To explore the effect of drying temperature on the drying characteristics and quality of Zanthoxylum armatum DC., hot air drying was used to investigate the effects of different drying temperatures (45, 55, 65 ℃) on the moisture, drying rate, and activation energy of Zanthoxylum armatum DC. The change in color quality, active ingredients (flavonoids, polyphenols) and flavor ingredients (amides, volatile oil) content of Zanthoxylum armatum DC. after drying were investigated. The results showed that hot-air drying of Zanthoxylum armatum DC. was a typical drying rate, and the Weibull function could describe the hot-air drying process of Zanthoxylum armatum DC. well (R2: 0.998-0.999, RMSE: 0.000 54-0.002 69, χ2: 0.45×10-4-1.59×10-4). The activation energy of hot-air drying of Zanthoxylum armatum DC. (18.65 KJ/mol) was low, and it was easy to dry; temperature had a significant effect on the color quality and chemical composition of Zanthoxylum armatum DC. Which was beneficial to the retention of flavonoids (65.62±2.53) mg/g, polyphenols (94.34±3.74) mg/g, amides (126.51±1.45) mg/g and volatile components. The research results of this paper can provide a reference for the practical application of hot air drying of Zanthoxylum armatum DC.
[1] 胡芳名, 谭晓峰, 刘惠民.中国主要经济树种栽培与利用[M].北京:中国林业出版社, 2005.
HU F M, TAN X F, LIU H M.Cultivation and Utilization of Main Economic Tree Species in China [M].Beijing:China Forestry Publishing House, 2005:683-688.
[2] 杨兵, 梅晓飞, 彭林, 等.热风干制对青花椒品质的影响及工艺优化[J].食品与发酵工业, 2018, 44(11):251-258.
YANG B, MEI X F, PENG L, et al.Effects of hot air drying on the quality of Zanthoxylum schinifolium and its optimization[J].Food and Fermentation Industries, 2018, 44(11):251-258.
[3] 罗传伟. 花椒真空干燥动力学模型及干燥工艺研究[D].重庆:西南大学, 2017.
LUO C W.The Study on vacuum drying model and method of the Zanthoxylum bungeanum [D].Chongqing:Southwest University, 2017.
[4] 赵超. 花椒间歇式微波干燥理论及工艺优化的试验研究[D].重庆:西南大学, 2006.
ZHAO C.Experimental research on intermittent microwave drying theory and technology optimization of chinese prickly ash[D].Chongqing:Southwest University, 2006.
[5] 祝瑞雪, 高鸿, 赵志峰, 等.响应面法优化青花椒微波干燥工艺[J].中国调味品, 2012, 37(1):51-55.
ZHU R X, GAO H, ZHAO Z F, et al.Optimization of microwave drying technology of Zanthoxylum schinifolium Sieb.et Zucc by response surface methodology[J].Chinese Condiment, 2012, 37(1):51-55.
[6] 王云龙. 花椒高压电场干燥工艺与特性研究[D].呼和浩特:内蒙古大学, 2019.
WANG Y L.Study on high voltage electric field drying technology and characteristics of Zanthoxylum bungeanum[D].Hohhot:Inner Mongolia University, 2019.
[7] 杨兵, 梅小飞, 阚建全.热泵干制对青花椒色差和品质的影响及工艺优化[J].食品与发酵工业, 2019, 45(12):140-145;151.
YANG B, MEI X F, KAN J Q.Effects of heat pump drying Zanthoxylum L.and on chromatism and quality of process optimization [J].Food and Fermentation Industries, 2019, 45(12):140-145;151.
[8] 李兴东, 常迎香, 刘海忠, 等.花椒热风干燥特性的实验分析与数学模型[J].食品工业科技, 2011, 32(4):145-147.
LI X D, CHANG Y X, LIU H Z, et al.Study on hot-air drying behavior and mathematical models of Zanthoxylum[J].Science and Technology of Food Industry, 2011, 32(4):145-147.
[9] 田冰, 王玲, 彭林, 等.多指标综合评分法优化青花椒热泵-微波联合干燥工艺[J].食品研究与开发, 2019, 40(19):149-155.
TIAN B, WANG L, PENG L, et al.Optimization of heat pump-microwave combined drying process for Zanthoxylum schinifolium by multi-index comprehensive scoring method[J].Food Research and Development, 2019, 40(19):149-155.
[10] 黎斌, 彭桂兰, 罗传伟, 等.基于Weibull分布函数的花椒真空干燥动力学特性[J].食品与发酵工业,2017,43(11):58-64.
LI B, PENG G L, LUO C W, et al.Vacuum drying kinetics characteristics of Chinese prickly ash based on Weibull distribution [J].Food and Fermentation Industries, 2017, 43(11):58-64.
[11] MARTIN-G J, ÁNGELES V M, MERID J, et al.The influence of berry perforation on grape drying kinetics and total phenolic compounds [J].Journal of the Science of Food and Agriculture, 2019, 99:4 260-4 266.
[12] BOZKIR H, RAYMAN E A, SERDAR E, et al.Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit[J].Ultrason Sonochem, 2019, 54:135-141.
[13] 郭换, 刘飞, 梅国荣, 等.色度分析花椒黄酮类成分含量与颜色值的相关性[J].中国实验方剂学杂志, 2017, 23(6):91-97.
GUO H, LIU F, MEI G R, et al.Correlation between flavonoids and color values of Zanthoxyli pericarpium based on chromatometry[J].Chinese Journal of Experimental Traditional Medical Formulas, 2017, 23(6):91-97.
[14] 姚佳. 青花椒贮藏技术研究及褐变机理初探[D].成都:四川农业大学, 2011.
YAO J.Study on the storage technology and exploring on the enzymatic browning mechanism of Zanthoxylum Schinifolium Sieb.et Zucc[D].Chengdu:Sichuan Agricultural University, 2011.
[15] 中华人民共和国卫生部药典委员会. 中华人民共和国药典(四部)[M].北京:中国医药科技出版社, 2020.
The Pharmacopoeia Committee of the Ministry of Health of the People's Republic of China.The Pharmacopoeia of the People's Republic of China (Part IV)[M].Beijing:China Medical Science and Technology Press, 2020.
[16] 卢俊宇, 梅国荣, 刘飞, 等.GC-MS-AMDIS结合保留指数分析比较青椒与竹叶花椒挥发油的组成成分[J].中药与临床, 2015, 6(5):18-21;35.
LU J Y, MEI G R, LIU F, et al.The armatum analysis and comparison of components of volatile oil in Zanthoxylum schinijblium sieb.et Zucc.and Z.anthoxylum DC.by combination of GC-MS-AMDIS and retention index[J].Pharmacy and Clinics of Chinese Materia Medica, 2015, 6(5):18-21;35.
[17] RANI P, TRIPATHY P P, Effect of ultrasound and chemical pretreatment on drying characteristics and quality attributes of hot air dried pineapple slices[J].Journal of Food Science and Technology, 2019, 56:4 911-4 924.
[18] 吴钊龙, 林芳, 陈振林, 等.蚕蛹热泵干燥特性及其动力学模型研究[J].食品研究与开发, 2020, 41(18):1-6.
WU Z L, LIN F, CHEN Z L, et al.Heat pump drying characteristics and kinetic modeling of silkworm pupa[J].Food Research and Development,2020, 41(18):1-6.
[19] SENADEERA W, ADILETTA G, ÖNAL B, et al.Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices[J] Foods, 2020, 9(1):101-112.
[20] 戴亚峰, 王东慧, 卿鹏程, 等.霍山石斛花的热风干燥特性、品质及其护色应用研究[J].食品与发酵工业, 2021, 47(1):193-197.
DAI Y F, WANG D H, QING P C, et al.Study on the characteristics, quality and color protection application of Dendrobium huoshanense flower during hot-air drying processes[J].Food and Fermentation Industries, 2021, 47(1):193-197.
[21] LIU Y P,LI Q R,YANG W X, et al.Characterization of the potent odorants in Zanthoxylum armatum DC Prodr.pericarp oil by application of gas chromatography-mass spectrometry-olfactometry and odor activity value[J].Food Chemistry, 2020, 319:12 656.
