Abstract
Dendrobii Officinalis Caulis (DOC) is the dried stem of Dendrobium officinale Kimura et Migo, which is often used as tonic herb or functional food for immunoenhancement, antifatigue, hypolipidemic, hypoglycemic, and other activities. Traditionally, the fresh stem of D. officinale should be torrefied to dry. However, it has been concerned that torrefaction may change the polysaccharides, which are the principal structural and active ingredients of DOC. For the optimization of desiccation methods, Fourier transform infrared (FTIR) spectroscopy and two-dimensional correlation spectroscopy (2DCOS) were used in this research to examine the spectral intensity variations of the torrefied and lyophilized DOC samples under the thermal perturbation. It was found that DOC samples composed of different types of polysaccharides showed different changes when torrefied. For glucomannan-rich DOC samples, the heat-induced decrease of polysaccharides was observed. For glucan-rich DOC samples, it was supposed that more other compounds than polysaccharides were destroyed during the torrefaction. In other words, the better desiccation method to retain polysaccharides in glucomannan-rich and glucan-rich DOC samples were lyophilization and torrefaction, respectively. As a feasible technique for the direct and rapid characterization of polysaccharides in herbal samples, FTIR spectroscopy possesses great potential in the high-throughput sorting of DOC materials for the customized desiccation to improve the product quality.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
