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混合混评估的新策略:明显指标,感官,新陈代谢和GC-IMS分析

Ruxianguli Maimaitiyiming¹, Huimin Zhang¹, Jiayi Wang¹

¹School of Life Science and Technology, Xinjiang University, Urumqi 830046, China.

Foods (Basel, Switzerland)

|April 13, 2024

概括

混合果,特别是那些使用Morus nigra和Prunus domestica的果,与单一水果品种相比,显示了增强的抗氧化和挥发性芳香特征. 先进的代谢和GC-IMS分析显示,在加工和储存过程中代谢物发生了显著的转移,为果质量提供了更深入的见解.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
代谢学代谢学代谢学

背景情况:

果是一种广泛消费的食品,但混合果与单一果的比较好处仍未得到充分探索.
之前对果质量的分析往往依赖于肤浅的指数,缺乏深入的化学分析.

研究的目的:

通过使用先进的分析技术,全面分析单果和混合果之间的差异.
研究热处理和储存对的代谢物动态和质量属性的影响.

主要方法:

使用 Morus nigra L. 和 Prunus domestica L. 制备单果和混合果.
对抗氧化剂,感官质量,pH值,质地和颜色的分析.
非向的代谢学,以评估热处理前后的代谢物动态.
气相色谱-离子移动谱 (GC-IMS) 用于挥发性芳香成分分析.

主要成果:

在热处理后,黄类代谢物显示出显著的变化 (40个上调,13个下调).
在储存期间,多是关键的差异代谢物 (54个下调,1个上调).
与单一水果果相比,混合果显示出明显更高水平的特定挥发性芳香成分.

结论:

非定位代谢和GC-IMS提供了一个强大的系统来评估果质量.
混合果,利用新疆特殊的黑色和国产,提供卓越的抗氧化剂和芳香特性.
这项研究建立了一个更全面的分析框架,以了解果的组成和质量.

关键词:

混合的果混.没有目标的代谢学.挥发性气味成分是挥发性的气味成分.

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