直触式超声真空干燥对蒲公英干燥特性和品质的影响
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中图分类号：R283.3 文献标志码：A 文章编号：1002-4026（2026）01-0001-10
开放科学（资源服务）标志码（OSID）
Effects of direct-contact ultrasonic vacuum drying on the drying
characteristics and quality of dandelion
CAI Yuanyuan 1²，DONG Hongjing 1 ²，SHAO Rencai³，LIU Feng 1，2
（1.Collegeof PharmacyShandong Universityof Traditional Chinese Medicine，Jinan250355，China；2.Shandong Engineering
Research Center forInnovationandApplicationof GeneralTechnologyfor Separationof Natural Products，ShandongAnalysis and Test Center， Qilu University of Technology（Shandong Academy of Sciences）， Jinan2500l4，China; 3. Ningbo Xinzhi Bio-technology Co.，Ningbo315000，China）
Abstract：This study investigated theefects of direct-contact ultrasonicvacuum drying onthe drying characteristics and quality of dandelion.Dandelion samples were dried under diferentultrasonicpower levelsandcompared with samples processedviavacuum freeze-drying，shadedrying，and hot-airdryingin termsof color，flavonoidcontent，andcichoric acid content.Results showed that the drying rate increased with increasing ultrasonic powerand drying temperature.The PageandTwo-term modelsprovidedthe bestfitfor thedrying kinetics.Thecolorof samplesdried via direct-contact utrasonic vacuum drying at 192 W was closest to that of fresh samplesamong allconsidered methods.At 192 W，the flavonoidcontent inthesolutionafterrehydrationwassignificantlyhigherthanthatobtainedusingotherdrying methods （ p<0.05 . Inaddition，total flavonoid and cichoric acid contents at 192 W were 57.09 and 12.35mg/g ，respectively. Furthermore，comprehensive evaluation using the entropy weight-greyrelational analysis method showed thatthe samples driedat192Wexhibited the highest corelationdegreeandrankedfirst overallamongalldrying methods.This study confirms that direct-contact ultrasonic vacuum dryingcan efectively improve thedrying characteristicsandqualityof dandelion，providing references for applications in food and traditional Chinese medicine.
Key words ： dandelion； direct-contact ultrasonic vacuum drying；drying characteristics；quality
蒲公英（Taraxacum mongolicum）为菊科多年生草本植物，性味苦、甘、寒，具有清热解毒、消肿散结、利尿通淋的功效。（剩余12320字）
