Effect of Hot-air Drying Temperature on the Quality of Heracleum moellendorffii Hance
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Abstract:
The influences of different hot-air drying temperatures (40, 60, 80, 100 ℃) on the drying characteristics (drying curve, drying rate curve, fitted drying equation), composition (total polyphenols, total flavonoids, chlorophyll), and properties (antioxidant activity, color changes) of Heracleum moellendorffii Hance were investigated in this study. The results showed that drying time was significantly (p < 0.05) reduced with an increase of temperature. The Page equation was found to describe accurately the hot air drying process and drying characteristics. Hot air drying at 60 ℃ led to significantly (p < 0.05) higher contents of total polyphenols and total flavonoids (10.97 and 3.45 mg/g, respectively) and higher antioxidant activities than at other temperatures. The contents of flavonoids and chlorophyll a in Heracleum moellendorffii Hance were also higher when drying was conducted at 60 ℃. Therefore, hot-air drying at different temperatures exerted significantly (p < 0.05) different effects on the drying characteristics, content of total polyphenols, content of total flavonoids, chlorophyll content, color and antioxidant activity of Heracleum moellendorffii Hance. Taken together, hot-air drying at 60 ℃ could ensure a higher drying rate while maximally preserving the composition and properties of Heracleum moellendorffii Hance.
