Drying Process of Wuhong Gastrodia
-
摘要: 为探究干燥工艺对乌红天麻干燥品质的影响。采用45~70℃分别干燥天麻茎块和天麻片，对比研究不同温度下两种加工方法的干燥速率以及对天麻干品色泽、成分、抗氧化效果及多糖含量等品质指标的影响。结果表明天麻切片干燥效率要远高于天麻整干，天麻块和天麻片的a*、b*值及天麻素的含量均随着干燥温度的升高而增加。相同干燥条件下，天麻切片更有利于天麻素、羟基苯甲醇和多糖的释放，提升天麻片提取液的抗氧化功能（DPPH自由基清除能力、FRAP值和ABTS自由基清除能力）。天麻切片2~3 mm，70℃条件下烘干4 h为本文研究的最佳干燥工艺。Abstract: To explore the effect of drying process on the quality of Wuhong Gastrodia elata,Gastrodia stem and Gastrodia slice were respectively dried at 45~70 ℃.The drying rates of the two processing methods at different temperatures were compared,and the quality indexes of color,chemical composition,antioxidant effect and polysaccharide content of dried samples were also studied. The a*,b* values and gastrodin contents increased with the increasing drying temperature in both Gastrodia stems and Gastrodia slices. Compared with Gastrodia stems,slice processing was more benefic to the release of gastrodin,hydroxybenzyl alcohol and polysaccharides,and the antioxidant function(DPPH free radical scavenging ability,FRAP value and ABTS free radical scavenging ability)of Gastrodia slice extract was enhanced in accordance.The drying efficiency of Gastrodia slices was much higher than that of Gastrodia stem. Therefore,slice processing is more suitbale for the the drying of Gastrodia elata,and Gastrodia elata sliced to 2~3 mm and drying for 4 h under 70 ℃ is the best drying process in this study.
-
Keywords:
- Wuhong Gastrodia elata /
- drying /
- quality indexes /
- antioxidant activity
-
[1] 曹森,王瑞,李莹,等.不同保鲜剂处理对鲜天麻贮藏品质的影响[J].食品研究与开发,2019,40(23):71-76. [2] 杨式华,刘祥义,徐济仓,等.GC-MS法同时测定天麻6种非挥发性有机酸[J].贵州农业科学,2019,47(11):125-128. [3] 赵湘蓉,方伟,刘胜贵,等.湖南雪峰山天麻多糖提取工艺优化研究[J].农产品加工,2020(2):46-50. [4] 陈娜,李永强,李瑞平,等.不同包装条件下冷藏天麻的保鲜效果[J].食品与发酵工业,2020,46(1):251-255. [5] 曹森,雷霁卿,吉宁,等.鲜天麻采后生理品质变化规律及病原菌鉴定的研究[J].食品工业科技,2019,40(17):285-293. [6] 陈琛,蔺蓓蓓,吴伟,等.6种保鲜剂对天麻保鲜效果的影响[J].西北农林科技大学学报(自然科学版),2019,47(9 ):112-119.
[7] 葛进,张磊,刘大会,等.产地、商品级别和干燥工艺对天麻品质影响研究[J].中药材,2017,40(3):637-640. [8] 桑正林,杨顺强,武婷,等.不同加工方法对昭通天麻成分的影响[J].园艺与种苗,2018(6):9-11,26. [9] 刘金美,胡德分,丁培超,等.加工温度对昭通天麻和天麻片品质影响的探索[J].生物化工,2019,5(4):114-118. [10] Lu Q,Huang X,Lv S,et al. Carotenoid profiling of red navel orange "Cara Cara" harvested from five regions in China[J]. Food Chem,2017,232:788-798.
[11] Deng L,Mujumdar A,Yang X,et al. High humidity hot air impingement blanching(hhaib)enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification[J]. Food Chem,2018,261:292-300.
[12] Zhang L,Liao L,Qiao Y,et al. Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying[J]. Food Chem,2020,303:125386.
[13] 李平,许金国,季德,等.天麻饮片传统性状与内在品质相关性研究[J].中国中药志,2019,44(20):4460-4466. [14] Lu Q,Lv S,Peng Y,et al. Characterization of phenolics and antioxidant abilities of red navel orange "Cara Cara" harvested from five regions of China[J]. Int J Food Prop,2018,21(1):1107-1116.
[15] Wang Q,Rehman M,Peng D,et al. Antioxidant capacity and α-glucosidase inhibitory activity of leaf extracts from ten ramie cultivars[J]. Industrial Crops and Products,2018,122:430-437.
[16] 李云,王志伟,耿岩玲,等.基于HPLC-ESI-TOF/MS法分析测定乌天麻和红天麻中化学成分的研究[J].天然产物研究与开发,2016,28(11):1758-1763. [17] Hossain M,Barry-Ryan C,Martin-Diana A,et al. Effect of drying method on the antioxidant capacity of six Lamiaceae herbs[J]. Food Chem,2010,123:85-91
[18] 祝洪艳,蒋然,何忠梅,等.不同乌天麻炮制品中天麻素、天麻苷元和天麻多糖的含量分析[J].中国药学杂志,2017,52(23):2062-2065. [19] 周碧乾,齐路明,马云桐,等.天麻初加工方法对主要成分含量的影响及加工方法的化学模式识别[J].天然产物研究与开发,2018,30(5):736-743 ,869..
[20] Lu Q,Huang N,Peng Y,et al. Peel oils from three Citrus species:Volatile constituents,antioxidant activities and related contributions of individual components[J]. Int J Food Sci Tech,2019,56(10),4492-4502.
[21] Park Y,Cvikrová M,Martincová O,et al. In vitro antioxidative and binding properties of phenolics in traditional,citrus and exotic fruits[J]. Food Res Int,2015,74:37-47.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
