Journal of Guangxi Normal University(Natural Science Edition) ›› 2026, Vol. 44 ›› Issue (3): 192-203.doi: 10.16088/j.issn.1001-6600.2025080601

• Medicinal Resources Research • Previous Articles     Next Articles

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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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

CLC Number:  R282.4
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