干燥方式对山楂总黄酮总有机酸含量的影响

doi:10.3976/j.issn.1002-4026.2018.05.003

山东科学 ›› 2018, Vol. 31 ›› Issue (5): 14-19.doi: 10.3976/j.issn.1002-4026.2018.05.003

干燥方式对山楂总黄酮总有机酸含量的影响

石晓晨,王蕾,王尧尧,戚莹雪,刘红艳,李佳,张永清*

山东中医药大学，山东济南 250355

收稿日期:2018-02-03 出版日期:2018-10-20 发布日期:2018-10-20
通信作者: 张永清（1962—），男，博士，教授，博士研究生导师，研究方向为中药资源及质量控制研究。E-mail: zyq622003@126.com E-mail:zyq622003@126.com
作者简介:石晓晨（1991—），男，硕士研究生，研究方向中药资源及其质量控制，E-mail:86924577@qq.com
基金资助:
国家中医药管理局中药标准化项目（ZYBZH-C-JX-38）；山东省重点研发计划（2016CYJS08A01）

The effects of four different drying methods on total flavonoids and total organic acid contents in hawthorn

SHI Xiao-chen, WANG Lei, WANG Yao-yao, QI Ying-xue, LIU Hong-yan, LI Jia，ZHANG Yong-qing*

Shandong University of Traditional Chinese Medicine, Jinan 250355, China

Received:2018-02-03 Online:2018-10-20 Published:2018-10-20

摘要/Abstract

摘要：

研究4种干燥方式对山楂总黄酮、总有机酸、维生素C和色泽的影响，考察山楂适宜的干燥加工方式。以金丝桃苷为标准品，采用比色法测定4种干燥方式山楂中总黄酮的含量；以酚酞为指示剂，采用酸碱滴定法，测4种干燥方式山楂中总有机酸含量；用2，6二氯靛酚滴定法测定4种干燥方式处理山楂中维生素C的含量；用色差仪测定4种干燥方式山楂粉的颜色数据。结果显示，4种干燥方式山楂中总有机酸、总黄酮、维生素C含量差异显著。冷冻干燥处理的样品总有机酸、维生素C含量最高，分别为133.25 mg/g和0.322 4 mg/g；自然干燥最低，分别为94.55 mg/g和0.163 1 mg/g。总黄酮以微波干燥样品含量最高，自然干燥样品含量最低，分别为42.26 mg/g和32.25 mg/g。在色泽方面，真空冷冻干燥的山楂色泽最好。真空冷冻干燥在最大程度保留维生素C的基础上，一定程度地减少了总黄酮的损失，且表现出最理想的色泽。

关键词: 总黄酮, 维生素C, 色泽, 山楂, 总有机酸, 干燥方法

Abstract:

The effects of four different drying methods on the contents of total flavonoids, total organic acid and ascorbic acid and color were studied to select a suitable drying method for hawthorn. Colorimetry method was applied to determine the content of total flavonoids in hawthorn dried by four drying methods with hyperoside as the contrast; acidbase titration method was used to determine the content of total organic acid with phenolphthalein as indicator; 2,6-dichloro-indophenol titration method was used to determine the content of ascorbic acid and color data were measured by a color difference machine. The results showed that the contents of total flavonoids, total organic acid and ascorbic acid of hawthorn treated by four different drying methods were significantly different. Freeze drying had the highest contents of total organic acid and ascorbic acid(133.25 mg/g and 0.322 4 mg/g, respectively), while sun drying contained the lowest (94.55 mg/g and 0.163 1 mg/g, respectively). Hawthorn dried by microwave had the highest contents of total flavonoids (42.26 mg/g), while sun drying contained the lowest (32.25 mg/g). Vacuum freezedried hawthorn presented the best effect on color. Vacuum freeze drying method could reduce the loss of total flavonoids to a certain extent and showed the best color on the basis of preserving ascorbic acid to the greatest extent.

Key words: drying method, total organic acid, color, hawthorn, total flavone, ascorbic acid

中图分类号:

R284.1

石晓晨,王蕾,王尧尧,戚莹雪,刘红艳,李佳,张永清. 干燥方式对山楂总黄酮总有机酸含量的影响[J]. 山东科学, 2018, 31(5): 14-19.

SHI Xiao-chen, WANG Lei, WANG Yao-yao, QI Ying-xue, LIU Hong-yan, LI Jia，ZHANG Yong-qing. The effects of four different drying methods on total flavonoids and total organic acid contents in hawthorn[J]. SHANDONG SCIENCE, 2018, 31(5): 14-19.

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干燥方式对山楂总黄酮总有机酸含量的影响

The effects of four different drying methods on total flavonoids and total organic acid contents in hawthorn

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