Optimized processing technology of Zhejiang dendrobium officinale

According to the optimized processing technology of the Zhejiang dendrobium officinale, compared with manual stir-frying of an existing traditional technology and the like, effective components such as polysaccharide and mannose in the dendrobium officinale are reserved to the maximum extent, the peak area ratio of the mannose to glucose is within the median value of 2.4-8.0, the situation that the ratio is unqualified is effectively avoided, needed equipment is simple, energy consumption is low, drying time is short, and the technology is suitable for large-scale production. In addition, the parameter controllability in the processing process is high, and active ingredients in the dendrobium officinale can be reserved. 一种浙江产铁皮石斛优化加工工艺，与现有传统工艺手工炒制等相比，最大限度保留了铁皮石斛中多糖，甘露糖等有效成分，且甘露糖与葡萄糖峰面积比值居于2.4～8.0的中位值，有效避免该比值出现不合格情况，且所需设备简单，能耗低，干燥时间短，且炮制过程中参数可控性强，可保留铁皮石斛中活性成分。