Abstract:

To solve the problem of making powder from dried Apios americana, the sensory characteristics and functional components of A. americana were studied by freeze-drying, microwave drying, baking, hot air drying, natural sun drying and natural shade drying. Through sensory evaluation and detection result analysis of functional components, it was found that the best drying method was freeze-drying, which could minimize the loss of functional components and retain the sensory characteristics, such as color and aroma. But freeze-drying had high cost and was time-consuming, which was not conducive to practical production and application. Based on this, microwave drying had obvious overall advantages, the content of vitamin C and flavonoids were only lower than those of freeze-drying by 6 mg/100 g and 0.1 g/100 g respectively, but far higher than those of other drying methods, and the drying cost was low and the drying time was short. Therefore, microwave drying is selected as the drying method of A. americana.

Key words: Apios americana, drying method, microwave drying, vitamin C, flavonoids