Study on the influence of fresh processing on the quality of Tuanfeng Belamcan-da chinensis(L.)DC.producing area
Objective To compare the effects of fresh processing and traditional processing methods on the cut surface,powder color and the content of irisflavin in Tuanfeng Belamcanda chinensis(L.)DC.Methods A Canon(600D)SLR camera(automatic mode)was used to capture images of the cut surface and powder of the Belamcanda chinensis(L.)DC.,the images were imported into Adobe Photoshop 2020 and the color sampler tool was used to extract the RGB chroma value of the cut surface of the slices and the powder,convert it to the Lab chroma value,and finally obtain the average value.Irisflorentin was determinated by HPLC.Results The slice color a value and powder color b value of different processing technology were as follows:whole dry cut group,whole dry moistening group,half dry cut group,fresh cut drying group and fresh cut dry in the shade group;the contents of irisflorentin in the slices from high to low were as follows:whole dry cut group＞whole dry moistening group＞half dry cut group＞fresh cut dry in the shade group＞fresh cut drying group.Conclusion Although fresh processing is conducive to reducing production costs,it has a negative impact on quality,so it is necessary to exercise caution when using fresh processing methods.
万方数据
维普
