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Effects of different drying methods on quality of Millettia speciosa Champ.
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Dan-Rong SHI1, Yi-Hang DONG2, Ming-Zhen CHEN1, Yan HUANG1, Jing QI1, *, De-Hui HU3, 4, *
Journal of Food Safety & Quality | 2026, 17(2) : 272 - 280
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Journal of Food Safety & Quality | 2026, 17(2): 272-280
• Food Analysis and Detection •
Effects of different drying methods on quality of Millettia speciosa Champ.
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Dan-Rong SHI1, Yi-Hang DONG2, Ming-Zhen CHEN1, Yan HUANG1, Jing QI1, *, De-Hui HU3, 4, *
Affiliations
  • 1.College of Pharmacy, Guangxi University of Chinese Medicine, Nanning 530200, China
  • 2.Ruikang Clinical Medical College, Guangxi University of Chinese Medicine, Nanning 530200, China
  • 3.Teaching Experiment and Training Center of Guangxi University of Chinese Medicine, Nanning 530200, China
  • 4.National Demonstration Center for Experimental Traditional Chinese Pharmacology (Guangxi University of Chinese Medicine), Nanning 530200, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250815005
Outline
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Objective

To investigate the effects of different drying methods on Millettia speciosa Champ.quality.

Methods

Millettia speciosa Champ. samples were processed into powder using vacuum microwave drying(VMD), vacuum drying (VD) and hot-air drying (HAD). Their microstructures were observed, and color difference, total flavonoids, total phenolics, polysaccharides and starch content were measured. Additionally, their ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonate acid) diammonium salt (ABTS) positive ion free radicals was assessed.

Results

The VMD group exhibited the highest levels of total flavonoids (1.95±0.01) mg/g, total phenols (18.14±0.18) mg/g and polysaccharides (280.73±1.35) mg/g. The radical scavenging rate of DPPH (54.17±0.09)% and the positive ion radical scavenging rate of ABTS(37.37±0.00)% were both the best. VD yielded the second-highest values, while HAD produced the lowest, with significant differences among all 3 groups (P<0.05).

Conclusion

VMD optimally preserves Millettia speciosa Champ. components, including total flavonoids, total phenolics and polysaccharides, while enhancing radical scavenging capacity, making it the most suitable drying method.

Millettia speciosa Champ.  /  drying methods  /  functional components  /  antioxidant activity
石丹荣, 董一航, 陈明珍, 黄艳, 祁静, 胡德辉. 不同干燥方法对牛大力品质的影响. 食品安全质量检测学报, 2026 , 17 (2) : 272 -280 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250815005
Dan-Rong SHI, Yi-Hang DONG, Ming-Zhen CHEN, Yan HUANG, Jing QI, De-Hui HU. Effects of different drying methods on quality of Millettia speciosa Champ.[J]. Journal of Food Safety & Quality, 2026 , 17 (2) : 272 -280 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250815005
Appendix
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Year 2026 volume 17 Issue 2
7
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250815005
  • Receive Date：2025-08-15
  • Online Date：2026-11-05
Article Data
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History
  • Received：2025-08-15
Funding
Affiliations
    1.College of Pharmacy, Guangxi University of Chinese Medicine, Nanning 530200, China
    2.Ruikang Clinical Medical College, Guangxi University of Chinese Medicine, Nanning 530200, China
    3.Teaching Experiment and Training Center of Guangxi University of Chinese Medicine, Nanning 530200, China
    4.National Demonstration Center for Experimental Traditional Chinese Pharmacology (Guangxi University of Chinese Medicine), Nanning 530200, China
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表12种不同金属材料的力学参数
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
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