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在加工过程中短期蒸会影响Citri Reticulatae"Chachi"皮的质量

Shiheng Chen¹, Ziying Chen², Dylan O'Neill Rothenberg¹

¹Department of Tea Science, College of Horticulture, South China Agricultural University, Guangzhou, China.

|March 10, 2024

概括

花网状植物的短期蒸.

科学领域:

食品科学食品科学食品科学
传统中国医药传统中国医药
植物化学植物化学

背景情况:

果皮,特别是Citri Reticulatae"Chachi" (PCRC),用于食品药品,如甘浦茶.
陈年PCRC是一种传统的中医药,以减少刺激而闻名.
对于PCRC来说,传统的老化过程是耗时的.

研究的目的:

调查短期蒸作为一种减少PCRC刺激的方法.
评估蒸汽对PCRC的食品药物特性和生物活性化合物的影响.
探索蒸汽作为一种加速PCRC老化的方法.

主要方法:

短时间蒸 (60秒) 应用于新制备的PCRC.
进行了感官评估和挥发性成分分析.
生物评估评估了神经保护活性.
植物化学分析量化了生物活性成分 (hesperidin,nobiletin,tangeretin, synephrine) 的数量.

主要成果:

60秒的蒸显著降低了新鲜PCRC的刺激.
蒸汽并没有影响PCRC的神经保护活性.
蒸汽增加了关键生物活性化合物的水平:hesperidin,nobiletin,tangeretin和synephrine.
在蒸PCRC中观察到加速衰老的物理指标.

结论:

短期蒸是一种有效的方法,可以减少皮刺激,同时保持食品药物特性.
蒸汽增强了PCRC中有益的生物活性化合物的水平.
这一过程为改善果皮质量的传统老化提供了一个有希望的,高效的替代方案.

关键词:

刺激刺激刺激药物和食品的同质性药物和食品的同质性在Citri Reticulatae Chachi的皮上短期蒸汽蒸汽的时间

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