Objective To study the effects of two microwave drying methods on the contents of alcohol-soluble extracts, chlorogenic acid and total flavonoids in Prunus mume, and to provide basis for the establishment of new processing methods in Prunus mume.
Methods Fresh green calyx plum was processed by microwave drying equipment and microwave drying after “killing green” method. Alcohol-soluble extracts, chlorogenic acid and total flavonoids were used as evaluation indexes. The effects of different microwave drying methods on the quality of green calyx plum were investigated by determining its content, and compared with the samples processed by local technology.
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