Effects of different drying methods on quality and antioxidant capacity of Dendrobium chrysanthum

doi:10.16178/j.issn.0528-9017.20230145

Abstract

Abstract:

To explore the best drying method and provide scientific basis for the production and processing of Dendrobium chrysanthum by comparing the effects of different drying methods of Dendrobium chrysanthum on its quality and antioxidant activity, the samples of Dendrobium chrysanthum were dried by sun-drying, drying in shade, microwave drying and hot air drying at different temperatures (50-90 ℃).UV-VIS spectrophotometry was used for measuring the total flavonid and polysaccharide of Dendrobium chrysanthum, 2,2-diphenyl-1-pierylhydrazyl (DPPH) and hydroxyl radical scavenging methods were used for evaluating the antioxidant capacity of Dendrobium chrysanthum extracts.The results showed that the sample dried at 70℃ had the highest content of extract(30.87%), and the sample dried by microwave had the highest content of total flavonoids(4.79%), and the sample dried in shade had the highest total polysaccharide content(7.85%). Drying in shade showed the strongest effect of antioxidant activity. DPPH clearance rate, hydroxyl radical clearance rate, and superoxide anion radical clearance rate all showed the highest values of 81.92%, 17.71% and 94.13% under the drying in shade. Experimental results showed that different drying methods hs an impact on the quality and free radical scavenging activity of Dendrobium officinale, and the impact was significant. The drying in shade of Dendrobium officinale is an optimal method for producing Dendrobium officinale. This study provides theoretical and technical guidance for the processing of Dendrobium officinale in the production area.

Key words: Dendrobium chrysanthum, flavonoid, polysaccharide, antioxidant capacity

CLC Number:

S567

Lansong ZHA, Maohong AO. Effects of different drying methods on quality and antioxidant capacity of Dendrobium chrysanthum[J]. Journal of Zhejiang Agricultural Sciences, 2024, 65(2): 443-448.

Figures/Tables 5

References 20

[1]	中国科学院中国植物志编辑委员会. 中国植物志-第六卷, 第一分册-蕨类植物门[M]. 北京: 科学出版社, 1999.
[2]	黄楚君, 蔡金艳, 倪俊, 等. 束花石斛化学成分研究[J]. 广东药学院学报, 2016, 32(3):279-281.
[3]	李玮, 邵进明, 雷战霞, 等. 流苏石斛与束花石斛挥发油成分[J]. 贵州农业科学, 2014, 42(9):55-58.
[4]	徐亮. 束花石斛中的新型抗炎螺甾内酯衍生物[J]. 国外医学(药学分册), 2007, 34(1):68.
[5]	YANG L, QIN L H, ANNIE BLIGH S W, et al. A new phenanthrene with a spirolactone from Dendrobium chrysanthum and its anti-inflammatory activities[J]. Bioorganic & Medicinal Chemistry, 2006, 14(10): 3496-3501.
[6]	杨莉, 王云, 毕志明, 等. 束花石斛化学成分研究[J]. 中国天然药物, 2004, 2(5):280-282.
[7]	王洪云. 流苏石斛研究进展[J]. 云南中医中药杂志, 2010, 31(6):64-65.
[8]	张朝凤, 王敏, 罗丹, 等. 3种石斛药材氢核磁共振谱特征图谱的研究[J]. 时珍国医国药, 2007, 18(11):2789-2791.
[9]	马厚雨, 邢丽, 缪冶炼. 干燥温度对铁皮石斛颗粒中多糖溶出特性的影响[J]. 现代食品科技, 2019, 35(4):109-115.
[10]	黄潇, 刘婧, 彭水梅, 等. 响应面法优化栀子中总多酚、总黄酮的提取工艺[J]. 中国药房, 2017, 28(28):3964-3968.
[11]	MA K, HAN J J, BAO L, et al. Two sarcoviolins with antioxidative and α-glucosidase inhibitory activity from the edible mushroom Sarcodon leucopus collected in Tibet[J]. Journal of Natural Products, 2014, 77(4):942-947.
[12]	LIU Y, QIANG M L, SUN Z, et al. Optimization of ultrasonic extraction of polysaccharides from Hovenia dulcis peduncles and their antioxidant potential[J]. International Journal of Biological Macromolecules, 2015, 80:350-357.
[13]	颜军, 苟小军, 邹全付, 等. 分光光度法测定Fenton反应产生的羟基自由基[J]. 成都大学学报(自然科学版), 2009, 28(2):91-93, 103.
[14]	张娟, 卿德刚, 卢景芬, 等. 甘草渣总黄酮清除羟基自由基能力EPR检测[J]. 西部中医药, 2015, 28(1): 11-12.
[15]	李国峰, 陈海芳, 郎一帆, 等. 诃子总黄酮提取工艺的优化及其体外生物活性研究[J]. 中成药, 2021, 43(11):2945-2951.
[16]	陈玮琦, 郭玉蓉, 张娟, 等. 干燥方式对苹果幼果干酚类物质及其抗氧化性的影响[J]. 食品科学, 2015, 36(5):33-37.
[17]	秦汝兰, 王丹萍, 苗东禹, 等. 不同干燥方法对牡丹草化学成分及抗氧化活性的影响[J]. 北方园艺, 2021(16):123-129.
[18]	孙永杰, 李颖, 赵阳, 等. 比较3种不同方法提取与纯化淫羊藿多糖[J]. 中国食品添加剂, 2021, 32(11): 158-164.
[19]	张小辉, 卫梦尧, 杨永志, 等. 响应面法优化铁皮石斛多糖纯化工艺[J]. 食品工业科技, 2021, 42(16):177-184.
[20]	李梦依, 汲德群, 李迎秋, 等. 牡丹籽多糖提取工艺及体外抗氧化活性研究[J]. 食品研究与开发, 2022, 43(7):104-111.

编号	浸出物含量	多糖含量	总黄酮含量
1	26.83±2.88 bc	7.53±0.46 ab	3.42±0.12 bc
2	28.33±2.79 ab	6.24±0.75 cd	3.01±0.14 c
3	30.87±1.99 a	5.00±0.26 e	2.21±0.13 d
4	28.43±0.10 ab	6.00±0.17 d	2.23±0.23 d
5	27.06±1.80 bc	6.90±0.99 bc	3.55±0.40 b
6	23.43±0.28 de	7.13±0.03 ab	4.79±0.35 a
7	24.74±1.44 cd	6.25±0.34 cd	2.41±0.38 d
8	21.44±1.57 e	7.85±0.15 a	3.47±0.30 bc

编号	浸出物含量	多糖含量	总黄酮含量
1	26.83±2.88 bc	7.53±0.46 ab	3.42±0.12 bc
2	28.33±2.79 ab	6.24±0.75 cd	3.01±0.14 c
3	30.87±1.99 a	5.00±0.26 e	2.21±0.13 d
4	28.43±0.10 ab	6.00±0.17 d	2.23±0.23 d
5	27.06±1.80 bc	6.90±0.99 bc	3.55±0.40 b
6	23.43±0.28 de	7.13±0.03 ab	4.79±0.35 a
7	24.74±1.44 cd	6.25±0.34 cd	2.41±0.38 d
8	21.44±1.57 e	7.85±0.15 a	3.47±0.30 bc

编号	浸出物含量/%	浸出物隶属度	多糖含量/%	多糖隶属度	总黄酮含量/%	总黄酮隶属度	综合评分
1	26.83	0.428 4	7.53	0.887 7	3.42	0.469 0	0.670 2
2	28.33	0.269 4	6.24	0.435 1	3.01	0.310 1	0.364 5
3	30.87	0	5.00	0	2.21	0	0
4	28.43	0.258 7	6.00	0.350 9	2.23	0.007 8	0.229 5
5	27.06	0.404 0	6.90	0.666 7	3.55	0.519 4	0.570 0
6	23.43	0.789 0	7.13	0.747 4	4.79	1.000 0	0.831 5
7	24.74	0.650 1	6.25	0.438 6	2.41	0.077 5	0.372 6
8	21.44	1.000 0	7.85	1.000 0	3.47	0.488 4	0.846 5

编号	浸出物含量/%	浸出物隶属度	多糖含量/%	多糖隶属度	总黄酮含量/%	总黄酮隶属度	综合评分
1	26.83	0.428 4	7.53	0.887 7	3.42	0.469 0	0.670 2
2	28.33	0.269 4	6.24	0.435 1	3.01	0.310 1	0.364 5
3	30.87	0	5.00	0	2.21	0	0
4	28.43	0.258 7	6.00	0.350 9	2.23	0.007 8	0.229 5
5	27.06	0.404 0	6.90	0.666 7	3.55	0.519 4	0.570 0
6	23.43	0.789 0	7.13	0.747 4	4.79	1.000 0	0.831 5
7	24.74	0.650 1	6.25	0.438 6	2.41	0.077 5	0.372 6
8	21.44	1.000 0	7.85	1.000 0	3.47	0.488 4	0.846 5