Analysis of Dynamic Change Patterns of Color and Composition During Fermentation of Myristicae Semen Koji
10.13422/j.cnki.syfjx.20250461
- VernacularTitle:肉豆蔻曲发酵过程中颜色、成分的动态变化规律分析
- Author:
Zhenxing WANG
1
;
Mengmeng FAN
1
;
Le NIU
1
;
Suqin CAO
1
;
Hongwei LI
1
;
Zhenling ZHANG
1
;
Hanwei LI
1
;
Jianguang ZHU
1
;
Kai LI
1
Author Information
1. Henan Collaborative Innovation Center of Research and Development on the Whole Industry Chain of Yuyao，Henan Research Center for Special Processing Technology of Chinese Medicine，Henan University of Chinese Medicine，Zhengzhou 450046，China
- Publication Type:Journal Article
- Keywords:
Myristicae Semen Koji;
volatile components;
total polysaccharides;
enzyme activity;
colorimetric value;
fermentation process;
correlation analysis
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2025;31(6):222-229
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo explore the changes in volatile components， total polysaccharides， enzyme activity， and chromaticity value of Myristicae Semen Koji（MSK） during the fermentation process， and conduct correlation analysis. MethodsBased on gas chromatography-mass spectrometry（GC-MS）， the changes of volatile components in MSK at different fermentation times were identified. The phenol sulfuric acid method， dinitrosalicylic acid method（DNS）， and carboxymethyl cellulose sodium salt method（CMC-Na） were used to investigate the total polysaccharide content， amylase activity， and cellulase activity during the fermentation process. Visual analysis technology was used to explore the changes in chromaticity values， revealing the fermentation process of MSK and the dynamic changes of various measurement indicators， partial least squares-discriminant analysis（PLS-DA） was used to explore the differential compounds of MSK at different fermentation degrees， and Pearson correlation analysis was used to explore the correlation between volatile components of MSK and total polysaccharides， enzyme activity， and chromaticity values. ResultsA total of 60 volatile compounds were identified from MSK， the relative contents of components such as （+）-α-pinene， β-phellandrene， β-pinene， （+）-limonene， and p-cymene obviously increased， while the relative contents of components such as safrole， methyl isoeugenol， methyleugenol， myristicin， and elemicin significantly decreased. During the fermentation process， the total polysaccharide content showed an upward trend， while the activities of amylase and cellulase showed an initial increase followed by a decrease， and reached their maximum value at 40 h. the overall brightness（L*） and total color difference（ΔE*） gradually increased， while the changes in red-green value（a*） and yellow-blue value（b*） were not obvious. PLS-DA results showed that MSK could be clearly distinguished at different fermentation times， and 13 differential biomarkers were screened out. Pearson correlation analysis results showed that the contents of α-terpinene， β-phellandrene， methyleugenol， β-cubebene and myristic acid had an obvious correlation with chromaticity values. ConclusionAfter fermentation， the volatile components， total polysaccharides， amylase activity， and cellulase activity of MSK undergo significant changes， and there is a clear correlation between them and chromaticity values， which reveals the dynamic changes in the fermentation process and related indicators of MSK， laying a foundation for the quality control.
