研究多维动态变化和Aurantii Fructus的质量控制在和制过程中的调过程
Lele Gao1, Liang Zhong1, Tingting Feng1
1NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan, 250012, China.
Food research international (Ottawa, Ont.)
|July 2, 2025
概括
用来烤Aurantii Fructus (AF) 提高了其安全性,并通过改变其物理和化学特性来增强其健康益处. 福里埃变换近红外光谱学 (FT-NIRS) 提供了有效的质量控制处理的AF.
科学领域:
- 食品科学与技术 食品科学与技术
- 传统中国医药 传统中国医药
- 频谱学是一种光谱学.
背景情况:
- 青果 (Aurantii Fructus,简称AF) 是一种有价值的药食同质物质,用于食品和传统中医.
- 原始AF的刺激性质限制了其直接使用;用来烤提高了其适用于食品应用的适用性.
- 了解AF的加工机制对于标准化其生产至关重要.
研究的目的:
- 为了研究AF物理,化学和生物参数的动态变化,在和的过程中.
- 阐明AF的潜在处理机制.
- 采用FT-NIRS进行加工的AF的快速,非破坏性质量控制.
主要方法:
- 烤 Aurantii 果实与大.
- 分析多维参数 (微观结构,颜色,水分,挥发性和非挥发性化合物).
- 福里埃变换近红外光谱 (FT-NIRS) 和卷积神经网络 (CNN) 用于质量控制和预测.
主要成果:
- AF从密集变为多孔,颜色发生变化 (光度降低,红色/黄色增加).
- 降低水分和挥发性化合物 (例如d-limonene);增加非挥发性化合物 (例如5-hydroxymethylfurfural).
- 增强了抗氧化,抗炎和促进胃肠机动性的活性;FT-NIRS有效地监测了处理终点.
结论:
- 该研究通过多维参数分析阐明了AF的处理机制.
- 基于FT-NIRS和CNN的模型为标准化AF生产提供了数据驱动的策略.
- 经过加工的AF证明了功能性食品的安全性,有效性和市场适应性得到改善.
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