Study on dynamic changes of browning and active components in Chaenomeles spiciosa(Sweet) Nakai during low temperature air drying

Authors

CUI Li, Shandong Analysis and Test Center, Jinan, Shandong 250014, China; Key Laboratory of TCM Quality Control Technology, Jinan, Shandong 250014, China
SONG Shuangshuang, Shandong Analysis and Test Center, Jinan, Shandong 250014, China; Key Laboratory of TCM Quality Control Technology, Jinan, Shandong 250014, China; College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
DU Liping, Shandong Analysis and Test Center, Jinan, Shandong 250014, China; Key Laboratory of TCM Quality Control Technology, Jinan, Shandong 250014, China; College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
WANG Daijie, Shandong Analysis and Test Center, Jinan, Shandong 250014, China; Key Laboratory of TCM Quality Control Technology, Jinan, Shandong 250014, China
GENG Yanling, Shandong Analysis and Test Center, Jinan, Shandong 250014, China; Key Laboratory of TCM Quality Control Technology, Jinan, Shandong 250014, China
WANG Xiao, Shandong Analysis and Test Center, Jinan, Shandong 250014, China; Key Laboratory of TCM Quality Control Technology, Jinan, Shandong 250014, China

Abstract

In order to evaluate the effects of drying method on the color and active components from Chaenomeles spiciosa(Sweet) Nakai, which was dried under low temperature hot air, then the change law of the chromaticity value, browning enzymes and the contents of some components were determined. The results showed that during the process of drying, there was a close positive relationship between the rate of water loss and the severity of the injured cell membrane, with the correlativity coefficient 0.989, while, there was negative correlation between the peroxidase activity and the severity of the injured cell membrane, with the correlativity coefficient 0.956. That is, the bigger severity of the injured cell membrane was, the water lose speed was higher, and the peroxidase activity was lower. The chromaticity value changed rapidly during 5～9 h, redden gradually in the start 5 h, and then turned yellow after 9 h, and at the primary stage of drying, the enzymatic browning was the main reason for color changes, and nonenzymatic browning was the main reasonat the late drying. The contents of total phenolics and total flavonoids decreased firstly and then increased, and then decreased and then increased. The contents of ursolic acid were no significant difference during the whole drying, while the content of oleanolic acid decreased firstly, then increased slightly and then decreased gradually. The metabolic mechanism of various compositions during the process of drying should be further studied.

Publication Date

12-28-2015

First Page

70

Last Page

74,123

DOI

10.13652/j.issn.1003-5788.2015.06.015

Recommended Citation

Li, CUI; Shuangshuang, SONG; Liping, DU; Daijie, WANG; Yanling, GENG; and Xiao, WANG (2015) "Study on dynamic changes of browning and active components in Chaenomeles spiciosa(Sweet) Nakai during low temperature air drying," Food and Machinery: Vol. 31: Iss. 6, Article 15.
DOI: 10.13652/j.issn.1003-5788.2015.06.015
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/15

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