不同热风干燥温度对乌天麻干燥特性及品质变化的影响

Effects of Different Hot Air Drying Temperatures on the Drying Characteristics and Quality of Gastrodiaelata Bl. F. glauca S. Chow

摘要:

为研究不同热风干燥温度对乌天麻的干燥特性及品质的变化，以新鲜的乌天麻为原料，比较分析了不同热风干燥温度（恒温、升温、降温）对乌天麻干燥特性（干燥时间、含水量、折干比）和品质（浸出物、多糖、天麻素、对羟基苯甲醇）的影响。结果表明：不同干燥温度对乌天麻干燥特性和品质的影响变化明显，且不同指标的变化多呈相反趋势，70 ℃恒温、40~70 ℃缓慢升温干燥对乌天麻的干燥时间、浸出物、天麻素含量具有显著影响（P<0.05），50 ℃恒温、70~40 ℃快速降温干燥对折干比、多糖和对羟基苯甲醇的影响优势显著（P<0.05）。综合考虑干燥特性和品质，40~70 ℃缓慢升温干燥在保证干燥特性（干燥时间9 d、含水量5.98%）优势前提下也保证了有效成分含量（浸出物21.81 g/100 g、多糖22.92 g/100 g、天麻素和对羟基苯甲醇总量6.04 mg/g），该研究为乌天麻初加工提供科学的理论依据，指导产地乌天麻初加工标准化。

Abstract:

In order to study the changes from drying characteristics and quality of Gastrodia elata Bl. F. glauca S. Chow in different hot-air drying temperatures, fresh Gastrodia elata Bl. F. glauca S. Chow was used as raw material, and the drying characteristics (drying time, water content, dry weight ratio) and quality (extractum, polysaccharide, gastrodin, p-hydroxybenzyl alcohol) of Gastrodia elata Bl. F. glauca S. Chow in different hot-air drying temperatures (constant temperature drying, heating temperature drying, cooling temperature drying) were compared and analyzed. The results showed that different hot-air drying temperatures had significant effects on the drying characteristics and quality of Gastrodia elata Bl. F. glauca S. Chow, and the changes of different indexes were mostly opposite. 70 ℃ and slowly heating temperature drying 40~70 ℃ had significant effects on drying time, extractum and gastrodin (P<0.05); 50 ℃ and quickly cooling drying 70~40 ℃ had significant effects on dry weight ratio, polysaccharide and p-hydroxybenzyl alcohol (P<0.05). Considering the drying characteristics and quality, slowly heating drying 40~70 ℃ also ensured the content of active ingredients (extractum 21.81 g/100 g, polysaccharide 22.92 g/100 g, gastrodin and p-hydroxybenzyl alcohol 6.04 mg/g) under the premise of ensuring the advantages of drying characteristics (drying time 9 d, water content 5.98%). This study provided scientific theoretical basis for preliminary processing of Gastrodia elata Bl. F. glauca S. Chow, and guided the standardization of initial processing of Gastrodia elata Bl. F. glauca S. Chow.