Effects of different drying methods on phenolic acids and flavonoids of Lonicerae Japonicae Flos
Objective:To determine the best drying method of Lonicerae Japonicae Flos(LJF)by comparing the contents of 17 phenolic acids and 20 flavonoids in different drying methods.Methods:LJF was dried by different methods(sun drying,shade drying,low temperature drying,high temperature drying,microwave drying at low temperature and microwave drying at high temperature).The contents of phenolic acids and flavonoids were determined by HPLC-QQQ-MS/MS,and the quality of LJF was evaluated by PCA and HCA chemical pattern recognition analysis.Results:The total phenolic acid content of sun-dried LJF was the highest,which was 53 939.39 μ g/g.The order of other drying methods was low temperature drying＞microwave drying at low temperature＞microwave drying at high temperature＞shade drying＞high temperature drying.The content of total flavonoids in low temperature drying was the highest,which was 4 002.24 μ g/g.The order of other drying methods was sun drying＞microwave drying at low temperature＞shade drying＞microwave drying at high temperature＞high temperature drying.Microwave treatment could effectively reduce the enzymatic decomposition of active ingredients.The results of PCA and HCA analysis showed that the contents of phenolic acids and flavonoids of LJF dried by different methods were significantly different.Apigenin,methyl chlorogenic acid,astragalin and rhoifolin among the 15 were the different components of 6 methods.Conclusion:The contents of phenolic acids and flavonoids of LJF are significantly different in different drying methods.Microwave drying at constant temperature could not only make LJF retain better color,but also keep higher content of active ingredients,which is a promising drying technology.
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