A Preliminary Study On Yield And Quality Control Of Anoectochilus Roxburghii

Anoectochilus roxburghii(Wall.)Lindl is a rare and valuable Chinese herbal medicine,which has medicinal,nourishing and ornamental functions.With the extensive application of A.roxburghii in the fields of medical care and health care,people have higher and higher requirements for their yield and quality.Therefore,this study conducted a preliminary study on the regulation of yield and quality of A.roxburghii from three aspects: light quality treatments,drying methods and storage conditions.The results of the study are as follows:1.Comparing the results of the treatment of four different color films(red,yellow,blue,and colorless films),we found that,using blue film covering techniques,The fresh weight,stem diameter,leaf area,stomatal frequency,chlorophyll content,antioxidant enzyme activity(catalase,superoxide dismutase,and peroxidase)and active components content of A.roxburghii were significantly increased.Compared with the control group,the content of active ingredients(polysaccharides,flavonoids,polyphenols)in A.roxburghii treated by the blue film increased by 22.25%,17.68%,and 101.01%,respectively,and the total yield increased by 7.98%.The plant height of A.roxburghii treated with red film and yellow film increased significantly by 10.45% and 8.13%,respectively,and the content of polyphenols in red film treated group increased by 273.68% compared with the control group.2.Comparing the results of five different drying methods(natural drying,hot air drying,microwave drying,vacuu drying,freeze drying),we found that,using vacuum drying,the appearance color,aroma flavor,and active ingredient content of A.roxburghii were well maintained.Compared with the natural drying treatment,the contents of active ingredients(polysaccharides,flavonoids,polyphenols)in hot air drying and vacuum drying were significantly increased,and the hot air drying was increased by 23.94%,19.31%,and 20.94%,respectively;vacuum drying was increased by 13.35%,54.23%,and 22.54%,respectively.The sensory evaluation results showed that people had the highest acceptance for the microwave treatment group,followed by the vacuum drying group.In addition,the freeze-drying method has the best ability to maintain the appearance color and polyphenol content;the microwave drying method can enhance the flavor,but the loss of polysaccharide is serious;the hot-air drying method can maintain the active ingredients more evenly,but the aroma flavor is relatively inferior.3.Comparing the results of the three storage conditions(normal temperature,4°C,and-20°C),it was found that the water loss of A.roxburghii was less at-20°C and there was no significant shrinkage of the whole plant,while,the color was similar to that of the fresh plant and the texture is soft and transparent.Compared to the other two storage conditions,the total protein loss of A.roxburghii was less when stored at-20°C,and the maximum value was 0.89 gprot?L-1.SOD,POD,CAT enzyme activity and glutathione content were also maintained at high levels.The MDA content in the 4°C storage group increased slowly,with a maximum of only 4.14 mol?m L-1.The maintenance ability of characteristic aroma components under different storage conditions was:-20°C> 4°C> room temperature.Compared with the roomtemperature storage group,the polysaccharide content in the-20°C storage group increased by 105.50%,but there was no significant difference in the polyphenols and flavonoid content between the two groups.