Effects of Hot-Air Drying Temperature on the Quality of <i>Ficus hirta</i> Vahl.

GUI Qing; ZHOU Lijun; ZHENG Dinghua; HUANG Jianxiong; PAN Jian; CHEN Junming; YUAN Shuna; WANG Xiuquan

doi:10.13386/j.issn1002-0306.2021010005

Volume 42 Issue 21

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(21): 249-261. > DOI: 10.13386/j.issn1002-0306.2021010005

GUI Qing, ZHOU Lijun, ZHENG Dinghua, et al. Effects of Hot-Air Drying Temperature on the Quality of Ficus hirta Vahl. DOI: 10.13386/j.issn1002-0306.2021010005

Citation:

GUI Qing, ZHOU Lijun, ZHENG Dinghua, et al. Effects of Hot-Air Drying Temperature on the Quality of Ficus hirta Vahl. DOI: 10.13386/j.issn1002-0306.2021010005

Citation:

GUI Qing, ZHOU Lijun, ZHENG Dinghua, et al. Effects of Hot-Air Drying Temperature on the Quality of Ficus hirta Vahl. DOI: 10.13386/j.issn1002-0306.2021010005

PDF (2410 KB)

Effects of Hot-Air Drying Temperature on the Quality of Ficus hirta Vahl.

GUI Qing^{1, 2, 3,},
ZHOU Lijun^{1, 2, 3},
ZHENG Dinghua^{1, 2, 3},
HUANG Jianxiong^{1, 2, 3},
PAN Jian^{1, 2, 3},
CHEN Junming^{1, 2, 3},
YUAN Shuna^{1, 2, 3},
WANG Xiuquan^{1, 2, 3}

1.
Rubber Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 570100
2.
Research Center for Utilization of Under-forest Resources, Chinese Academy of Tropical Agricultural Sciences, Haikou 570100
3.
Danzhou Investigation & Experiment Station of Tropical Crops, Ministry of Agriculture and Rural Affairs, P. R. China, Danzhou 571700

More Information

Received Date: January 04, 2021
Available Online: August 18, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the effect of hot air drying temperature on the quality of Ficus hirta Vahl. segments, slices, and fibrous roots, high-performance liquid chromatography, ultraviolet visible spectrophotometry and dead space solid phase micro extraction-GC/MS were used in this study to determine the contents of psoralen, polyphenols, flavonoids, soluble sugars and volatile flavor compounds in samples dried respectively at 40, 50, 60 and 70 ℃, and the sun-dried sample was used as control. The results showed that as the drying temperature rises, the contents of psoralen in Ficus hirta Vahl. Segments and fibrous roots increased at first and then decreased, polyphenols slightly increased, but their contents were not affected by temperature in slices. The contents of flavonoids in the segments, slices and fibrous roots of Ficus hirta Vahl. were all increased first and then decreased, and the contents of soluble sugar were all decreased slightly compared with sun-dried sample. The compositions and relative contents of flavoring substances changed greatly. When samples dried at 50~60 ℃, the contents of psoralen in Ficus hirta Vahl. segments, slices, and fibrous roots were 0.5, 0.3 and 1.29 mg/g, respectively, and the contents of total polyphenols were 1.6, 1.3, 3.5 mg/g, respectively, and the contents of total flavones were 1.5, 1.0, 3.45 mg/g, respectively, and the content of soluble sugar was 70~80 mg/g, and the relative contents of aldehydes, pyrazine and naphthalene were 12.75%, 5.87% and 14.66%, respectively. Therefore, in the actual production process, hot air drying at 50~60 ℃ can be used instead of drying in the shade or sun-dried. This research provides a data reference for the hot-air drying processing of Ficus hirta Vahl.
- Ficus hirta Vahl.,
- hot-air drying,
- drying temperature,
- psoralen,
- volatile flavor compounds

FullText(HTML)

References (33)

References

[1]	澍宗万, 范崔生, 朱兆仪.全国中草药汇编[M].上册.北京: 人民卫生出版社, 1975: 155. SHU Z W, FAN C S, ZHU Z Y. The compilation of Chinese herbal medicines[M]. Beijing: People's Medical Publishing House, 1975: 155.
[2]	王伟伟, 陈瑶. 五指毛桃的化学成分和药理作用研究进展[J]. 中国民族民间医药,2013,22(3):41−42. [WANG W W, CHEN Y. Research progress of chemical components and pharmacological actions of Ficus hirta Vahl[J]. Chinese Journal of Ethnomedicine and Ethnopharmacy,2013,22(3):41−42. doi: 10.3969/j.issn.1007-8517.2013.03.028
[3]	劳景莉, 于旭东, 蔡泽坪, 等. 五指毛桃化学成分和药理作用研究进展[J]. 热带农业科学,2018,38(5):82−87. [LAO J L, YU X D, CAI Z P, et al. Research progress of chemical components and pharmacological actions of Ficus hirta Vahl J]. Chinese Journal of Tropical Agriculture,2018,38(5):82−87.
[4]	叶童, 石瑞娟, 吴易武, 等. 五指毛桃的化学成分和药理活性研究进展[J]. 广东药科大学学报,2019,35(4):591−596. [YE T, SHI R J, WU Y W, et al. Research progress of Ficus hirta Vahl. on their chemical constituents and pharmacological activities[J]. Journal of Guangdong Pharmaceutical University,2019,35(4):591−596.
[5]	CHENG J, YI X M, WANG Y H, et al. Phenolics from the roots of hairy fig (Ficus hirta Vahl.) exert prominent anti-inflammatory activity[J]. Journal of Functional Foods,2017,31:79−88. doi: 10.1016/j.jff.2017.01.035
[6]	GAJUREL P R, TAMULY C, BURAGOHAIN R, et al. Assessment of antioxidant activity of six ficus species—underutilized fruits from arunachal pradesh in North East India[J]. International Journal of Fruit Science,2015,15(1):85−99. doi: 10.1080/15538362.2014.931174
[7]	ZENG Y W, LIU X Z, LV Z C, et al. Effects of Ficus hirta Vahl. (Wuzhimaotao) extracts on growth inhibition of HeLa cells[J]. Experimental and Toxicologic Pathology,2012,64:743−749. doi: 10.1016/j.etp.2011.01.009
[8]	李南薇, 黄燕珍. 五指毛桃功能性成分抗氧化活性研究[J]. 食品工业,2013,34(6):127−130. [LI N W, HUANG Y Z. Antioxidant activities of functional components from radix fici simplicissimae[J]. The food Industry,2013,34(6):127−130.
[9]	王艳, 叶木荣, 唐立海, 等. 五指毛桃水提液保护胃黏膜及改善微循环的实验研究[J]. 时珍国医国药,2011,.22(5):1181−1182. [WANG Y, YE M R, TANG L H, et al. Study on the gastric mucosa protection and microcirculation improvement of water extract of Ficus hirta Vahl[J]. Lishizhen Medicine and Materia Research,2011,.22(5):1181−1182. doi: 10.3969/j.issn.1008-0805.2011.05.066
[10]	王敏, 何蓉蓉, 李怡芳, 等. 五指毛桃水提物对拘束应激性肝损伤的保护作用[J]. 中国医院药学杂志,2015,35(6):522−525. [WANG M, HE R R, LI Y F, et al. Protective effects of radix Fici hirtae extracts against liver injury induced by retraint stress[J]. Chinese Journal of Hospital Pharmacy,2015,35(6):522−525.
[11]	吕镇城, 陈康, 彭永宏. 五指毛桃抗炎活性成分的分离及鉴定[J]. 热带作物学报,2017,38(6):1134−1137. [LV Z C, CHEN K, PENG Y H. Isolation and identification of chemical constituents with anti-inflammatory activity from the roots of Ficus hirta Vahl[J]. Chinese Journal of Tropical Trops,2017,38(6):1134−1137. doi: 10.3969/j.issn.1000-2561.2017.06.024
[12]	CHENG J, YI X M, WANGY H, et al. Phenolics from the roots of hairy fig ( Ficus hirta Vahl.) exert prominent anti- inflammatory activity[J]. J Funct Foods,2017,31(1):79−88.
[13]	冯劲立, 李想. 五指毛桃对阿尔茨海默病小鼠学习记忆功能及过氧化损伤的影响[J]. 湖南中医药大学学报,2015,35(9):31−32. [FENG J L, LI X. Effects of radix fici hirtae on the memory function and oxidative damage in Alzheimer's mice[J]. Journal of Hunan University of Chinese Medicine,2015,35(9):31−32. doi: 10.3969/j.issn.1674-070X.2015.09.008
[14]	王晓平, 黄翔, 段丽菊, 等. 五指毛桃水提液对辐射致小鼠肺细胞DNA损伤的保护作用研究[J]. 中国药房,2011,22(3):201−203. [WANG X P, HUANG X, et al. Preventive effect of aqueous extract from ficus simplicissima on radiation-induced DNA injury of lung cells in mice[J]. China Pharmacy,2011,22(3):201−203.
[15]	岑业文, 王晓平, 黄翔, 等. 五指毛桃拮抗环磷酰胺诱发的遗传损伤效应[J]. 玉林师范学院学报,2010,31(5):77−79, 83. [CENG Y W, WANG X P, HUANG X, et al. The effects of ficus simplicissima lour on Cyclophosphamide-induced genetic injury[J]. Journal of Yulin Normal University,2010,31(5):77−79, 83. doi: 10.3969/j.issn.1004-4671.2010.05.020
[16]	李照莹, 黄晓兵, 周伟, 等. 不同热风干燥温度对高良姜片品质特性的影响[J]. 热带作物学报,2021,42(1):239−246. [LI Z Y, HUANG X B, ZHOU W, et al. Effect of hot air drying temperature on the quality of alpinia officinarum hance slices[J]. Chinese Journal of Tropical Crops,2021,42(1):239−246.
[17]	郭婷, 吴燕, 陈益能, 等. 热风干燥温度对大果山楂干燥产品品质的影响[J]. 食品工业,2020,41(8):184−188. [GUO T, WU Y, CHEN Y N, et al. Effect of hot air-drying temperature on the product quality for Malus domeri(Bois) Chev[J]. Food Industry,2020,41(8):184−188.
[18]	方伟, 胡慧, 刘慧芹, 等. 不同干燥温度对天麻主要成分含量的影响[J]. 怀化学院学报,2019,38(11):1−5. [FANG W, HU H, LIU H Q, et al. Effect of different drying temperatures on the main components content of gastrodia elata[J]. Journal of Huaihua University,2019,38(11):1−5. doi: 10.3969/j.issn.1671-9743.2019.11.001
[19]	赵云青, 黄颖桢, 陈菁瑛, 等. 不同干燥温度对金线兰品质与有效成分的影响[J]. 福建农业学报,2017,32(7):807−809. [ZHAO Y Q, HUANG Y Z, CHEN J Y, et al. Quality and functional ingredients of Anoectochilus Roxburghii (Wall.) Lindl. dried at various dehydration temperatures[J]. Fujian Journal of Agricultural Sciences,2017,32(7):807−809.
[20]	王晓平, 黄翔, 陆奇丰, 等. HPLC测定不同叶型五指毛桃中补骨脂素的含量[J]. 中国实验方剂学杂志,2013,19(5):93−95. [WANG X P, HUANG X, LU Q F, et al. Determination of psoralen of radix fici in different leave type by HPLC[J]. Chinese Journal of Experimental Traditional Medical Formulae,2013,19(5):93−95.
[21]	桂青, 周立军, 郑定华, 等. 橡胶林下不同叶型五指毛桃中活性成分的研究[J]. 食品工业,2018,39(11):188−191. [GUI Q, ZHOU L J, ZHENG D H, et al. Study on active components in ficus hirta Vahl. of different leaf types under rubber-agroforestry[J]. Food Industry,2018,39(11):188−191.
[22]	曹健康.果蔬采后生理生化实验指导[M].北京: 中国轻工业出版社, 2007. CAO J K. Physiological and biochemical experiment guidance of postharvest fruits and vegetables[J]. Beijing: China Light Industry Press, 2007.
[23]	利宇恒, 王鹏远, 等. 不同干燥方法对北沙参中5种香豆素及多糖含量的影响分析[J]. 广东化工,2021,48(2):44−47, 35. [LI Y H, WANG P Y, LIU C W, et al. Analysis on the influence of different drying methods on the five kinds of cumarin and polysaccharide content in Radix Glehniae[J]. Guangdong Chemical Industry,2021,48(2):44−47, 35. doi: 10.3969/j.issn.1007-1865.2021.02.020
[24]	王丹, 王智能, 董丽红, 等.灭菌和贮藏温度对荔枝汁中多酚化合物组成、含量及其抗氧化活性的影响[J/OL].食品工业科技: 1−13.DOI: 10.13386/j.issn1002-0306.2020070215. WANG D, WANG Z N, DONG L H, et al. Effect of sterilization and storage temperature on the composition, content and antioxidant activity of polyphenol compounds in Lychee Juice[J]. Science and Technology of Food Industry: 1−13.
[25]	忻晓庭, 刘大群, 郑美瑜, 等. 热风干燥温度对冰菜干燥动力学、多酚含量及抗氧化活性的影响[J]. 中国食品学报,2020,20(11):148−156. [XIN X T, LIU D Q, ZHENG M Y, et al. Effects of hot air drying temperature on drying kinetics, polyphenol content and antioxidant activity of ice plant[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(11):148−156.
[26]	陈壮耀.低温热泵干燥工艺对桑葚品质的影响研究[D].华南农业大学, 2016. CHEN S Y. Effect of Different low-temperature heat pump drying process on the quality of dried mulberry[J]. South China Agricultural University, 2016.
[27]	绰尔鹏, 赵玉红. 热风干燥温度对老山芹品质的影响[J]. 现代食品科技,2019,35(7):127−136. [CHAO E P, ZHAO Y H. Effect of hot-air drying temperature on the quality of heracleum moellendorffii hance[J]. Modern Food Science and Technology,2019,35(7):127−136.
[28]	杨晓红, 赵宏亮, 丁陈, 等. 不同热风干燥温度对番木瓜粉品质与香气成分的影响[J]. 热带作物学报,2018,39(2):372−379. [YANG X H, ZHAO H L, DING C, et al. The effects of different hot air drying temperature on quality and aroma components of hainan papaya powder[J]. Chinese Journal of Tropical Crops,2018,39(2):372−379. doi: 10.3969/j.issn.1000-2561.2018.02.024
[29]	侯会, 陈鑫, 方东路, 等. 干燥方式对食用菌风味物质影响研究进展[J]. 食品安全质量检测学报,2019,10(15):4877−4883. [HOU H, CHEN X, FANG D L, et al. Research progress on influence of drying methods on flavor compounds of edible fungus[J]. Journal of Food Safety and Quality,2019,10(15):4877−4883. doi: 10.3969/j.issn.2095-0381.2019.15.008
[30]	魏刚, 刘春玲, 何建雄, 等. 五指毛桃GC-MS特征指标成分群探讨[J]. 中医药学刊,2005(7):1249−1251. [WEI G, LIU C L, HE J X, et al. Study on characteristic index component in Ficus hirta Vahl. detected by GC-MS[J]. Chinese Archives of Traditional Chinese Medicine,2005(7):1249−1251. doi: 10.3969/j.issn.1673-7717.2005.07.040
[31]	刘春玲, 魏刚, 何建雄, 等. 五指毛桃不同采收部位挥发油及醇提物成分的分析[J]. 广州中医药大学学报,2004(3):204−205, 210. [LIU C L, WEI G, HE J X, et al. Analysis of volatile oils and ethanol-extracts from different parts of Radix Fici Hirtae[J]. Journal of Guangzhou University of Traditional Chinese Medicine,2004(3):204−205, 210. doi: 10.3969/j.issn.1007-3213.2004.03.013
[32]	邓善滨, 陈坚平, 余楚钦, 等. 五指毛桃香味萃取物成分分析[J]. 中成药,2018,40(10):2337−2339. [DENG S B, CHEN J P, YU C Q, et al. Analysis of volatile components in volatile oil from Ficus hirta Vahl[J]. Chinese Traditional Patent Medicine,2018,40(10):2337−2339. doi: 10.3969/j.issn.1001-1528.2018.10.048
[33]	解丹萍, 韩敏. 五指毛桃香气挥发性成分分析[J]. 化学工程师,2019,33(10):29−31. [XIE D P, HAN M. Analysis of aroma components in the Ficus hirta Vahl[J]. Chemical Engineer,2019,33(10):29−31.

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	姚艺深，朱利昀，林佳纯，刘燕卿，王葆煊，陈佩，黄苇. 淀粉、胶体、乳化剂对紫米方便米线品质改善作用分析. 中国调味品. 2025(03): 14-22 .
2.	田程飘，龙凌云，刘功德，叶雪英，谢秀萍，檀小辉，王丽萍. 广泛靶向代谢组学分析不同采收期紫黑香米和普通大米成分差异. 食品科学. 2024(01): 125-132 .
3.	潘雪萍，莫罗杭，徐锡明，傅玉凡，张治国，吴卫成，路兴花，庞林江，陆国权. 西南地区淀粉加工型甘薯的淀粉性状对粉丝蒸煮品质的影响. 食品研究与开发. 2024(10): 7-13 .
4.	刘宇航，林良玥，郑经文，李慧玲，胡芳，郑经绍，刘伟东，黄苇. 澄清剂联合膜过滤处理对紫米露酒酒体稳定性的影响. 食品工业科技. 2023(14): 237-245 . 本站查看
5.	陆梓洋，余宏达，郑经绍，梁彦婷，曹志勇，黄苇. 混菌发酵紫米粉工艺优化及其对营养品质的改善. 食品工业科技. 2023(19): 252-261 . 本站查看
6.	傅亚平. 我国米制食品发展现状及思路. 农业与技术. 2023(20): 33-36 .