College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China; Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China.
Food Res Int. 2022 Dec;162(Pt B):112079. doi: 10.1016/j.foodres.2022.112079. Epub 2022 Oct 28.
Cistanche deserticola is a famous herbal medicine and has been used worldwide for its kidney-tonifying and anti-aging values. This study investigated the effects of pulsed vacuum steaming (PVS) on bioactive phenylethanoid glycosides (PhGs), total soluble sugars, polysaccharides, color, drying characteristics, microstructure, and starch gelatinization properties of Cistanche deserticola. PVS pretreatment significantly increased PhGs and soluble sugar content while reduced the polysaccharides content. And increasing the material core temperature to 75 °C at the largest diameter was proposed as the optimal steaming condition and the PhGs content was increased by 1.11 times compared with that by atmospheric steaming. The color of steamed samples changed to oily black due to Maillard reaction. PhGs content was significantly (P < 0.05) positively correlated with total color difference (ΔE). Steaming until the ΔE value of 15.95 could achieve the maximum accumulation of PhGs, corresponding to the highest increasing ratio of echinacoside and acteoside. Starch was completely gelatinized and formed a barrier layer adhering to the cell surface when the material core temperature reached 75 °C at the largest diameter, explaining why after steaming the Cistanche deserticola drying time was prolonged by 85.71 %. The study can provide an innovative steaming technology and optimal process parameters for obtaining high-quality Cistanche deserticola decoction pieces, as well as propose a non-destructive testing method to quickly predict PhGs content based on color parameters during the steaming process.
肉苁蓉是一种著名的草药，因其补肾和抗衰老的价值而在全球范围内得到应用。本研究探讨了脉冲真空蒸制（PVS）对肉苁蓉中生物活性苯乙醇苷（PhGs）、总可溶性糖、多糖、色泽、干燥特性、微观结构和淀粉糊化特性的影响。PVS 预处理显著提高了 PhGs 和可溶性糖含量，同时降低了多糖含量。提出将物料最大直径处的芯温度提高到 75°C 作为最佳蒸制条件，与常压蒸制相比，PhGs 含量增加了 1.11 倍。由于美拉德反应，蒸制样品的颜色变为油黑色。PhGs 含量与总色差（ΔE）呈显著正相关（P<0.05）。当 ΔE 值达到 15.95 时，蒸制可以达到 PhGs 的最大积累，对应于毛蕊花糖苷和麦角甾苷增加比例最高。当物料最大直径处的芯温度达到 75°C 时，淀粉完全糊化并形成附着在细胞表面的阻挡层，这解释了为什么蒸制后肉苁蓉的干燥时间延长了 85.71%。该研究可为获得高质量肉苁蓉饮片提供一种创新的蒸制技术和最佳工艺参数，并提出一种基于蒸制过程中颜色参数的快速预测 PhGs 含量的无损检测方法。
