Food and Fermentation Industries >

2025 , Vol. 51 >Issue 12: 74 - 83

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040176

Effect of hot air drying parameters on microstructure of Cistanche

  • ZHANG Ledao ,
  • JIAO Xi ,
  • LI Linyu
Expand
  • (School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China)

Received date: 2024-06-13

  Revised date: 2024-08-27

  Online published: 2025-07-11

Fold

Abstract

The complex pore structure inside determines the macroscopic drying characteristics and drying quality of Cistanche.To obtain controllable quality of Cistanche products, scanning electron microscope was used to observe the cell morphology of the surface, the section, and the inner pulp under different temperature and section thickness, and explore the microstructural changes of cell equivalent diameter, roundness, elongation, and tightness of Cistanche.Results indicated that the cell shrinkage at the surface and section of Cistanche in hot wind drying was great, and the cell area, circumference, and equivalent diameter were both smaller and similar compared with the fresh samples, the elongation and roundness were not consistent and not obvious, and the tightness increased.The degree of cell shrinkage on the pulp surface was relatively small, but the trend of microscopic cell parameters was consistent with the gold edge.Compared with the inner flesh and the inner flesh, the area, circumference, and equivalent diameter of the inner flesh were much larger than the inner diameter.After the drying, the cells shrank in a higher proportion, the variation of the parameters was more obvious, and the inner and outer flesh was irregular.The morphology of Cistanche cells was uniform at drying temperature of 80 ℃ and slice thickness of 4 mm.These results may provide experimental data for the development of hot wind drying process for Cistanche.

Key words： Cistanche; hot air drying; microstructure

Cite this article

ZHANG Ledao , JIAO Xi , LI Linyu . Effect of hot air drying parameters on microstructure of Cistanche[J]. Food and Fermentation Industries, 2025 , 51(12) : 74 -83 . DOI: 10.13995/j.cnki.11-1802/ts.040176

References

[1] 国家药典委员会. 中华人民共和国药典(1部)[M].北京:化学工业出版社, 2020:140.
The National Pharmacopoeia Commission.Chinese Pharmacopoeia (Part 1)[M].Beijing:Chemical Industry Press, 2020:140.
[2] 毕萃萃, 刘银路, 魏芬芬, 等.肉苁蓉的主要化学成分及生物活性研究进展[J].药物评价研究, 2019, 42(9):1896-1900.
BI C C, LIU Y L, WEI F F, et al.Research progress on main chemical constituents and biological activities of Cistanche deserticola[J].Drug Evaluation Research, 2019, 42(9):1896-1900.
[3] PETROSYAN K, THIJS S, PIWOWARCZYK R, et al.Diversity and potential plant growth promoting capacity of seed endophytic bacteria of the holoparasite Cistanche phelypaea (Orobanchaceae)[J].Scientific Reports, 2023, 13(1):11835.
[4] 冯朵, 何悦, 蒋勇军, 等.肉苁蓉抗衰老功能的研究进展[J].食品安全质量检测学报, 2021, 12(11):4429-4443.
FENG D, HE Y, JIANG Y J, et al.Research progress on anti-aging function of Cistanches[J].Journal of Food Safety and Quality, 2021, 12(11):4429-4443.
[5] 王美霞. 弱势差下含湿多孔介质的水分迁移分形研究[D].天津:天津商业大学, 2018.
WANG M X.Fractal study of water migration in wet porous media under weak difference[D].Tianjin:Tianjin University of Commerce, 2018.
[6] 尼加提·图尔迪麦麦提, 米合热古丽·库尔班, 马挺军.肉苁蓉的资源概括和营养保健特性研究进展[J].食品工业, 2023, 44(10):280-283.
NIJIATI T E D M M T, MIHEREGULI K R B, MA T J.Research progress on resource summary and nutritional and health characteristics of Cistanche deserticola[J].The Food Industry, 2023, 44(10):280-283.
[7] CHENG N, WANG H, HAO H F, et al.Research progress on polysaccharide components of Cistanche deserticola as potential pharmaceutical agents[J].European Journal of Medicinal Chemistry, 2023, 245:114892
[8] 张赛, 陈君若, 刘显茜.水果在热风干燥中的水分扩散分形模型[J].农业工程学报, 2014, 30(4):286-292.
ZHANG S, CHEN J R, LIU X X.Diffusion fractal model of fruit moisture in hot air drying[J].Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(4):286-292.
[9] SANSIRIBHAN S, DEVAHASTIN S, SOPONRONNARIT S.Generalized microstructural change and structure-quality indicators of a food product undergoing different drying methods and conditions[J].Journal of Food Engineering, 2012, 109(1):148-154.
[10] KERDPIBOON S, DEVAHASTIN S, KERR W L.Comparative fractal characterization of physical changes of different food products during drying[J].Journal of Food Engineering, 2007, 83(4):570-580.
[11] 李彪. 肉苁蓉有效成分含量的研究[D].呼和浩特:内蒙古农业大学, 2012.
LI B.Study on the active ingredient content of Cistanche[D].Hohhot:Inner Mongolia Agricultural University, 2012.
[12] 王丽楠, 陈君, 杨美华, 等.肉苁蓉中苯乙醇苷的含量测定[J].西北药学杂志, 2008, 23(2):67-69.
WANG L N, CHEN J, YANG M H, et al.Quantitative determination of total phenylethanoid glycosides in Cistanche desertiola[J].Northwest Pharmaceutical Journal, 2008, 23(2):67-69.
[13] 杨建华, 胡君萍, 热娜·卡斯木, 等.不同加工方法对肉从蓉饮片苯乙醇苷类成分的影响[J].中药材, 2010, 33(5):691-693.
YANG J H, HU J P, RENA K S M, et al.The influence of different processing methods on the composition of meat from decoction slices[J].Journal of Chinese Medicinal Materials, 2010, 33(5):691-693.
[14] 郭志刚, 于金梅, 刘瑞芝, 等.盐生肉苁蓉愈伤组织培养与苯乙醇苷类化合物合成的研究[J].中草药, 2004, 35(2):204-207.
GUO Z G, YU J H, LIU R Z, et al.Studies on culture of Cistanche salsa callus and synthesis of phenylethanoid glycosides[J].Chinese Traditional and Herbal Drugs, 2004, 35(2):204-207.
[15] 刘志勇, 吴茂玉, 葛邦国, 等.梨干低温气流膨化干燥工艺研究[J].食品工业, 2012, 33(9):59-63.
LIU Z Y, WU M Y, GE B G, et al.Explosion puffing drying of pear at low temperature and air current[J].The Food Industry, 2012, 33(9):59-63.
[16] 王经洲, 郑晓, 宛农, 等.基于扫描电镜图像分析的菜籽仁饼孔隙结构分形研究[J].农业工程学报, 2008, 24(3):16-20.
WANG J Z, ZHENG X, WANG N, et al.Fractal character of the pore structure of dehulled rapeseed cake based on scanning electron microscopy image analysis[J].Transactions of the Chinese Society of Agricultural Engineering, 2008, 24(3):16-20.
[17] RATHORE N S, PANWAR N L.Experimental Studies on hemi cylindrical walk-in type solar tunnel dryer for grape drying[J].Applied Energy, 2010, 87(8):2764-2767.
[18] LEWICKI P P, PAWLAK G.Effect of drying on microstructure of plant tissue[J].Drying Technology, 2003, 21(4):657-683.
[19] CHIANG M Y M, YANGBEN Y Z, LIN N J.et al.Relationships among cell morphology, intrinsic cell stiffness and cell-substrate interactions[J].Biomaterials, 2013, 34(38):9754-9762.
[20] 王雪媛, 陈芹芹, 毕金峰, 等.热风-脉动压差闪蒸干燥对苹果片水分及微观结构的影响[J].农业工程学报, 2015, 31(20):287-293.
WANG X Y, CHEN Q Q, BI J F, et al.Effect of hot air-pulsed sudden decompression flashing drying on moisture and microstructure in apple slices[J].Transactions of the Chinese Society of Agricultural Engineering, 2015, 31(20):287-293.
[21] 徐建国, 徐刚, 张绪坤, 等.利用核磁共振成像技术分析胡萝卜干燥过程中内部水分传递[J].农业工程学报, 2013, 29(12):271-276;293.
XU J G, XU G, ZHANG X K, et al.Moisture transport in carrot during hot air drying using magnetic resonance imaging[J].Transactions of the Chinese Society of Agricultural Engineering, 2013, 29(12):271-276;293.
[22] HOU S B, TIAN M H, CHANG S L, et al.Effects of different processing (Paozhi) on structural characterization and antioxidant activities of polysaccharides from Cistanche deserticola[J].International Journal of Biological Macromolecules, 2023, 245:125507.
[23] 刘玲霞, 刘相东, 常剑, 等.果蔬干燥过程的水分跨膜传输模型构建[J].农业工程学报, 2012, 28(20):256-264.
LIU L X, LIU X D, CHANG J, et al.Transmission model of moisture transmembrane during fruit and vegetable drying process[J].Transactions of the Chinese Society of Agricultural Engineering, 2012, 28(20):256-264.
[24] 丁胜华. 生长成熟与干制对枣果品质特性及其果胶多糖的形成规律研究[D].北京:中国农业大学, 2014.
DING S H.Study on the quality and characteristics of jujube fruit and the formation law of pectin polysaccharide[D].Beijing:China Agricultural University, 2014.
[25] 李星恕, 张博, 靳莉珍, 等.加热温度对苹果组织中细胞阻抗特性及水分分布的影响[J].农业工程学报, 2015, 31(14):284-290.
LI X S, ZHANG B, JIN L Z, et al.Effect of heating temperature on cell impedance properties and water distribution in apple tissue[J].Transactions of the Chinese Society of Agricultural Engineering, 2015, 31(14):284-290.
[26] 常剑, 杨德勇, 路倩倩, 等.热风干燥对果蔬薄壁组织细胞结构的影响[J].农业工程学报, 2012, 28(14):262-268.
CHANG J, YANG D Y, LU Q Q, et al.Effect of hot-air drying on cell structure of fruit and vegetable parenchyma[J].Transactions of the Chinese Society of Agricultural Engineering, 2012, 28(14):262-268.
[27] THIBAULT B, ZEYNODDIN M, BONAKDARI H, et al.Assessment of artificial intelligence for predicting porosity of dehydrated food products[J].Computers and Electronics in Agriculture, 2024, 221:108934.
[28] 孙卿. 基于低场核磁共振与近红外组合的典型果蔬干燥品质智能检测研究[D].无锡:江南大学, 2022.
SUN Q.Study on intelligent detection of typical dried fruit and vegetable quality based on the combination of low-field NMR and NIR[D].Wuxi:Jiangnan University, 2022.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.