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中国精品科技期刊2020
常飞, 段旭昌, 王倩倩, 杨雪果, 杨静, 王大方, 吴艳平. 不同干燥方法对葛根黄酮含量的影响研究[J]. 食品工业科技, 2014, (09): 78-81. DOI: 10.13386/j.issn1002-0306.2014.09.007
引用本文: 常飞, 段旭昌, 王倩倩, 杨雪果, 杨静, 王大方, 吴艳平. 不同干燥方法对葛根黄酮含量的影响研究[J]. 食品工业科技, 2014, (09): 78-81. DOI: 10.13386/j.issn1002-0306.2014.09.007
CHANG Fei, DUAN Xu-chang, WANG Qian-qian, YANG Xue-guo, YANG Jing, WANG Da-fang, WU Yan-ping. Effect of different drying methods on flavones content in pueraria[J]. Science and Technology of Food Industry, 2014, (09): 78-81. DOI: 10.13386/j.issn1002-0306.2014.09.007
Citation: CHANG Fei, DUAN Xu-chang, WANG Qian-qian, YANG Xue-guo, YANG Jing, WANG Da-fang, WU Yan-ping. Effect of different drying methods on flavones content in pueraria[J]. Science and Technology of Food Industry, 2014, (09): 78-81. DOI: 10.13386/j.issn1002-0306.2014.09.007

不同干燥方法对葛根黄酮含量的影响研究

Effect of different drying methods on flavones content in pueraria

  • 摘要: 目的:研究不同干燥方法对葛根总黄酮及葛根素、大豆苷、大豆素、染料木苷、染料木素含量的影响。方法:采用分光光度法和高效液相色谱法测定热风干燥、真空干燥、冷冻干燥法干制葛根粉中葛根总黄酮、葛根素、大豆苷、大豆素、染料木苷、染料木素含量,研究干燥方法对葛根黄酮含量变化的影响规律,探寻最佳葛根干燥方法。结果:冷冻干燥葛根总黄酮含量最高,热风干燥葛根总黄酮含量最低,冷冻干燥、真空干燥和低温热风干燥葛根总黄酮含量无显著差异;热风干燥中,随着干燥温度升高,葛根总黄酮、葛根素、染料木苷、大豆素含量降低,染料木素损失殆尽,大豆苷含量增加;冷冻干燥、真空干燥对葛根素、大豆苷、染料木素含量影响差异显著,对大豆素、染料木苷含量影响差异不显著。结论:葛根干燥时,考虑干燥成本宜采用低温热风干燥;考虑葛根内在品质宜采用真空干燥,冷冻干燥对葛根内在品质提高有限。 

     

    Abstract: Objective: To explore the effect of different drying methods on the content of total flavones, puerarin, daidzin, daidzein, genistin and genistein in pueraria.Method: The pueraria root slices were dried by hot air, vacuum and freeze- drying.The content of total flavonoids in the dried pueraria root slices were investigated by spectrophotometer and puerarin, daidzin, daidzein, genistin, genistein in the dried pueraria root slices were determined by high performance liquid chromatography.The effect of different drying methods on the content of total flavones and the five flavones in the dried pueraria root were analyzed in order to select the best drying methond.Results: the total flavones content in pueraria root slices dried by freeze- drying was the highest and the total flavones content in pueraria root slices dried by hot air was the lowest, the total flavones content in pueraria root slices dried by vacuum and freeze-drying had no significant differences.In the pueraria root slices dryed by hot air, genistein was completely lost, the content of total flavones, puerarin, daidzein and genistin were decreased with the increase of drying temperatures, and that the content of daidzin was increased with the increase of drying temperatures.The content of daidzin and genistein in pueraria root slices dryed by hot air and vacuum showed significant differences, the content of daidzein and genistin had no significant differences.Conclusion: The low-temperature hot air drying method could be used to dry lower quality pueraria in order to decrease drying cost, the vacuum drying method could be used to dry higher quality pueraria, the freeze-drying method was very limited for improving pueraria quality.

     

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