不同干燥方法对土茯苓品质的影响

Effect of different drying methods on the quality of Smilax glabra Roxb

目的比较热风干燥、红外干燥、微波干燥和低温吸附干燥4种干燥方法对土茯苓品质的影响。方法对比4种方法的干燥速率,对干燥产品的复水性和外观分别进行了测试和评价,并采用紫外分光光度法测定了各干燥产品中总黄酮的质量分数。结果微波干燥速率最快,产品具有较好的复水性;而低温吸附干燥在产品的黄酮成分保留和外观色泽方面具有优势。结论微波干燥和低温吸附干燥是土茯苓切片干燥较为理想的方法。

Objective To compare the effects of different drying methods on the quality of Smilax glabra Roxb by hot-air drying, IR drying, microwave drying and low-temperature adsorption drying. Methods Drying rate, rehydration eharaeteristies and quality of dried Smilax glabra Roxb were investigated and the contents of total flavonoids were assayed by UV spectrophotometry. Results The microwave drying presented the fastest drying rate and a good rehydration characteristics for the products,however,the low-temperature adsorption drying has advantages on the remaining of flavonoids and the drying quality. Conclusion The microwave drying and the low-temperature adsomtion dlwinz are the better drvinz methods for Smilax zlabra Roxb.