为探究不同干燥方式对新鲜天麻干燥加工后的品质影响，本研究比较了自然风干、热风、真空冷冻及真空微波四种干燥方法和未炮制、蒸法炮制两种前处理方式下新鲜天麻的微观结构，天麻素、对羟基苯甲醇等8种功能成分含量以及体外抗氧化和降血压水平的变化。研究结果表明，炮制与未炮制两种前处理方式及不同的干燥方法对天麻的形态和功能性成分含量有显著的影响。其中，蒸法炮制-真空冷冻干燥处理组中功能成分含量最高，总含量达到42.71 mg/g；其次为天麻未炮制-真空微波干燥处理组，总含量为30.98 mg/g。抗氧化能力最优加工工艺为未炮制-真空冷冻干燥处理组，总抗氧化能力、清除DPPH自由基和ABTS+自由基能力分别达到了68.54%、50.86%和41.05%，而对ACE酶抑制率最高的为蒸法炮制-真空冷冻干燥处理组，高达82.50%。综上，未炮制-真空冷冻干燥为天麻片的最优干燥方式。本研究结果可为新鲜天麻的进一步精准加工提供可供借鉴的方法和基础数据。

The effects of different drying methods on the quality of fresh Gastrodia elata Blume (G. elata) after drying and processing were evaluated in this study. The microstructure of fresh G. elata under four drying methods of natural air drying, hot air drying, vacuum freeze drying, and vacuum microwave drying, and two pre-treatment methods (unprocessed and steam processed) was observed. The contents of eight functional components such as gastrodin and p-hydroxybenzyl alcohol, and the changes of antioxidant and hypotensive levels in vitro were compared. The results showed that the pre-treatment methods and different drying methods had a significant effect on the morphology and functional component contents of G. elata. The steam processed-vacuum freeze drying treatment group had the highest functional component content, with a total content of 42.71 mg/g. The unprocessed-vacuum microwave drying treatment group was next, with a total content of 30.98 mg/g. The optimal processing technology of antioxidant capacity was the unprocessed-vacuum freeze drying treatment group. The total antioxidant capacity, DPPH free radical scavenging ability and ABTS+ free radical scavenging ability reached 68.54%, 50.86% and 41.05%, respectively, while the highest inhibition rate of ACE enzyme was the steam processed-vacuum freeze drying treatment group, up to 82.50%. In conclusion, the unprocessed-vacuum freeze drying is the optimal drying method for G. elata slices. This study provides reference methods and basic data for the further precision processing of fresh G. elata.

国家自然科学基金面上项目(31671780)；农业农村部农产品质量安全风险评估重大项目(GJFP2020002；GJFP2020003)