In order to study the effect of processing technology on the quality of S.divaricata,in this study,the fresh S.divaricata was processed by different drying methods and drying temperature,the contents of mositure,ash,alcohol-soluble extract and chromasterone of S.divaricata were determined as evaluation indexes.The five processing technologies of 30 ℃ hot air drying,40 ℃ hot air drying,40 ℃ vacuum drying,natural air drying and-80 ℃ freeze drying were explored.When freeze drying was used,the moisture and ash contents of S.divaricata were significantly lower than those of natural drying,and the contents of alcohol extract and chromone were signif-icantly higher than those of natural drying.The quality differences of S.divaricata processed in different ways are significant.A comprehensive evaluation based on quality suggests that the S.divaricata processed by freeze drying has the highest overall quality.This study provides a reference for the primary processing technology of S.divaricata.
Saposhnikovia divaricataProcessing in habitatFreeze dryingNatural drying
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万方数据
