Abstract
The effects of drying methods on the contents of four nonvolatile and five volatile components and the immunoregulatory activities of four components in Osmamthus fragrans flowers were investigated. In general, microwaving preserved more nonvolatile components than the other methods, while the sun or shade method preserved more volatile components. Nonvolatile components such as salidroside and acteoside and volatile ingredients such as linalool and linalool oxide exhibited better immunoregulatory activity than the other ingredients. Taken together, O. fragrans flowers dried by microwaving resulted in the best immunoregulatory activity. This study provides evidence for the optimal drying method for O. fragrans flowers as food and medicine.
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