A Study on the Processing Method of Fresh-Cut Processing of Yu Salvia Miltiorrhiza Drink Slices in Henan Province

Abstract

To study the effects of traditional regional processing methods and modern drying methods on the ketone and phenolic acid components in Yu Salvia Miltiorrhiza produced in Fangcheng, Henan Province, as well as their effects on the characteristics of the final product of Salvia Miltiorrhiza drink slices, in order to determine the processing method for fresh-cut Yu Salvia Miltiorrhiza drink slices. Different regional processing methods, such as sun drying, shade drying, sweating, and drying, were selected. High-performance liquid chromatography (HPLC) was used to determine and analyze the content of ketone and phenolic acid components. Acetonitrile-0.02% phosphoric acid solution was used as the mobile phase for gradient elution; the detection wavelength was set at 270 nm, and the column temperature was maintained at 20°C. Fresh Yu Salvia Miltiorrhiza was washed, dried in a constant-temperature oven at 30-40°C until the moisture content reached 20%-30%, sliced into 3 mm thick pieces, and further dried in a constant-temperature oven at 30-40°C. The appearance, content of active ingredients, and overall quality of the Salvia Miltiorrhiza drink slices obtained by this processing method were superior to those obtained by traditional processing methods, improving production efficiency and reducing costs, and showing promising application prospects.