不同干燥温度对金线兰品质与有效成分的影响

采用不同温度对金线兰新鲜植株进行烘干处理,并进行品质特征、折干率、总黄酮和多糖含量的测定比较,结果表明,不同烘干温度处理后,金线兰植株的颜色、外形和香气滋味有差异;折干率随着烘干温度的升高而降低;不同烘干温度的总黄酮与多糖含量存在显著差异,60℃处理的多糖与总黄酮含量最高,100℃恒定高温烘干的干样二者含量最低。高温杀青后于低温下烘干其折干率、多糖与总黄酮含量都降低。综合金线兰的品质特性、折干率及其主要成分含量,建议金线兰适宜的烘干温度为60℃。

Quality and Functional Ingredients of Anoectochilus roxburghii (Wall.) Lindl.Dried at Various Dehydration Temperatures

Fresh Anoectochilus roxburghii plants were dehydrated under different temperatures to compare the differences on the drying rate as well as the quality and contents of total flavonoids and polysaccharides of the finished products to optimize the process.The results indicated that the temperature invariably caused variations on the color,appearance and flavor of the products.The drying rate decreased as the temperature increased.The contents of flavonoids and polysaccharides were significantly affected by the temperature applied.They peaked when dehydrated at 60℃,and reached the lowest levels at 100℃.High-temperature blanching followed by cool drying lowered the drying rate as well as the contents of functional ingredients.Consequently,60℃ was considered the most appropriate temperature for dehydration of A.emroxburghii.