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<p>Drying is a critical step in the processing of Chinese herbal medicines; however, this process can induce quality deterioration in rhubarb, leading to the loss of bioactive components and visual degradation. To address this, the present study focuses on vacuum freeze-drying (VFD) technology and investigates the influence of slice thickness (2–8&#xa0;mm) on drying kinetics, color, enzyme activity, and bioactive constituents, with the aim of optimizing the VFD process parameters. The results showed that the enzymatic browning was not significant during the whole drying stage (0–18&#xa0;h), the catalase activity increased first and then decreased, and the polyphenol oxidase activity showed a stable trend, which was synchronized with the peak browning. The 6&#xa0;mm slice retained the highest anthraquinone content, while the thinner slice (2&#xa0;mm) showed the greatest loss. Moisture reduction follows a logarithmic model with high accuracy (R² = 0.995). Metabolomic analysis identified 617 differential metabolites, including 6 key compounds related to the biosynthesis of flavonoids and other compounds, which were regulated by 9 enzymes. By constructing a mathematical model of drying dynamics, Page model fitting effect was the best. Therefore, optimizing the slice thickness (6&#xa0;mm) and controlling the early drying (&lt; 18&#xa0;h) effectively improved the product quality and provided insights for the cold drying of other medicinal plants.</p>

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Dynamic Regulation Mechanism of Metabolites and Drying Kinetic Model Construction During Vacuum Freeze-Drying of Rhubarb: A Multi-Dimensional Study of Integrated Physiology, Untargeted Metabolomics and Enzyme Activity

  • 期刊论文

  • 发表日期：

    2025年11月27日

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  • Ziyi Cheng,
  • Xiaolan Wang,
  • Wen Luo,
  • Canghai Wang,
  • Mingjun Yang,
  • Yonggang Wang

摘要

Drying is a critical step in the processing of Chinese herbal medicines; however, this process can induce quality deterioration in rhubarb, leading to the loss of bioactive components and visual degradation. To address this, the present study focuses on vacuum freeze-drying (VFD) technology and investigates the influence of slice thickness (2–8 mm) on drying kinetics, color, enzyme activity, and bioactive constituents, with the aim of optimizing the VFD process parameters. The results showed that the enzymatic browning was not significant during the whole drying stage (0–18 h), the catalase activity increased first and then decreased, and the polyphenol oxidase activity showed a stable trend, which was synchronized with the peak browning. The 6 mm slice retained the highest anthraquinone content, while the thinner slice (2 mm) showed the greatest loss. Moisture reduction follows a logarithmic model with high accuracy (R² = 0.995). Metabolomic analysis identified 617 differential metabolites, including 6 key compounds related to the biosynthesis of flavonoids and other compounds, which were regulated by 9 enzymes. By constructing a mathematical model of drying dynamics, Page model fitting effect was the best. Therefore, optimizing the slice thickness (6 mm) and controlling the early drying (< 18 h) effectively improved the product quality and provided insights for the cold drying of other medicinal plants.