Effects of Different Drying Methods on Chemical Composition Changes of Cortex Moutan
Abstract:Objective:The present study was designed to evaluate the effects of different drying methods on chemical composition of Cortex Moutan.Method:The fresh Cortex Moutan was processed with four different drying methods (40 ℃,50 ℃,60 ℃ and 70 ℃) under three different drying methods (hot air,infrared,microwave),shade dried and sun dried until the contented water met the requirments.UPLC-TQ/MS technology was used to determine the content of 16 components (phenolic glycosides,monoterpenoid glycosides,organic acids,flavonoids,tannins and phenylpropanoids) in Cortex Moutan.The principal component analysis(PCA) was made on the standardized analysis results for the 14 groups of samples processed with different drying methods.Results:According to the PCA results,the comprehensive scores of chemical composition Cortex Moutan processed with different methods in the order from high to low were that dried with infrared at 40 ℃>dried with infrared at 50 ℃>dried with microwave at 60 ℃>dried with infrared at 60 ℃>dried with microwave at 40 ℃>dried with hot air at 50 ℃>dried with microwave at 50 ℃>dried with hot air at 40 ℃>dried with infrared at 70 ℃>dried with microwave at 70 ℃>dried with hot air at 60 ℃>dried with hot air at 70 ℃>shade dried>sun dried.Conclusion:According to the findings,different drying methods have certain impacts on chemical composition of Cortex Moutan.The suitable method for Cortex Moutan drying is drying with infrared at 40 ℃.