Effect of Microwave Vacuum Drying on Quality Characteristics of Dendrobium officinale

doi:10.3969/j.issn.1000-2561.2020.07.024

Abstract

Abstract:

The microwave vacuum drying method was used to dry Dendrobium officinale. The effects of microwave vacuum drying on the quality characteristics of D. officinale were studied by measuring the content of polysaccharides, color, polyphenol oxidase (PPO), water distribution, Composition of amino acids and DPPH? and ?OH scavenging rates of polyphenols. When the microwave intensity was 9 W/g compared with the fresh sample, the dried sample had the highest polysaccharide content of 52.21%. The content of total free amino acids and flavor amino acids of D. officinale was significantly increased after microwave vacuum drying. PPO activity of D. officinale after microwave vacuum drying at microwave intensity of 9 W/g, 12 W/g and 15 W/g was no longer present at the 16th, 12th and 6th minutes respectively, indicating that microwave vacuum drying could inactivate PPO activity of D. officinale in a relatively short time, and higher microwave intensity would lead to shorter time. Non-enzymatic browning in drying process was caused by Maillard reaction. The free water relaxation time T₂₃ and A₂₃ decreased significantly. The free radical scavenging ability of D. officinale showed that the hydroxyl radical scavenging ability was still strong. By observing the microstructure of the sample after drying, the pore structure of the sample was seriously damaged with the increase of microwave power density. The rehydration characteristics of D. officinalis showed that higher microwave intensity resulted in better rehydration characteristics.

Key words: Dendrobium officinale, microwave vacuum drying, amino acid, polysaccharide, quality characteristic

CLC Number:

S567

LIN Hong,WANG Weiwei,ZHENG Baodong,GUO Zebin. Effect of Microwave Vacuum Drying on Quality Characteristics of Dendrobium officinale[J]. Chinese Journal of Tropical Crops, 2020, 41(7): 1459-1468.

Figures/Tables 10

References 28

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氨基酸和风味特性 Amino acids and flavor properties	氨基酸含量Content of amino acids/[mg?(100 g)^-1 ]
氨基酸和风味特性 Amino acids and flavor properties	新鲜样品Fresh sample	15 W/g	12 W/g	9 W/g
必需氨基酸
精氨酸	75.11±0.41^d	188.43±5.33^a	180.23±0.62^b	169.63±0.81^c
组氨酸	32.12±0.20^d	81.08±1.71^a	61.40±1.26^b	50.02±1.11^c
异亮氨酸	51.14±0.82^d	171.31±2.51^a	153.12±2.61^b	120.74±2.11^c
亮氨酸	121.02±2.62^d	339.78±3.61^a	310.71±3.14^b	270.15±1.13^c
赖氨酸	68.91±0.64^d	250.71±3.12^a	160.74±2.43^c	202.33±4.15^b
蛋氨酸	9.01±0.01^d	26.30±0.23^a	20.90±1.81^b	10.61±1.22^c
苯丙氨酸	60.05±2.72^d	187.28±1.91^a	160.31±1.42^b	149.81±1.96^c
苏氨酸	56.74±0.73^d	142.04±2.01^a	120.31±2.51^c	131.08±2.74^b
缬草氨酸	64.18±0.38^d	168.33±2.50^a	150.55±2.04^b	120.31±1.67^c
总必需氨基酸	538.28±9.20^d	1555.26±18.00^a	1318.27±14.80^b	1224.68±16.70^c
非必需氨基酸
丙氨酸	61.90±0.23^d	169.74±2.41^a	140.32±1.56^c	150.05±1.79^b
天冬氨酸	199.12±1.45^d	460.33±4.67^a	430.37±2.32^c	441.51±1.12^b
胱氨酸	11.10±0.02^b	11.90±0.03^a	10.60±0.01^b	10.90±0.01^b
谷氨酸	160.35±3.14^d	420.13±5.41^a	350.44±1.57^c	391.19±3.23^b
甘氨酸	65.90±0.22^c	160.71±2.14^a	140.00±0.14^b	140.00±0.15^b
脯氨酸	46.34±0.42^d	145.81±1.41^b	170.31±2.08^a	110.52±1.30^c
丝氨酸	56.08±0.41^d	145.38±3.41^a	119.17±2.66^c	121.06±1.78^b
酪氨酸	59.90±0.79^d	130.63±1.82^a	120.61±1.20^b	70.42±0.83^c
总非必需氨基酸	660.69±4.40^d	1644.63±22.70^a	1481.82±12.70^b	1435.65±13.20^c
风味特性
甜味氨基酸	182.70±1.10^d	475.83±7.60^a	394.03±5.00^c	404.10±7.50^b
苦味氨基酸	412.63±7.70^d	1162.51±1.20^a	1037.22±9.70^b	891.27±8.70^c
无味氨基酸	130.30±1.30^d	381.34±5.20^a	278.70±3.60^b	269.80±4.90^c
总游离氨基酸	1198.97±13.60^d	3199.89±33.50^a	2800.09±27.00^b	2660.33±29.80^c

氨基酸和风味特性 Amino acids and flavor properties	氨基酸含量Content of amino acids/[mg?(100 g)^-1 ]
氨基酸和风味特性 Amino acids and flavor properties	新鲜样品Fresh sample	15 W/g	12 W/g	9 W/g
必需氨基酸
精氨酸	75.11±0.41^d	188.43±5.33^a	180.23±0.62^b	169.63±0.81^c
组氨酸	32.12±0.20^d	81.08±1.71^a	61.40±1.26^b	50.02±1.11^c
异亮氨酸	51.14±0.82^d	171.31±2.51^a	153.12±2.61^b	120.74±2.11^c
亮氨酸	121.02±2.62^d	339.78±3.61^a	310.71±3.14^b	270.15±1.13^c
赖氨酸	68.91±0.64^d	250.71±3.12^a	160.74±2.43^c	202.33±4.15^b
蛋氨酸	9.01±0.01^d	26.30±0.23^a	20.90±1.81^b	10.61±1.22^c
苯丙氨酸	60.05±2.72^d	187.28±1.91^a	160.31±1.42^b	149.81±1.96^c
苏氨酸	56.74±0.73^d	142.04±2.01^a	120.31±2.51^c	131.08±2.74^b
缬草氨酸	64.18±0.38^d	168.33±2.50^a	150.55±2.04^b	120.31±1.67^c
总必需氨基酸	538.28±9.20^d	1555.26±18.00^a	1318.27±14.80^b	1224.68±16.70^c
非必需氨基酸
丙氨酸	61.90±0.23^d	169.74±2.41^a	140.32±1.56^c	150.05±1.79^b
天冬氨酸	199.12±1.45^d	460.33±4.67^a	430.37±2.32^c	441.51±1.12^b
胱氨酸	11.10±0.02^b	11.90±0.03^a	10.60±0.01^b	10.90±0.01^b
谷氨酸	160.35±3.14^d	420.13±5.41^a	350.44±1.57^c	391.19±3.23^b
甘氨酸	65.90±0.22^c	160.71±2.14^a	140.00±0.14^b	140.00±0.15^b
脯氨酸	46.34±0.42^d	145.81±1.41^b	170.31±2.08^a	110.52±1.30^c
丝氨酸	56.08±0.41^d	145.38±3.41^a	119.17±2.66^c	121.06±1.78^b
酪氨酸	59.90±0.79^d	130.63±1.82^a	120.61±1.20^b	70.42±0.83^c
总非必需氨基酸	660.69±4.40^d	1644.63±22.70^a	1481.82±12.70^b	1435.65±13.20^c
风味特性
甜味氨基酸	182.70±1.10^d	475.83±7.60^a	394.03±5.00^c	404.10±7.50^b
苦味氨基酸	412.63±7.70^d	1162.51±1.20^a	1037.22±9.70^b	891.27±8.70^c
无味氨基酸	130.30±1.30^d	381.34±5.20^a	278.70±3.60^b	269.80±4.90^c
总游离氨基酸	1198.97±13.60^d	3199.89±33.50^a	2800.09±27.00^b	2660.33±29.80^c

微波强度/(W·g^-1)	干燥时间Drying time/min	色泽Colour
微波强度/(W·g^-1)	干燥时间Drying time/min	L^*	a^*	b^*	ΔE
15	鲜品Fresh	48.02±0.20^a	-0.73±0.15^g	19.50±0.30^g	0^g
	10	46.01±0.07^b	0.35±0.07^f	21.70±0.03^f	2.74±0.02^f
	20	44.46±0.03^c	1.61±0.13^e	23.82±0.17^e	5.49±0.11^e
	30	43.27±0.15^d	2.98±0.07^d	27.14±0.07^d	8.59±0.06^d
	40	42.14±0.02^e	3.78±0.05^c	28.12±0.23^c	10.79±0.04^bc
	50	41.51±0.03^ef	4.69±0.02^b	28.60±0.11^b	11.79±0.03^b
	60	41.18±0.01^f	5.01±0.01^a	28.90±0.08^a	12.28±0.01^a
12	鲜品Fresh	48.02±0.20^a	-0.73±0.15^j	19.50±0.30^k	0^k
	10	45.31±0.08^b	0.18±0.08ⁱ	20.52±0.14^j	2.49±0.45^j
	20	42.63±0.23^c	0.91±0.09^h	22.01±0.11ⁱ	4.50±0.11ⁱ
	30	40.60±0.11^d	2.24±0.08^g	23.03±0.06^h	6.35±0.11^h
	40	39.57±0.12^e	2.95±0.10^f	24.10±0.10^g	7.72±0.09^g
	50	38.70±0.04^f	3.48±0.04^e	24.50±0.09^f	8.50±0.15^f
	60	37.97±0.09^g	3.89±0.08^d	24.93±0.06^e	9.22±0.11^e
	70	37.30±0.08^h	4.11±0.06^c	25.30±0.01^d	9.78±0.05^d
	80	36.86±0.08ⁱ	4.33±0.05^b	25.65±0.04^c	10.32±0.06^c
	90	36.50±0.03^j	4.45±0.06^b	25.88±0.09^b	10.67±0.06^b
	干燥时间Drying time/min	色泽Colour
	干燥时间Drying time/min	L*	a*	b*	ΔE
	100	36.32±0.14^f	4.65±0.05^a	26.04±0.07^a	10.94±0.05^a
	110	36.21±0.03^k	4.70±0.02^a	26.10±0.06^a	11.04±0.03^a
9	鲜品Fresh	48.02±0.20^a	-0.73±0.15^r	19.50±0.30^q	0^r
	10	45.19±0.07^b	-0.36±0.05^q	19.83±0.07^p	2.43±0.55^q
	20	41.90±0.04^c	0.11±0.07^p	20.87±0.11^o	3.84±0.09^p
	30	40.31±0.06^d	0.48±0.08^o	21.30±0.10ⁿ	5.07±0.08^o
	40	39.14±0.12^e	1.06±0.07ⁿ	21.84±0.11^m	6.12±0.06ⁿ
	50	38.16±0.02^f	1.22±0.03^m	22.33±0.06^l	6.84±0.09^m
	60	37.62±0.06^g	1.50±0.05^l	22.79±0.05^k	7.81±0.10^l
	70	37.20±0.05^h	1.84±0.04^k	23.07±0.07^j	8.27±0.06^k
	80	36.84±0.09ⁱ	2.10±0.06^j	23.31±0.08ⁱ	8.87±0.07^j
	90	36.42±0.05^j	2.24±0.05ⁱ	23.53±0.13^h	9.34±0.09ⁱ
	100	36.08±0.07^k	2.30±0.02ⁱ	23.71±0.03^g	9.73±0.05^h
	110	35.77±0.04^l	2.47±0.04^h	23.89±0.02^f	10.21±0.04^g
	120	35.51±0.10^m	2.60±0.03^g	24.02±0.10^ef	10.61±0.04^f
	130	35.28±0.06ⁿ	2.71±0.03^f	24.13±0.05^de	10.88±0.05^e
	140	35.08±0.05^o	2.99±0.01^e	24.25±0.08^cd	11.18±0.02^d
	150	34.87±0.04^p	3.26±0.06^d	24.34±0.03^bc	11.46±0.05^c
	160	34.66±0.04^q	3.56±0.05^c	24.41±0.01^ab	11.81±0.04^b
	170	34.52±0.03^r	3.75±0.04^b	24.46±0.09^ab	12.11±0.03^a
	180	34.42±0.05^rs	3.98±0.05^a	24.49±0.09^a	12.27±0.05^a
	190	34.33±0.02^s	4.01±0.02^a	24.51±0.01^a	12.33±0.03^a

微波强度/(W·g^-1)	干燥时间Drying time/min	色泽Colour
微波强度/(W·g^-1)	干燥时间Drying time/min	L^*	a^*	b^*	ΔE
15	鲜品Fresh	48.02±0.20^a	-0.73±0.15^g	19.50±0.30^g	0^g
	10	46.01±0.07^b	0.35±0.07^f	21.70±0.03^f	2.74±0.02^f
	20	44.46±0.03^c	1.61±0.13^e	23.82±0.17^e	5.49±0.11^e
	30	43.27±0.15^d	2.98±0.07^d	27.14±0.07^d	8.59±0.06^d
	40	42.14±0.02^e	3.78±0.05^c	28.12±0.23^c	10.79±0.04^bc
	50	41.51±0.03^ef	4.69±0.02^b	28.60±0.11^b	11.79±0.03^b
	60	41.18±0.01^f	5.01±0.01^a	28.90±0.08^a	12.28±0.01^a
12	鲜品Fresh	48.02±0.20^a	-0.73±0.15^j	19.50±0.30^k	0^k
	10	45.31±0.08^b	0.18±0.08ⁱ	20.52±0.14^j	2.49±0.45^j
	20	42.63±0.23^c	0.91±0.09^h	22.01±0.11ⁱ	4.50±0.11ⁱ
	30	40.60±0.11^d	2.24±0.08^g	23.03±0.06^h	6.35±0.11^h
	40	39.57±0.12^e	2.95±0.10^f	24.10±0.10^g	7.72±0.09^g
	50	38.70±0.04^f	3.48±0.04^e	24.50±0.09^f	8.50±0.15^f
	60	37.97±0.09^g	3.89±0.08^d	24.93±0.06^e	9.22±0.11^e
	70	37.30±0.08^h	4.11±0.06^c	25.30±0.01^d	9.78±0.05^d
	80	36.86±0.08ⁱ	4.33±0.05^b	25.65±0.04^c	10.32±0.06^c
	90	36.50±0.03^j	4.45±0.06^b	25.88±0.09^b	10.67±0.06^b
	干燥时间Drying time/min	色泽Colour
	干燥时间Drying time/min	L*	a*	b*	ΔE
	100	36.32±0.14^f	4.65±0.05^a	26.04±0.07^a	10.94±0.05^a
	110	36.21±0.03^k	4.70±0.02^a	26.10±0.06^a	11.04±0.03^a
9	鲜品Fresh	48.02±0.20^a	-0.73±0.15^r	19.50±0.30^q	0^r
	10	45.19±0.07^b	-0.36±0.05^q	19.83±0.07^p	2.43±0.55^q
	20	41.90±0.04^c	0.11±0.07^p	20.87±0.11^o	3.84±0.09^p
	30	40.31±0.06^d	0.48±0.08^o	21.30±0.10ⁿ	5.07±0.08^o
	40	39.14±0.12^e	1.06±0.07ⁿ	21.84±0.11^m	6.12±0.06ⁿ
	50	38.16±0.02^f	1.22±0.03^m	22.33±0.06^l	6.84±0.09^m
	60	37.62±0.06^g	1.50±0.05^l	22.79±0.05^k	7.81±0.10^l
	70	37.20±0.05^h	1.84±0.04^k	23.07±0.07^j	8.27±0.06^k
	80	36.84±0.09ⁱ	2.10±0.06^j	23.31±0.08ⁱ	8.87±0.07^j
	90	36.42±0.05^j	2.24±0.05ⁱ	23.53±0.13^h	9.34±0.09ⁱ
	100	36.08±0.07^k	2.30±0.02ⁱ	23.71±0.03^g	9.73±0.05^h
	110	35.77±0.04^l	2.47±0.04^h	23.89±0.02^f	10.21±0.04^g
	120	35.51±0.10^m	2.60±0.03^g	24.02±0.10^ef	10.61±0.04^f
	130	35.28±0.06ⁿ	2.71±0.03^f	24.13±0.05^de	10.88±0.05^e
	140	35.08±0.05^o	2.99±0.01^e	24.25±0.08^cd	11.18±0.02^d
	150	34.87±0.04^p	3.26±0.06^d	24.34±0.03^bc	11.46±0.05^c
	160	34.66±0.04^q	3.56±0.05^c	24.41±0.01^ab	11.81±0.04^b
	170	34.52±0.03^r	3.75±0.04^b	24.46±0.09^ab	12.11±0.03^a
	180	34.42±0.05^rs	3.98±0.05^a	24.49±0.09^a	12.27±0.05^a
	190	34.33±0.02^s	4.01±0.02^a	24.51±0.01^a	12.33±0.03^a

参数Parameter	9 W/g	12 W/g	15 W/g
K₁	500.00^a	333.33^b	227.27^c
K₂	2.32^a	2.11^b	1.78^c