福建农业科技2025，Vol.56Issue(9)：21-27,7.DOI:10.13651/j.cnki.fjnykj.2025.09.003
干燥方式对黄菊花活性成分、抗氧化特性及挥发性风味的影响
Effects of Drying Methods on the Active Components,Antioxidant Properties and Volatile Flavor of Chrysanthemum morifolium
摘要
Abstract
As a traditional medicinal and edible dual-use resource,the drying process of Chrysanthemum morifolium directly affects the retention of active ingredients and product quality.In this paper,the effects of six drying methods,including the steam de-enzyming and hot air drying(50 ℃),steam de-enzyming and drying in the shade,steam de-enzyming and freeze-drying,hot air drying,drying in the shade,and freeze-drying,on the color,active ingredients(total phenols,total flavonoids),antioxidant capacity(DPPH,FRAP,ABTS),and volatile flavor of Chrysanthemum morifolium were compared.The results showed that:the combination of E-nose and principal component analysis(PCA)showed that the comprehensive response value of volatile substances in the shade-dried treatment group was significantly higher than that in other groups(P＜0.05),while the volatile components in the steam de-enzyming and hot air-drying group as well as freeze-drying group were significantly lost due to the high temperature or vacuum environment.The total flavonoid content in the shade-dried and frozen-dried treatment groups was the highest(86.46 and 84.37 mg·g-1),which was significantly better than that in the fixing and drying group(46.19 mg·g-1)(P＜0.05).The steam de-enzyming pretreatment significantly reduced the retention rate of flavonoids,with an average loss rate of 26.3%.The antioxidant activity showed a method-dependent manner.The shade-dried and hot air-dried samples showed the best DPPH(213.81 and 212.10 μmol·g-1)and ABTS(84.44 and 82.83 μmol·g-1)free radical scavenging ability,while the FRAP reducing ability was the highest in the hot air-dried group(356.02 μmol·g-1).It was suggested that drying in the shade or freeze-drying should be prioritized for the functional products,while the industrial production could consider the multi-stage hot air drying to balance the quality and efficiency.关键词
黄菊花/干燥方式/抗氧化活性/电子鼻/风味特征Key words
Chrysanthemum morifolium/Drying methods/Antioxidant activity/Electronic nose/Flavoring characteristics分类
农业科技引用本文复制引用
吴木兰,张嘉慧,林启昉,庄洁,钟琳珊,韦新宇..干燥方式对黄菊花活性成分、抗氧化特性及挥发性风味的影响[J].福建农业科技,2025,56(9):21-27,7.基金项目
三明市重大平台专项项目(2024-N-038). （2024-N-038）
