乌红天麻干燥工艺研究

为探究干燥工艺对乌红天麻干燥品质的影响。采用45~70℃分别干燥天麻茎块和天麻片，对比研究不同温度下两种加工方法的干燥速率以及对天麻干品色泽、成分、抗氧化效果及多糖含量等品质指标的影响。结果表明天麻切片干燥效率要远高于天麻整干，天麻块和天麻片的a*、b*值及天麻素的含量均随着干燥温度的升高而增加。相同干燥条件下，天麻切片更有利于天麻素、羟基苯甲醇和多糖的释放，提升天麻片提取液的抗氧化功能（DPPH自由基清除能力、FRAP值和ABTS自由基清除能力）。天麻切片2~3 mm，70℃条件下烘干4 h为本文研究的最佳干燥工艺。

Drying Process of Wuhong Gastrodia

To explore the effect of drying process on the quality of Wuhong Gastrodia elata,Gastrodia stem and Gastrodia slice were respectively dried at 45~70℃.The drying rates of the two processing methods at different temperatures were compared,and the quality indexes of color,chemical composition,antioxidant effect and polysaccharide content of dried samples were also studied.The a^*,b^*values and gastrodin contents increased with the increasing drying temperature in both Gastrodia stems and Gastrodia slices.Compared with Gastrodia stems,slice processing was more benefic to the release of gastrodin,hydroxybenzyl alcohol and polysaccharides,and the antioxidant function(DPPH free radical scavenging ability,FRAP value and ABTS free radical scavenging ability)of Gastrodia slice extract was enhanced in accordance.The drying efficiency of Gastrodia slices was much higher than that of Gastrodia stem.Therefore,slice processing is more suitbale for the the drying of Gastrodia elata,and Gastrodia elata sliced to 2~3 mm and drying for 4 h under 70℃is the best drying process in this study.