Degradation kinetics of functional components of honeysuckle flowers during controlled-atmosphere heat pump drying
Abstract
Keywords: honeysuckle flowers, controlled-atmosphere heat pump drying, chlorogenic acid, cynaroside, degradation kinetics
DOI: 10.3965/j.ijabe.20160904.1940
Citation: Luo L, Yang B, Zhu W X, Ren G Y, Duan X, Kang X Y. Degradation kinetics of functional components of honeysuckle flowers during controlled-atmosphere heat pump drying. Int J Agric & Biol Eng, 2016; 9(4): 159-168.
Keywords
Full Text:
PDFReferences
State Pharmacopoeia Commission. People’s Republic of China Pharmacopoeia (2010 edition 1st). Beijing: Chinese Medical Science and Technology Press, 2010; 205–206. (in Chinese)
Lou Z X, Wang H X, Zhu S, Ma C Y, Wang Z P. Antibacterial activity and mechanism of action of chlorogenic acid. Journal of food science, 2011; 76(6): 398–403.
Ge B, Lu X Y, Yi K, Tian Y. The active ingredients, pharmacological effects and application of honeysuckle flowers. Chinese Wild Plant Resources, 2004; 23(5): 13–16. (in Chinese with English abstract)
Li S Y, Chang C Q, Ma F Y, Yu C L. Modulating effects of chlorogenic acid on lipids and glucose metabolism and expression of hepatic peroxisome proliferator-activated receptor-α in golden hamsters fed on high fat diet. Biomedical and Environmental Sciences, 2009; 22(2): 122–129.
Bruna K B, Priscila C, Glaucia R B, Jorgete C. Chlorogenic acid reduces the plasma glucose peak in the oral glucose tolerance test: effects on hepatic glucose release and glycaemia. Cell Biochemistry and Function, 2008; 26(3): 320–328.
Hou S S, Luo L. The mechanisms underlying color deterioration of honeysuckle flowers during hot air drying. Academic Periodical of Farm Products Processing, 2010; (10): 63–65. (in Chinese with English abstract)
Ren D F, Wang J Z, Wang X N. A study on the kinetics of the quality degradation during drying of Radix and Rehmannia. Journal of Beijing Forestry University, 2004; 26(1): 70–73. (in Chinese with English abstract)
Fan K F, Wang J Y, Liao C H. Drying properties of moisture-containing porous media. Drying Technology & Equipment, 2006; 4(2): 77–80. (in Chinese with English abstract)
Hao Y C. The mechanism of phenolics metabolism during the browning of honeysuckle flowers. Luoyang: Henan University of Science and Technology, 2013. (in Chinese with English abstract)
Zhang Y Y, Li J, Chen T, Li F L. HPLC method for simultaneous determination of chlorogenic acid and cynaroside contents in honeysuckle flowers. Journal of Tianjin University of Traditional Chinese Medicine, 2011; 30(2): 107–109. (in Chinese with English abstract)
Mustafa A, Ilhan C, Sezayi Y. Determination of drying characteristics of apples in a heat Pump and Solar Dryer. Desalination, 2009; 239: 266-275.
Luo L, Zhi Z J, Liu Y H, Zhu W X, Zhang Y X, Zhu M, et al. Optimization of hypoxic heat pump drying of apple slices using orthogonal array test. Food Science, 2014; 35(4): 1–5. (in Chinese with English abstract)
Duan X, Liu W, Ren G Y, Liu W C, Liu Y H. Comparative study on the effects and efficiencies of three sublimation drying methods for mushrooms. Int J Agric & Biol Eng, 2015; 8(1): 92–99.
Hande A R, Swami S B, Thakor N J. Effect of drying methods and packaging materials on quality parameters of stored kokum rind. Int J Agric & Biol Eng, 2014; 7(4): 114–126.
Hawlader M N A, Perera C O, Tian M. Properties of modified atmosphere heat pump dried foods. Journal of Food Engineering, 2006; 74: 392–401.
Hawlader M N A, Perera C O, Tian M, Yeo K L. Drying of guava and papaya: impact of different drying methods. Drying Technology, 2006; 24(1): 77–87.
Siew K C, Chung L L. Product Quality and Drying Characteristics of Intermittent Heat Pump Drying of Ganoderma tsugae Murrill. Drying Technology, 2010; 28(12): 1457–1465.
Liu B, Lin Q X, Lu Z. Optimizing the drying process of Enoki Mushroom by filling N2 and reducing O2. Journal of Fujian Agriculture and Forestry University (Natural Science Edition), 2004; 33(1): 113–116. (in Chinese with English abstract)
Wang Z H, Sun Z D, Xie B J. A study on the stability and thermal degradation kinetics of lotus seedpod proanthocyanidins. Food Science, 2011; 32(07): 77–82.(in Chinese with English abstract)
Lau M H, Tang J, Swanson B G. Kinetics of textural and color changes in green asparagus during thermal treatments. Journal of Food Engineering, 2000; 45(4): 231–236.
Luo L, Liu Y H, Zhu W X, Guan S X, He R F. A study on the processing of low-sugar preserved peony. Science and Technology of Food Industry, 2014; 35(5): 264–268. (in Chinese with English abstract)
Guo X Y. The extraction and isolation of chlorogenic acid from honeysuckle flowers and its antioxidant effects. Luoyang: Henan University of Science and Technology, 2009. (in Chinese with English abstract)
Li X P, Li J R, Yang J R. Establishment of HPLC method for detection of polyphenols from apples. Journal of Chinese Institute of Food Science and Technology, 2008; 8(6): 116–121. (in Chinese with English abstract)
Zhu D Q, Cao C M, Ding Z Y, Liu W W, Zhang N S, Wang J X. The hot air drying characteristics of pecan nuts and optimization of the processing parameters. Transactions of the CSAE, 2011; 27(7): 364–369. (in Chinese with English abstract)
Ji Y Q, Zhu W X. An experimental study on the drying process of honeysuckle flowers. Food Science and Technology, 2008; 33(6): 39–42. (in Chinese with English abstract)
Lea A G H. Flavor, color and stability in fruit products: the effects of polyphenols. Plant polyphenols: Synthesis properties, significance, 1992; 59: 827–848.
Oszmianski J, Lee C Y. Enzymatic oxidation of phloretin glucoside in model systems. Journal of Agricultural and Food Chemitsry, 1991; 39: 1050–1052.
Zhong C J. Heat and mass transfer during controlled- atmosphere heat pump drying of carrot. Luoyang: Henan University of Science and Technology, 2014. (in Chinese with English abstract)
Fan J L, Zhu W X, Gong W D, Shen J W, Han J N, Ma H L, et al. The effect of sucrose content on the thermal stability and degradation kinetics of anthocyanin in peony. Food Science, 2010; 31(3): 74–8. (in Chinese with English abstract)
Femando R L, Cisneros Z L. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple-and red-flesh potatoes (Solanum tuberosum L.). Food Chemistry, 2007; 100(3): 885–894.
Su C Y, Han G Z. Clinical pharmacokinetic. Beijing: Science Press, 2003: 57–64. (in Chinese)
Copyright (c)