OBJECTIVE

2

To investigate the effects of different drying methods on the index components in wine-processed

Cornus officinalis

so as to optimize drying method.

METHODS

2

After processed with wine，

C. officinalis

decoction pieces were dried with different drying methods （blast drying， far infrared drying， microwave drying， freeze drying， sun drying， shade drying and combined drying）. The contents of 5 components such as gallic acid in wine-processed

C. officinalis

were determined by high-performance liquid chromatography. The contents of total flavonoids in wine-processed

C. officinalis

were determined by chromogenic method. Analytic hierarchy process was used to evaluate the effects of different drying methods on the contents of components in

C. officinalis

.

RESULTS

2

The contents of gallic acid， 5-hydroxymethylfurfural， monoside， loganin， cornuside and total flavonoids in 22 batches of wine-processed

C. officinalis

were 1.043 8-1.563 8， 0.648 5-2.358 8， 5.031 0-10.305 7， 6.681 2-7.534 2， 0.986 5-1.148 8 and 33.657 2-50.741 5 mg/g， respectively. The comprehensive scoring results of analytic hierarchy process showed that the comprehensive score of each component in

C. officinalis

dried by microwave at 75 ℃ was higher， followed by blast drying at 60 ℃ and far infrared drying at 60 ℃.

CONCLUSIONS

2

The wine-processed

C. officinalis

could be dried by microwave drying at 75 ℃， blast drying at 60 ℃ or far infrared drying at 60 ℃.