不同干燥方式对藿香粉品质的影响Effect of Different Drying Methods on the Quality of Agastache rugosus Powder
李琴,何莲,乔明锋,蔡雪梅,李秋云,邓静,易宇文
摘要(Abstract)：
以藿香叶为研究对象,采用冷冻、微波、热风和自然干燥方式处理鲜藿香叶,通过色差仪、电子鼻及感官评价,结合化学计量学分析藿香干粉与对照鲜藿香叶在色泽、气味上的差异。实验结果表明:冷冻干燥色泽变化最大,其次是热风、微波,自然干燥与鲜藿香叶色泽最为相似;微波干燥气味变化最大,其次是冷冻真空干燥、热风干燥,自然干燥与鲜藿香叶的气味差异最小;感官评价结果与电子鼻分析结果一致。研究结果表明:自然风干样品在色泽和气味上与鲜藿香叶最为相似。
关键词(KeyWords)： 藿香粉;色差仪;电子鼻;感官评价;化学计量学
基金项目(Foundation): 四川省教育厅团队建设资助项目(18TD0043);; 四川旅游学院大学生科研资助项目(2019XKZ15)
作者(Author): 李琴,何莲,乔明锋,蔡雪梅,李秋云,邓静,易宇文
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