CN110800910A - Microwave drying method for honeysuckle - Google Patents
Microwave drying method for honeysuckle Download PDFInfo
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- CN110800910A CN110800910A CN201911343461.8A CN201911343461A CN110800910A CN 110800910 A CN110800910 A CN 110800910A CN 201911343461 A CN201911343461 A CN 201911343461A CN 110800910 A CN110800910 A CN 110800910A
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- microwave
- honeysuckle
- drying
- enzyme deactivation
- chlorogenic acid
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- 238000001035 drying Methods 0.000 title claims abstract description 70
- 241000205585 Aquilegia canadensis Species 0.000 title claims abstract 14
- 102000004190 Enzymes Human genes 0.000 claims abstract description 41
- 108090000790 Enzymes Proteins 0.000 claims abstract description 41
- 230000009849 deactivation Effects 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000001291 vacuum drying Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 4
- 230000000191 radiation effect Effects 0.000 claims description 3
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 abstract description 16
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 abstract description 16
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 abstract description 16
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 abstract description 16
- 229940074393 chlorogenic acid Drugs 0.000 abstract description 16
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 abstract description 16
- 235000001368 chlorogenic acid Nutrition 0.000 abstract description 16
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 abstract description 16
- 102000030523 Catechol oxidase Human genes 0.000 abstract description 4
- 108010031396 Catechol oxidase Proteins 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 241001570521 Lonicera periclymenum Species 0.000 description 74
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 238000005303 weighing Methods 0.000 description 6
- 238000005265 energy consumption Methods 0.000 description 4
- 230000005855 radiation Effects 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000012085 test solution Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000208828 Caprifoliaceae Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000167230 Lonicera japonica Species 0.000 description 1
- 235000017617 Lonicera japonica Nutrition 0.000 description 1
- 241000256070 Lonicera tragophylla Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000012088 reference solution Substances 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
Landscapes
- Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the field of processing of traditional Chinese medicinal materials, and in particular relates to a method for drying honeysuckle by microwave. The method mainly comprises the steps of microwave enzyme deactivation and microwave drying, wherein the green honeysuckle is obtained after microwave vacuum drying, the moisture of a dried product is less than 5%, the flower type is well kept, and blackening and zooming phenomena are avoided. Compared with the prior art, the invention adopts lower temperature to carry out microwave enzyme deactivation on the fresh honeysuckle, so that polyphenol oxidase is inactivated, no reaction occurs and chlorogenic acid is consumed, and the retention of the content of the effective component chlorogenic acid is greatly improved compared with the traditional drying method; the microwave vacuum drying can provide energy required by drying, simultaneously can timely remove moisture evaporated from drying equipment, greatly shortens the subsequent drying time, ensures that the finished honeysuckle has bright color and fragrant smell, and improves the overall quality of the honeysuckle.
Description
Technical Field
The invention relates to the field of processing of traditional Chinese medicinal materials, and in particular relates to a method for drying honeysuckle by microwave.
Background
The flos Lonicerae is dried flower bud or flower with initial blossom of Lonicera Japonica of Caprifoliaceae, has been used for thousands of years, and has pharmacological effects of resisting bacteria, virus, fever and inflammation, and resisting oxidation. The harvesting and processing process of honeysuckle is one of the key links affecting the quality of medicinal materials. The honeysuckle is baked in a soil baking room in a gradient mode, the problems of low drying efficiency and difficulty in control of drying temperature exist, the temperature for steam enzyme deactivation is too high, energy consumption is large, chlorogenic acid serving as an effective component of the honeysuckle is decomposed at high temperature by the two methods, the color of a finished product is dark yellow, and the quality difference of the honeysuckle is very large, the honeysuckle is gradually adaptable to large-scale, intensive, modern and seasonal development of the honeysuckle industry, the expected clinical curative effect cannot be achieved, and the honeysuckle is adaptable to high-quality and fast-paced modern life.
Disclosure of Invention
The color of fresh honeysuckle at normal temperature changes from cyan to white, then to yellow, and finally to dark brown. The inventor finds that in the drying process of the honeysuckle which is not subjected to enzyme deactivation, the temperature is increased to promote the polyphenol oxidase to carry out oxidation reaction, and chlorogenic acid which is one of reaction substrates is consumed. Polyphenol oxidase in the honeysuckle subjected to enzyme deactivation treatment is inactivated, so that the chlorogenic acid serving as an effective component is maximally reserved.
The invention aims to overcome the defects of low drying efficiency, high energy consumption, high loss of chlorogenic acid, flavone and the like as active ingredients and dark yellow color of a dried product in the traditional honeysuckle drying processing method, and provides a process for combining microwave enzyme deactivation and microwave vacuum drying on the premise of protecting the active ingredients of honeysuckle, so that the temperature control of a medicinal material in a drying stage is low, the drying time is short, the drying efficiency is improved, the energy consumption is saved, the content of the active ingredients is not damaged, the specific faint scent of the honeysuckle is reserved, and the dried honeysuckle with better quality is obtained.
The invention provides a honeysuckle microwave drying method, which specifically comprises the following steps:
(1) microwave enzyme deactivation: putting fresh honeysuckle in a sealed microwave vacuum drying device regularly and uniformly, deactivating enzymes of the honeysuckle by microwave, wherein the microwave power is 3kw, water in the fresh honeysuckle generates steam under the radiation effect of microwave heat to deactivate enzymes of the honeysuckle, and the deactivation temperature is 70-90 ℃ for 1-3 minutes;
(2) microwave drying: microwave drying the microwave-deactivated flos Lonicerae under vacuum with vacuum degree of-80 kPa, microwave power of 3kW, drying temperature of 70-90 deg.C, and drying time of 15-20 minutes.
In the microwave drying step, the green honeysuckle is obtained after microwave drying, the moisture of the dried honeysuckle is less than 5%, the flower shape is well kept, and the phenomena of blackening and zooming are avoided.
The invention has the beneficial effects that: compared with the prior art, the invention adopts lower temperature to carry out microwave enzyme deactivation on the fresh honeysuckle, so that polyphenol oxidase is inactivated, no reaction occurs and chlorogenic acid is consumed, and the retention of the content of the effective component chlorogenic acid is greatly improved compared with the traditional drying method; the microwave vacuum drying can provide energy required by drying, simultaneously can timely remove moisture evaporated from drying equipment, greatly shortens the subsequent drying time, ensures that the finished honeysuckle has bright color and fragrant smell, and improves the overall quality of the honeysuckle.
Detailed Description
The invention will be better understood from the following examples. However, it will be readily understood by those skilled in the art that the specific process conditions described in the examples are merely illustrative of the present invention and it is to be understood that the examples described are only a portion of the examples and not all of the examples of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a method for microwave drying of honeysuckle specifically comprises the following steps:
(1) microwave enzyme deactivation: putting fresh honeysuckle in a sealed microwave vacuum drying device regularly and uniformly, and deactivating enzymes of the honeysuckle by microwave, wherein the microwave power is 3kW, the moisture in the fresh honeysuckle generates steam under the radiation action of microwave heat to deactivate enzymes of the honeysuckle, and the deactivating temperature is 70 ℃ for 1 minute;
(2) microwave drying: microwave drying the honeysuckle subjected to microwave enzyme deactivation under vacuum, wherein the vacuum degree is-80 kPa, the microwave power is 3kW, the drying temperature is 70 ℃, and the drying time is 15 minutes.
The green honeysuckle is obtained after microwave drying, the moisture of the dried honeysuckle is less than 5%, the flower shape is well maintained, and the phenomena of blackening and zooming are avoided.
Example 2:
a method for microwave drying of honeysuckle specifically comprises the following steps:
(1) microwave enzyme deactivation: putting fresh honeysuckle in a sealed microwave vacuum drying device regularly and uniformly, deactivating enzymes of the honeysuckle by microwave deactivation, wherein the microwave power is 3kw, water in the fresh honeysuckle generates steam under the radiation effect of microwave heat to deactivate enzymes of the honeysuckle, and the deactivation temperature is 90 ℃ and the time is 3 minutes;
(2) microwave drying: microwave drying the honeysuckle subjected to microwave enzyme deactivation under vacuum, wherein the vacuum degree is-80 kPa, the microwave power is 3kW, the drying temperature is 80 ℃, and the drying time is 20 minutes.
The green honeysuckle is obtained after microwave drying, the moisture of the dried honeysuckle is less than 5%, the flower shape is well maintained, and the phenomena of blackening and zooming are avoided.
Example 3:
a method for microwave drying of honeysuckle specifically comprises the following steps:
(1) microwave enzyme deactivation: putting fresh honeysuckle in a tray uniformly, loading the tray in closed microwave vacuum drying equipment, and carrying out enzyme deactivation on the honeysuckle by adopting microwave enzyme deactivation, wherein the microwave power is 3kW, steam is generated by water in the fresh honeysuckle under the action of heat radiation of the microwave to carry out enzyme deactivation on the honeysuckle, and the enzyme deactivation temperature is 80 ℃ and the time is 2 minutes;
(2) microwave drying: microwave drying the honeysuckle subjected to microwave enzyme deactivation under vacuum, wherein the vacuum degree is-80 kPa, the microwave power is 3kW, the drying temperature is 80 ℃, and the drying time is 20 minutes.
The green honeysuckle is obtained after microwave drying, the moisture of the dried honeysuckle is less than 5%, the flower shape is well maintained, and the phenomena of blackening and zooming are avoided.
Comparative example 1:
a method for microwave drying of honeysuckle specifically comprises the following steps:
(1) microwave enzyme deactivation: putting fresh honeysuckle in a tray uniformly, loading the tray in a closed microwave vacuum drying device, and carrying out enzyme deactivation on the honeysuckle by adopting microwave enzyme deactivation, wherein the microwave power is 3kW, steam is generated by water in the fresh honeysuckle under the action of heat radiation of the microwave to carry out enzyme deactivation on the honeysuckle, and the enzyme deactivation temperature is 70 ℃ for 30 seconds;
(2) microwave drying: microwave drying the honeysuckle subjected to microwave enzyme deactivation under vacuum, wherein the vacuum degree is-80 kPa, the microwave power is 3kW, the drying temperature is 70 ℃, and the drying time is 20 minutes.
The green honeysuckle is obtained after microwave drying, the moisture of the dried honeysuckle is more than 5%, the flower shape is well kept, and the phenomena of blackening and zooming are avoided.
Comparative example 2:
a method for microwave drying of honeysuckle specifically comprises the following steps:
(1) microwave enzyme deactivation: putting fresh honeysuckle in a tray uniformly, loading the tray in closed microwave vacuum drying equipment, and carrying out enzyme deactivation on the honeysuckle by adopting microwave enzyme deactivation, wherein the microwave power is 6kW, steam is generated by water in the fresh honeysuckle under the action of heat radiation of the microwave to carry out enzyme deactivation on the honeysuckle, and the enzyme deactivation temperature is 100 ℃ and the time is 1 minute;
(2) microwave drying: microwave drying the honeysuckle subjected to microwave enzyme deactivation under vacuum, wherein the vacuum degree is-80 kPa, the microwave power is 6kW, the drying temperature is 100 ℃, and the drying time is 20 minutes.
And (3) drying by microwave to obtain dark and yellow honeysuckle, wherein the moisture of the dried honeysuckle is less than 5%, the edge part of the honeysuckle is lost, and the dried honeysuckle is black and variegated.
Comparative example 3:
a method for microwave drying of honeysuckle specifically comprises the following steps:
placing fresh flos Lonicerae on tray with holes, arranging uniformly, and deactivating enzyme with 100 deg.C steam; oven-drying at 90 deg.C for 6 hr.
The honeysuckle with dark yellow wrinkles is obtained, the moisture of the dried honeysuckle is less than 5%, the edge of part of the honeysuckle is lost, and the dried honeysuckle is partially blackened and variegated.
Chlorogenic acid content determination in examples and comparative examples:
measuring by high performance liquid chromatography (general rule 0512).
(1) Chromatographic conditions
A chromatographic column: agilent TC-C18 (5 μm,150 mm. times.4.6 mm); mobile phase: acetonitrile: 0.4% phosphoric acid aqueous solution (13: 87), detection wavelength: 327 nm; flow rate: 1 mL/min; column temperature: 30 ℃; the amount of the sample was 10. mu.l.
(2) Preparation of control solutions
Weighing appropriate amount of chlorogenic acid reference substance, precisely weighing, placing in brown volumetric flask, adding 50% methanol to obtain solution containing 40 μ g per 1ml (preserving at below 10 deg.C).
(3) Preparation of test solution
Taking about 0.5g of the powder (passing through a sieve of No. four), precisely weighing, placing in a conical flask with a plug, precisely adding 50mL of 50% methanol, weighing, carrying out ultrasonic treatment (power 250W and frequency 35 kHz) for 30min, cooling, weighing, supplementing the loss reduction mass with 50% methanol, shaking, filtering, precisely weighing 5mL of the subsequent filtrate, placing in a brown volumetric flask with 25mL, adding 50% of the subsequent filtrate to a constant volume to reach a scale, and shaking up to obtain the product.
Respectively and precisely sucking 10 μ L of the reference solution and the test solutions prepared in the above examples and comparative examples, injecting into a liquid chromatograph, measuring the peak area of chlorogenic acid, and calculating the product containing chlorogenic acid (C) according to the dry product16H18O9) Not less than 1.5%.
The chlorogenic acid content in the dried honeysuckle flowers obtained in examples 1-3 and comparative examples 1-3 was determined, and the results are shown in the following table.
| Chlorogenic acid content% | |
| Example 1 | 3.92 |
| Example 2 | 3.88 |
| Example 3 | 3.95 |
| Comparative example 1 | 3.23 |
| Comparative example 2 | 3.10 |
| Comparative example 3 | 3.02 |
As can be seen from the above table, the content of the main effective component chlorogenic acid in the dried honeysuckle product prepared by the microwave drying process adopted by the invention is obviously greater than that of the steam de-enzyming and drying process. When the microwave enzyme deactivation time is short, the temperature is too high or the microwave power is too high, the content of chlorogenic acid in the dry product is also influenced. In contrast, the dried products obtained in examples 1 to 3 had good retention of flower type and color, and complete appearance, and the drying time was greatly shortened, saving energy consumption and cost.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or scope of the present invention. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (2)
1. A method for microwave drying of honeysuckle is characterized by comprising the following steps:
(1) microwave enzyme deactivation: putting fresh honeysuckle in a sealed microwave vacuum drying device regularly and uniformly, deactivating enzymes of the honeysuckle by microwave, wherein the microwave power is 3kw, water in the fresh honeysuckle generates steam under the radiation effect of microwave heat to deactivate enzymes of the honeysuckle, and the deactivation temperature is 70-90 ℃ for 1-3 minutes;
(2) microwave drying: microwave drying the microwave-deactivated flos Lonicerae under vacuum with vacuum degree of-80 kPa, microwave power of 3kW, drying temperature of 70-90 deg.C, and drying time of 15-20 minutes.
2. The method for microwave drying of honeysuckle according to claim 1, wherein in the microwave drying step, the green honeysuckle is obtained after microwave drying, the moisture content of the dried honeysuckle is less than 5%, the flower type is better maintained, and blackening and zooming phenomena are avoided.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911343461.8A CN110800910A (en) | 2019-12-24 | 2019-12-24 | Microwave drying method for honeysuckle |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911343461.8A CN110800910A (en) | 2019-12-24 | 2019-12-24 | Microwave drying method for honeysuckle |
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| Publication Number | Publication Date |
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| CN110800910A true CN110800910A (en) | 2020-02-18 |
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| CN201911343461.8A Pending CN110800910A (en) | 2019-12-24 | 2019-12-24 | Microwave drying method for honeysuckle |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186723A (en) * | 2014-08-12 | 2014-12-10 | 许拾平 | Microwave processing method of honeysuckle |
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2019
- 2019-12-24 CN CN201911343461.8A patent/CN110800910A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186723A (en) * | 2014-08-12 | 2014-12-10 | 许拾平 | Microwave processing method of honeysuckle |
Non-Patent Citations (2)
| Title |
|---|
| 刘雯 等: "杀青工艺对杜仲复合茶活性成分的影响" * |
| 张继驰: "金银花微波真空干燥特性及工艺优化的研究" * |
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Application publication date: 20200218 |