Author(s)

Junyi Huang, Zhuo Cheng, Runqing Cheng, Pin Liu, Jiana Qian, Shanshan Wang, Lufeng Wang, Xianyan Liao

Corresponding Author

Lufeng Wang

ABSTRACT

The influence of drying process is crucial for the retention of nutritional active substances and antioxidant capacity. In the present study, “Yanshangxian”- Dendrobium officinale (YSX) was dried using different drying methods, including high temperature drying (HTD), hot air drying (HAD) and vacuum freeze drying (VFD). The results exhibited that the drying process did not affect total protein, crude fibers content, but significantly influenced levels of other active components. The results suggested that VFD was a superior method of drying than HTA or HAD for the industrial production of high quality D. officinale in term of the contents of active components.

KEYWORDS

Vacuum freeze drying, Basic constituents, Dendrobium officinale