ABSTRACT: The effects of four drying methods on total flavonoids, total organic acids, vitamin C and color of Hawthorn were studied, and the suitable drying methods of Hawthorn were investigated.
The content of total flavonoids in hawthorn powder dried by four drying methods was determined by colorimetry with Hyperoside as standard material; the content of total organic acids in hawthorn powder dried by four drying methods was determined by acid-base titration with phenolphthalein as indicator; the content of vitamin C in hawthorn powder dried by four drying methods was determined by 2,6-dichloroindophenol titration; and the color data of hawthorn powder dried by four drying methods were determined by color difference meter. This is the case.
The results showed that the contents of total organic acids, total flavonoids and vitamin C in Hawthorn of four microwave drying equipments were significantly different. The contents of total organic acid and vitamin C in freeze-dried samples were the highest, 133.25 mg/g and 0.3224 mg/g respectively, while those in natural drying samples were the lowest, 94.55 mg/g and 0.1631 mg/g respectively.
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