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味道和发酵日之间的相关性以及发酵Aurantii Fructus的质量相关生理化学特征的变化
Ya-Ting Xie1, Ting-Ting Bai1, Tao Zhang1
1School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China.
Food chemistry
|July 23, 2023
概括
发酵的Aurantii Fructus (FAF) 的最佳发酵时间为四天,通过分析其物理化学特性和风味成分来确定. 这项研究确定了关键的风味化合物及其与发酵过程中黄酸总含量的关系.
科学领域:
- 食品科学 食品科学 食品科学
- 植物化学 植物化学
- 发酵技术的发酵技术
背景情况:
- 青果 (Citrus aurantium) 传统上用于草药.
- 了解发酵对其性能的影响对于质量控制和产品开发至关重要.
- 发酵可以改变药用植物的化学成分和生物活性.
研究的目的:
- 研究不同发酵时间 (0-5天) 对发酵Aurantii Fructus (FAF) 的物理化学特性和风味特征的影响.
- 为了确定关键的特征性风味成分和受发酵影响的生物活性化合物.
- 根据这些分析,确定FAF的最佳发酵时间.
主要方法:
- 用质谱测量来识别化合物的成分分析.
- 闪光气相色谱-电子鼻子 (GC e-nose) 用于分析挥发性风味化合物.
- 总黄含量量量化和抗氧化活性评估.
- 相关性分析将化学成分与发酵时间和抗氧化活性联系起来.
主要成果:
- 在正离子模式中发现了66种化合物,在负离子模式中发现了32种.
- 鉴定出propanal, (+) -limonene和n-nonanal是潜在的特征性风味成分.
- 总黄含量在第三天下降,在第五天增加,与殖民地活力相关.
- 梅兰, (+) - 烯和总黄被确定为影响FAF发酵的关键物质.
结论:
- 确定FAF的最佳发酵时间为4天.
- 发酵显著改变了Aurantii Fructus的风味特征和化学成分.
- 特殊的化合物,如 (+) - 烯和总黄是FAF发酵效率的关键指标.
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