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

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.