Change in physicochemical properties, aroma components, and potentially beneficial compounds during the stir-frying of Massa Medicata Fermentata
Massa Medicata Fermentata (MMF) is widely applied in feed additives and human medicine. The stir-frying is a commonly used method for process of MMF, which will improve its efficacy in invigorating the spleen. However, the dynamic change of physical properties and ingredients during stir-frying rema...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
|
| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23001624 |
| _version_ | 1797382885070602240 |
|---|---|
| author | Shuang Liu Hongjing Dong Wenhua Ji Minmin Zhang Wenjuan Duan Xiao Wang |
| author_facet | Shuang Liu Hongjing Dong Wenhua Ji Minmin Zhang Wenjuan Duan Xiao Wang |
| author_sort | Shuang Liu |
| collection | DOAJ |
| description | Massa Medicata Fermentata (MMF) is widely applied in feed additives and human medicine. The stir-frying is a commonly used method for process of MMF, which will improve its efficacy in invigorating the spleen. However, the dynamic change of physical properties and ingredients during stir-frying remain un-elucidated. Here, the appearance color, pH values, UV–visible and fluorescence spectroscopy, content of volatile and non-volatile compounds of MMF at different process stage of stir-frying were measured. The results indicated that with increasing stir-frying time, the appearance color deepened, and pH value decreased, while the UV absorbance and fluorescence exhibited rising trends. Additionally, we identified four non-volatile compounds from MMF, and three of them showed gradual increase in content during stir-frying (from 0 to 30 min). Regarding the volatile compounds, the content of alcohols decreased, while aldehydes increased evidently after 30 min. These results demonstrated that the physicochemical properties, types of compounds and their content all significantly changed during stir-frying. The study provides insights regarding the change in substance and appearance, which will provide a guidance for the judgment of the degree of stir-frying MMF. |
| first_indexed | 2024-03-08T21:11:52Z |
| format | Article |
| id | doaj.art-e536e64b143f486db977dd025c297f24 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T21:11:52Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-e536e64b143f486db977dd025c297f242023-12-22T05:34:38ZengElsevierFood Chemistry Advances2772-753X2023-12-013100340Change in physicochemical properties, aroma components, and potentially beneficial compounds during the stir-frying of Massa Medicata FermentataShuang Liu0Hongjing Dong1Wenhua Ji2Minmin Zhang3Wenjuan Duan4Xiao Wang5Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province, School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, ChinaKey Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province, School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; Corresponding author at: Shandong analysis and test center, Qilu university of technology (Shandong academy of science), Jinan, Shandong 250014, China.Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province, School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, ChinaKey Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province, School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, ChinaKey Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province, School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, ChinaKey Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province, School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, ChinaMassa Medicata Fermentata (MMF) is widely applied in feed additives and human medicine. The stir-frying is a commonly used method for process of MMF, which will improve its efficacy in invigorating the spleen. However, the dynamic change of physical properties and ingredients during stir-frying remain un-elucidated. Here, the appearance color, pH values, UV–visible and fluorescence spectroscopy, content of volatile and non-volatile compounds of MMF at different process stage of stir-frying were measured. The results indicated that with increasing stir-frying time, the appearance color deepened, and pH value decreased, while the UV absorbance and fluorescence exhibited rising trends. Additionally, we identified four non-volatile compounds from MMF, and three of them showed gradual increase in content during stir-frying (from 0 to 30 min). Regarding the volatile compounds, the content of alcohols decreased, while aldehydes increased evidently after 30 min. These results demonstrated that the physicochemical properties, types of compounds and their content all significantly changed during stir-frying. The study provides insights regarding the change in substance and appearance, which will provide a guidance for the judgment of the degree of stir-frying MMF.http://www.sciencedirect.com/science/article/pii/S2772753X23001624Massa medicate fermentataStir-fryingNon-volatile compoundsVolatile compoundsQuality control |
| spellingShingle | Shuang Liu Hongjing Dong Wenhua Ji Minmin Zhang Wenjuan Duan Xiao Wang Change in physicochemical properties, aroma components, and potentially beneficial compounds during the stir-frying of Massa Medicata Fermentata Food Chemistry Advances Massa medicate fermentata Stir-frying Non-volatile compounds Volatile compounds Quality control |
| title | Change in physicochemical properties, aroma components, and potentially beneficial compounds during the stir-frying of Massa Medicata Fermentata |
| title_full | Change in physicochemical properties, aroma components, and potentially beneficial compounds during the stir-frying of Massa Medicata Fermentata |
| title_fullStr | Change in physicochemical properties, aroma components, and potentially beneficial compounds during the stir-frying of Massa Medicata Fermentata |
| title_full_unstemmed | Change in physicochemical properties, aroma components, and potentially beneficial compounds during the stir-frying of Massa Medicata Fermentata |
| title_short | Change in physicochemical properties, aroma components, and potentially beneficial compounds during the stir-frying of Massa Medicata Fermentata |
| title_sort | change in physicochemical properties aroma components and potentially beneficial compounds during the stir frying of massa medicata fermentata |
| topic | Massa medicate fermentata Stir-frying Non-volatile compounds Volatile compounds Quality control |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23001624 |
| work_keys_str_mv | AT shuangliu changeinphysicochemicalpropertiesaromacomponentsandpotentiallybeneficialcompoundsduringthestirfryingofmassamedicatafermentata AT hongjingdong changeinphysicochemicalpropertiesaromacomponentsandpotentiallybeneficialcompoundsduringthestirfryingofmassamedicatafermentata AT wenhuaji changeinphysicochemicalpropertiesaromacomponentsandpotentiallybeneficialcompoundsduringthestirfryingofmassamedicatafermentata AT minminzhang changeinphysicochemicalpropertiesaromacomponentsandpotentiallybeneficialcompoundsduringthestirfryingofmassamedicatafermentata AT wenjuanduan changeinphysicochemicalpropertiesaromacomponentsandpotentiallybeneficialcompoundsduringthestirfryingofmassamedicatafermentata AT xiaowang changeinphysicochemicalpropertiesaromacomponentsandpotentiallybeneficialcompoundsduringthestirfryingofmassamedicatafermentata |