The mechanism of honeysuckle quality degeneration in hot air drying

The mechanism of honeysuckle quality degeneration in hot air drying was studied by measuring honeysuckle appearance color, relative conductivity, the content of chlorophyll, total phenol and chlorogenic acid. Results showed that enzymatic browning was determined as the major factor in the quality de...

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Bibliographic Details
Main Authors: Lei Luo, Yanyan Zhou, Yunhong Liu, Yingchao Hao, Wenxue Zhu, Suixia Guan, Bin Yang
Format: Conference Proceeding
Language:English
Subjects:
Color
Conductivity
Conductivity measurement
Educational institutions
enzymatic browning
honeysuckle
hot air drying
quality deterioration mechanism
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Summary:The mechanism of honeysuckle quality degeneration in hot air drying was studied by measuring honeysuckle appearance color, relative conductivity, the content of chlorophyll, total phenol and chlorogenic acid. Results showed that enzymatic browning was determined as the major factor in the quality degeneration of hot air dried honeysuckle. Chlorogenic acid as the main substrate of the enzymatic browning decreased obviously in drying. The degradation of chlorophyll was not the main cause of the degeneration of quality and color. The browning level reflected the degree of honeysuckle quality deterioration.
ISSN:2325-0682
2325-0690
DOI:10.1109/ICAMechS.2013.6681824