栀子果实干燥工艺优选研究

Optimization of Gardeniae Fructus Drying Technology

摘要:

目的: 通过对栀子果实干燥工艺的优选研究,探索栀子果实干燥的最佳温度和最佳干燥时间,从而控制栀子的质量。 方法: 考察干燥温度和干燥时间对栀子果实中栀子苷含量的影响,采用高效液相色谱法,以栀子苷质量分数为指标,考虑干燥温度和干燥时间,采用单因素法优选栀子果实干燥工艺。 结果: 50 ℃干燥栀子,栀子果实中栀子苷含量较高且稳定;65 ℃以上干燥栀子,栀子果实中栀子苷含量呈下降趋势。 结论: 栀子果实的干燥工艺是:50 ℃干燥36 h,既快又保证质量。

Abstract:

Objective: explore the best drying temperature and drying time of Gardeniae Fructus through the study of its drying process optimization, so as to control the quality of Gardenia. Method: To study the drying temperature and drying time on the Gardeniae Fructus geniposide content using high performance liquid chromatography with mass fraction of geniposide index, considering the drying temperature and drying time, and the single factor for optimization of Gardeniae Fructus drying process. Result: Gardeniae Fructus geniposide content is high and stable at 50 ℃; gardenia fruit geniposide showed a marked downward trend above 65 ℃. Conclusion: The drying process Gardeniae Fructus is fast and quality assurance for 36 hours at 50 ℃.