Department of Physiology, Jilin Medical University, Jilin 132013, China.
School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China.
Molecules. 2023 Nov 16;28(22):7627. doi: 10.3390/molecules28227627.
This study aims to optimize the processing of Houtt. by talcum powder simmering using single-factor and orthogonal experimental methods, and the overall desirability values of dehydrodiisoeugenol and essential oils content were selected as indicators of the process. The new process reduced the total content of the three toxic components, namely myristicin, safrole and elemicin, from 1.91% to 1.16% before and after processing, indicating that the toxic components were reduced by 39%. The IC of the essential oils before and after processing were 1.002 ± 0.05 and 0.233 ± 0.05 mg/mL for DPPH scavenging activity and 0.132 ± 0.04 and 0.057 ± 0.05 mg/mL for ABTS scavenging activity, respectively. And the absorbance of the antioxidant activity against Ferric reducing power ranged from 0.213 to 0.709 and from 0.225 to 0.755, respectively. The minimum inhibitory concentration for , and were all lower after processing than before. The antioxidant activity and antibacterial activity of the essential oils after processing were better than before. The results of the survival of zebrafish embryos at different concentrations of essential oils at 0-168 h post fertilisation were higher after processing than before. These findings suggest that processing plays the role of reducing toxicity and increasing beneficial effects. They provide a scientific basis not only for the processing of , but also for the processing of other foods.
本研究旨在通过单因素和正交实验方法优化 Houtt. 用滑石粉煨制的工艺，并选择去氢二异丁香酚和精油含量的综合可接受值作为工艺指标。新工艺将三种有毒成分（肉豆蔻醚、黄樟醚和榄香脂素）的总含量从处理前的 1.91%降低到处理后的 1.16%，表明有毒成分减少了 39%。处理前后精油的 IC₅₀值分别为 DPPH 清除活性的 1.002±0.05 和 0.233±0.05mg/mL，ABTS 清除活性的 0.132±0.04 和 0.057±0.05mg/mL，抗氧化活性对 Ferric 还原力的吸光度范围分别为 0.213-0.709 和 0.225-0.755。处理后 、 和 的最小抑菌浓度均低于处理前。处理后精油的抗氧化活性和抗菌活性均优于处理前。处理前后不同浓度精油对受精后 0-168 小时斑马鱼胚胎存活率的影响，处理后均高于处理前。这些发现表明，加工具有降低毒性和增加有益作用的作用。它们不仅为 的加工提供了科学依据，也为其他食品的加工提供了科学依据。
