The effects of different processing treatments to active ingredients, nutrients, volatile components and antioxidant activity in Poria cocos wolf.

IF 1.9 3区化学 Q3 CHEMISTRY, APPLIED

Natural Product Research Pub Date : 2024-11-12 DOI:10.1080/14786419.2024.2421905

Chuqian Gao, Miaofen Chen, Xiang Wei, Jianguo Zeng, Hongqi Xie

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引用次数: 0

Abstract

The study compared the triterpenoid ingredients, polysaccharide, protein, amino acid, and volatile components of PC. The PC was treated with traditional sweating (TST), steaming sweating for 1 to 4 h (SS1h-SS4h, Δ = 1 h) and non-sweating (NS). The results showed the content of six triterpenoids (1.03 mg/g), water-soluble protein (0.33 mg/g) and total triterpenoid (3.81 mg/g) were the highest in NS; the content of alkali-soluble polysaccharide (51.96 mg/g) was the highest in SS1h; the content of crude protein (16.18 mg/g) and total amino acid (53.07 mg/g) were highest in TST. Moreover, the predominant volatile component of SS1h was hexanal, SS2h-SS4h and TST were Linalool, NS was D-limonene. Ulteriorly, the correlation analysis showed antioxidant effect of PC may be related to the content of alkali-soluble polysaccharide, Furan-2-pentyl, and 2-Octenal, PCA result indicated the score of SS1h-treated PC was the highest. This study could provide a new solution for the industrial production of PC.

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不同加工处理对茯苓有效成分、营养成分、挥发性成分和抗氧化活性的影响。

该研究比较了 PC 的三萜类成分、多糖、蛋白质、氨基酸和挥发性成分。PC 经传统发汗（TST）、蒸煮发汗 1 至 4 小时（SS1h-SS4h，Δ = 1 小时）和不发汗（NS）处理。结果表明，六种三萜类化合物（1.03 毫克/克）、水溶性蛋白质（0.33 毫克/克）和总三萜类化合物（3.81 毫克/克）的含量在 NS 中最高；碱溶性多糖（51.96 毫克/克）的含量在 SS1h 中最高；粗蛋白（16.18 毫克/克）和总氨基酸（53.07 毫克/克）的含量在 TST 中最高。此外，SS1h 的主要挥发性成分是己醛，SS2h-SS4h 和 TST 的主要挥发性成分是芳樟醇，NS 的主要挥发性成分是 D-柠檬烯。此外，相关分析表明 PC 的抗氧化效果可能与碱溶性多糖、呋喃-2-戊基和 2-辛烯醛的含量有关，PCA 结果表明 SS1h 处理的 PC 得分最高。这项研究可为 PC 的工业化生产提供新的解决方案。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Natural Product Research 化学-医药化学

CiteScore

5.10

自引率

9.10%

发文量

605

审稿时长

2.1 months

期刊介绍： The aim of Natural Product Research is to publish important contributions in the field of natural product chemistry. The journal covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds. The communications include coverage of work on natural substances of land and sea and of plants, microbes and animals. Discussions of structure elucidation, synthesis and experimental biosynthesis of natural products as well as developments of methods in these areas are welcomed in the journal. Finally, research papers in fields on the chemistry-biology boundary, eg. fermentation chemistry, plant tissue culture investigations etc., are accepted into the journal. Natural Product Research issues will be subtitled either ""Part A - Synthesis and Structure"" or ""Part B - Bioactive Natural Products"". for details on this , see the forthcoming articles section. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.