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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