Analysis of Color and Odor Changes of Different Processed Products of Paeoniae Radix Alba Based on HS-GC-MS and Electronic Sensory Techniques
10.13422/j.cnki.syfjx.20240961
- VernacularTitle:基于HS-GC-MS和电子感官技术分析白芍不同炮制品的颜色、气味变化
- Author:
Jiayu PENG
1
;
Yuzhen HUANG
1
;
Jiawen WEN
1
;
Yuqing ZHENG
1
;
Ming YANG
1
;
Jinlian ZHANG
1
;
Yufan CHEN
2
Author Information
1. Jiangxi University of Chinese Medicine，Nanchang 330004，China
2. Ganzhou People's Hospital，Ganzhou 341000，China
- Publication Type:Journal Article
- Keywords:
Paeoniae Radix Alba;
headspace gas chromatography-mass spectrometry（HS-GC-MS）;
frying with honey chaff;
frying with honey bran;
volatile components;
processing of traditional Chinese medicine;
electronic nose
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2024;30(20):141-150
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo investigate the correlation between the color， odor and volatile components of Paeoniae Radix Alba（PRA） and its processed products， and to examine the effects of different processing methods on the odor and color formation of PRA. MethodThe odor and chromaticity information of PRA， honey chaff-fried PRA and honey bran-fried PRA were identified by electronic nose and colorimeter， and the volatile components in the different processed products of PRA were identified and relatively quantified by headspace gas chromatography-mass spectrometry（HS-GC-MS）， and analyzed using principal component analysis（PCA） and orthogonal partial least squares-discriminant analysis（OPLS-DA）， then the differential key flavor components among the three were screened according to the principles of variable importance in the projection（VIP） value>1 and relative odor activity value（ROAV）≥1. Pearson correlation analysis was used to investigate the association between the differential flavor components and the colorimetric values and electronic nose sensors， respectively. ResultAfter being fried with honey chaff and honey bran， the lightness value（L*） of PRA decreased， and red-green value（a*） and yellow-blue value（b*） increased significantly（P<0.05， P<0.01）. The odor differences were mainly reflected in the S1， S2， S4， S5， S6， S8 and S11 sensors， and the results of PCA of the electronic nose indicated that the odor differences among PRA， honey chaff-fried PRA and honey bran-fried PRA were obvious， among which the overall odor intensity of honey bran-fried PRA was higher than that of honey chaff-fried PRA. A total of 47 volatile components were identified from PRA and its processed products， including 21 for PRA， 36 for honey chaff-fried PRA， and 37 for honey bran-fried PRA. Odor analysis revealed that 12， 24 and 22 volatile components may be the key flavor components in PRA， honey chaff-fried PRA and honey bran-fried PRA， respectively. Correlation analysis showed that the L* of the decoction pieces was negatively correlated with the content of the Maillard reaction products， the a* and b* were positively correlated with the content of the Maillard reaction products， the S1 and S8 sensors were negatively correlated with the content of the Maillard reaction products， and the S2， S4， S5， S6 and S11 sensors were positively correlated with the Maillard reaction products. ConclusionThe color of PRA is deepened after being stir-fried with honey chaff and honey bran， and 5-hydroxymethylfurfural， furfural and other components are generated at the same time， which is in line with the theory of burning aroma strengthens the spleen of stir-fried with honey chaff and honey bran. Honey bran-fried PRA has a stronger Maillard reaction than honey chaff-fried PRA， which makes honey bran-fried PRA with a burnt flavor and a dark yellow color， while honey chaff-fried PRA has a sweet flavor and a bright yellow color.
