Effect of Different Drying Methods on Product Quality of  Leaves

MENG Ying-xia; MA Chao-yang; WANG Hong-xin; MEI Na-na; SONG Xiao-meng

doi:10.13422/j.cnki.syfjx.2017150026

您当前的位置：

首页 >

文章列表页 >

Effect of Different Drying Methods on Product Quality of Leaves

更新时间：2024-01-04

- Effect of Different Drying Methods on Product Quality of Leaves
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 23, Issue 15, Pages: 26-30(2017)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2017150026
  CLC： R283
- Published：2017
- 稿件说明：
移动端阅览
MENG Ying-xia, MA Chao-yang, WANG Hong-xin, et al. Effect of Different Drying Methods on Product Quality of Leaves[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(15): 26-30.
DOI：

MENG Ying-xia, MA Chao-yang, WANG Hong-xin, et al. Effect of Different Drying Methods on Product Quality of Leaves[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(15): 26-30. DOI： 10.13422/j.cnki.syfjx.2017150026.

摘要

目的：研究不同干燥工艺对金钗石斛叶品质的影响，为改进该药材的初加工和扩大石斛药材的药用部位提供理论依据。方法：以金钗石斛叶为原材料，采用热风干燥、微波干燥、真空干燥和真空冷冻干燥4种不同干燥方式对金钗石斛叶进行干燥，探讨4种方式对金钗石斛叶色泽、微观结构、总多糖和石斛碱含量的影响。结果：真空冷冻干燥产品色泽保持最好，优于其他3种干燥方式。不同干燥方法对样品所呈现的微观结构有所区别。金钗石斛叶经真空冷冻干燥、真空干燥、热风干燥及微波干燥后总多糖质量分数分别为3.11%，3.02%，2.81%和2.74%。不同干燥工艺对金钗石斛叶总多糖含量的影响较大，而对石斛碱含量则影响很小。结论：从成本方面考虑，热风干燥方式下的金钗石斛叶色泽较好，有效成分含量较高，且所需设备简单、节能、处理量大，在企业加工中值得推广应用。

Abstract

Objective: The effect of different drying methods on the product quality of Dendrobium nobile leaves were investigated to provide the theoretical references for the development of processing technologies of D. nobile leaves and the expansion of medicinal parts of this herb. Method: D. nobile leaves were dried by four drying methods

including microwave drying

hot air heating

vacuum drying and vacuum freeze drying

then the impacts of different drying technologies on the color

microstructure

contents of total polysaccharides and dendrobine of D. nobile leaves were investigated. Result: The results showed that the color of vacuum freeze drying products was bright and better than the hot air drying

microwave drying and vacuum drying.Different drying methods differed in the microstructure of samples.The content of total polysaccharides in D. nobile leaves was 3.11% in vacuum freeze drying

3.02% in vacuum drying

2.81% in hot air drying and 2.74% in microwave drying.There was not much difference of drying methods in the dendrobine content. Conclusion: In the field of expenditure

D. nobile leaves have higher content of functional components under hot air drying

which has operability and energy consercation

it can be extended in the application of D. nobile leaves.

关键词

Keywords

references

Views

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

Polygonati Odorati Rhizoma Polysaccharides Ameliorate Hyperlipidemia in Mice by Regulating Gut Microbiota

Oral Absorption and Labeling Techniques of Traditional Chinese Medicine Polysaccharides： A Review

Structural Characteristics and Antioxidant Activity Analysis of Polysaccharides from Pinelliae Rhizoma and Its Processed Products Before and After Hydrolysis （Enzymolysis） by Sugar Spectrum

Correlation Analysis of Traditional Chinese Medicines from Fungi Based on "Habit-Growth Environment-part-medicinal Properties"

Anti-aging Effect of Ginseng Radix et Rhizoma：A Review

Related Author

XIE Jingchen

LIU Qianqian

XIONG Suhui

ZHANG Zhimin

LIU Yuexin

WU Ping

LIAO Duanfang

ZHU Weifeng

Related Institution

Key Laboratory for Quality Evaluation of Bulk Herbs of Hunan Province

School of Pharmacy， Hunan University of Chinese Medicine

Jiangzhong Food Therepy Co. Ltd.

Jiangxi University of Chinese Medicine

School of Pharmacy，Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province，Chengdu University

AI问答

Postal code：100700
Tel：010-84076882 Email：syfjx_2010@188.com
Technical support is provided by Beijing Founder electronics co., LTD 京ICP备11006657号-10 京公网安备11010802024621
It is recommended to read the content of this site in Chrome&IE9+. Please switch to extreme mode in browser 360.
Cookies We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the use of cookies.

⁰