Correlations between flavor and fermentation days and changes in quality-related physiochemical characteristics of fermented Aurantii Fructus.

Autor: Xie YT; School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China., Bai TT; School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China., Zhang T; School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China., Zheng P; School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China., Huang M; School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China., Xin L; School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China., Gong WH; School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China., Naeem A; Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China., Chen FY; School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China., Zhang H; School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China. Electronic address: 20191002@jxutcm.edu.cn., Zhang JL; School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China. Electronic address: 20030768@jxutcm.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2023 Dec 15; Vol. 429, pp. 136424. Date of Electronic Publication: 2023 Jun 01.
DOI: 10.1016/j.foodchem.2023.136424
Abstrakt: The effects of different fermentation times (0, 1, 2, 3, 4, and 5 days) on the physicochemical properties and flavor components of fermented Aurantii Fructus (FAF) were evaluated. Component analysis identified 66 compounds in positive ion mode and 32 compounds in negative ion mode. Flash GC e-nose results showed that propanal, (+)-limonene and n-nonanal may be the flavor characteristic components that distinguish FAF with different fermentation days. Furthermore, we found that the change of total flavonoid content was closely related to colony growth vitality. The total flavonoid content of FAF gradually decreased from 3rd day and then increased from 5th day (3rd day: 0.766 ± 0.123 mg/100 g; 4th day: 0.464 ± 0.001 mg/100 g; 5th day: 0.850 ± 0.192 mg/100 g). Finally, according to antioxidant activity correlation analysis, meranzin, (+)-limonene and total flavonoids were found to be the key substances affecting the fermentation days of FAF. Overall, the optimal fermentation time for FAF was 4 days.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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