Journal of Ginseng Research
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2021
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IF 6.06
Na Zhang,Xin Huang,Yun-Long Guo,Hao Yue,Chang-Bao Chen,Shu-Ying Liu
Background Dried and red ginseng are well-known types of processed ginseng and are widely used as healthy food. The dried and red ginseng quality may vary with the storage period of raw ginseng. Therefore, herein, the effect of the storage period of fresh ginseng on processed ginseng quality was evaluated through multicomponent quantification with statistical analysis. Methods A method based on ultrahigh performance liquid chromatography coupled to triple quadrupole mass spectrometry in multiple-reaction monitoring mode (UPLC-MRM-MS) was developed for quantitation of ginsenosides and oligosaccharides in dried and red ginseng. Principal component analysis and partial least squares discriminant analysis were conducted to evaluate the dynamic distributions of ginsenosides and oligosaccharides after different storage periods. Results Eighteen PPD, PPT and OLE ginsenosides and nine reducing and nonreducing oligosaccharides were identified and quantified. With storage period extension, the ginsenoside content in the processed ginseng increased slightly in the first 2 weeks and decreased gradually in the following 9 weeks. The content of reducing oligosaccharides decreased continuously as storage time extending, while that of the nonreducing oligosaccharides increased. Chemical conversions occurred during storage, based on which potential chemical markers for the storage period evaluation of fresh ginseng were screened. Conclusion According to ginsenoside and oligosaccharide distributions, it was found that the optimal storage period was 2 weeks and that the storage period of fresh ginseng should not exceed 4 weeks at 0 °C. This study provides deep insights into the quality control of processed ginseng and comprehensive factors for storage of raw ginseng.
研究领域:
药用植物学
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食品科学
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中药学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2024
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IF 4.8
Ying Wu,Feiran Xu,Lingjie Kong,Xiaomin Li,Liangmin Wei,Baocai Xu
In this study, we investigated cooked hams to understand the relationship between display life and quality changes, as well as the microbiological characteristics of refrigerated storage for up to 90 days. Initially, the L* and a* values exhibited an initial decline with a gradual restitution to levels insignificantly disparate from those Day 15 hams. In contrast, the b* and h° values demonstrated an ascending pattern, indicating an augmentation in yellow intensity during the storage. Furthermore, there was an observable escalation in the C* value following 45 days of storage, implying an amplified luminosity and vividness of color during the latter phase of the storage period. Analyses of TBARS , TVB-N, and other physicochemical indexes indicated that the hams underwent deterioration during storage. Whereas, UV–vis and fluorescence spectroscopy illustrated that the pigment in cooked hams changed from nitrosylheme (NO-heme) to Zn-protoporphyrin IX (ZnPP) during storage. The NO-heme content decreased from 41.08 ± 0.44 to 12.76 ± 0.29 mg/kg, while the ZnPP content increased from 12.19 ± 0.41 to 89.44 ± 1.57 mg/kg. The structure of the bacterial community in the ham samples changed over the storage period. Towards the end of the shelf life, the microbial population was dominated by Lactic acid bacteria (LAB), particularly Latilactobacillus (34.91%) and Leuconostoc (19.73%). Redundancy analysis and Pearson correlation revealed a positive correlation between Latilactobacillus and Leuconostoc with TBARS , TVB-N, ZnPP content, and negative correlations with Aw and NO-heme.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2019
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IF 5.399
Lin Zhu,Xinlei Wang,Xuebo Song,Fuping Zheng,Hehe Li,Feng Chen,Yuhang Zhang,Fuyan Zhang
Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME–AEDA and direct injection–AEDA (DI–AEDA). Ethyl hexanoate, ( E,E )-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alcoholic notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including ethyl esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, ethyl benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the “fruity” compounds were crucial for maintaining the special aroma profile of an aged sample.
研究领域:
食品科学
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化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
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IF 4.6
Linze Liu,Yawen Deng,Hangqi Ren,Ying Ren,Taizheng Tang,Eerdun bayaer,Shaobo Li,Tungalag Dong,Xueyan Yun
Plant extracts with antioxidant activity are frequently employed to inhibit acrylamide (AM) production, but there has been limited focus on their inhibitory effects on AM during the extended storage of foods. In this study, impregnation solutions were prepared using Hippophae rhamnoides L (Hp) and Alkekengi officinarum Moench (Ak) fruits extracts to investigate their protective effects on roasted chicken breasts (RCB) during processing and storage (vacuum packed at 4°C and stored at 25°C for 90 days). In a 90-day storage experiment with RCB, these extracts also slowed the increase of AM in RCB. However, these extracts exhibit inadequate protective effects on RCB during long-term storage. It is needed to develop new methods for monitoring and inhibiting AM formation in RCB.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD QUALITY
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2023
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IF 3.3
Rui Wang,Shiyu Chang,Miao Liang,Yajian Wu,Runhu Xin,Yuping Liu,Liang Chen,Shangting Zhou
To explore the key odorants and their concentration changes in high-salt liquid-state fermentation soy sauce (HLFSS) during storage, solvent extraction coupled with solvent-assisted flavor evaporation was applied to isolate the volatiles in HLFSS, and the volatiles were analyzed by gas chromatograph-mass spectrometry-olfactory and gas chromatograph-flame ionization detector-olfactometry combined with the aroma extract dilution assay. A total of 37 odor-active compounds with flavor dilution (FD) factors ranging from 1 to 1024 were identified, and 23 aroma components with odor activity values ≥1 were considered as key odorants. Methional, 3-methylbutanoic acid, phenethyl alcohol, sotolon, 4-hydroxy-2-methyl-5-ethyl-3(2H)-furanone (HEMF), and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (HDMF) had the highest FD factors of 1024. The results of quantitative analysis through the internal standard curve showed that the concentrations of HEMF, HDMF, acetic acid, 1-hydroxy-2-butanone, acetol, and furfuryl alcohol varied greatly during storage, so these compounds might be used as the indicators to determine the shelf life of HLFSS. The recombination experiment also confirmed the important contribution of these compounds. This result will provide valuable information for understanding the flavor changes of HLFSS.
研究领域:
食品科学
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化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）