不同干燥方法对束花石斛的质量和抗氧化活性的影响
摘要：
为研究不同干燥方法对束花石斛质量及抗氧化活性的影响,找出束花石斛最佳干燥方法,为束花石斛的产地加工提供科学依据。本文采用晒干、阴干、微波干燥和不同温度(50~90 ℃)热风烘干等8种干燥方法对束花石斛进行处理,利用分光光度法测量多糖含量和总黄酮含量,选取1,1-二苯基-2-三硝基苯肼(DPPH)清除能力、羟自由基清除能力和超氧阴离子自由基清除能力评价其抗氧化活性。结果表明,不同温度烘干均比其他干燥方式的浸出物含量高,以70℃烘干的浸出物含量最高,为30.87%;多糖含量以阴干最高,为7.85%;总黄酮含量以微波干燥最高,为4.79%。DPPH清除率、羟自由基清除率和超氧阴离子自由基清除率均以阴干最高,分别为81.92%,17.71%和94.13%。实验证明,不同干燥方法对束花石斛质量和清除自由基活性的影响较大。束花石斛阴干是较优的产地干燥方法,本研究为束花石斛产地加工提供理论和技术指导。
关键词: 束花石斛, 黄酮, 多糖, 抗氧化
Abstract:
To explore the best drying method and provide scientific basis for the production and processing of Dendrobium chrysanthum by comparing the effects of different drying methods of Dendrobium chrysanthum on its quality and antioxidant activity, the samples of Dendrobium chrysanthum were dried by sun-drying, drying in shade, microwave drying and hot air drying at different temperatures (50-90 ℃).UV-VIS spectrophotometry was used for measuring the total flavonid and polysaccharide of Dendrobium chrysanthum, 2,2-diphenyl-1-pierylhydrazyl (DPPH) and hydroxyl radical scavenging methods were used for evaluating the antioxidant capacity of Dendrobium chrysanthum extracts.The results showed that the sample dried at 70℃ had the highest content of extract(30.87%), and the sample dried by microwave had the highest content of total flavonoids(4.79%), and the sample dried in shade had the highest total polysaccharide content(7.85%). Drying in shade showed the strongest effect of antioxidant activity. DPPH clearance rate, hydroxyl radical clearance rate, and superoxide anion radical clearance rate all showed the highest values of 81.92%, 17.71% and 94.13% under the drying in shade. Experimental results showed that different drying methods hs an impact on the quality and free radical scavenging activity of Dendrobium officinale, and the impact was significant. The drying in shade of Dendrobium officinale is an optimal method for producing Dendrobium officinale. This study provides theoretical and technical guidance for the processing of Dendrobium officinale in the production area.
Key words: Dendrobium chrysanthum, flavonoid, polysaccharide, antioxidant capacity
中图分类号:
S567
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