Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck
To investigate the effects of crushed water extraction, uncrushed water extraction, crushed alcohol extraction, uncrushed alcohol extraction, pulverized soup post-extraction and unpulverized soup extraction on volatile flavor components of Zanthoxylum bungeanum Maxim. and its ability to confer volat...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040171 |
| _version_ | 1797951344631349248 |
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| author | Limei WANG Qiuqi LEI Zhen ZHONG Shijie YE Qinyi CHEN Wenfu HOU Hongxun WANG |
| author_facet | Limei WANG Qiuqi LEI Zhen ZHONG Shijie YE Qinyi CHEN Wenfu HOU Hongxun WANG |
| author_sort | Limei WANG |
| collection | DOAJ |
| description | To investigate the effects of crushed water extraction, uncrushed water extraction, crushed alcohol extraction, uncrushed alcohol extraction, pulverized soup post-extraction and unpulverized soup extraction on volatile flavor components of Zanthoxylum bungeanum Maxim. and its ability to confer volatile flavor substances to braised duck neck was studied. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to determine the differences of main volatile flavor components in brine and braised duck neck under different treatment methods. GC-MS results showed that the main aromatic compounds in Zanthoxylum bungeanum Maxim. were alcohols, hydrocarbons, esters and ethers. Water extraction could improve the dissolution of 4-terpineol and other alcohols, and alcohol extraction could improve the dissolution of pyoletene and other substances. Decoction extraction had a better dissolution effect on ethers, and crushing treatment could effectively promote the dissolution of hydrocarbons and esters, and was not conducive to the retention of volatile components of alcohol and ether in the brine. The main substances in braised duck neck were 4-terpenoid and cineole after brine preparation of Zanthoxylum bungeanum Maxim. extract under different treatment methods. Water extraction could significantly promote the retention of eucalyptol and limonene in braised duck neck. Ethanol extraction improved the effect of anethole in duck neck. Whether Zanthoxylum bungeanum Maxim. was crushed or not had no significant effect on the volatile flavor substances assigned to duck neck by the prepared brine. Based on GC-IMS spectrum analysis, it was found that for the extract, only alcohol extraction showed significant differences. Similarly, only alcohol extraction showed significant difference in braised duck neck. The volatile flavour compounds of different treatments for Zanthoxylum bungeanum Maxim. extract and gives braised duck neck ability has a significant effect of volatile flavor substances. |
| first_indexed | 2024-04-10T22:29:05Z |
| format | Article |
| id | doaj.art-e4c0a8052dcd42fd93e40cf387ed4161 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-10T22:29:05Z |
| publishDate | 2023-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-e4c0a8052dcd42fd93e40cf387ed41612023-01-17T08:07:43ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-02-01443677510.13386/j.issn1002-0306.20220401712022040171-3Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck NeckLimei WANG0Qiuqi LEI1Zhen ZHONG2Shijie YE3Qinyi CHEN4Wenfu HOU5Hongxun WANG6School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, ChinaHubei Industrial Technology Research Institute of Jingchu Special Foods, Jingzhou 434000, ChinaSchool of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, ChinaTo investigate the effects of crushed water extraction, uncrushed water extraction, crushed alcohol extraction, uncrushed alcohol extraction, pulverized soup post-extraction and unpulverized soup extraction on volatile flavor components of Zanthoxylum bungeanum Maxim. and its ability to confer volatile flavor substances to braised duck neck was studied. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to determine the differences of main volatile flavor components in brine and braised duck neck under different treatment methods. GC-MS results showed that the main aromatic compounds in Zanthoxylum bungeanum Maxim. were alcohols, hydrocarbons, esters and ethers. Water extraction could improve the dissolution of 4-terpineol and other alcohols, and alcohol extraction could improve the dissolution of pyoletene and other substances. Decoction extraction had a better dissolution effect on ethers, and crushing treatment could effectively promote the dissolution of hydrocarbons and esters, and was not conducive to the retention of volatile components of alcohol and ether in the brine. The main substances in braised duck neck were 4-terpenoid and cineole after brine preparation of Zanthoxylum bungeanum Maxim. extract under different treatment methods. Water extraction could significantly promote the retention of eucalyptol and limonene in braised duck neck. Ethanol extraction improved the effect of anethole in duck neck. Whether Zanthoxylum bungeanum Maxim. was crushed or not had no significant effect on the volatile flavor substances assigned to duck neck by the prepared brine. Based on GC-IMS spectrum analysis, it was found that for the extract, only alcohol extraction showed significant differences. Similarly, only alcohol extraction showed significant difference in braised duck neck. The volatile flavour compounds of different treatments for Zanthoxylum bungeanum Maxim. extract and gives braised duck neck ability has a significant effect of volatile flavor substances.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040171zanthoxylum bungeanum maxim.processing methodflavor componentsgas chromatography-mass spectrometry (gc-ms)gas chromatography-ion mobility spectrometry (gc-ims) |
| spellingShingle | Limei WANG Qiuqi LEI Zhen ZHONG Shijie YE Qinyi CHEN Wenfu HOU Hongxun WANG Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck Shipin gongye ke-ji zanthoxylum bungeanum maxim. processing method flavor components gas chromatography-mass spectrometry (gc-ms) gas chromatography-ion mobility spectrometry (gc-ims) |
| title | Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck |
| title_full | Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck |
| title_fullStr | Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck |
| title_full_unstemmed | Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck |
| title_short | Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck |
| title_sort | effects of different processing methods on volatile flavor components of zanthoxylum bungeanum maxim extract and braised duck neck |
| topic | zanthoxylum bungeanum maxim. processing method flavor components gas chromatography-mass spectrometry (gc-ms) gas chromatography-ion mobility spectrometry (gc-ims) |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040171 |
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