Quality and Functional Ingredients of <i>Anoectochilus roxburghii</i> (Wall.) Lindl. Dried at Various Dehydration Temperatures

ZHAO Yun-qing; HUANG Ying-zhen; CHEN Jing-ying; LIU Bao-cai; HUANG Rui-ping

doi:10.19303/j.issn.1008-0384.2017.07.020

Volume 32 Issue 7

Oct. 2017

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ZHAO Yun-qing, HUANG Ying-zhen, CHEN Jing-ying, LIU Bao-cai, HUANG Rui-ping. Quality and Functional Ingredients of Anoectochilus roxburghii (Wall.) Lindl. Dried at Various Dehydration Temperatures[J]. Fujian Journal of Agricultural Sciences, 2017, 32(7): 807-809. doi: 10.19303/j.issn.1008-0384.2017.07.020

Citation:

ZHAO Yun-qing, HUANG Ying-zhen, CHEN Jing-ying, LIU Bao-cai, HUANG Rui-ping. Quality and Functional Ingredients of Anoectochilus roxburghii (Wall.) Lindl. Dried at Various Dehydration Temperatures[J]. Fujian Journal of Agricultural Sciences, 2017, 32(7): 807-809. doi: 10.19303/j.issn.1008-0384.2017.07.020

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Quality and Functional Ingredients of Anoectochilus roxburghii (Wall.) Lindl. Dried at Various Dehydration Temperatures

doi: 10.19303/j.issn.1008-0384.2017.07.020

ZHAO Yun-qing^{1, 2
,},
HUANG Ying-zhen^{1, 2},
CHEN Jing-ying^{1, 2
,
,},
LIU Bao-cai^{1, 2},
HUANG Rui-ping³

1.
Agricultural Bio-Resources Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China
2.
Research Center for Medicinal Plant, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China
3.
Fujian Station for Planting Technology Extension, Fuzhou, Fujian 350003, China

Received Date: 2016-10-15
Rev Recd Date: 2016-11-17
Publish Date: 2017-07-28

Abstract

Abstract

Fresh Anoectochilus roxburghii plants were dehydrated under different temperatures to compare the differences on the drying rate as well as the quality and contents of total flavonoids and polysaccharides of the finished products to optimize the process. The results indicated that the temperature invariably caused variations on the color, appearance and flavor of the products. The drying rate decreased as the temperature increased. The contents of flavonoids and polysaccharides were significantly affected by the temperature applied. They peaked when dehydrated at 60℃, and reached the lowest levels at 100℃. High-temperature blanching followed by cool drying lowered the drying rate as well as the contents of functional ingredients. Consequently, 60℃ was considered the most appropriate temperature for dehydration of A. emroxburghii.
- Anoectochilus roxburghii(Wall.)Lindl,
- dehydration temperature,
- drying rate,
- polysaccharide,
- total flavonoids

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References(15)

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