远红外干燥对甘草切片干燥特性及品质的影响  

Effect of Far-Infrared Drying on Drying Characteristics and Quality of Glycyrrhiza Slices

作　　者：尚建伟 张倩 王同勋 臧泽鹏 徐彦瑞 万芳新 黄晓鹏 SHANG Jianwei;ZHANG Qian;WANG Tongxun;ZANG Zepeng;XU Yanrui;WAN Fangxin;HUANG Xiaopeng(College of Mechanical and Electronical Engineering,Gansu Agricultural University,Lanzhou,Gansu 730070)

机构地区：[1]甘肃农业大学机电工程学院,甘肃兰州730070

出　　处：《核农学报》2023年第8期1609-1617,共9页Journal of Nuclear Agricultural Sciences

基　　金：甘肃省科技重大专项(2060404);甘肃农业大学青年导师基金(GSAU-QDFC-2020-14)。

摘　　要：为探索远红外干燥技术对甘草切片干燥特性和品质的影响,本研究采用远红外干燥对物料进行干制,探讨干燥温度、切片厚度、辐照高度对甘草干燥特性、品质特性及微观结构的影响。结果表明,干燥温度为45℃时,甘草色泽最好,可溶性糖含量最高(19.82 mg·g^(-1));干燥温度为55℃时,抗氧化性最强(67.8%)。切片厚度为3 mm时,总黄酮含量最高(5.58 mg·g^(-1));切片厚度为5 mm时,总酚含量最高(6.78 mg·g^(-1))。干燥温度为50℃、切片厚度为3 mm、辐照高度为150 mm条件下,甘草切片中次甘草查尔酮(2.48 mg·g^(-1))、异甘草苷(3.71 mg·g^(-1))、甘草酸(27.12 mg·g^(-1))和甘草苷(32.39 mg·g^(-1))等有效成分含量最高。与自然晾晒相比,远红外干燥样品内部结构较完整,有明显蜂窝状结构,干燥品质较高。本研究结果为甘草的产业化加工提供了理论指导。In order to explore the effects of far-infrared drying technology on the drying characteristics and quality of licorice slices,far-infrared drying technology was used to dry the materials in this study.The effects of different temperature,slice thickness and irradiation height on the drying characteristics,quality characteristics and microstructure of licorice were discussed.The results shows that when the drying temperature was 45℃,licorice had the best color and the highest soluble sugar content(19.82 mg·g^(-1));When the drying temperature was 55℃,the antioxidant activity was the strongest(67.8%).When the slice thickness was 3 mm,the total flavonoid content was the highest(5.58 mg·g^(-1));When the slice thickness was 5 mm,the total phenol content was the highest(6.78 mg·g^(-1)).Under the conditions of drying temperature of 50℃,slice thickness of 3 mm,and irradiation height of 150 mm,the content of effective components such as retrochalcone(2.48 mg·g^(-1)),isoliquiritin(3.71 mg·g^(-1)),glycyrrhizic acid(27.12 mg·g^(-1)),and liquiritin(32.39 mg·g^(-1))in licorice slices were the highest.Compared with natural air drying,the internal structure of the far-infrared dried sample is more complete,with a distinct honeycomb like structure and higher drying quality.The results would provide theoretical guidance for the industrial processing of licorice.

关 键 词：甘草 远红外 干燥特性 品质 微观结构 

分 类 号：TQ461[化学工程—制药化工]