Changes in the Volatile Flavor Substances, the Non-Volatile Components, and the Antioxidant Activity of <i>Poria cocos</i> during Different Drying Processes.

ABSTRACT: Poria cocos (Schw.) wolf (P. cocos) is an important medicinal material with both therapeutic and edible properties. This study investigated volatile constituents, amino acids, proteins, polysaccharides, triterpenoid ingredients, and alcohol-soluble extracts on P. cocos during eight drying processes. A total of 47 volatile components were found and identified; the main volatile components of shade drying (SD) and hot-air drying at 50 °C (HD50) were esters and alcohols, while for drying in hot air at 60 °C~100 °C (△ = 10 °C) and infrared drying (ID), the main compounds were aldehydes and hydrocarbons. The amino acids in P. cocos remained the same when dried with various methods. Compared with SD samples, with the temperature increase, the content of amino acids sh

SUBMITTER: Gao C 

PROVIDER: S-EPMC11478257 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature