在不同干燥处理的百合中对质量和代谢化合物的比较分析
Lixia Xie1,2, Jiajia Liu1,2, Haoyu Wu1,2
1Hunan Provincial Engineering Research Center of Lily Germplasm Resource Innovation and Deep Processing, Hunan University of Technology, Zhuzhou 412007, China.
Foods (Basel, Switzerland)
|July 27, 2024
概括
真空冷干燥 (VFD) 最好保持百合花的质量,增强氨基酸和抗氧化剂等营养化合物. 其他干燥方法改变了代谢物概况,影响了加工的整体营养价值.
科学领域:
- 食品科学 食品科学 食品科学
- 植物代谢学 植物代谢学
- 营养化学 营养化学
背景情况:
- 百合花因其营养和药用特性而受到重视.
- 干燥方法显著影响植物性食品的植物化学成分和质量.
- 了解这些影响对于优化加工技术至关重要.
研究的目的:
- 研究不同干燥方法对百合花的营养成分,抗氧化能力和代谢物概况的影响.
- 为了比较真空冷干燥 (VFD),热空气干燥 (HAD),真空干燥 (VD) 和红外干燥 (ID).
- 确定最佳的干燥方法,以保持百合花的质量.
主要方法:
- 营养成分 (氨基酸,,黄,多糖,类) 的比较分析.
- 代谢学分析用于识别和量化代谢物,使用像等级聚类分析 (HCA) 这样的技术.
- 对颜色保存的感官评估.
主要成果:
- 在维护百合色和营养含量方面,VFD显著优于HAD,VD和ID.
- 用VFD处理的百合花显示了总氨基酸,,黄,多糖和的较高水平.
- 代谢学发现了464种代谢物,其中VFD促进了较高的类固醇,沙因,黄类药物和性糖化物.
结论:
- 真空冷干燥是加工百合的优越方法,确保高营养质量和理想的外观.
- 干燥技术极大地影响了的代谢指纹和整体质量.
- 这项研究为食品行业提供了关键数据,以增强加工产品.
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