不同干燥方法对梅花品质的影响及评价

陈樱之; 孔恩; 卢心可; 王艺光; 董彬; 赵宏波; 陈樱之; 孔恩; 卢心可; 王艺光; 董彬; 赵宏波

doi:10.11833/j.issn.2095-0756.20240256

[1]

陈俊愉. 中国梅花品种图志[M]. 北京: 中国林业出版社, 1989.

CHEN Junyu. Illustrated Monograph of Chinese Prunus mume Cultivars [M]. Beijing: China Forestry Publishing House, 1989.

[2]

陈安冉, 丁明君, 王保根. 梅花饮食文化探究[J]. 中国园林, 2020, 36(增刊1): 33 − 35.

CHEN Anran, DING Mingjun, WANG Baogen. An exploration on mei flower dietary culture [J]. Chinese Landscape Architecture, 2020, 36(suppl 1): 33 − 35.

[3]

张清华, 张玲, 尚立霞, 等. 白梅花的化学成分研究[J]. 中药材, 2008(11): 1666 − 1668.

ZHANG Qinghua, ZHANG Ling, SHANG Lixia, et al. Studies on the chemical constituents of flowers of Prunus mume [J]. Journal of Chinese Medicinal Materials, 2008(11): 1666 − 1668.

[4]

刘欣侗, 于现花, 刘军玲, 等. 绿梅花中 4 种成分双标多测法的建立[J]. 中国现代应用药学, 2023, 40(5): 613 − 618.

LIU Xintong, YU Xianhua, LIU Junling, et al. Establishment of two reference substances for determination of multiple components for 4 components in armeniaca mume [J]. Chinese Journal of Modern Applied Pharmacy, 2023, 40(5): 613 − 618.

[5]

李国卫, 吴文平, 何民友, 等. 一测多评法用于梅花多成分含量测定的适用性研究[J]. 中医药导报, 2020, 26(11): 42 − 45.

LI Guowei, WU Wenping, HE Minyou, et al. Applicability study on quantitative analysis of multi-components by single marker (QAMS) for multi-component content determination of meihua (mume flower) [J]. Guiding Journal of Traditional Chinese Medicine, 2020, 26(11): 42 − 45.

[6]

尚红梅, 郭玮, 陈诚, 等. 酶钝化处理对菊苣根 PPO活性和菊苣酸含量的影响[J]. 中国农业大学学报, 2014, 19(4): 108 − 114.

SHANG Hongmei, GUO Wei, CHEN Cheng, et al. Influence of inactivating processing for enzyme on PPO activity and the cichoric acid content of chicory root [J]. Journal of China Agricultural University, 2014, 19(4): 108 − 114.

[7]

刘光鹏, 王娟, 和法涛, 等. 不同干燥方式对枸杞微粉品质的影响[J]. 河南农业科学, 2016, 45(11): 130 − 134, 144.

LIU Guangpeng, WANG Juan, HE Fatao, et al. Effects of different drying methods on the quality of micronized chinese wolfberry powder [J]. Journal of Henan Agricultural Sciences, 2016, 45(11): 130 − 134, 144.

[8]

BOSS E A, FILHO R M, de TOLEDO E C V. Freeze drying process: real time model and optimization [J]. Chemical Engineering Processing, 2004, 43(12): 1475 − 1485.

[9]

王迪, 李大婧, 江宁, 等. 不同干燥方式对黄秋葵脆条品质及能耗的影响[J]. 食品工业科技, 2017, 38(1): 101 − 105.

WANG Di, LI Dajing, JIANG Ning, et al. Effect of drying methods on quality and energy consumption of okra crisp bar [J]. Science and Technology of Food Industry, 2017, 38(1): 101 − 105.

[10]

吴一超, 田七斤, 陈卫英. 不同干燥方式对丹参茎叶酚酸含量及抗氧化活性的影响[J/OL]. 分子植物育种, 2024-03-24[2024-04-18]. https://kns-cnki-net.webvpn.zafu.edu.cn/kcms/detail/46.1068.S.20230323.1426.011.html.

WU Yichao, TIAN Qijin, CHEN Weiying. Effects of different drying methods on phenolic acids and antioxidant activity of Salvia miltiorrhiza Bge. stems and leaves [J/OL]. Molecular Plant Breeding, 2024-03-24[2024-04-18]. https://kns-cnki-net.webvpn.zafu.edu.cn/kcms/detail/46.1068.S.20230323.1426.011.html.

[11]

蒋小雅, 郑炯. 竹笋干燥技术及其对竹笋品质的影响[J]. 食品与发酵工业, 2016, 42(6): 260 − 264.

JIANG Xiaoya, ZHENG Jiong. Research advances in drying technology and its impact on the quality of bamboo shoots [J]. Food and Fermentation Industry, 2016, 42(6): 260 − 264.

[12]

商涛, 袁越锦, 赵哲, 等. 黄芩微波热风联合干燥动力学及品质研究[J]. 中草药, 2023, 54(14): 4501 − 4510.

SHANG Tao, YUAN Yuejin, ZHAO Zhe, et al. Drying kinetics and quality of Scutellaria baicalensis microwave-hot air combined with drying [J]. Chinese Traditional and Herbal Drugs, 2023, 54(14): 4501 − 4510.

[13]

WANG Ying, LI Xia, CHEN Xuetao, et al. Effects of hot air and microwave-assisted drying on drying kinetics, physicochemical properties, and energy consumption of chrysanthemum [J]. Chemical Engineering and Processing-Process Intensification, 2018, 129: 84 − 94.

[14]

ZANG Zepeng, HUANG Xiaopeng, ZHANG Qian, et al. Evaluation of the effect of ultrasonic pretreatment on vacuum far-infrared drying characteristics and quality of Angelica sinensis based on entropy weight-coefficient of variation method [J]. Journal of Food Science, 2023, 88(5): 1905 − 1923.

[15]

滕彩玲, 杨晓洪, 邓超, 等. 英国皇家园艺学会比色卡颜色特征及其在盆栽香石竹花色测定上的应用[J]. 中国农业大学学报, 2022, 27(11): 93 − 103.

TENG Cailing, YANG Xiaohong, DENG Chao, et al. Research on color traits of Royal Horticultural Society Color Chart and its application in flowercolor testing of potted carnation [J]. Journal of China Agricultural University, 2022, 27(11): 93 − 103.

[16]

刘盼盼, 任广跃, 段续, 等. 基于变异系数法对不同干燥方式白萝卜品质及风味的评价[J]. 食品与发酵工业, 2022, 48(13): 218 − 226.

LIU Panpan, REN Guangyue, DUAN Xu, et al. The evaluation of the quality and flavor of dried white radish by different drying methods based on coefficient of variation [J]. Food and Fermentation Industry, 2022, 48(13): 218 − 226.

[17]

TURKOGLU A, DURU M E, MERCAN N, et al. Antioxidant and antimicrobial activities of Laetiporus sulphureus (Bull. ) Murrill [J]. Food Chemistry, 2007, 101(1): 267 − 273.

[18]

THANA P, MACHMUDAH S, GOTO M, et al. Response surface methodology to supercritical carbon dioxide extraction of astaxanthin from Haematococcus pluvialis [J]. Bioresource Technology, 2008, 99(8): 3110 − 3115.

[19]

ZHANG Tengxun, BAO Fei, YANG Yongjuan, et al. A comparative analysis of floral scent compounds in intraspecific cultivars of Prunus mume with different corolla colours [J/OL]. Molecules, 2019, 25(1): 145[2024-02-24]. doi: 10.3390/molecules25010145.

[20]

HAO Ruejie, DU Dongliang, WANG Tao, et al. A comparative analysis of characteristic floral scent compounds in Prunus mume and related species [J]. Bioscience,Biotechnology,and Biochemistry, 2014, 78(10): 1640 − 1647.

[21]

李合生. 植物生理生化实验原理和技术[M]. 北京: 高等教育出版社, 2000.

LI Hesheng. Experiment Principle and Technology of Plant Physiology and Biochemistry [M]. Beijing: Higher Education Press, 2000.

[22]

孙涵, 聂飞飞, 胡雪原. 基于熵权 TOPSIS 法的中国区域能源安全评价及差异分析[J]. 资源科学, 2018, 40(3): 477 − 485.

SUN Han, NIE Feifei, HU Xueyuan. Evaluation and difference analysis of regional energy security in China based on entropy-weight TOPSIS modeling [J]. Resource Science, 2018, 40(3): 477 − 485.

[23]

LIU Sijia, DONG Fujia, HAO Jie, et al. Combination of hyperspectral imaging and entropy weight method for the comprehensive assessment of antioxidant enzyme activity in Tan mutton [J/OL]. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2023, 291: 122342[2024-02-24]. doi: 10.1016/j.saa.2023.122342.

[24]

李叶贝, 任广跃, 屈展平, 等. 基于变异系数法对不同干燥方法马铃薯全粉复合面条品质的评价[J]. 食品科学, 2020, 41(1): 48 − 54.

LI Yebei, REN Guangyue, QU Zhanping, et al. Evaluating the quality of noodles incorporated with potato flour dried by different drying methods based on coefficient of variation [J]. Food Science, 2020, 41(1): 48 − 54.

[25]

王琳, 赵红艳, 杜宪臣, 等. 基于熵权TOPSIS法综合评价三个玫瑰果用新品种果实质量[J]. 中药材, 2023, 46(8): 1858 − 1864.

WANG Lin, ZHAO Hongyan, DU Xianchen, et al. Comprehensive evaluation of fruit quality of three new rose varieties based on entropy weight TOPSIS method [J]. Journal of Chinese Medicinal Materials, 2023, 46(8): 1858 − 1864.

[26]

赵印泉, 周斯建, 彭培好, 等. 不同类型梅花品种及近缘种山桃挥发性成分分析[J]. 安徽农业科学, 2011, 39(26): 16164 − 16165.

ZHAO Yinquan, ZHOU Sijian, PENG Peihao, et al. Analysis of volatile component in different species of plum varieties and its related species Prunus Plum [J]. Journal of Anhui Agricultural Science, 2011, 39(26): 16164 − 16165.

[27]

杨钰, 王艺光, 董彬, 等. 不同梅花品种花香成分鉴定与分析[J]. 浙江农林大学学报, 2024, 41(2): 262 − 274.

YANG Yu, WANG Yiguang, DONG Bin, et al. Identification and analysis of floral scent compounds of Prunus mume cultivars [J]. Journal of Zhejiang A&F University, 2024, 41(2): 262 − 274.

[28]

ZHANG Xinke, ZHANG Guoshuai, MIAO Yujiang, et al. Effects of different drying methods on physico-chemical properties, bioactive and taste substances of Cynomorium songaricum [J/OL]. LWT-Food Science and Technology, 2023, 185: 115159[2023-02-24]. doi: 10.1016/j.lwt.2023.115159.

[29]

SHI Linzuo, KIM E, YANG Leiyu, et al. Effect of a combined microwave-assisted drying and air drying on improving active nutraceutical compounds, flavor quality, and antioxidant properties of Camellia sinensis L. (cv. Longjing 43) flowers [J/OL]. Food Quality and Safety, 2021, 5: fyaa040[2024-02-24]. doi:10.1093/fqsafe/fyaa040.

[1]	陈俊愉. 中国梅花品种图志[M]. 北京: 中国林业出版社, 1989. CHEN Junyu. Illustrated Monograph of Chinese Prunus mume Cultivars [M]. Beijing: China Forestry Publishing House, 1989.
[2]	陈安冉, 丁明君, 王保根. 梅花饮食文化探究[J]. 中国园林, 2020, 36(增刊1): 33 − 35. CHEN Anran, DING Mingjun, WANG Baogen. An exploration on mei flower dietary culture [J]. Chinese Landscape Architecture, 2020, 36(suppl 1): 33 − 35.
[3]	张清华, 张玲, 尚立霞, 等. 白梅花的化学成分研究[J]. 中药材, 2008(11): 1666 − 1668. ZHANG Qinghua, ZHANG Ling, SHANG Lixia, et al. Studies on the chemical constituents of flowers of Prunus mume [J]. Journal of Chinese Medicinal Materials, 2008(11): 1666 − 1668.
[4]	刘欣侗, 于现花, 刘军玲, 等. 绿梅花中 4 种成分双标多测法的建立[J]. 中国现代应用药学, 2023, 40(5): 613 − 618. LIU Xintong, YU Xianhua, LIU Junling, et al. Establishment of two reference substances for determination of multiple components for 4 components in armeniaca mume [J]. Chinese Journal of Modern Applied Pharmacy, 2023, 40(5): 613 − 618.
[5]	李国卫, 吴文平, 何民友, 等. 一测多评法用于梅花多成分含量测定的适用性研究[J]. 中医药导报, 2020, 26(11): 42 − 45. LI Guowei, WU Wenping, HE Minyou, et al. Applicability study on quantitative analysis of multi-components by single marker (QAMS) for multi-component content determination of meihua (mume flower) [J]. Guiding Journal of Traditional Chinese Medicine, 2020, 26(11): 42 − 45.
[6]	尚红梅, 郭玮, 陈诚, 等. 酶钝化处理对菊苣根 PPO活性和菊苣酸含量的影响[J]. 中国农业大学学报, 2014, 19(4): 108 − 114. SHANG Hongmei, GUO Wei, CHEN Cheng, et al. Influence of inactivating processing for enzyme on PPO activity and the cichoric acid content of chicory root [J]. Journal of China Agricultural University, 2014, 19(4): 108 − 114.
[7]	刘光鹏, 王娟, 和法涛, 等. 不同干燥方式对枸杞微粉品质的影响[J]. 河南农业科学, 2016, 45(11): 130 − 134, 144. LIU Guangpeng, WANG Juan, HE Fatao, et al. Effects of different drying methods on the quality of micronized chinese wolfberry powder [J]. Journal of Henan Agricultural Sciences, 2016, 45(11): 130 − 134, 144.
[8]	BOSS E A, FILHO R M, de TOLEDO E C V. Freeze drying process: real time model and optimization [J]. Chemical Engineering Processing, 2004, 43(12): 1475 − 1485.
[9]	王迪, 李大婧, 江宁, 等. 不同干燥方式对黄秋葵脆条品质及能耗的影响[J]. 食品工业科技, 2017, 38(1): 101 − 105. WANG Di, LI Dajing, JIANG Ning, et al. Effect of drying methods on quality and energy consumption of okra crisp bar [J]. Science and Technology of Food Industry, 2017, 38(1): 101 − 105.
[10]	吴一超, 田七斤, 陈卫英. 不同干燥方式对丹参茎叶酚酸含量及抗氧化活性的影响[J/OL]. 分子植物育种, 2024-03-24[2024-04-18]. https://kns-cnki-net.webvpn.zafu.edu.cn/kcms/detail/46.1068.S.20230323.1426.011.html. WU Yichao, TIAN Qijin, CHEN Weiying. Effects of different drying methods on phenolic acids and antioxidant activity of Salvia miltiorrhiza Bge. stems and leaves [J/OL]. Molecular Plant Breeding, 2024-03-24[2024-04-18]. https://kns-cnki-net.webvpn.zafu.edu.cn/kcms/detail/46.1068.S.20230323.1426.011.html.
[11]	蒋小雅, 郑炯. 竹笋干燥技术及其对竹笋品质的影响[J]. 食品与发酵工业, 2016, 42(6): 260 − 264. JIANG Xiaoya, ZHENG Jiong. Research advances in drying technology and its impact on the quality of bamboo shoots [J]. Food and Fermentation Industry, 2016, 42(6): 260 − 264.
[12]	商涛, 袁越锦, 赵哲, 等. 黄芩微波热风联合干燥动力学及品质研究[J]. 中草药, 2023, 54(14): 4501 − 4510. SHANG Tao, YUAN Yuejin, ZHAO Zhe, et al. Drying kinetics and quality of Scutellaria baicalensis microwave-hot air combined with drying [J]. Chinese Traditional and Herbal Drugs, 2023, 54(14): 4501 − 4510.
[13]	WANG Ying, LI Xia, CHEN Xuetao, et al. Effects of hot air and microwave-assisted drying on drying kinetics, physicochemical properties, and energy consumption of chrysanthemum [J]. Chemical Engineering and Processing-Process Intensification, 2018, 129: 84 − 94.
[14]	ZANG Zepeng, HUANG Xiaopeng, ZHANG Qian, et al. Evaluation of the effect of ultrasonic pretreatment on vacuum far-infrared drying characteristics and quality of Angelica sinensis based on entropy weight-coefficient of variation method [J]. Journal of Food Science, 2023, 88(5): 1905 − 1923.
[15]	滕彩玲, 杨晓洪, 邓超, 等. 英国皇家园艺学会比色卡颜色特征及其在盆栽香石竹花色测定上的应用[J]. 中国农业大学学报, 2022, 27(11): 93 − 103. TENG Cailing, YANG Xiaohong, DENG Chao, et al. Research on color traits of Royal Horticultural Society Color Chart and its application in flowercolor testing of potted carnation [J]. Journal of China Agricultural University, 2022, 27(11): 93 − 103.
[16]	刘盼盼, 任广跃, 段续, 等. 基于变异系数法对不同干燥方式白萝卜品质及风味的评价[J]. 食品与发酵工业, 2022, 48(13): 218 − 226. LIU Panpan, REN Guangyue, DUAN Xu, et al. The evaluation of the quality and flavor of dried white radish by different drying methods based on coefficient of variation [J]. Food and Fermentation Industry, 2022, 48(13): 218 − 226.
[17]	TURKOGLU A, DURU M E, MERCAN N, et al. Antioxidant and antimicrobial activities of Laetiporus sulphureus (Bull. ) Murrill [J]. Food Chemistry, 2007, 101(1): 267 − 273.
[18]	THANA P, MACHMUDAH S, GOTO M, et al. Response surface methodology to supercritical carbon dioxide extraction of astaxanthin from Haematococcus pluvialis [J]. Bioresource Technology, 2008, 99(8): 3110 − 3115.
[19]	ZHANG Tengxun, BAO Fei, YANG Yongjuan, et al. A comparative analysis of floral scent compounds in intraspecific cultivars of Prunus mume with different corolla colours [J/OL]. Molecules, 2019, 25(1): 145[2024-02-24]. doi: 10.3390/molecules25010145.
[20]	HAO Ruejie, DU Dongliang, WANG Tao, et al. A comparative analysis of characteristic floral scent compounds in Prunus mume and related species [J]. Bioscience,Biotechnology,and Biochemistry, 2014, 78(10): 1640 − 1647.
[21]	李合生. 植物生理生化实验原理和技术[M]. 北京: 高等教育出版社, 2000. LI Hesheng. Experiment Principle and Technology of Plant Physiology and Biochemistry [M]. Beijing: Higher Education Press, 2000.
[22]	孙涵, 聂飞飞, 胡雪原. 基于熵权 TOPSIS 法的中国区域能源安全评价及差异分析[J]. 资源科学, 2018, 40(3): 477 − 485. SUN Han, NIE Feifei, HU Xueyuan. Evaluation and difference analysis of regional energy security in China based on entropy-weight TOPSIS modeling [J]. Resource Science, 2018, 40(3): 477 − 485.
[23]	LIU Sijia, DONG Fujia, HAO Jie, et al. Combination of hyperspectral imaging and entropy weight method for the comprehensive assessment of antioxidant enzyme activity in Tan mutton [J/OL]. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2023, 291: 122342[2024-02-24]. doi: 10.1016/j.saa.2023.122342.
[24]	李叶贝, 任广跃, 屈展平, 等. 基于变异系数法对不同干燥方法马铃薯全粉复合面条品质的评价[J]. 食品科学, 2020, 41(1): 48 − 54. LI Yebei, REN Guangyue, QU Zhanping, et al. Evaluating the quality of noodles incorporated with potato flour dried by different drying methods based on coefficient of variation [J]. Food Science, 2020, 41(1): 48 − 54.
[25]	王琳, 赵红艳, 杜宪臣, 等. 基于熵权TOPSIS法综合评价三个玫瑰果用新品种果实质量[J]. 中药材, 2023, 46(8): 1858 − 1864. WANG Lin, ZHAO Hongyan, DU Xianchen, et al. Comprehensive evaluation of fruit quality of three new rose varieties based on entropy weight TOPSIS method [J]. Journal of Chinese Medicinal Materials, 2023, 46(8): 1858 − 1864.
[26]	赵印泉, 周斯建, 彭培好, 等. 不同类型梅花品种及近缘种山桃挥发性成分分析[J]. 安徽农业科学, 2011, 39(26): 16164 − 16165. ZHAO Yinquan, ZHOU Sijian, PENG Peihao, et al. Analysis of volatile component in different species of plum varieties and its related species Prunus Plum [J]. Journal of Anhui Agricultural Science, 2011, 39(26): 16164 − 16165.
[27]	杨钰, 王艺光, 董彬, 等. 不同梅花品种花香成分鉴定与分析[J]. 浙江农林大学学报, 2024, 41(2): 262 − 274. YANG Yu, WANG Yiguang, DONG Bin, et al. Identification and analysis of floral scent compounds of Prunus mume cultivars [J]. Journal of Zhejiang A&F University, 2024, 41(2): 262 − 274.
[28]	ZHANG Xinke, ZHANG Guoshuai, MIAO Yujiang, et al. Effects of different drying methods on physico-chemical properties, bioactive and taste substances of Cynomorium songaricum [J/OL]. LWT-Food Science and Technology, 2023, 185: 115159[2023-02-24]. doi: 10.1016/j.lwt.2023.115159.
[29]	SHI Linzuo, KIM E, YANG Leiyu, et al. Effect of a combined microwave-assisted drying and air drying on improving active nutraceutical compounds, flavor quality, and antioxidant properties of Camellia sinensis L. (cv. Longjing 43) flowers [J/OL]. Food Quality and Safety, 2021, 5: fyaa040[2024-02-24]. doi:10.1093/fqsafe/fyaa040.