食品与发酵工业 >

2023 , Vol. 49 >Issue 14: 199 - 206

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032178

研究报告

不同加工工艺对黄精茶品质的影响

  • 吴永祥 ,
  • 秦梦思 ,
  • 华春 ,
  • 李晨 ,
  • 王法骞 ,
  • 郭鑫 ,
  • 万志兵 ,
  • 佘新松
展开
  • 1(黄山学院 生命与环境科学学院,安徽 黄山,245041)
    2(青海大学 农林科学院,青海 西宁,810016)
博士,副教授(佘新松教授为通信作者,E-mail:203003@hsu.edu.cn)

收稿日期: 2022-04-29

  修回日期: 2022-06-06

  网络出版日期: 2023-08-30

基金资助

黄山学院校地合作科研项目(xdhz202001);中央财政林业科技推广示范项目(Z175070050002);安徽省高校优秀人才支持计划项目(gxyqZD2021016);黄山学院校级科研平台(kypt202105);安徽省大学生创新创业项目(202310375061)

收起

Effect of different processing techniques on quality of Polygonati rhizoma tea

  • WU Yongxiang ,
  • QIN Mengsi ,
  • HUA Chun ,
  • LI Chen ,
  • WANG Faqian ,
  • GUO Xin ,
  • WAN Zhibing ,
  • SHE Xinsong
Expand
  • 1(College of Life and Environment Science, Huangshan University, Huangshan 245041, China)
    2(School of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China)

Received date: 2022-04-29

  Revised date: 2022-06-06

  Online published: 2023-08-30

Fold

摘要

采用烘制和烤制2种不同加工工艺制备黄精茶,并对其质构特性、挥发性成分、感官品质及抗氧化作用进行对比分析。结果表明,不同加工工艺对黄精茶色泽影响较大,但对其复水比、皱缩比及微观组织结构等质构特性影响不显著。固相微萃取/气相色谱-质谱联用(solid phase microextraction combined with gas chromatography-mass spectrometry, SPME/GC-MS)分析结果表明,烘制和烤制黄精茶的主要呈香物质相似但含量不同,以烷类及芳香族化合物为主,而苯乙醇、甲基丁香酚、桉叶油醇可能是黄精茶特征性风味物质。感官品质以烘制黄精茶相对较好。与烤制黄精茶相比,烘制黄精茶更好地保留了总酚、总黄酮等生物活性物质,并具有更为显著的ABTS阳离子自由基、DPPH自由基清除作用。该研究为黄精的有效开发与利用提供了理论参考。

关键词： 黄精; 品质; 挥发性成分; 生物活性物质; 抗氧化

本文引用格式

吴永祥 , 秦梦思 , 华春 , 李晨 , 王法骞 , 郭鑫 , 万志兵 , 佘新松 . 不同加工工艺对黄精茶品质的影响[J]. 食品与发酵工业, 2023 , 49(14) : 199 -206 . DOI: 10.13995/j.cnki.11-1802/ts.032178

Abstract

Polygonati rhizoma tea was prepared by two different processing techniques of hot air drying and baking, and the texture properties, volatile components, sensory evaluation, and antioxidant activities were compared and analyzed. It was found that the different processing techniques had a great effect on the color parameters but had no significant effect on the rehydration rates, shrinkage rates, and microstructure. The results of solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME/GC-MS) analysis showed that the main volatile components of dried and baked Polygonati rhizoma tea were similar but different in contents. The volatile components were mainly alkanes and aromatic compounds, and phenethyl alcohol, methyl eugenol, and eucalyptol might be the characteristic flavor substances. The sensory quality, total polyphenols, flavonoid contents, and ABTS cationic radical and DPPH free radical scavenging activities of Polygonati rhizoma tea processed by hot air drying were relatively better. This research can provide a theoretical basis for the effective development and utilization of Polygonati rhizoma.

Key words： Polygonati rhizoma; quality; volatile components; bioactive substance; antioxidant

参考文献

[1] JIAO J, JIA X R, LIU P, et al.Species identification of Polygonati rhizoma in China by both morphological and molecular marker methods[J].Comptes Rendus Biologies, 2018, 341(2):102-110.
[2] 张娇, 王元忠, 杨维泽, 等.黄精属植物化学成分及药理活性研究进展[J].中国中药杂志, 2019, 44(10):1 989-2 008.
ZHANG J, WANG Y Z, YANG W Z, et al.Research progress in chemical constituents in plants of Polygonatum and their pharmacological effects[J].China Journal of Chinese Materia Medica, 2019, 44(10):1 989-2 008.
[3] 刘爽, 胡舒婷, 贾巧君, 等.黄精的化学组成及药理作用的研究进展[J].天然产物研究与开发, 2021, 33(10):1 783-1 796.
LIU S, HU S T, JIA Q J, et al.Advances in chemical constituents and pharmacological effects of Polygonati rhizoma[J].Natural Product Research and Development, 2021, 33(10):1 783-1 796.
[4] WU W J, HUANG N W, HUANG J P, et al.Effects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonema[J].Journal of Functional Foods, 2022, 88:104866.
[5] XIE S Z, ZHANG W J, LIU W, et al.Physicochemical characterization and hypoglycemic potential of a novel polysaccharide from Polygonatum sibiricum Red through PI3K/Akt mediated signaling pathway[J].Journal of Functional Foods, 2022, 93:105080.
[6] LI X J, CHEN Q, LIU G K, et al.Chemical elucidation of an Arabinogalactan from rhizome of Polygonatum sibiricum with antioxidant activities[J].International Journal of Biological Macromolecules, 2021, 190:730-738.
[7] WANG Y J, LIU N, XUE X, et al.Purification, structural characterization and in vivo immunoregulatory activity of a novel polysaccharide from Polygonatum sibiricum[J].International Journal of Biological Macromolecules, 2020, 160:688-694.
[8] 梁泽华, 潘颖洁, 邱丽媛, 等.UPLC-Q-TOF-MSE法分析黄精在九蒸九晒过程中的差异代谢物[J].中成药, 2022, 44(1):326-333.
LIANG Z H, PAN Y J, QIU L Y, et al.UPLC-Q-TOF-MSE method analyzes the differential metabolites of Polygonatum sibiricum in the process of nine steaming and nine sun bathing[J].Chinese Traditional Patent Medicine, 2022, 44(1):326-333.
[9] WANG W X, ZHANG X, DABU X L T, et al.Analysis of chemical constituents from Polygonatum cyrtonema after “Nine-Steam-Nine-Bask” processing[J].Phytochemistry Letters, 2019, 29:35-40.
[10] GIRI S K, PRASAD S.Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms[J].Journal of Food Engineering, 2007, 78(2):512-521.
[11] 吴永祥, 戴毅, 王雅群, 等.不同护色处理对红薯干品质的影响[J].食品与发酵工业, 2019, 45(16):222-227.
WU Y X, DAI Y, WANG Y Q, et al.Effects of different color protection treatments on quality of candied sweet potato[J].Food and Fermentation Industries, 2019, 45(16):222-227.
[12] 米瑞芳, 陈曦, 熊苏玥, 等.传统自然发酵酸肉中细菌群落多样性与风味品质分析[J].食品科学, 2019, 40(2):85-92.
MI R F, CHEN X, XIONG S Y, et al.Bacterial community diversity and flavor characteristics of traditional naturally fermented sour meat[J].Food Science, 2019, 40(2):85-92.
[13] 李钰芳, 施娅楠, 李祥, 等.传统工艺下发酵时间对大河乌猪火腿挥发性风味物质的影响[J].食品与发酵工业, 2022, 48(6):160-167.
LI Y F, SHI Y N, LI X, et al.Effect of fermentation time on volatile flavor compounds of Dahe black pig ham during traditional processing[J].Food and Fermentation Industries, 2022, 48(6):160-167.
[14] SLINKARD K, SINGLETON V L.Total phenol analysis: Automation and comparison with manual methods[J].American Journal of Enology & Viticulture, 1977, 28(1):49-55.
[15] CHANG C C, YANG M H, WEN H M, et al.Estimation of total flavonoid content in propolis by two complementary colometric methods[J].Journal of Food and Drug Analysis,2020,10(3):178-182.
[16] 李艳艳, 郑萍.蒽酮-硫酸比色法测定松花粉中粗多糖的含量[J].云南师范大学学报(自然科学版), 2017, 37(4):58-63.
LI Y Y, ZHENG P.Determination of crude polysaccharides in pine pollen by anthrone-sulphuric acid colorimetry[J].Journal of Yunnan Normal University (Natural Sciences Edition), 2017, 37(4):58-63.
[17] 吴永祥, 吴丽萍, 胡晓倩, 等.不同真菌固体发酵对蕨菜主要活性成分及其体外抗氧化和抗炎症作用的影响[J].食品科学, 2018, 39(24):168-174.
WU Y X, WU L P, HU X Q, et al.Effect of solid-state fermentation with various fungi on main bioactive components of Pteridium aquilinum and their antioxidant and anti-inflammatory activities in vitro[J].Food Science, 2018, 39(24):168-174.
[18] ADEWUSI E, STEENKAMP V.In vitro screening for acetylcholinesterase inhibition and antioxidant activity of medicinal plants from southern Africa[J].Asian Pacific Journal of Tropical Medicine, 2011, 4(10):829-835.
[19] 方静凡. 苯乙醇对柑橘青霉及生防菌34-9的作用研究[D].武汉:华中农业大学, 2013.
FANG J F.Effects of 2-phenylethanol (PEA) on Citrus blue mold and biocontrol Yeast 34-9[D].Wuhan:Huazhong Agricultural University, 2013.
[20] 匡柏成, 张季, 王梦琴,等.甲基丁香酚的生物学活性及其作用机制的研究进展[J].现代药物与临床, 2021, 36(7):1 533-1 536.
KUANG B C, ZHANG J, WANG M Q, et al.Research progress on biological activity and its mechanism of methyl eugenol[J].Drugs & Clinic, 2021, 36(7):1 533-1 536.
[21] 李英超, 谢小倩, 王梦真, 等.甲基丁香酚药理及毒理作用的研究进展[J].中南药学, 2018, 16(9):1 249-1 253.
LI Y C, XIE X Q, WANG M Z, et al.Research progress in pharmacological effect and toxicology of methyleugenol[J].Central South Pharmacy, 2018, 16(9):1 249-1 253.
[22] 张康逸, 何梦影, 郭东旭, 等.不同干燥工艺对捻转品质和挥发性风味成分的影响[J].食品工业科技, 2018, 39(2):75-80;85.
ZHANG K Y, HE M Y, GUO D X, et al.Effects of different drying methods on quality and volatile components of Nianzhuan[J].Science and Technology of Food Industry, 2018, 39(2):75-80;85.
[23] PARIMALA M, SHOBA F G.Phytochemical analysis and in vitro antioxidant acitivity of hydroalcoholic seed extract of Nymphaea nouchali Burm.F.[J].Asian Pacific Journal of Tropical Biomedicine, 2013, 3(11):887-895.
[24] LARRAURI M, ZUNINO M P, ZYGADLO J A, et al.Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes[J].Industrial Crops and Products, 2016, 94:964-971.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司