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目的比较不同干燥方法对祁菊中绿原酸含量的影响,为筛选祁菊无硫加工方法奠定基础。方法采用真空微波干燥、阴干、烘干、真空冷冻干燥、硫磺熏蒸等方法加工同一批新鲜祁菊花,用超声提取法提取祁菊花中的绿原酸,以HPLC测定不同干燥方法得到的祁菊中绿原酸的含量。结果五种不同干燥方法比较,真空微波干燥法(80℃,8min)干燥的祁菊花中绿原酸的含量最高,其次为硫熏、真空冷冻干燥、烘干、阴干。结论真空微波干燥法(80℃,8min)干燥的祁菊花外观性状最佳且绿原酸的含量最高,建议产地加工时推广使用。
Objective To compare the effects of different drying methods on the content of chlorogenic acid in Qi Ju, and lay the foundation for screening the non-sulfur processing method of Qi Ju. Methods The same batch of fresh cymbidium hybridium was processed by vacuum microwave drying, drying in the air, drying in vacuum, freeze-drying in vacuum and sulfur fumigation. The chlorogenic acid was extracted by ultrasonic extraction and determined by HPLC. Acid content. Results Compared with the five different drying methods, the content of chlorogenic acid was the highest in the vacuum-microwave drying method (80 ℃, 8 min), followed by sulfur smoked, vacuum freeze-dried, dried and dried. Conclusion The vacuum drying method (80 ℃, 8min) has the best appearance appearance and the highest content of chlorogenic acid. It is suggested that it should be popularized and used in processing.