干燥方式对肉苁蓉有效成分保留量的影响

Effects of Drying Methods on Content Retention of Effective Components in Herba Cistanches

采用烘干、微波干燥、晒干、阴干方式分别对春秋两季采收的肉苁蓉切片进行干燥,测定各处理中肉苁蓉的醇溶性浸出物含量、松果菊苷和毛蕊花糖苷含量。结果表明:秋采肉苁蓉醇溶性浸出物含量、松果菊苷和毛蕊花糖苷总含量均显著高于春采肉苁蓉;春采肉苁蓉中毛蕊花糖苷含量高于秋采肉苁蓉,松果菊苷含量低于秋采肉苁蓉;微波干燥肉苁蓉的毛蕊花糖苷和松果菊苷含量均为最高。研究结论表明,秋采肉苁蓉有效成分总量明显高于春采肉苁蓉,微波干燥为最佳干燥方式。

Storing, sun- drying, shade drying, microwave drying methods were used respectively, after sliced the Herba Cistanches that harvested in spring and autumn. The contents of alcohol soluble extract, echinacoside and acteoside were determined as well. The results showed that the content of alcohol soluble extrac, echinacoside and acteoside in Herba Cistanches harvested in autumn was all higher than that of harvested in spring. The content of acteoslde in Herba Cistartches harvested in spring was higher than that of harvested in autumn, but the content of echinacoside was just opposite. The total content of acteoside and echinacoside dried by microwave drying were all the highest. The research conclutions showed that the quality of Herba Cistanches harvested in autumn was better than that of harvested in spring. Microwave drying was the best Herba Cistanches drying method as well.