摘要
对不同微波功率条件下银杏叶的干燥规律和有效成分含量的影响进行了初步研究。结果表明,不同的微波功率对干燥速率影响较大,脱水恒速期结束时银杏叶的水分含量在10%左右,过高强度的微波辐射导致黄酮苷和萜类内酯等主要有效成分的部分降解;微波干燥技术应用于新鲜银杏叶的干燥,可以大幅度提高时空利用效率和节省能耗,具有明显的技术优势。
The law of desiccation and the influence of effective compositions in Ginkgo biloba leaves were studied in the condition of different microwave powers.Results showed that the microwave power affects the velocity of desiccation to a great extent.About10%of moisture reserved at the end of constant velocity period of dehydration.Over high intensity of microwave radiation results in the decomposition of the main effective composition of flavonoids and terpene lactones partly.Microwave energy based on its special advantages,provides a new method for desiccation of fresh Ginkgo biloba leaves,which can save more energy and also improve the efficiencies of space-time.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第12期56-58,共3页
Food Science
基金
江苏省高校高新技术产业化项目(JH01-051)
关键词
银杏叶
微波干燥
黄酮苷
萜类内酯
药用
Ginkgo biloba leaves Microwave desiccation Flavonoids Terpene lactones
