Drying Characteristics of Moutan Cortex by Rotary Wheel Microwave Vacuum Drying and Its Influence on Quality
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Materials
2.2. Chemicals and Instruments and Equipment
2.3. Drying Methods
2.4. Calculation of Drying Parameters
2.4.1. Dry Basis Moisture Content
2.4.2. Moisture Ratio
2.4.3. Drying Rate
2.5. Moisture Content Prediction Based on NGO-BP Neural Network
2.6. Quality Indicators
2.6.1. Color
2.6.2. Microstructure Analysis
2.6.3. Preparation of Sample Extracts
2.6.4. Polysaccharides Content
2.6.5. Total Phenolic Content
2.6.6. Total Flavonoid Content
2.6.7. Antioxidant Activity DPPH
2.6.8. Determination of Effective Constituent
3. Results
3.1. Drying Characteristics
3.2. Moisture Content Prediction Based on NGO-BP Model
3.3. Influence of Quality
3.3.1. Effect on Polysaccharide Content
3.3.2. Effect on Total Phenolic Content (TPC)
3.3.3. Influence on Total Flavonoid Content (TFC)
3.3.4. Effect on Antioxidant Capacity (DPPH)
3.4. Content of Natural Active Ingredients
3.5. Color Difference Analysis
3.6. Microstructural Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Experimental Number | Drying Temperature | The Rotor Speed | Vacuum Degree |
---|---|---|---|
1 | 45 °C | 35 Hz | −60 kPa |
2 | 45 °C | 35 Hz | −65 kPa |
3 | 45 °C | 35 Hz | −70 kPa |
4 | 45 °C | 20 Hz | −65 kPa |
5 | 45 °C | 50 Hz | −65 kPa |
6 | 40 °C | 35 Hz | −65 kPa |
7 | 50 °C | 35 Hz | −65 kPa |
Drying Conditions | Gallic Acid | Paeoniflorin | Benzoylpaeoniflorin | Paeonol |
---|---|---|---|---|
Natural drying | 2.192 ± 0.291 bc | 2.192 ± 0.049 bc | 0.852 ± 0.089 ab | 1.583 ± 0.018 c |
40 °C–35 Hz–−65 KPa | 3.051 ± 0.192 ab | 2.689 ± 0.107 ab | 0.846 ± 0.037 ab | 2.468 ± 0.034 ab |
45 °C–35 Hz–−65 KPa | 3.196 ± 0.098 a | 3.069 ± 0.095 a | 0.914 ± 0.077 a | 2.577 ± 0.019 a |
50 °C–35 Hz–−65 KPa | 3.100 ± 0.154 ab | 3.056 ± 0.114 a | 0.735 ± 0.045 b | 2.100 ± 0.026 b |
45 °C–20 Hz–−65 KPa | 2.554 ± 0.149 a | 2.616 ± 0.124 ab | 0.809 ± 0.041 ab | 2.531 ± 0.015 a |
45 °C–50 Hz–−65 KPa | 2.009 ± 0.079 bc | 3.069 ± 0.139 a | 0.897 ± 0.038 ab | 2.424 ± 0.033 ab |
45 °C–35 Hz–−60 KPa | 2.410 ± 0.031 a | 2.355 ± 0.131 b | 0.786 ± 0.034 b | 2.374 ± 0.025 b |
45 °C–35 Hz–−70 Kpa | 2.375 ± 0.105 a | 2.466 ± 0.079 b | 0.857 ± 0.029 ab | 2.038 ± 0.014 bc |
Different Microwave Drying Conditions | L* | a* | b* | △E | H0 | C | |
---|---|---|---|---|---|---|---|
Fresh Sample | 55.08 ± 1.12 c | 5.5 ± 0.25 a | 16.3 ± 0.56 a | / | −5.56 ± 0.34 a | 17.20 ± 0.63 a | |
−65 kPa 35 Hz | 40 °C | 76.33 ± 1.08 a | 2.31 ± 0.07 c | 10.31 ± 0.12 c | 7.10 ± 1.06 c | 0.25 ± 0.41 c | 10.57 ± 0.64 bc |
45 °C | 75.46 ± 0.39 a | 2.42 ± 0.15 c | 10.49 ± 0.38 bc | 7.79 ± 0.43 c | 0.40 ± 0.53 bc | 10.77 ± 0.31 c | |
50 °C | 74.74 ± 0.57 b | 2.63 ± 0.16 bc | 10.87 ± 0.38 bc | 8.55 ± 0.57 c | 0.65 ± 0.39 bc | 11.18 ± 0.59 b | |
−65 kPa 45 °C | 20 Hz | 72.49 ± 1.49 b | 2.21 ± 0.38 c | 11.10 ± 0.42 abc | 10.19 ± 1.46 b | −0.32 ± 0.52 abc | 11.32 ± 0.42 ab |
35 Hz | 75.46 ± 0.39 a | 2.42 ± 0.15 c | 10.49 ± 0.38 bc | 7.79 ± 0.43 c | 0.40 ± 0.53 bc | 10.77 ± 0.31 c | |
50 Hz | 72.03 ± 0.37 b | 2.45 ± 0.03 c | 11.46 ± 0.37 bc | 12.00 ± 0.39 a | 0.03 ± 0.47 abc | 11.72 ± 0.25 bc | |
45 °C 35 Hz | −60 kPa | 73.98 ± 1.22 b | 2.34 ± 0.15 c | 10.84 ± 0.32 bc | 10.25 ± 1.21 b | 0.08 ± 0.37 ab | 11.09 ± 0.77 bc |
−65 kPa | 75.46 ± 0.39 a | 2.42 ± 0.15 c | 10.49 ± 0.38 bc | 7.79 ± 0.43 c | 0.40 ± 0.53 bc | 10.77 ± 0.31 c | |
−70 kPa | 72.12 ± 1.30 b | 3.00 ± 0.34 b | 11.55 ± 0.86 bc | 11.97 ± 1.27 a | 1.17 ± 0.67 abc | 11.93 ± 0.95 a |
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Shang, J.; Ma, G.; Wan, F.; Zang, Z.; Xu, Y.; Zhang, Q.; Wang, T.; Huang, X. Drying Characteristics of Moutan Cortex by Rotary Wheel Microwave Vacuum Drying and Its Influence on Quality. Agriculture 2024, 14, 563. https://doi.org/10.3390/agriculture14040563
Shang J, Ma G, Wan F, Zang Z, Xu Y, Zhang Q, Wang T, Huang X. Drying Characteristics of Moutan Cortex by Rotary Wheel Microwave Vacuum Drying and Its Influence on Quality. Agriculture. 2024; 14(4):563. https://doi.org/10.3390/agriculture14040563
Chicago/Turabian StyleShang, Jianwei, Guojun Ma, Fangxin Wan, Zepeng Zang, Yanrui Xu, Qian Zhang, Tongxun Wang, and Xiaopeng Huang. 2024. "Drying Characteristics of Moutan Cortex by Rotary Wheel Microwave Vacuum Drying and Its Influence on Quality" Agriculture 14, no. 4: 563. https://doi.org/10.3390/agriculture14040563