Ai Ziping, Xiao Zhifeng, Liu Muhua, Zhou Lingqu, Yang Lingjian, Huang Yijie, Xiong Qiangqiang, Li Tao, Liu Yanhong, Xiao Hongwei, Guo Jiale, Sun Wenling, Mowafy Samir, Rao Honghui
College of Engineering in Jiangxi Agricultural University, Jiangxi Key Laboratory of Modern Agricultural Equipment Jiangxi Province, Nanchang 330045, China.
School of Computer and Information Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Food Chem X. 2024 Nov 30;24:102052. doi: 10.1016/j.fochx.2024.102052. eCollection 2024 Dec 30.
is widely used as healthy food and herbal medicine for its anti-inflammatory, analgesic, antihypertensive, and antiviral functions. The drying behavior and physicochemical quality of were studied to evaluate its adaptability under four drying techniques: hot air drying (HAD), medium-and short-wave infrared drying (MSWID), pulsed vacuum drying (PVD), and radio frequency-HAD (RF-HAD). Compared with HAD and MSWID, PVD and RF-HAD can form beneficial microporous channels for moisture migration inside , thus shortening drying time by 32.56-42.51 % and increasing geniposide content by 3.31-13.77 %, while better preserving the brightness and redness. In addition, Pearson correlation analysis confirmed the RF-HAD dried samples showed the best antioxidant activity with the highest content of active ingredients (chlorogenic acid, geniposide), and there was a significant positive correlation between sample color and yellow pigment content. After comprehensive comparison, RF-HAD is proposed to be the most suitable method for drying. This research could provide scientific basis and technical support for promoting the high quality development of industrial processing of .
因其抗炎、镇痛、降压和抗病毒功能而被广泛用作健康食品和草药。研究了[具体名称未给出]的干燥行为和理化性质，以评估其在四种干燥技术下的适应性：热风干燥（HAD）、中短波红外干燥（MSWID）、脉冲真空干燥（PVD）和射频热风干燥（RF-HAD）。与HAD和MSWID相比，PVD和RF-HAD可以在[具体名称未给出]内部形成有利于水分迁移的微孔通道，从而使干燥时间缩短32.56-42.51%，栀子苷含量提高3.31-13.77%，同时更好地保持亮度和红色度。此外, 皮尔逊相关性分析证实，RF-HAD干燥的样品具有最佳的抗氧化活性，活性成分（绿原酸、栀子苷）含量最高，且样品颜色与黄色素含量之间存在显著正相关。综合比较后，建议RF-HAD是[具体名称未给出]干燥最合适方法。本研究可为推动[具体名称未给出]产业加工高质量发展提供科学依据和技术支持。
