热气腾腾的
化学
抗氧化剂
食品科学
高效液相色谱法
电喷雾电离
冷冻干燥
成分
色谱法
色谱检测器
糖苷
石斛
质谱法
植物
生物化学
生物
有机化学
作者
Jingjing Liu,Zhenpeng Liu,Xinfeng Zhang,Jinping Si
出处
期刊:Metabolites
[Multidisciplinary Digital Publishing Institute]
日期:2021-05-30
卷期号:11 (6): 351-351
被引量:18
标识
DOI:10.3390/metabo11060351
摘要
The metabolite profiles and antioxidant activity of Dendrobium catenatum Lindley leaf, a new functional ingredient for food product development, were evaluated in samples that had been prepared using various methods, including freeze-drying, hot-air drying, rolling before drying, steaming before drying, steaming and rolling before drying, and drying at 100, 80, and 60 °C. The concentrations of polysaccharides and flavonoids, as well as the antioxidant capacity of each sample, were determined. Furthermore, two nucleosides, four amino acids, one monoaromatic compound, and eight flavonoids were identified in dried leaves using high-performance liquid chromatography–diode array detector–electrospray ionization–multistage mass spectrometry (HPLC-DAD-ESI-MSn) and ultraviolet (UV) spectral analyses. The content of polar compounds such as cytidylic acid, arginine, tyrosine, and hydroxybenzoic acid hexose increased dramatically during hot-air-drying and rolling-before-drying treatments, while flavonol C-glycosides remained stable throughout the various treatments and drying temperatures. Rolling before drying at 100 °C was identified as the most suitable process when manufacturing tea products from D. catenatum leaves. This process resulted in a high-antioxidant-activity and visually appealing tea. This report details a potential strategy that should be applied in the manufacturing processes of high-quality products from D. catenatum leaves.
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