首页|多指标综合评价法优选衢产陈皮的干燥方法

多指标综合评价法优选衢产陈皮的干燥方法

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目的 研究不同干燥方法对衢产陈皮外观性状、品质成分和加工效益的影响.方法 采用传统方法(晒干、阴干)、恒温烘干法(50、60、70、80℃)和变温烘干法(50～60、50～70、50～80℃)加工衢产陈皮,分别测定加工品的颜色、卷曲度、水分、总灰分、水浸出物、橙皮苷、加工时间和商品折干率等,采用多指标综合评价法、层次分析法、灰色关联度法进行分析.结果 干燥方法由高到低分别为晒干＞80℃＞60℃＞50～80 ℃＞阴干＞50～60℃＞50～70 ℃＞50℃＞70℃,其中,晒干的综合关联度最高,为0.7701.结论 晒干可作为企业、工厂干燥的主要方法,可为衢产陈皮及相关产业干燥方法提供参考.
Optimization of the drying method of tangerine peel produced in Quzhou using multi-index comprehensive evaluation method
OBJECTIVE To study the effects of different drying methods on the appearance properties,quality components and processing benefits of Quzhou tangerine peel.METHODS Traditional processing method group(sun drying,shade drying),constant temperature drying method(50℃,60 ℃,70℃,80℃)and variable temperature drying method(50-60 ℃,50-70 ℃,50-80 ℃)were used to process orange peel,and the color,crimpiness,moisture,total ash,water extract,hesperidin,processing time and commodity drying rate were determined respectively.The method of multi-index comprehensive evaluation,analytic hierarchy process and grey relational degree were used for analysis.RESULTS The drying methods were sun drying＞80 ℃＞60℃＞50-80 ℃＞Sun drying＞50-60 ℃＞50-70 ℃＞50 ℃＞70℃ from high to low,and sun drying has the highest correlation degree(0.7701).CONCLUSION The results showed that drying can be used as the main drying method for enterprises and factories.This study can provide reference for the drying methods of tangerine peel and related industries.

Tangerine peelDrying methodMulti-index comprehensive evaluation methodGrey relational degree methodAnalytic hierarchy processTraditional processing methodsConstant temperature dryingVariable temperature drying

胡晨霞、金国明、盛孝孝、应佳璐、朱灵昊、刘梦、梁泽华

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浙江中医药大学药学院,浙江杭州 311400

衢州市柯城区农业农村局,浙江衢州 324000

浙江中医药大学人文与管理学院,浙江杭州 311400

陈皮 干燥方法 多指标综合评价法 灰色关联度法 层次分析法 传统加工方法 恒温烘干 变温烘干

浙江省科技特派员项目(2021年度)国家级大学生创新创业训练计划项目

202310344002X

2024

10.13375/j.cnki.wcjps.2024.02.009

华西药学杂志
四川大学,四川省药学会

华西药学杂志

CSTPCD北大核心
影响因子：0.624
ISSN：1006-0103
年,卷(期)：2024.39(2)
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