蔬菜面条以其独特的风味及优质的营养价值,获得了广大消费者的喜爱。但有关于蔬菜面条贮藏期间变化的研究较少,基本只针对于蔬菜面条色泽、感官品质、质构特性的基本理化指标。该研究在分析姜黄、胡萝卜、紫甘蓝、菠菜4种蔬菜面条的色泽、质构特性随贮藏时间变化的基础上,利用超高效液相色谱-高分辨质谱(ultra performance liquid chromatography-high resolution mass spectrometry,UPLC-HRMS)技术,结合非靶向代谢组学对蔬菜面条贮藏期间的代谢物变化进行系统性定性定量分析,采用多种多因素分析方法,分析并筛选出4种蔬菜面条在贮藏过程中的显著性差异化合物。结果表明,随着贮藏时间的延长,4种蔬菜面条的L*值呈下降趋势,b*值呈上升趋势,a*值变化不显著;且蔬菜面条的硬度逐渐升高,弹性逐渐增大后减小,黏结性、咀嚼性总体增大;在筛选出的24种显著性差异低分子化合物中,多酚类、黄酮类、脂肪酸类物质表现为显著下调,而部分植物甾醇、维生素、生物碱等物质表现为显著上调。该研究可为新型蔬菜面条的生产及质量标准控制提供借鉴和参考。
With the unique flavour and improved nutritional value, vegetable noodles have gained popularity among consumers. However, only a few studies have been carried out on changes in vegetable noodles during the storage process, mainly focusing on basic physicochemical indicators such as colour, sensory quality, and textural properties of vegetable noodles. In this study, based on the analysis of the changes in colour and textural properties of four vegetable noodles including turmeric, carrot, purple kale, and spinach noodles, during the storage process, a systematic qualitative and quantitative analysis of metabolite changes was performed using ultra-performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS) combined with non-targeted metabolomics, and various multifactorial analysis methods were used to analyse and screen out the significantly different metabolites in each vegetable noodles during the storage. Results showed that the L* values of the four vegetable noodles tended to decrease, the b* values tended to increase, and the a* values did not change significantly as the storage time increased. The hardness of the vegetable noodles gradually increased, while the elasticity gradually increased and decreased finally. Both the adhesiveness and chewiness increased. Among the screened 24 low-molecular-chemical-substances with significant differences, polyphenols, flavonoids, and fatty acids showed significant down-regulation, while some phytosterols, vitamins, and alkaloids showed significant up-regulation. This study can provide references for the production and quality control of new vegetable noodles.
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