Effects of Moisture Content and Drying Methods of Fresh-Cut Gastrodia elata on the Quality of Decoction Pieces
This study aims to provide data support for the fresh cutting of Gastrodia elata and ensure the quality of the decoction pieces.With the content of marker components(gastrodine,p-hydroxybenzyl alcohol,parishin A,parishin B,parishin C,and parishin E),the content of alcohol-soluble extract and the appearance traits of decoction pieces as indicators,entropy weight-TOPSIS was employed to evaluate the quality of decoction pieces obtained from fresh samples with different moisture content and dried with different methods.The results revealed that the optimal moisture range of G.elata for fresh cutting was 25％-35％,and blast drying at 60℃ served as the optimal drying method.The decoction pieces obtained with this method had a yellowish white color,a uniform shape,and high content of marker components,demonstrating high quality.
万方数据
维普
