牡丹花低温干燥过程中生理特性及功效成分的变化研究  

The physiological property and functional components of peony flower during low temperature drying

作　　者：杜利平[1,2] 闫慧娇 王晓[1] 耿岩玲[1] 崔莉[1] 

机构地区：[1]山东省分析测试中心,山东省中药质量控制技术重点实验室,济南250014 [2]山东农业大学食品科学与工程学院,泰安271018

出　　处：《食品科技》2016年第2期59-64,共6页Food Science and Technology

基　　金：山东省科学院青年基金项目(青基合字2014第5号);山东省分析测试中心科技发展基金项目(山分基合字2014第7号)

摘　　要：为研究干燥过程中牡丹花发生的部分生理特性及功效成分的变化,采用低温热风干燥方式,检测干燥过程中牡丹花瓣的色差、相对电导率及多种成分含量的变化规律。结果表明：牡丹花低温干燥过程中前5 h内失水迅速,失水速率与细胞膜受损伤程度的大小呈线性正相关,相关系数为0.8144。在整个干燥过程中牡丹花的亮度逐渐降低,0~5 h是颜色发生急剧变化的主要时间段,5 h前颜色逐渐变红,5 h后颜色基本稳定。总酚和总黄酮含量的变化趋势基本相同,均呈现先降低后增加再降低的波动性变化规律,主要功效成分中芹菜素在开始的前1 h内先迅速升高,后又缓慢降低,野漆树苷的含量在2 h前逐渐降低,2 h后含量略有增高,但变化不明显。没食子酸的含量较低,在整个低温干燥过程中未见显著性变化,山奈酚含量变化趋势为先降低,后迅速升高,后又缓慢降低。干燥过程中各成分的代谢机制有待进一步研究。In order to evaluate the effects of drying method on physiological property and functional components from peony flower,it was dried under low temperature hot air,then the change law of the chromaticity value,relative electric conductivity and the contents of some components were determined.The results showed that during the process of drying,peony flower lost water quickly in the first five hours,there was a close positive relationship between the rate of water loss and the severity of the injured cell membrane,the correlativity coefficient was 0.8144.Meanwhile,the lightness of peony flower decreased slightly,in particular,the chromaticity value changed rapidly during 0~5 h,redden gradually before 5 h,and then kept stable after 5 h.The contents of total phenolics and total flavonoids decreased firstly and then increased,and then decreased.The contents of apigenin increased rapidly in first one hour,the decreased slowly.The content of rhoifolin during the drying process of peony flower decreased gradually in first two hours,but then there was a slight increase.The contents of galic acid were low,no significant difference during the whole drying was showed,while the content of kaemptero decreased firstly,then increased quickly and then decreased slowly.The metabolic mechanism of various composition during the process of drying should be further studied.

关 键 词：牡丹花 干燥 生理特性 功效成分 

分 类 号：TS205[轻工技术与工程—食品科学]