The Effect of Different Drying Methods on the Quality of Amomum Fructus
To study the effect of different drying methods on the quality of Amomum fructus.Harvest of fresh litter samples from different planting plots during the harvest period,dring the fresh sand by 5 different drysing methods including natural drying,50 ℃ baking 15 h+heap cover 10 h+40 ℃ baking,40 ℃ baking,50 ℃ baking and freeze-drying,to observe the appearance properties of dried amomum sam-ples,determined the content of volatile oil and bornyl acetate.Frozen-dried amomum fructus peel is pale brown in color with a soft texture,the rest of the processed dried amomum fructus peel is dark brown in color and relatively hard in texture;fruit peel and seed group close to the degree of 50 ℃ baking 15 h+heap cover 10 h+40 ℃ baking and freeze-drying is better,the rest all have certain interval;the worst particle compaction in the seed mass was the freeze-dried one,loose and easy to separate,the remaining dry samples are relatively compact and not easy to separate;frozen-dried seed mass color is light brown,the rest of the dry one is dark brown;the lowest content of the volatile oil and bornyl acetate were freeze-dried,the rest of the drying income is higher,there were no significant differences between the groups.The best drying method is 50 ℃ baking 15 h+heap cover 10 h+40 ℃ baking,it is good appearance quality,high content in volatile oil and bornyl acetate.
primary processing method of the originAmomum fructusvolatile oilbornyl acetate
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