三种干燥工艺对卷丹百合品质影响的对比研究

doi:10.14088/j.cnki.issn0439-8114.2026.08.021

摘要/Abstract

摘要： 为筛选卷丹百合（Lilium lancifolium Thunb.）干片的最佳干燥方式,采用微波真空干燥、真空冷冻干燥及热风干燥3种工艺,以《中华人民共和国药典》(以下简称《药典》)规定的水分、多糖、灰分含量为核心指标,结合感官评价,系统比较3种干燥工艺对卷丹百合干片品质的影响。结果表明,12种干燥处理的样品水分、灰分含量均符合《药典》要求;除80 ℃微波真空干燥50 min 和80 ℃热风干燥5 h外,其余10个处理的多糖含量均符合《药典》规定,其中-70 ℃真空冷冻干燥8 h的多糖含量最高,达到26.65%;感官评价方面,-70 ℃真空冷冻干燥和70 ℃ 微波真空干燥40 min的百合干片综合品质较好,热风干燥样品存在色泽偏深、质地较硬等问题。综上,-70 ℃真空冷冻干燥8 h为卷丹百合干燥的最佳工艺,其次是70 ℃微波真空干燥40 min,研究为卷丹百合加工升级提供了一定的理论和技术参考。

关键词: 卷丹百合（Lilium lancifolium Thunb.）, 干燥工艺, 对比研究, 品质, 多糖

Abstract: To determine the best drying method of Lilium lancifolium, the effects of microwave vacuum drying, vacuum freeze drying, and hot air drying on the quality of Lilium lancifolium were systematically studied and compared. The core indicators including the water content, the polysaccharide content, and the ash content in the Pharmacopoeia of the People's Republic of China（hereinafter referred to as the Pharmacopoeia） were measured. Sensory evaluation was also performed. The results showed that the water content and the ash content of all twelve drying samples conformed to the Pharmacopoeial standards. Except for the treatments of microwave vacuum drying at 80 ℃ for 50 min and hot air drying at 80 ℃ for 5 h, the polysaccharide content of the other ten treatments complied with the Pharmacopoeial standards. Among these treatments, the polysaccharide content of vacuum freeze drying at -70 ℃ for 8 h achieved the highest level, reaching 26.65%. In terms of sensory evaluation, the dried samples of vacuum freeze drying at -70 ℃ and microwave vacuum drying at 70 ℃ for 40 min exhibited better comprehensive quality, while the hot air drying samples had the problems such as darker color and harder texture. In conclusion, vacuum freeze drying at -70 ℃ for 8 h was the optimal drying method for drying Lilium lancifolium, followed by microwave vacuum drying at 70 ℃ for 40 min. This study provided certain theoretical and technical support for the drying processing and upgrading of Lilium lancifolium.

Key words: Lilium lancifolium, drying technology, comparative study, quality, polysaccharide

中图分类号:

R282

阳永学, 易沭远, 陈峰, 李佩璇, 陈法志, 王湛昌. 三种干燥工艺对卷丹百合品质影响的对比研究[J]. 湖北农业科学, 2026, 65(8): 141-145.

YANG Yong-xue, YI Shu-yuan, CHEN Feng, LI Pei-xuan, CHEN Fa-zhi, WANG Zhan-chang. Comparative study on the effects of three drying technologies on the quality of Lilium lancifolium[J]. HUBEI AGRICULTURAL SCIENCES, 2026, 65(8): 141-145.

参考文献

[1] 胡悦,杜运鹏,张梦,等. 12种百合主要营养成分和活性成分的分析评价[J]. 天然产物研究与开发, 2019,31(2):292-298.
[2] 国家药典委员会. 中华人民共和国药典(一部)[M]. 北京:中国医药科技出版社,2025.
[3] 何丹,张海潮,李世慧,等. 百合化学成分、药理作用及质量标志物的预测分析[J]. 中华中医药学刊,2022,40(12):205-212,303.
[4] WANG T T, HUANG H H, ZHANG Y, et al.Role of effective composition on antioxidant, anti-inflammatory, sedative-hypnotic capacities of 6 common edible Lilium varieties[J]. Journal of food science, 2015,80(4):857-868.
[5] 胡兆东,田硕,苗艳艳,等. 百合的现代化学、药理及临床应用研究进展[J]. 中药药理与临床,2022,38(4):241-246.
[6] 徐菲. 百合的防褐变干燥工艺与质量研究[D]. 长沙:湖南中医药大学,2011.
[7] ZHANG B,QUAN H,CAI Y X,et al.Comparative study of browning,phenolic profiles, antioxidant and antiproliferative activities in hot air and vacuum drying of lily (Lilium lancifolium Thunb.) bulbs[J]. LWT,2023, 184(6):115015.
[8] 余虹露. 百合微波真空干燥特性及工艺优化研究[D]. 长沙:湖南农业大学,2020.
[9] 尹燕,李霞,李永才,等. 微波-热风联合干燥方法对兰州百合品质的影响[J]. 食品安全质量检测学报,2024,15(10):304-312.
[10] MI L, YANG S N, WANG X, et al.Comparing the appearance and phytochemical characterization of dried lily (L. davidii var. unicolor) bulbs processed by different drying technologies[J]. Food innovation and advances,2024,3(3):212-221.
[11] 毛耀杰,晋小军. 不同干燥方法对兰州百合质量的影响[J]. 中华中医药学刊,2024,42(4):200-203.
[12] 效碧亮,孙静,刘晓风. 百合热风薄层干燥特性及干燥品质[J]. 食品与机械,2020,36(2):48-55,218.
[13] 王怡,董继先,王栋,等. 微波烫漂预处理下百合热风干燥特性及动力学模拟[J]. 食品工业科技,2021,42(3):186-190,200.
[14] 黄敬,朱文学,刘云宏,等. 基于Weibull分布函数的百合真空远红外干燥过程模拟及应用[J]. 食品与机械,2017,33(5):71-76,82.
[15] 任小跃,王风霞,孟祥云,等. 干燥加工百合鳞茎质量影响因素及其改善方法研究进展[J].食品科技,2025,50(12):38-45.
[16] 华平,郑艺梅,刘海波. 不同干燥方法对百合品质的影响[J]. 安徽农业科学,2004,32(2):312-313.
[17] 聂慧,严辉,钱大玮,等. 加工方法对百合质量的影响研究[J]. 中国现代中药,2013,15(4):308-313.
[18] 王碧莹,张欣亚,陈随清,等. 基于LC-MS联合多元统计分析的百合鲜品及其干燥品差异性分析[J].中国现代中药,2024,26(9):1511-1519.
[19] 杨迎东,王伟东,张睿琪,等. 不同百合食药用功能指标检测分析[J].沈阳农业大学学报,2024,55(3):276-284.
[20] 王博,魏孔斌,王雅,等. 百合片真空低温干燥和热风干燥的品质比较[J]. 农产品加工,2018,9(5):42-44.
[21] 张聪. 龙葵果真空冷冻干燥工艺研究[D]. 哈尔滨:哈尔滨商业大学, 2025.
[22] 陈欢,姜媛媛,徐峰,等. 不同干燥方式对川芎多糖理化性质及抗氧化活性的影响[J]. 中成药,2021, 43(1):173-177.
[23] 邱勋荣,李玉姗,万琴,等. 真空冷冻干燥对中药材质量的影响与调控技术研究进展[J]. 中草药,2024,55(4):1377-1388.
[24] 钟丽霞. 胡萝卜微波真空干燥工艺参数的试验研究[D]. 黑龙江大庆:黑龙江八一农垦大学, 2011.
[25] 朱振宝,张万民. 不同炮制和加工方法对天麻品质的影响研究进展[J]. 陕西科技大学学报,2026,44(1):77-88.
[26] CHEN G J, LI C F, WANG S S, et al.Characterization of physicochemical properties and antioxidant activity of polysaccharides from shoot residues of bamboo (Chimonobambusa quadrangularis):Effect of drying procedures[J]. Food chemistry, 2019, 292:281-293.
[27] 吕珍珍,陈曙,唐正平,等. 不同加工方法对百合药材质量的影响[J]. 湖南中医杂志,2020,36(3):153-157.
[28] 黄忠强. 金线莲微波真空干燥工艺的研究[D]. 福州:福建农林大学, 2011.
[29] 李玲,陈定,杨清松,等. 基于主成分分析探讨不同干燥工艺对滇黄精饮片活性成分及品质的影响[J]. 中成药,2025, 47(12):4188-4193.
[30] 石丹荣,董一航,陈明珍,等. 不同干燥方法对牛大力品质的影响[J]. 食品安全质量检测学报,2026,17(2):272-280.
[31] 强立敏. 无花果真空冷冻干燥工艺的研究[D]. 河北保定:河北农业大学, 2013.