Full
Outline
To explore the influence of a combined processing method of salt water steaming and sugar water debittering, based on the principles of traditional Chinese medicine, on the quality of Ligustrum robustum.
Taking Ligustrum robustum in Yuqing county as the research object, 3 kinds of different processing processes were designed, and the traditional process K1 was used as the control. The physical and chemical tests and mass spectrometry experiments were carried out to analyze the influence of different processing methods on the quality of Ligustrum robustum.
The sensory and color analysis results showed that K3 process could optimize the taste and appearance of Ligustrum robustum. Compared with K1, K2 and K3 presented more uniform and bright green visually. However, physical and chemical tests revealed that this process led to a reduction of 12.19% and 19.60% in the total extract of K2 and K3 Ligustrum robustum, respectively. Using liquid chromatography-mass spectrometry, a total of 1282 metabolites were identified by differential metabolite analysis, among which the proportion of lipids and lipid molecules was the highest (26.21%). Further targeted high performance liquid chromatography detection of the active components of Ligustrum robustum showed that the K3 process reduced the content of tea polyphenols to (8.51±0.07) g/100 g, while compared with K1, K3 process increased the content of actoside and caffeine, respectively.
The water blanching and sugar water debittering process can effectively optimize the color and quality of Ligustrum robustum. While controlling the loss of tea polyphenols, it also retains and enhances key active components such as ligustrine glycosides and aktoside, providing key technical support for the research and development of high-quality processing techniques for Ligustrum robustum.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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