加工温度对昭通天麻和天麻片品质影响的探索

Exploration of the Influence of Processing Temperature on the Quality of Dry Gastrodia elata and Gastrodia elata Chips in Zhaotong

采用不同加工温度干燥天麻片和天麻,通过考察各样品天麻素和对羟基苯甲醇含量,确定天麻片和天麻的加工温度。结果表明,随温度的升高,天麻片颜色逐渐加深,干天麻表皮有起泡的现象;天麻素和对羟基苯甲醇含量,变温条件下,天麻片以先65℃后50℃干燥两者含量之和最高,为0.6118%;天麻以先50℃后65℃干燥的两者含量之和最高,为0.6812%;恒温条件下,天麻以65℃干燥得到的两者含量之和最高,为0.6945%;天麻片以55℃干燥的两者含量之和最高,为0.4854%。结论:综合分析天麻片和干天麻性状以及天麻素和对羟基苯甲醇含量,确定昭通天麻和天麻片加工适宜温度分别为65℃和先65℃后50℃。

Gastrodia elata and Gastrodia elata chips were dried at different processing temperatures. The processing temperatures of Gastrodia elata and Gastrodia elata were determined by investigating the content of Gastrodia elata and p-hydroxybenzyl alcohol in each sample. The results showed that the color of Gastrodia elata slices gradually deepened with the increase of temperature, and the epidermis of dried Gastrodia elata had foaming phenomenon;Gastrodia elata slices had the highest content of gastrodin and p-hydroxybenzyl alcohol, which was dried at before 65 ℃ then 50 ℃, with a value of 0.6118%;Gastrodia elata dried at before 50 ℃ then 65 ℃ had the highest value of 0.6812%;Gastrodia elata dried at 65 ℃ had the highest content The highest value was 0.6945%, and the highest value was 0.4854%. Conclusion: The processing temperatures of Zhaotong Gastrodia elata and dry Gastrodia elata were determined to be 65 ℃ and before 65 ℃ then 50 ℃, respectively, by synthetically analyzing the properties of Gastrodia elata and the content of Gastrodia elata and p-hydroxybenzyl alcohol.