Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China.
Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China.
Food Chem. 2025 Jan 15;463(Pt 1):141177. doi: 10.1016/j.foodchem.2024.141177. Epub 2024 Sep 7.
Gastrodia elata Blume (G. elata) is a traditional medicinal and edible plant whose quality is significantly influenced by post-harvest processing. To obtain an optimal post-harvest processing method for G. elata, this study employed sensory evaluation, scanning electron microscopy (SEM), gas chromatography-ion mobility spectrometry (GC-IMS), and non-targeted metabolomics, in conjunction with an in vitro digestion model, to assess the impact of different processing and drying methods on the quality of G. elata. The findings showed that the steam treatment followed by heat pump drying resulted in the highest levels of total phenols, total flavonoids, and polysaccharides in G. elata, and caused more pronounced damage to its microstructure. This treatment also maintained the highest antioxidant activities and optimal acetylcholinesterase (AChE) inhibition capacity throughout in vitro digestion, meanwhile, effectively eliminating the unpleasant odor and achieving the highest sensory scores. Furthermore, non-targeted metabolomic analysis revealed noteworthy alterations in the metabolite profile of G. elata, mainly related to purine metabolism and the biosynthesis of amino acids pathways. This study provides valuable insights into the post-harvest processing of G. elata.
天麻（Gastrodia elata Blume）是一种传统的药用和食用植物，其质量受到采后加工的显著影响。为了获得天麻的最佳采后加工方法，本研究采用感官评价、扫描电子显微镜（SEM）、气相色谱-离子迁移谱（GC-IMS）和非靶向代谢组学，结合体外消化模型，评估了不同加工和干燥方法对天麻质量的影响。结果表明，蒸汽处理后热泵干燥使天麻中的总酚、总黄酮和多糖含量最高，对其微观结构的破坏也最为明显。这种处理在体外消化过程中还保持了最高的抗氧化活性和最佳的乙酰胆碱酯酶（AChE）抑制能力，同时有效消除了不良气味，获得了最高的感官评分。此外，非靶向代谢组学分析显示天麻代谢物谱发生了显著变化，主要与嘌呤代谢和氨基酸生物合成途径有关。本研究为天麻的采后加工提供了有价值的见解。
