干燥温度对鲜西洋参糖类成分的影响  

Effect of Drying Temperature on the Sugar Constituents of Panx Quinquefolium

作　　者：程轶梦[1] 郎量 张存莉[1] 

机构地区：[1]西北农林科技大学,陕西杨凌712100 [2]西安市医药公司,陕西西安71000

出　　处：《西安联合大学学报》2001年第4期20-23,共4页

摘　　要：本研究采用 2 6℃ ,32℃ ,38℃ ,44℃和 5 0℃等 5个恒定温度分别干燥西洋参 ,在干燥过程中每两天取样一次 ,测定淀粉和还原糖含量 ,以研究干燥温度对鲜西洋参糖类成分的影响 .结果表明 :用 5个恒定温度 (2 6℃ ,32℃ ,38℃ ,44℃和 5 0℃ )干燥西洋参 ,粗淀粉和还原糖含量总体上呈下降趋势 ;粗淀粉和还原糖的变化趋势相反 ;38℃处理整个干燥日程还原糖含量均最高 ,与其他处理相比差异极显著 (P <0 .0 1) 。During the drying process of Panx quinquefolium at different temperatures (26 ℃, 32 ℃, 38 ℃, 44 ℃ and 50 ℃), the content of its crude starch and reducing glycogen were measured every other days to observe the effect of drying temperatures on its sugar constituents. The result shows that with the increase of temperature, the content of crude starch and reducing glycogen contained in Panx quinquefolium decrease as a whole; dried at a temperature of 38 ℃, it retains more reducing glycogen, but less crude starch, and the difference is significant according to statistic calculation ( P <0.01).

关 键 词：干燥温度 粗淀粉 还原糖 西洋参 糖类成分 变化趋势 药用作物 

分 类 号：S567.53[农业科学—中草药栽培] R283.1[农业科学—作物学]