Steaming and vacuum drying preserve active components, sensory and antioxidant properties of Flos Sophorae

Guo, Xiulan; ZHANG, Feng; Liu, Yü; XIE, Mingzhu; Tang, Ruimin

doi:10.1590/fst.100722

Cited by 6 publications

(5 citation statements)

References 28 publications

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“…Turkmen et al (2006) showed that boiling and steaming reduced chlorophyll a and chlorophyll b contents, while inducing the appearance of pheophytin a and pheophytin b in cooked vegetables. Guo et al (2023) reported that steaming increased the yellowish color of dried Flos Sophorae. Cooking methods had different effects on color or chlorophyll content due to energy transfer (Yang et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

Effects of pretreatment and drying methods on physical properties and bioactivity of sea lettuce (Ulva rigida)

et al. 2023

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Sea lettuce (Ulva rigida) is an underutilized green macroalga. Scant knowledge and understanding exist regarding the optimal processing technologies to maximize seaweed nutrition. Pretreatment of sea lettuce before drying, either by blanching or steaming, induced diverse physical and biological property changes. Greenness increased, while lightness of the-sea lettuce reduced. Both drying processes reduced textural parameters and impacted sea lettuce bioactivity, with increased antioxidant capacity and phenolic compound content. Steaming followed by oven drying at 60 °C for 2.30 h maintained bioactivities during 4 months of storage. Food processing increased the ease of consumption and also maintained the nutritional value of the sea lettuce, thereby promoting the utilization of this seaweed as a beneficial food ingredient.

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Section: Discussionmentioning

confidence: 99%

Effects of pretreatment and drying methods on physical properties and bioactivity of sea lettuce (Ulva rigida)

et al. 2023

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“…The quality research of traditional Chinese medicine has been the focus and hot spot of the modernization research of traditional Chinese medicine. Some chemical components of traditional Chinese medicine will change during the storage process and the control of these components that are prone to qualitative and quantitative changes has become the main focus of the quality control of traditional Chinese medicine (Guo et al, 2023;Chen et al, 2023). The chemical composition of the Yanlishuang Pills is complex and easily volatile, and only the joint monitoring of multiple components can achieve quality control of the active ingredients.…”

Section: Establishment Of Fingerprints and Determination Of Various I...mentioning

confidence: 99%

Establishment of fingerprints and determination of various ingredients of yanlishuang pills by GC-MS

WANG

Wang

ZHOU³

et al. 2023

Food Sci. Technol

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Yanlishuang Pills is a kind of traditional Chinese medicine used to treat pharyngitis widely. In this study, we used gas chromatography tandem mass spectrometry (GC-MS) to establish a method for the fingerprint and quantitative analysis of the four major components of Yanlishuang Pills, which can provide a more reliable method for its quality control. We used the software "Chromatographic Fingerprint Similarity Evaluation System for Traditional Chinese Medicine", version A, 2004, to obtain fingerprint using the averaging method with a time width of 0.1. The peak with the largest peak area was used as the reference peak to determine the shared peaks and generate the common pattern. Then the main components of the Yanlishuang Pills were identified and their contents were determined in GC-MS SIM mode using internal standard method.The fingerprint established by GC-MS were reproducible, and a total of 18 common peaks were identified in the fingerprint of 13 batches of samples, and the similarity of the fingerprint of each batch of samples was above 0.99. The concentrations of camphor, menthone, borneol and menthol of the four main ingredients of the Yanlishuang Pills were linearly well within the range of 25.13-150.78 μg/mL (r = 0.9995), 28.77-172.62 μg/mL (r = 0.9991), 299.70-1798.20 μg/mL (r = 0.9997), 121.98-731.88 μg/mL (r = 0.9997), and the average recoveries were 102.02% (RSD of 1.3%), 96.10% (RSD of 1.0%), 102.71% (RSD of 1.3%), 102.58% (RSD of 1.1%), respectively, with good precision, reproducibility, and stability within 16 h. The camphor content of the 13 batches of samples was 5.6025-8.3662 mg/g, menthone content was 4.7871-5.8936 mg/g, borneol content was 88.0034-133.0969 mg/g and menthol was 40.2017-61.9466 mg/g. The fingerprints of the Yanlishuang Pills established by GC-MS were characterized by a common pattern, and the simultaneous determination of camphor, menthone, borneol and menthol in the Yanlishuang Pills was rapid, simple and accurate. In conclusion, the determination of the content of multiple ingredients combined with fingerprinting can provide a more comprehensive control of the quality of Yanlishuang Pills.

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“…The NGB-CFD group exhibited the highest levels of total avonoids and total phenolics due to the unprocessed treatment, which prevented the loss of avonoids during steaming and the CFD, which ensured the maximum retention of active ingredients. Guo et al [19] found that freeze drying of Sophora japonica owers resulted in higher total avonoid content than hot air and vacuum drying. Other studies had shown that heating fresh turmeric resulted in a decrease in total phenolics and total avonoids [11] , reinforcing the ndings.…”

Section: The Contents Of Eight Functional Componentsmentioning

confidence: 99%

Study of the Preparation and Quality of Gastrodia elata with Different Drying Processes

Wang,

Jin,

et al. 2023

Preprint

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The objective of this study was to evaluate the effects of different drying methods on the quality of fresh Gastrodia elata after drying and processing. Four drying methods, including natural air drying, hot air drying, vacuum freeze drying, and vacuum microwave drying, and two pre-treatment methods (unprocessed and steam processed) were used. Scanning electron microscopy was used to observe the microstructure of dried Gastrodia elata, and high-performance liquid chromatography was used to measure the content of eight functional components such as gastrodin, p-hydroxybenzyl alcohol etc. The in vitro antioxidant and hypotensive experiments were also conducted. The results showed that pre-treatment methods and different drying methods had a significant effect on the morphology and functional component content of Gastrodia elata. The steam processed-vacuum freeze drying (PGB-CFD) treatment group had the highest functional component content, with a total content of 42.71 mg/g. The unprocessed-vacuum freeze drying (NGB-CFD) treatment group had the highest antioxidant capacity, while the steam processed-vacuum freeze drying (PGB-CFD) treatment group had the highest ACE enzyme inhibition rate. This study provides reference methods and basic data for the further processing of fresh Gastrodia elata.

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Steaming and vacuum drying preserve active components, sensory and antioxidant properties of Flos Sophorae

Cited by 6 publications

References 28 publications

Effects of pretreatment and drying methods on physical properties and bioactivity of sea lettuce (Ulva rigida)

Effects of pretreatment and drying methods on physical properties and bioactivity of sea lettuce (Ulva rigida)

Establishment of fingerprints and determination of various ingredients of yanlishuang pills by GC-MS

Study of the Preparation and Quality of Gastrodia elata with Different Drying Processes

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