食品与发酵工业2025，Vol.51Issue(12)：62-73,12.DOI:10.13995/j.cnki.11-1802/ts.040647
水提与醇提黄花菜浸膏的理化特性、化学组成与风味比较研究
A comparative study of physicochemical properties,chemical composition,and flavor of daylily extract by water and alcohol
摘要
Abstract
Four kinds of extract were prepared by hot water and ethanol extraction methods,used untreated dried and steamed dried flower buds of daylily as raw materials,determined and compared the differences of nutrient composition,monosaccharide,and amino acid composition.This study was conducted by using an electronic nose,electronic tongue,and gas chromatography-ion mobility spectrometry(GC-IMS)technique combined with multivariate statistical methods to analyze the changes of volatile flavor substance and sensory quality of different concentrations of the daylily extracts.Results showed that there were significant differences in total sugar,reducing sugar,polyphenols,titratable acids,and other nutritional components among the four extracts of daylily(P<0.05).The total sugar content was higher,ranging from 47.9 to 64.4 g/100 g,the polyphenol content was between 0.15 and 0.50 g/100 g,and the flavonoid content was between0.06 and0.20 g/100 g.Further analysis was conducted on the types and contents of monosaccharides and amino acids in the day-lily extract,and it was found that the total amount of fructose,glucose,sucrose,and maltose was the highest in the fresh dry alcohol ex-tract,at 40.98 g/100 g.The content of 17 amino acids was the highest in the fresh dry water extract,reaching 1.585 g/100 g.The elec-tronic nose indicated that the extract of daylily was rich in aromatic substances,nitrogen oxides,and inorganic sulfur compounds.The in-tensity of taste varie greatly among electronic tongues,with the sweetness value of the four types of daylily extract being the highest at a concentration of 5 g/L.A total of 34 organic compounds were identified by GC-IMS and 17 key characteristic markers were further identi-fied for distinguishing the flavor profiles of the four daylily extracts through principal component analysis and variable importance projection analysis.The results showed that the 100 g/L concentration of the freshly dried daylily extract was well-received and scored best in sensory evaluations,which was consistent with its flavor results,and could be further used in the development of new products of daylily.关键词
黄花菜浸膏/化学组成/电子鼻/电子舌/气相色谱-离子迁移质谱Key words
daylily extract/chemical composition/electronic nose/electronic tongue/GC-IMS引用本文复制引用
赵红霞,王应强,雷响丽,讹凤霞,田晓菊,刘爱青..水提与醇提黄花菜浸膏的理化特性、化学组成与风味比较研究[J].食品与发酵工业,2025,51(12):62-73,12.基金项目
国家自然科学基金项目(32060544) （32060544）
甘肃省教育厅高校教师创新基金项目(2023B-202) （2023B-202）
庆阳市科技支撑项目(QNKB2-11) （QNKB2-11）
