Son Yejin, Lee Kyo-Yeon, Gu Suyeon, Park Ji Yeong, Choi Sung-Gil, Kim Hyun-Jin
1Division of Applied Life Sciences (BK21 Plus), Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang Republic of Korea.
2Department of Food Science and Technology, and Institute of Agriculture and Life Science, Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang Republic of Korea.
J Food Sci Technol. 2020 Jan;57(1):263-273. doi: 10.1007/s13197-019-04056-2. Epub 2019 Aug 26.
Perilla seed powder (PSP) was stored at 25 °C, 35 °C, and 45 °C for 8 weeks. Changes in the metabolite profiles of the powders, including fatty acids, were monitored. Correlations between these changes and quality parameters, including lipid oxidation, color, and antioxidant activity, were analyzed to evaluate the effects of storage duration and temperature on PSP quality. Acid values increased significantly with the duration of storage, but not with temperature. Multivariate statistical analysis was performed to identify differences among the metabolite profiles. The PSP sample stored for 1 week at 45 °C and all samples stored at 25 °C and 35 °C were grouped separately from the control and samples stored at 45 °C for more than 4 weeks. Among the many metabolites associated with these differences, lysophosphatidylethanolamines, tocopherol, sitosterol, tryptophan, 12-hydroxyjasmonic acid glucoside, and maltose correlated negatively with quality parameters with the exception of L* and antioxidant activity. Luteolin, apigenin, luteolin 4'-methyl ester, citric acid, isocitric acid, 9(S)-HPODE, and 3,5-octadien-2-one correlated positively with quality. Although the quantities of some antioxidants and lipids decreased during storage, the results suggested that the quality of PSP samples stored at 25 °C, 35 °C, and 45 °C for 8 weeks was acceptable. This was because lipid oxidation promoted by the storage environment was limited by antioxidants in the samples. These metabolites could be useful for monitoring changes in PSP quality.
紫苏籽粉（PSP）分别在25℃、35℃和45℃下储存8周。监测了该粉末代谢物谱的变化，包括脂肪酸。分析了这些变化与包括脂质氧化、颜色和抗氧化活性在内的质量参数之间的相关性，以评估储存时间和温度对PSP质量的影响。酸值随储存时间显著增加，但不随温度变化。进行多变量统计分析以识别代谢物谱之间的差异。在45℃下储存1周的PSP样品以及在25℃和35℃下储存的所有样品与对照组以及在45℃下储存超过4周的样品被分别分组。在与这些差异相关的众多代谢物中，溶血磷脂酰乙醇胺、生育酚、谷甾醇、色氨酸、12 - 羟基茉莉酸葡萄糖苷和麦芽糖与除L*和抗氧化活性之外的质量参数呈负相关。木犀草素、芹菜素、木犀草素4'-甲酯、柠檬酸、异柠檬酸、9(S)-HPODE和3,5 - 辛二烯 - 2 - 酮与质量呈正相关。尽管在储存过程中一些抗氧化剂和脂质的含量下降，但结果表明在25℃、35℃和45℃下储存8周的PSP样品质量是可以接受的。这是因为储存环境促进的脂质氧化受到样品中抗氧化剂的限制。这些代谢物可用于监测PSP质量的变化。
