The mechanism of honeysuckle quality degeneration in hot air drying

Abstract

The mechanism of honeysuckle quality degeneration in hot air drying was studied by measuring honeysuckle appearance color, relative conductivity, the content of chlorophyll, total phenol and chlorogenic acid. Results showed that enzymatic browning was determined as the major factor in the quality degeneration of hot air dried honeysuckle. Chlorogenic acid as the main substrate of the enzymatic browning decreased obviously in drying. The degradation of chlorophyll was not the main cause of the degeneration of quality and color. The browning level reflected the degree of honeysuckle quality deterioration.