基于蒸制处理的黄精麻味物质研究
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作者单位:

(1. 湖南农业大学食品科学技术学院,湖南 长沙 410128;2. 湖南省发酵食品工程技术研究中心,湖南 长沙 410128)

作者简介:

王家璇,男,湖南农业大学在读硕士研究生。

通讯作者:

苏小军(1975—),男,湖南农业大学教授,博士。E-mail:sxj@hunau.edu.cn

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基金项目:

湖南省重点研发计划项目(编号:2022SK2017)


Study on the numbing substance of Polygonatum Rhizoma based on steaming treatment
Author:
Affiliation:

(1. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;2. Hunan Fermented Food Engineering Technology Research Center, Changsha, Hunan 410128, China)

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    摘要:

    目的:探索黄精产生麻味特征的物质基础。方法:采用“九蒸九制”的方法对8个产地的黄精进行炮制,并分析不同蒸制次数下黄精中皂苷、多酚、草酸钙针晶含量的变化;采用细胞溶血率试验以及感官评价方法评价黄精麻味程度的变化,并进行麻味相关性分析。结果:随着蒸制次数的增加,不同产地的黄精中多酚和皂苷含量均呈先升后降的趋势,而草酸钙针晶含量、细胞溶血率以及麻味评分均逐渐下降;相关性分析表明,草酸钙针晶含量与黄精麻感程度之间呈显著正相关(P<0.05)或者极显著正相关(P<0.01);扫描电镜结果显示,蒸制处理后草酸钙针晶结构逐步遭到破坏,与黄精麻味的变化规律相吻合。结论:草酸钙针晶是黄精具有麻味特征的关键物质。

    Abstract:

    Objective: To discover the material substances of the numbing characteristics in Polygonatum Rhizoma. Methods: Polygonati Rhizoma from eight regions were processed by the "nine-steam-nine-bask" method, and its content changes of saponin, polyphenol and calcium oxalate crystal at different steaming times were determined. The degree change of numbing was determined by the cell hemolysis test and sensory properties, and a correlation analysis of numbing was conducted. Results: With the increase of steaming times, the contents of polyphenol and saponin in Polygonati Rhizoma from different regions were initially increased and then decreased, while the content of calcium oxalate crystal and hemolysis rate and the sensory score of numbing decreased gradually. The correlation analysis results indicated that there was a significant positive correlation (P<0.05) or a highly significant positive correlation (P<0.01) between the content of calcium oxalate crystal and the numbing degree. SEM results showed that the structure of calcium oxalate crystal was gradually destroyed after steaming, which coincided with the change of numbing. Conclusion: This research proves that calcium oxalate crystal may be the key substance for the numbing in Polygonatum Rhizoma, which can provide a scientific basis for the study of the numbing elimination technology of Polygonatum Rhizoma.

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引用本文

王家璇,王 锋,李清明,等.基于蒸制处理的黄精麻味物质研究[J].食品与机械,2024,40(4):165-171.
WANG Jiaxuan, WANG Feng, LI Qingming, et al. Study on the numbing substance of Polygonatum Rhizoma based on steaming treatment[J]. Food & Machinery,2024,40(4):165-171.

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  • 收稿日期:2023-12-18
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  • 在线发布日期: 2024-05-21
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