直触式超声真空干燥对蒲公英干燥特性和品质的影响

doi:10.3976/j.issn.1002-4026.2025032

山东科学

• •

直触式超声真空干燥对蒲公英干燥特性和品质的影响

蔡园园^{1, 2}，董红敬^1，2，邵人才³，刘峰 ¹^{，2 *}

1. 山东中医药大学药学院山东济南 250355；2. 齐鲁工业大学（山东省科学院）山东省分析测试中心天然产物分离提取共性技术创新与应用山东省工程研究中心,山东济南 250014；3. 宁波新芝生物科技股份有限公司，浙江宁波 315000

收稿日期:2025-03-26 接受日期:2025-04-16 上线日期:2025-11-18
通信作者: 刘峰 E-mail:liufeng8109@qlu.edu.cn
作者简介:蔡园园(2001—),女,硕士研究生,研究方向为中药产后加工及质量控制.Email: 15839936245@163.com
基金资助:
中国中医科学院科技创新工程项目(C12021B013)，济南市“新高校20条”资助项目(202228020)，山东省科技型中小企业创新能力

提升项目(2022TSGC1199).

Effects of direct-contact ultrasonic vacuum drying on the drying characteristics and quality of dandelion

CAI Yuan-yuan ^{1, 2}，DONG Hong-jing ^{1, 2}，SHAO Rencai³，LIU Feng ^1,2*

1. College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; 2. Shandong Engineering Research Center for Innovation and Application of General Technology for Separation of Natural Products, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan250014, China; 3. Ningbo Xinzhi Bio-technology Co., Ningbo315000, China

Received:2025-03-26 Accepted:2025-04-16 Online:2025-11-18
Contact: LIU Feng E-mail:liufeng8109@qlu.edu.cn

摘要/Abstract

摘要： 为探讨直触式超声联合真空干燥对蒲公英干燥特性和品质的影响，在不同超声功率下对蒲公英进行干燥，同时与真空冷冻干燥、阴干、热风干燥样品的色泽、黄酮含量、菊苣酸含量等指标进行对比研究。结果表明，干燥速率随超声功率和干燥温度升高而加快；Page和Two-term模型拟合干燥动力学效果最好；冻干、超声功率192W干燥样品色泽与鲜样最为接近；超声功率192 W下蒲公英复水溶液中黄酮含量显著高于其他干燥方式（p<0.05）；总黄酮和菊苣酸质量分数在超声功率192 W下较高，分别为57.09、12.35 mg/g。采用熵权-灰色关联分析法进一步对4种干燥方式进行综合排名，超声功率192 W下干燥样品相关关联度最大，综合排名最高。该研究证实直触式超声真空干燥能有效的改善蒲公英的干燥特性和品质，可为食品、中药方面应用提供一定的理论和技术参考。

关键词: 蒲公英, 直触式超声真空干燥, 干燥特性, 品质

Abstract: This study investigated the effects of direct-contact ultrasonic vacuum drying on the drying characteristics and quality of dandelion. Dandelion samples were dried under different ultrasonic power levels and compared with samples processed via vacuum freeze-drying, shade drying, and hot-air drying in terms of color, flavonoid content, and cichoric acid content. Results showed that the drying rate increased with increasing ultrasonic power and drying temperature. The Page and Two-term models provided the best fit for the drying kinetics. The color of samples dried via direct-contact ultrasonic vacuum drying at 192 W was closest to that of fresh samples among all considered methods. At 192 W, the flavonoid content in the solution after rehydration was significantly higher than that obtained using other drying methods (p < 0.05). In addition, total flavonoid and cichoric acid contents at 192 W were 57.09 and 12.35 mg/g, respectively. Furthermore, comprehensive evaluation using the entropy weight–grey relational analysis method showed that the samples dried at 192 W exhibited the highest correlation degree and ranked first overall among all drying methods. This study confirms that direct-contact ultrasonic vacuum drying can effectively improve the drying characteristics and quality of dandelion, providing references for applications in food and traditional Chinese medicine.

Key words: dandelion, direct-contact ultrasonic vacuum drying, drying characteristics, quality

中图分类号:

R283.3

蔡园园, 董红敬, 邵人才, 刘峰. 直触式超声真空干燥对蒲公英干燥特性和品质的影响[J]. 山东科学, 0, (): 1-.

CAI Yuan-yuan, DONG Hong-jing, SHAO Rencai, LIU Feng. Effects of direct-contact ultrasonic vacuum drying on the drying characteristics and quality of dandelion[J]. Shandong Science, 0, (): 1-.

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直触式超声真空干燥对蒲公英干燥特性和品质的影响

Effects of direct-contact ultrasonic vacuum drying on the drying characteristics and quality of dandelion

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