School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China.
Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China.
Food Chem. 2023 Dec 15;429:136424. doi: 10.1016/j.foodchem.2023.136424. Epub 2023 Jun 1.
The effects of different fermentation times (0, 1, 2, 3, 4, and 5 days) on the physicochemical properties and flavor components of fermented Aurantii Fructus (FAF) were evaluated. Component analysis identified 66 compounds in positive ion mode and 32 compounds in negative ion mode. Flash GC e-nose results showed that propanal, (+)-limonene and n-nonanal may be the flavor characteristic components that distinguish FAF with different fermentation days. Furthermore, we found that the change of total flavonoid content was closely related to colony growth vitality. The total flavonoid content of FAF gradually decreased from 3rd day and then increased from 5th day (3rd day: 0.766 ± 0.123 mg/100 g; 4th day: 0.464 ± 0.001 mg/100 g; 5th day: 0.850 ± 0.192 mg/100 g). Finally, according to antioxidant activity correlation analysis, meranzin, (+)-limonene and total flavonoids were found to be the key substances affecting the fermentation days of FAF. Overall, the optimal fermentation time for FAF was 4 days.
不同发酵时间（0、1、2、3、4 和 5 天）对陈皮（FAF）理化性质和风味成分的影响进行了评估。成分分析鉴定了正离子模式下的 66 种化合物和负离子模式下的 32 种化合物。闪蒸 GC 电子鼻结果表明，丙醛、（+）-柠檬烯和正壬醛可能是区分不同发酵天数的 FAF 的特征风味成分。此外，我们发现总黄酮含量的变化与菌落生长活力密切相关。FAF 的总黄酮含量从第 3 天开始逐渐下降，然后从第 5 天开始增加（第 3 天：0.766±0.123mg/100g；第 4 天：0.464±0.001mg/100g；第 5 天：0.850±0.192mg/100g）。最后，根据抗氧化活性相关性分析，发现梅兰辛、（+）-柠檬烯和总黄酮是影响 FAF 发酵天数的关键物质。总的来说，FAF 的最佳发酵时间为 4 天。
