Influence of Processing Ways and Storage Conditions on Quality of Tribulus terrestri L.(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Influence of Processing Ways and Storage Conditions on Quality of Tribulus terrestri L.

Author(s):: YANG Li¹; WANG Guo-dong²; HAN Mei¹; 1.Key Laboratory for Phytochemistry and Ecology of Jilin Province，Jilin Agricultural University，Changchun，Jilin 130118;
2.Jilin Aodong Taonan Pharmaceu Co.,Ltd.，Baicheng,Jilin 137110

Keywords:: Tribulus terrestri L.; processing ways; storage conditions; quality

Abstract:: Taking Tribulus terrestri L. as test material,the effect of 4 different temperature bake-dried processes，dried in the shade and dried in the sun and storage condition by the way of simulating irrigation on the contents of main active constituents content of Tribulus terrestri L. were studied.The results showed that drying in the shade or 70℃ bake-dried processes was the suitable processing methods for T.terrestri L..The flavonoids and saponins lost 15.76% and 13.96% respectively after 4 h storage in wet condition，which meant it would not tolerate wet.

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Last Update: 2014-08-24