[Abstract] GC-MS and UPLC-TQ-MS techniques were used to analyze and evaluate the chemical composition and content changes of two monoterpenes, four phenolic acids and five flavonoids in Mentha peppermint by different drying methods, and the effects of drying methods on their chemical composition were investigated. TOPSIS comprehensive analysis method was used to evaluate the chemical composition of Mentha peppermint, which provided a basis for the determination of appropriate drying methods.
The results showed that microwave drying equipment had the greatest influence on the content of menthol, caffeic acid and rosmarinic acid, followed by chlorogenic acid and geranin-7-O-glucoside. At the same temperature, the retention of active ingredients by hot air drying was better than that by microwave drying and infrared drying. The retention of total active ingredients by low temperature drying (40-45 C) was significantly higher than that by high temperature drying (60-70 C). The total amount of phenolic acids in the treated samples was significantly higher than that in the untreated samples, showing a certain degree of enzymatic activity.
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