文献类型： 外文期刊

作者： Xie, Yong-Kang ¹ ; Li, Xing-Yi ¹ ; Chen, Chang ² ; Zhang, Wei-Peng ³ ; Yu, Xian-Long ⁴ ; Xiao, Hong-Wei ⁵ ; Lu, Feng-Yin ¹ ;

作者机构： 1.Henan Acad Agr Sci, Res Ctr Agr & Sideline Prod Proc, Zhengzhou 450002, Peoples R China

2.Cornell Univ, Dept Food Sci, 630 West North St, Geneva, NY 14456 USA

3.Beijing Technol & Business Univ, Sch Artificial Intelligence, Beijing 100048, Peoples R China

4.Shandong Acad Agr Machinery Sci, Agr Equipment Intelligent Technol Res & Dev Ctr, Jinan 250100, Peoples R China

5.China Agr Univ, Coll Engn, Beijing 100083, Peoples R China

关键词： G; elata; steaming and blanching; drying; water variation; microstructure; bioactive component

期刊名称：PLANTS-BASEL （ 影响因子：4.5； 五年影响因子：4.8 ）

ISSN：

年卷期： 2023 年 12 卷 6 期

页码：

收录情况： SCI

摘要： In the current work, the effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of Gastrodia elata (G. elata) were explored. Results showed that the degree of steaming and blanching was related to the core temperature of G. elata. The steaming and blanching pretreatment increased the drying time of the samples by more than 50%. The low-field nuclear magnetic resonance (LF-NMR) of treated samples showed that the relaxation time corresponded to water molecule states (bound, immobilized, and free) and G. elata became shorter, which indicated a reduction in free moisture and increased resistance of water diffusion in the solid structure during drying. Hydrolysis of polysaccharides and gelatinization of starch granules was observed in the microstructure of treated samples, which was consistent with changes in water status and drying rates. Steaming and blanching increased gastrodin and crude polysaccharide contents and decreased p-hydroxybenzyl alcohol content. These findings will contribute to a better understanding of the effect of steaming and blanching on the drying behavior and quality attributes of G. elata.