PDF
Full
Outline
The drying characteristics of Docynia delavayi at different temperatures (40, 60, 80 and 100 ℃) were investigated and a kinetic model was established to clarify the hot air drying characteristics and appropriate drying temperature for D. delavayi and to achieve its quality control in the hot air drying process. The effect of different drying temperatures on the dried product quality in terms of color, rehydration ratio (RR), the contents of active ingredients (polyphenols, flavonoids, polysaccharides) and antioxidant capacities were evaluated. The moisture ratio curve of D. delavayi decayed exponentially during the drying process, and the drying rate curve was divided into three stages, acceleration, constant rate and decreasing rate. With the increase of drying temperature, the moisture diffusion of D. delavayi intensified, and the drying rate increased obviously, the effective diffusion coefficient of water (Deff) and activation energy (Ea) was 0.61×10-6-1.78×10-6 m2/s and 17.64 kJ/mol, respectively. The data analysis revealed that the Page model fitted well, with the coefficient of determination (R2) all above 0.98, and X2, SSE in the range of 0.149×10-3-0.548×10-3 and 0.184×10-2-0.493×10-2, respectively, which could better reflect the variation pattern of D. delavayi according to moisture ratio with drying temperature during the hot air drying process. The quality of the D. delavayi exhibited some differences under different drying temperatures. D. delavayi dried at 40 ℃ had good rehydration that at 60 ℃ could maintain the maximum color, and possess the highest total polyphenols, total flavonoids, total polysaccharides content and better antioxidant capacities. The results of the post-drying quality analysis showed that temperature had a significant effect on the quality of D. delavayi, and 60 ℃ was better for the retention of color and active substances content. Correlation analysis showed that there was a correlation between color, rehydration ratio (RR), active substances content and antioxidant capacities of D. delavayi, while the active substances content was negatively correlated with the total color difference value (ΔE) and positively correlated with the rehydration ratio (RR) and antioxidant capacities. In addition, it also confirmed that the antioxidant capacities of D. delavayi were the combined effect results of multiple active substances. In conclusion, the quality of D. delavayi dried at the optimal temperature of 60 ℃ was more outstanding. The present study would provide an experimental basis for the further development and utilization of D. delavayi.
PDF
43
13
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62199257
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
