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在与黄色大米葡萄酒进行不同加工后,对Angelica sinensis进行比较研究,以颜色,香味,化学成分和抗氧化活性

Zhi-Tong Zhang1, Yue Jiang1, Yali Qi1

  • 1School of Pharmacy, Nanjing University of Chinese Medicine, Jiangsu Engineering Research Center for Development and Application of External Drugs in Traditional Chinese Medicine, Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China.

Food chemistry: X
|October 2, 2023
PubMed
概括

加工原始安吉利卡辛尼斯 (RAS) 会改变它的颜色,香气和成分. 葡萄酒洗 (WAS) 和葡萄酒法 (WSAS) 的方法产生了不同的配置和抗氧化能力,其中WAS显示出比WSAS更好的结果.

关键词:
安吉利卡·西内尼斯 (Angelica sinensis) 是一个白色的植物.抗氧化剂 抗氧化剂是一种抗氧化剂.闪光GC电子鼻子 闪光GC电子鼻子在 UPLC-Q-Orbitrap HRMS/MS 中使用.黄米葡萄酒加工 黄米葡萄酒加工

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