现代食品科技2025，Vol.41Issue(6)：318-326,9.DOI:10.13982/j.mfst.1673-9078.2025.6.0277
不同加工方式对石斛品质的影响研究进展
Research Progress on the Effects of Different Processing Methods on the Quality of Dendrobium Products
摘要
Abstract
Dendrobium is a precious traditional Chinese medicine in China,which was first recorded in"Shennong's Classic of Materia Medica"and has a history of more than 2 000 years.It is highly favored for its pharmacological effects such as tonifying stomach and promoting fluid,and nourishing Yin and clearing heat.At present,Dendrobium is not only used in the pharmaceutical industry,but also widely applied in health care products and cosmetics.However,due to the perishability of fresh Dendrobium products,if not processed in time,it is easy to cause the loss of the main active ingredients,and the selection of reasonable drying and processing methods can effectively ensure the quality of Dendrobium.In recent years,many domestic and international scholars have studied the processing technologies for Dendrobium,and the processing methods mainly include drying and processing.The drying methods for Dendrobium are mainly natural drying,hot air drying,vacuum drying,vacuum freeze drying,and microwave drying,and the processing methods mainly include stir-frying,wine baking and salt broiling,etc.These methods affect the chemical composition of Dendrobium.Therefore,the effects of different processing methods on the polysaccharides,flavonoids,phenols,alkaloids,amino acids,other components,color and antioxidant activity of Dendrobium are sorted out in this paper,in order to play a certain reference role in the quality improvement and product development and utilization of Dendrobium.关键词
石斛属/加工/化学成分/色泽/抗氧化Key words
Dendrobium/processing/chemical composition/color/antioxidants引用本文复制引用
董婧婧,孙晶,宋亚,范蓓,李能波,徐欣,丁婷婷,卢聪,刘佳萌,王凤忠..不同加工方式对石斛品质的影响研究进展[J].现代食品科技,2025,41(6):318-326,9.基金项目
国家自然科学基金项目(32101957) （32101957）
国家重点研发计划项目(2022YFD1600303) （2022YFD1600303）
中国农业科学院农产品加工研究所创新工程院所重点任务青年创新专项(CAAS-ASTIP-Q2022-IFST-08) （CAAS-ASTIP-Q2022-IFST-08）
中国农业科学院农产品加工研究所创新工程院所重点任务项目(CAAS-ASTIP-G2022-IFST-04) （CAAS-ASTIP-G2022-IFST-04）
