Combined Application of Fourier-transform Infrared, Second Derivative Infrared, and Two-dimensional Correlation Infrared Spectroscopy to Monitor the Quality of Dendrobium Huoshanense During Processing

红外线的 多糖 多酚 衰减全反射 红外光谱学 傅里叶变换红外光谱 石斛 食品科学 含水量 分析化学(期刊) 化学 色谱法 植物 抗氧化剂 生物化学 有机化学 生物 工程类 物理 光学 岩土工程 量子力学
作者
Nai‐Dong Chen,Yue Chen,Zhang Li,Cunwu Chen,Hui Deng,Han Chen
出处
期刊:Current Topics in Nutraceutical Research [New Century Health Publishers LLC]
卷期号:18 (1): 21-33 被引量:1
标识
DOI:10.37290/ctnr2641-452x.18:21-33
摘要

The objective of this study was to develop a multi-steps infrared macro-fingerprint method to discriminate Dendrobium huoshanense “Fengdou” (DHS FD) produced under different toasting and soaking conditions as well as to examine the effect of production conditions on the total polyphenol content, total water soluble polysaccharide content, and antioxidant activities. The results showed that though the Fourier transform infrared and second derivative infrared (SD-IR) spectra of the DHS FD processed under different conditions were similar visually, the DHS FDs could be discriminated by their characteristic peaks in the range of 1800–600 cm–1 from their IR and SD-IR files and the cross-peaks in the region of 1280–950 cm–1 in their two-dimensional correlation spectroscopy IR spectra. The total polyphenol content increased and the total water soluble polysaccharide content decreased in the DHS FDs toasted at temperatures from 110°C to 190°C for 30 min. Soaking process showed variable effects on the total polyphenol content and total water soluble polysaccharide content. The total polyphenol content of the DHS FDs toasted below 150°C increased as the soaking temperatures increased while the total water soluble polysaccharide content showed an opposite trend. Both the total polyphenol content and total water soluble polysaccharide content of the DHS FDs toasted at 170°C and 190°C showed little difference when soaking temperatures varied from 4°C to 100°C. The investigation of the 2,2-Diphenyl-1-picrylhydrazyl cleaving activity revealed that toasting and soaking process might increase the antioxidant activity of the DHS while too high toasting temperatures would decrease their activity. The multi-steps infrared macro-fingerprint analysis with high resolution and excellent macroscopic fingerprint features could effectively discriminate the DHS produced under different conditions without involving any separation and extraction. Consequently, the use of this method is recommended for quality control of the DHS FD.

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