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