Absrtact: Hot air, hot air after steaming, infrared, microwave drying equipment and vacuum freezing were used to dry honeysuckle rich in selenium in Boshan, Shandong Province. The effects of different drying methods on sensory quality, dissolved matter, nutrients, active ingredients and selenium content of honeysuckle were compared.
The results showed that the sensory quality of honeysuckle dried by vacuum freeze-drying and hot-air drying after steaming had no obvious shrinkage, good color retention and poor sensory quality of hot-air drying and infrared drying; in nutrient composition, vacuum freeze-drying was significantly higher than other drying methods, followed by hot-air drying after steaming; in active ingredients, microwave drying technology was the best, followed by vacuum freeze-drying and infrared drying. The highest content of selenium in vacuum freeze-drying samples was 0.25 ug/g, followed by hot-air drying after steaming and infrared drying, which were 0.19 and 0.18 ug/g, respectively. The lowest content of selenium in microwave drying and drying samples was 0.17 ug/g.
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