The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China

被引：32

作者：

Tong, Yingpeng ^{[1
]}

Zhu, Xingyi ^{[1
]}

Yan, Yongqiu ^{[1
]}

Liu, Ruoxi ^{[1
]}

Gong, Feng ^{[2
]}

Zhang, Ling ^{[2
]}

Hu, Jiangning ^{[3
]}

Fang, Ling ^{[3
]}

Wang, Ruwei ^{[3
]}

Wang, Ping ^{[1
]}

机构：

[1] Zhejiang Univ Technol, Collaborat Innovat Ctr Yangtze River Delta Region, Coll Pharmaceut Sci, Hangzhou 310014, Zhejiang, Peoples R China

[2] Univ Miami, Miller Sch Med, Dept Biochem & Mol Biol, Miami, FL 33124 USA

[3] Zhejiang CONBA Pharmaceut Co Ltd, Hangzhou 310000, Zhejiang, Peoples R China

来源：

INTERNATIONAL JOURNAL OF ANALYTICAL CHEMISTRY | 2015年 / 2015卷

关键词：

CROCUS-SATIVUS-L; TEMPERATURE; VOLATILES; L;

D O I：

10.1155/2015/953164

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

More and more saffron has been cultivated in China because of the increasing saffron demand, but no paper has studied the influence of dryingmethods on the quality of Chinese saffron. In this paper, three different dehydration treatments applied in actual production were evaluated: dehydration with electric oven, vacuum oven, and microwave. We determined that the highest quality of saffron will be obtained when fresh saffron is treated at higher temperatures (nomore than 70 degrees C) for a long time by electric oven drying and vacuumoven drying. In microwave drying, treatments at lower microwave power and longer time benefit the quality of saffron. In addition, the influence of the drying method on antioxidants in saffron is discussed. The correlation between individual saffron profiles and the antioxidant value was estimated by spectrum-effect relationships analysis.

引用

页数：8

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