摘要
为提高微波杀青及干燥后菊花的药效与品质,确立一种保质高效的菊花干燥工艺,本文以干制菊花色差值为考察指标,在单因素试验的基础上,通过正交试验优化了菊花微波杀青及干燥的最佳工艺参数,同时运用高效液相色谱法(HPLC)对33%、55%、77%微波频段(100%微波频段为2 450 Hz,菊花层厚1 cm,杀青时间3 min)干制菊花的氨基酸含量进行了测定。结果表明,对菊花色差影响的主次顺序为:杀青时间>微波频段>菊花层厚;微波杀青及干燥菊花的最佳工艺条件为:55%微波频段,菊花层厚1 cm,杀青时间3 min。同时结合测定的氨基酸含量指标显示,最佳工艺条件制得的菊花色泽最好、氨基酸总量最大。
In order to improve efficacy and quality of microwave blanching and drying chrysanthemum and establish a highly efficient drying technology for chrysanthemum, this paper optimized the microwave blanching and drying technology conditions of chrysanthemum based on the measurement of chromatic aberration of dried chrysanthemum by single and orthogonal tests. At the same time, amino acids contents of dried chrysanthemum treated at microwave frequency bands of 33%, 55% and 77% （100% microwave frequency band was 2 450 Hz, layer thickness was 1 cm, and fixing time was 3 min） were determined by HPLC. The effect of technology conditions on chromatic aberration was observed in this order： fixing time〉microwave band〉layer thickness. The optimal heating and drying technology conditions were： microwave band 55%, layer thickness of chrysanthemum 1 cm, and heating time 3 min. The dried chrysanthemum had the best color and the maximum amino acids content.
作者
任源
余永昌
李春英
范传辉
赵彬彬
李赫
REN Yuan YU Yong-chang LI Chun-ying FAN Chuan-hui ZHAO Bin-bin LI He(College of Mechanical and Electrical Engineering of Henan Agricultural University, Zhengzhou 450002, Chin)
出处
《保鲜与加工》
CAS
北大核心
2017年第1期29-33,共5页
Storage and Process
基金
河南省科技攻关计划(农业领域)项目(152102110051)
关键词
菊花
微波杀青
微波干燥
色泽
氨基酸
chrysanthemum
microwave heating
microwave drying
color
amino acid
