences in content, composition, and antioxidant activity. Additionally, ID is a relatively ideal drying method for mushrooms.

国家自然科学基金面上项目（31271825）；重庆市科技攻关计划项目(CSTC2011AC1010)