白及适宜加工贮藏方法

Suitable Processing and Storage Methods of Bletilla striata

为白及的产地加工贮存提供科学依据,以白及块茎为试材,考察不同干燥方法(鲜品直接切片干燥,或蒸、煮透心后切片干燥)、干燥方式(晒干、阴干、不同温度烘干)、贮存方式(直接堆放、网袋包装、编织袋包装和塑料袋包装)对白及多糖的影响。结果表明:30℃、40℃、50℃和60℃烘干、晒干、阴干、蒸煮后60℃烘干对白及折干率有影响,对75%乙醇提取率和白及多糖影响显著。白及最适产地加工方法为新鲜块茎蒸10～12min后烘干,烘干温度为60℃,干燥块茎适宜堆放贮存。

In order to provide scientific basis for the processing and storage of Bletilla striata,taking B.striata tubers as test materials,the authors studied the effects of different drying process(fresh slices directly dried,steamed,boiled thoroughly and sliced to dry),drying method(dried in the sun,dried in the shade,dried in oven at various temperature)and storage methods(direct stacking,mesh bag packaging,woven bag packaging and plastic bag packaging)on B.striata polysaccharide.Results:Drying in oven at 30℃,40℃,50℃and 60℃,drying in the sun,drying in the shade,and dried in oven at 60℃after boiled affected drying rate of B.striata,and significantly influenced 75%ethanol extraction rate and B.striata polysaccharide.The optimum processing method was as follows:Dried after steamed for 10-12 minutes of fresh tubers,drying temperature 60℃,and the dried tubers are suitable for stacking storage.