广西师范大学学报（自然科学版） ›› 2026, Vol. 44 ›› Issue (3): 192-203.doi: 10.16088/j.issn.1001-6600.2025080601

• 药用资源研究 • 上一篇    下一篇

氯化钙浸渍对冻干霍山石斛品质影响及其作用机制研究

胥凯1, 冉庆念1, 黄斌1, 张文成1,2, 何祥林3, 吴泽宇1,2, 惠爱玲1,2*   

  1. 1.合肥工业大学 食品与生物工程学院,安徽 合肥 230601;
    2.农产品生物化工教育部工程研究中心(合肥工业大学),安徽 合肥 230601;
    3.霍山县长冲中药材开发有限公司,安徽 六安 237200
  • 收稿日期:2025-08-06 修回日期:2025-09-28 出版日期:2026-05-05 发布日期:2026-05-13
  • 通讯作者: 惠爱玲(1980—),女,河南南阳人,合肥工业大学副教授,博士。E-mail: haling@hfut.edu.cn
  • 基金资助:
    安徽省质量基础设施标准化专项(2022MKS08)

Calcium Chloride Pretreatment in Freeze-Dried Dendrobium Huoshanense: Quality Effects and Action Mechanism

XU Kai1, RAN Qingnian1, HUANG Bin1, ZHANG Wencheng1,2, HE Xianglin3, WU Zeyu1,2, HUI Ailing1,2*   

  1. 1. School of Food and Biological Engineering, Hefei University of Technology, Hefei Anhui 230601, China;
    2. Engineering Research Center for Biochemical Processing of Agricultural Products, Ministry of Education (Hefei University of Technology), Hefei Anhui 230601, China;
    3. Huoshan County Changchong Chinese Herbal Medicine Development Co., Ltd., Lu’an Anhui 237200, China
  • Received:2025-08-06 Revised:2025-09-28 Online:2026-05-05 Published:2026-05-13

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摘要： 为改善霍山石斛Dendrobium huoshanense冻干品质,本文探讨CaCl2浸渍预处理对冻干石斛物理特性、活性成分含量等品质的影响及其作用机制。研究结果表明,适度的CaCl2处理使冻干石斛水分特性、质构特性、色泽及活性多糖含量等整体品质得以提升,其中质量分数3.0% CaCl2浸渍处理的冻干石斛综合表现较佳,其水分含量(7.40%±0.19%)、复水比(3.02±0.03)、硬度(2.70±0.23 N)和脆度(1.34±0.11 N·S)均显著优于未处理对照组;色泽改变值(ΔE)仅为2.02±0.07,多糖含量较对照组提高10.3%,达到32.47%±0.73%。对石斛果胶提取物及其与CaCl2反应制备的果胶酸钙差异性的分析表明:果胶样品的羧酸根离子特征吸收峰由1 591.2 cm-1位移到1 621.1 cm-1附近;1H NMR分析显示质子信号明显变化;石斛果胶相对分子质量(414 777)随CaCl2质量分数(1.5%~6.0%)升高而逐步增加至529 211;扫描电子显微镜(SEM)分析表明果胶样品微观结构由疏松塌陷变得致密完整。以上研究提示,Ca2+与石斛细胞壁中的果胶形成稳定的“egg-box”交联结构,这种交联作用是品质改善的核心。研究结果为霍山石斛的高品质、高值化加工提供了理论依据与技术支持。

关键词: 霍山石斛, 真空冷冻干燥, 氯化钙浸渍, 果胶酸钙, 质构特性

Abstract: To improve the freeze-drying quality of fresh Dendrobium huoshanense, this study explored the effects of calcium chloride (CaCl2) immersion pretreatment on the physical properties, active components, and underlying mechanisms of freeze-dried samples. The results showed that appropriate CaCl2 treatment enhanced the moisture characteristics, texture, color, and polysaccharide content of freeze-dried samples. Among all treatments, the 3.0% CaCl2 group exhibited the best performance, with a moisture content of 7.40%±0.19%, rehydration ratio of 3.02±0.03, hardness of 2.70±0.23 N, crispness of 1.34±0.11 N·S, and a minimal color difference (ΔE) of 2.02±0.07. Its polysaccharide content reached 32.47%±0.73%, an increase of 10.3% was made compared with the untreated control. Subsequently, the differences between extracted dendrobium pectin and calcium pectate prepared by reacting with CaCl2 were analyzed. FT-IR analysis revealed a shift of the characteristic carboxylate peak from 1 591.2 cm-1 to approximately 1 621.1 cm-1, and NMR spectra showed significant changes in proton signals. The weight-average molecular weight of pectin (414 777 g/mol) increased gradually with CaCl2 concentration (1.5%-6.0%) to 529 211 g/mol. SEM observations showed that the microstructure of calcium pectate changed from loose and collapsed to dense and compact. These findings indicate that Ca2+ forms a stable “egg-box” crosslinking structure with pectin in the cell wall, which is the core mechanism for quality improvement. This study provides theoretical and technical support for the high-quality and value-added processing of Dendrobium huoshanense.

Key words: Dendrobium huoshanense, vacuum freeze-drying, CaCl2 immersion pretreatment, calcium pectate, textural properties

中图分类号:  R282.4

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