摘要
针对八角茴香传统加工工艺效率低、质量不稳定等问题,本研究系统探究不同杀青工艺对其“感官-代谢物”关联网络的影响,解析感官与特征代谢物的相关性。采用电子鼻、气相色谱-质谱等多种技术分析不同杀青工艺(沸水杀青、蒸汽杀青、微波杀青及每种杀青方式结合“发汗”处理)对八角茴香气味、色度的影响,并进行非靶向挥发性代谢组分析及莽草酸、总酚、总黄酮定量检测。结果表明,6种杀青工艺共鉴定出69种挥发性成分,基于正交偏最小二乘判别分析,以变量投影重要性>1为阈值,筛选出能够有效区分不同工艺的差异挥发性成分24种。特征性成分反式茴香脑((83.93±8.33)%)、茴香醛((1.55±0.45)%)在微波杀青-发汗工艺中的相对含量最高。传统的沸水杀青工艺能够有效保留莽草酸((90.35±0.84)mg/g)及总酚((68.00±4.10)mg/g),以及维持挥发性代谢物种类(48种)的多样性。微波杀青工艺八角茴香的总黄酮含量较传统沸水杀青工艺提升了57.8%,但其挥发性代谢物种类较少(17种)。相关性网络分析显示,L^(*)、b^(*)与反式茴香脑、茴香醛、草蒿脑、总酚、莽草酸呈显著正相关(P<0.05),a^(*)与总黄酮呈显著正相关(P<0.05)。通过分析各工艺样品的颜色与气味发现,微波杀青与蒸汽杀青方式的八角符合大红八角的标准。微波杀青优化了色泽与风味,而沸水杀青更利于活性成分保留。色度L^(*)、a^(*)、b^(*)可作为工艺优化的评价指标,为定向生产高活性成分或优质感官特性的八角产品提供参考依据。
In response to the problems of low efficiency and unstable quality in the traditional processing of star anise,this study systematically explored the impact of different blanching techniques on the“color-metabolite”correlation network of star anise and analyzed the correlation between color parameters and characteristic metabolites.An electronic nose and gas chromatography-mass spectrometry(GC-MS)were used to analyze the effects of six blanching techniques(boiling water,steam,microwave blanching alone and combined with sweating)on the odor and color of star anise.Nontargeted GC-MS-based metabolomics was used for analysis of volatile metabolites,and the non-volatile metabolites shikimic acid,total phenols,and total flavonoids were quantitatively detected.The results showed that a total of 69 volatile metabolites were identified across the six blanched samples.Using variable importance in projection(VIP)value>1 as the threshold,orthogonal partial least squares discriminant analysis(OPLS-DA)identified 24 differential metabolites to effectively distinguish star anise treated with different blanching techniques.The relative contents of the characteristic components trans-anethole((83.93±8.33)%)and anisaldehyde((1.55±0.45)%)were the highest in the sample treated with microwave blanching combined with sweating.Traditional boiling water blanching effectively retained shikimic acid((90.35±0.84)mg/g)and total phenols((68.00±4.10)mg/g),and maintained the diversity of volatile metabolites(48).The total flavonoid content in microwave-treated star anise was 57.8%higher than that star anise subjected to traditional boiling water blanching,but the number of volatile metabolites was smaller(17).Pearson’s correlation analysis showed that the color parameters L^(*)and b^(*)were positively correlated with trans-anethole,anisaldehyde,anisole,total phenols,and shikimic acid(P<0.05),and a^(*)was positively correlated with total flavonoids(P<0.05).In terms of color and odor,star anise processed by microwave blanching and steam blanching met the standards for da-hong star anise.Microwave blanching optimized the color and flavor,while boiling water blanching was more conducive to the retention of active components.The color values L^(*),a^(*),and b^(*)can be used as indicators for process optimization,providing a basis for the targeted production of star anise products with highly active components or superior sensory characteristics.
作者
农桂龙
陈翠粉
黄远梅
黄清泉
周改莲
NONG Guilong;CHEN Cuifen;HUANG Yuanmei;HUANG Qingquan;ZHOU Gailian(School of Pharmacy,Guangxi University of Chinese Medicine,Nanning 530200,China;Guangxi Institute for Drug Control,Nanning 530021,China)
出处
《食品科学》
北大核心
2025年第20期258-267,共10页
Food Science
基金
广西科技重大专项项目(桂科AA22096029)
广西壮族自治区高校黄大年式教师团队“中药学传承创新教师团队”项目(桂教教师[2023]31号)
广西中医药大学岐黄工程高层次人才团队培育项目(202404)。
关键词
八角茴香
杀青
色差仪
电子鼻
气相色谱-质谱法
代谢组学
反式茴香脑
莽草酸
总酚
star anise
blanching
colorimeter
electronic nose
gas chromatography-mass spectrometry
metabolomics
trans-anethole
shikimic acid
total phenols
