核农学报2026，Vol.40Issue(8)：1601-1612,12.DOI:10.11869/j.issn.1000-8551.2026.08.1601
干制黄花菜多维品质评价研究进展
Research Progress on Multi-Dimensional Quality Evaluation of Dried Daylily
摘要
Abstract
As a dual-purpose medicinal and edible crop in China,daylily(Hemerocallis citrina Baroni)is rich in various nutrients and functional components,exhibiting multiple physiological effects including antidepressant,anti-constipation,sleep-improving,and antioxidant properties.However,due to its high susceptibility to browning and spoilage post-harvest,drying has become the primary processing method for daylily.This paper focused on quality evaluations from five aspects:sensory,nutritional,functional,safety,and processing qualities.The influences of different drying technologies on its multi-dimensional quality were discussed.Furthermore,current quality evaluation standards for daylily were reviewed.Finally,existing problems and future research directions in this field were also analyzed.This paper aims to provide theoretical support for establishing a multi-dimensional quality evaluation system for dried daylily,innovating processing technologies,and developing high-value products.关键词
黄花菜/多维品质/干制特性/评价标准Key words
daylily/multi-dimensional quality/drying characteristics/evaluation standards分类
农业科技引用本文复制引用
杨锐,郭心茹,刘紫璇,薛紫乾,范蓓,李春梅,王凤忠..干制黄花菜多维品质评价研究进展[J].核农学报,2026,40(8):1601-1612,12.基金项目
国家重点研发计划项目(2021YFD1600100) （2021YFD1600100）
