Li Wenfeng, Li Yuhong, Bi Jiao, Ji Qin, Zhao Xin, Zheng Qiaoran, Tan Si, Gao Xiaoxv
School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China.
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.
J Food Biochem. 2020 May;44(5):e13174. doi: 10.1111/jfbc.13174. Epub 2020 Mar 9.
Hongjv peel (HP), a spice rich in polyphenols, is generally dried for its preservation. Hot air drying (HAD) at 50°C, 60°C, 70°C, and 80°C was performed in this study to dehydrate HP and it was found that the drying rate increased in line with the increase of HAD temperature. Absorbance analysis showed that HAD induced significant decreases in the total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity of HP. Ultra performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) analysis found 18 phytochemicals in the HP, including 11 flavonoids, 6 phenolic acids, and 1 triterpenoid, while multivariate analysis revealed that chlorogenic acid, hesperidin, naringenin, and phloretin in the HP were influenced mainly by HAD. HAD-induced degradations were non-spontaneous, endothermic reactions, consistent with the first-order reaction kinetics. In addition, the results suggest that HAD is more likely to degrade polyphenols that include an ester bond or glucoside. PRACTICAL APPLICATIONS: Among the various methods of preservation used to process spices, HAD is still the most effective. The polyphenol of HP possesses numerous health benefits, including being anti-oxidative, anti-inflammatory, anticancer, antiproliferative, and other qualities. This study provides a method through which to obtain insight into the effects of HAD on polyphenols in food, and indicates potential targets to increase the polyphenol content in HP.
红橘皮（HP）是一种富含多酚的香料，通常会进行干燥处理以保存。本研究在50°C、60°C、70°C和80°C下进行热风干燥（HAD）以对HP进行脱水，发现干燥速率随HAD温度的升高而增加。吸光度分析表明，HAD导致HP的总多酚含量（TPC）、总黄酮含量（TFC）和抗氧化活性显著降低。超高效液相色谱-串联质谱（UHPLC-MS/MS）分析在HP中发现了18种植物化学物质，包括11种黄酮类化合物、6种酚酸和1种三萜类化合物，而多变量分析显示，HP中的绿原酸、橙皮苷、柚皮素和根皮素主要受HAD影响。HAD诱导的降解是非自发的吸热反应，符合一级反应动力学。此外，结果表明，HAD更有可能降解含有酯键或糖苷的多酚。实际应用：在用于加工香料的各种保存方法中，HAD仍然是最有效的。HP的多酚具有许多健康益处，包括抗氧化、抗炎、抗癌、抗增殖等特性。本研究提供了一种方法，通过该方法可以深入了解HAD对食品中多酚的影响，并指出增加HP中多酚含量的潜在目标。
