Food and Fermentation Industries >

2025 , Vol. 51 >Issue 12: 62 - 73

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040647

A comparative study of physicochemical properties, chemical composition, and flavor of daylily extract by water and alcohol

  • ZHAO Hongxia ,
  • WANG Yingqiang ,
  • LEI Xiangli ,
  • E Fengxia ,
  • TIAN Xiaoju ,
  • LIU Aiqing
Expand
  • 1(School of Agriculture and Bioengineering, Longdong University, Qingyang 745000, China)
    2(Gansu Key Laboratory of Protection and Utilization for Biological Resources and Ecological Restoration, Longdong University, Qingyang 745000, China)
    3(College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)
    4(Beijing Semnl Biotechnology Co.Ltd., Beijing 100010, China)

Received date: 2024-08-03

  Revised date: 2024-09-27

  Online published: 2025-07-11

Fold

Abstract

Four kinds of extract were prepared by hot water and ethanol extraction methods, used untreated dried and steamed dried flower buds of daylily as raw materials, determined and compared the differences of nutrient composition, monosaccharide, and amino acid composition.This study was conducted by using an electronic nose, electronic tongue, and gas chromatography-ion mobility spectrometry (GC-IMS) technique combined with multivariate statistical methods to analyze the changes of volatile flavor substance and sensory quality of different concentrations of the daylily extracts.Results showed that there were significant differences in total sugar, reducing sugar, polyphenols, titratable acids, and other nutritional components among the four extracts of daylily (P<0.05).The total sugar content was higher, ranging from 47.9 to 64.4 g/100 g, the polyphenol content was between 0.15 and 0.50 g/100 g, and the flavonoid content was between 0.06 and 0.20 g/100 g.Further analysis was conducted on the types and contents of monosaccharides and amino acids in the daylily extract, and it was found that the total amount of fructose, glucose, sucrose, and maltose was the highest in the fresh dry alcohol extract, at 40.98 g/100 g.The content of 17 amino acids was the highest in the fresh dry water extract, reaching 1.585 g/100 g.The electronic nose indicated that the extract of daylily was rich in aromatic substances, nitrogen oxides, and inorganic sulfur compounds.The intensity of taste varie greatly among electronic tongues, with the sweetness value of the four types of daylily extract being the highest at a concentration of 5 g/L.A total of 34 organic compounds were identified by GC-IMS and 17 key characteristic markers were further identified for distinguishing the flavor profiles of the four daylily extracts through principal component analysis and variable importance projection analysis.The results showed that the 100 g/L concentration of the freshly dried daylily extract was well-received and scored best in sensory evaluations, which was consistent with its flavor results, and could be further used in the development of new products of daylily.

Key words： daylily extract; chemical composition; electronic nose; electronic tongue; GC-IMS

Cite this article

ZHAO Hongxia , WANG Yingqiang , LEI Xiangli , E Fengxia , TIAN Xiaoju , LIU Aiqing . A comparative study of physicochemical properties, chemical composition, and flavor of daylily extract by water and alcohol[J]. Food and Fermentation Industries, 2025 , 51(12) : 62 -73 . DOI: 10.13995/j.cnki.11-1802/ts.040647

References

[1] RAMOS M, CARVALHO R, SOARES DA SILVA E, et al.Pathological and epidemiological characterization of first outbreak of daylily rust in Europe and evaluation of Puccinia hemerocallidis resistance in Hemerocallis cultivars[J].Plants, 2020, 9(4):427.
[2] 刘佩冶, 李可昕, 张超凡, 等.黄花菜生物活性成分及功能研究进展[J].食品与发酵工业, 2022, 48(12):330-336.
LIU P Y, LI K X, ZHANG C F, et al.Research progress on bioactive components and functions of daylily[J].Food and Fermentation Industries, 2022, 48(12):330-336.
[3] LIU W, ZHANG J H, ZHANG Q, et al.Effects of postharvest chilling and heating treatments on the sensory quality and antioxidant system of daylily flowers[J].Horticulture, Environment, and Biotechnology, 2018, 59(5):671-685.
[4] 楚倩倩, 任广跃, 段续, 等.不同预处理方式对热风干燥黄花菜褐变及干燥特性的影响[J].食品科学, 2023, 44(7):81-88.
CHU Q Q, REN G Y, DUAN X, et al.Effects of different pretreatment methods on browning and drying characteristics of hot air-dried daylily buds[J].Food Science, 2023, 44(7):81-88.
[5] 秦喜悦, 张雷, 温艳斌, 等.黄花菜营养活性研究进展[J].食品研究与开发, 2022, 43(5):204-209.
QIN X Y,ZHANG L,WEN Y B,et al.Advances in research on nutritional activities of important functional components of Hemerocallis citrina baroni[J].Food Research and Development, 2022, 43(5):204-209.
[6] LIM T K.Edible Medicinal and Non-Medicinal Plants:Volume 8, Flowers[M].Dordrecht:Springer Netherlands, 2014:822-829.
[7] HSU L M, CHEN H W, WU P C, et al.Daylily (Hemerocallis fulva Linn.) flowers improve sleep quality in human and reduce nitric oxide and interleukin-6 production in macrophages[J].Chinese Journal of Physiology, 2023, 66(5):313-325.
[8] WU W T, MONG M C, YANG Y C, et al.Aqueous and ethanol extracts of daylily flower (Hemerocallis fulva L.) protect HUVE cells against high glucose[J].Journal of Food Science, 2018, 83(5):1463-1469.
[9] LIN Y L, LU C K, HUANG Y J, et al.Antioxidative caffeoylquinic acids and flavonoids from Hemerocallis fulva flowers[J].Journal of Agricultural and Food Chemistry, 2011, 59(16):8789-8795.
[10] HAO Z L, LIANG L, LIU H, et al.Exploring the extraction methods of phenolic compounds in daylily (Hemerocallis citrina Baroni) and its antioxidant activity[J].Molecules, 2022, 27(9):2964.
[11] 张腊腊, 胡浩斌, 韩明虎, 等.响应面优化黄花菜多酚提取工艺及其抗氧化活性研究[J].中国食品添加剂, 2023, 34(2):102-108.
ZHANG L L, HU H B, HAN M H, et al.Optimization of polyphenol extraction from Hemerocallis fulva with response surface methodology and its antioxidant activity[J].China Food Additives, 2023, 34(2):102-108.
[12] 杨双喜, 马雪梅, 张海红, 等.GC-MS结合化学计量法分析不同干燥方式对黄花菜风味物质的影响[J].食品与发酵工业, 2023, 49(4):274-281.
YANG S X, MA X M, ZHANG H H, et al.Analysis of effects of different drying methods on flavor substances of daylily using GC-MS combined with a stoichiometric method[J].Food and Fermentation Industries, 2023, 49(4):274-281.
[13] 马尧, 郝慧慧, 张海红, 等.GC-MS结合电子鼻分析不同干燥方式对黄花菜粉挥发性物质的影响[J].食品科学, 2022,43(6):324-330.
MA Y, HAO H H, ZHANG H H, et al.Effects of different drying methods on volatile avor components of daylily powder analyzed by gas chromatography-mass spectrometry combined with electronic nose[J].Food Science, 2022, 43(6):324-330.
[14] 李娟, 张璟琳, 卢斌斌, 等.天然食用香料浸膏中氨基酸的分析[J].中国食品添加剂, 2016,27(7):174-180.
LI J, ZHANG J L, LU B B, et al.Determination of amino acids in natural flavor concretes by acid hydrolysis method and amino acid analyzer[J].China Food Additives, 2016,27(7):174-180.
[15] 赵红霞, 王应强, 刘爱青, 等.预处理对热水浸提黄花菜浸膏粉营养组成及生物活性影响研究[J].中国食品添加剂, 2023, 34(1):101-109.
ZHAO H X, WANG Y Q, LIU A Q, et al.Effect of pretreatment on nutrition composition and bioactivities of daylily extract powder by hot water extraction[J].China Food Additives, 2023, 34(1):101-109.
[16] GAO H, LIU M K, ZHENG L L, et al.Comparative analysis of key odorants and aroma characteristics in hot-pressed yellow horn (Xanthoceras sorbifolia bunge) seed oil via gas chromatography-ion mobility spectrometry and gas chromatography-olfactory-mass spectrometry[J].Foods, 2023, 12(17):3174.
[17] YANG F, LIU Y, WANG B, et al.Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis[J].LWT, 2021, 137:110478.
[18] XU Y, HUANG T R, HUANG Y Q, et al.Effect of mulberry leaf (Morus alba L.) extract on the quality and formation of heterocyclic amines in braised muscovy duck[J].Food Control, 2024, 156:110137.
[19] SELESHE S, AMEER A, KANG S N.Exploration of the antioxidant chemical constituents and cntioxidant performance of various solvent extracts of eighteen plants[J].Preventive Nutrition and Food Science, 2022, 27(2):212-222.
[20] LIU X M, LIU Y, SHAN C H, et al.Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube[J].Food Chemistry:X, 2022, 14:100287.
[21] 孔滢, 王欢, 郎利新, 等.不同百合样品中13种内源性游离糖的含量分析[J].食品科学, 2021, 42(10):249-254.
KONG Y, WANG H, LANG L X, et al.Analysis of the contents of 13 intrinsic free sugars in different lily samples[J].Food Science, 2021, 42(10):249-254.
[22] BRGLEZ MOJZER E, KNEZ HRNČIČ M, ŠKERGET M, et al.Polyphenols:Extraction methods, antioxidative action, bioavailability and anticarcinogenic effects[J].Molecules, 2016, 21(7):901.
[23] 吴永剑, 张超, 周丽娟, 等.不同干燥温度对潞党参药材中游离糖及多糖的影响[J].时珍国医国药, 2022, 33(1):121-124.
WU Y J, ZHANG C, ZHOU L J, et al.Effects of different drying temperatures on the contents of free sugars and polysaccharides in Codonopsi[J].Lishizhen Medicine and Materia Medica Research, 2022, 33(1):121-124.
[24] 马尧. 不同干燥方式对黄花菜粉品质影响及喷雾干燥工艺优化[D].银川:宁夏大学, 2022.
MA Y.Influence of different drying methods on the quality of daylily power and optimization ospray drying process[D].Yinchuan:Ningxia University, 2022.
[25] NATHAN KOCHEN N, VASANDANI V, SEANEY D, et al.Threonine cavities are targetable motifs that control alpha-synuclein fibril growth[J].ACS Chemical Neuroscience, 2022, 13(17):2646-2657.
[26] 刘坤, 杨永学, 陈毛华.三种芡种仁营养成分和功能成分比较[J].湿地科学, 2023, 21(6):944-950.
LIU K, YANG Y X, CHEN M H.Comparison of nutritional and functional components of the kernel of three kinds of Euryale ferox[J].Wetland Science, 2023, 21(6):944-950.
[27] 权佳, 孙国栋, 张韵琦, 等.基于UPLC-Q-TOF-MS/MS法分析黄花菜的化学成分[J].中南药学, 2023, 21(3):637-646.
QUAN J, SUN G D, ZHANG Y Q, et al.Chemical constituents in Hemerocallis citrina Borani by UPLC-Q-TOF-MS/MS[J].Central South Pharmacy, 2023, 21(3):637-646.
[28] OR-RASHID M M, ODONGO N E, SUBEDI B, et al. Fatty acid composition of yak (Bos grunniens) cheese including conjugated linoleic acid and trans-18:1 fatty acids. Journal of Agricultural and Food Chemistry, 2008, 56(5):1654-1660.
[29] 包陈力根, 关淳博, 辛明航, 等.HS-SPME-GC-MS结合电子鼻分析烘烤对大球盖菇挥发性风味物质的影响[J].食品科学, 2022, 43(14):226-233.
BAO C, GUAN C B, XIN M H, et al.Effect of roasting on volatile flavor compounds of Stropharia rugoso-annulata analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry combined with electronic nose[J].Food Science, 2022, 43(14):226-233.
[30] 侯冉, 窦露, 任钦, 等.丁酸梭菌对小尾寒羊宰后成熟过程中挥发性风味物质的影响及机理研究[J].食品科学, 2023, 44(12):181-188.
HOU R, DOU L, REN Q, et al.Effect and mechanism of dietary supplementation of Clostridium butyricum on volatile flavor compounds in meat of small tailed-Han sheep during postmortem aging[J].Food Science, 2023, 44(12):181-188.
[31] HOU H, LIU C, LU X S, et al.Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis:Influence of drying techniques[J].Lwt, 2021, 146:111402.
[32] 贺超, 尹乐斌, 何攀, 等.基于SPME-GC-MS分析不同磨浆温度对神仙豆腐挥发性风味的影响[J].中国粮油学报, 2024, 39(3):151-158.
HE C, YIN L B, HE P, et al.Analysis of effect of different grinding temperatures on volatile flavor substances of fairy tofu based on SPME-GC-MS[J].Journal of the Chinese Cereals and Oils Association, 2024, 39(3):151-158.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.