Abstract
Objective:This study aimed to understand the astringency perception difference and formation mechanism of different varieties of Chrysanthemum tea during drinking, and provide new research ideas and theoretical basis for the astringency perception and sensory research of edible flowers.Methods:5 different varieties of Chrysanthemum were selected to determined the main astringent chemical constituents by UV-Vis spectrophotometry. The perceiving intensity of the astringency of five different varieties of Chrysanthemum was measured and evaluated by using the intelligent taste analysis system of electronic tongue and the traditional sensory evaluation method. The interaction between the main astringent chemical constituents in Chrysanthemum and saliva BCA method was analyzed by SDS-PAGE method, Coomassie bright blue method and fluorescence spectrophotometer method.Results:Among the five kinds of Chrysanthemum, emperor Chrysanthemum and Bozhou Chrysanthemum had the highest content of polyphenols and flavonoids, and the corresponding characteristic value of astringency was also the strongest. The content of polyphenols and flavonoids was positively correlated with the astringency intensity of the Chrysanthemum tea.Conclusion:As the main astringent substance, the difference of polyphenols and flavonoids in different varieties of Chrysanthemum tea significantly affects the astringent taste, and the astringent substance in Chrysanthemum tea combines with proteins in saliva and precipitates, which is one of the main reasons for astringent.
Publication Date
7-20-2022
First Page
42
Last Page
46
DOI
10.13652/j.spjx.1003.5788.2022.90092
Recommended Citation
Xing, TIAN; Hui-jie, YE; Shi-feng, LIU; and Yao-li, OUYANG
(2022)
"Study on the interaction between the astringent constituents of different varieties of Chrysanthemum and saliva,"
Food and Machinery: Vol. 38:
Iss.
4, Article 7.
DOI: 10.13652/j.spjx.1003.5788.2022.90092
Available at:
https://www.ifoodmm.cn/journal/vol38/iss4/7
References
[1] 王凯能.食用菊品种的筛选评价[D].南京:南京农业大学,2015:13-15.WANG Kai-neng.The screening and evaluation of varieties of edible hrysanthemum[D].Nanjin:Nanjing Agricultural University,2015:13-15
[2] 谢占芳,张倩倩,朱凌佳,等.菊花化学成分及药理活性研究进展[J].河南大学学报(医学版),2015,34(4):290-300.XIE Zhan-fang,ZHANG Qian-qian,ZHU Ling-jia,et al.Research progress on chemical constituents and pharmacological activities of Chrysanthemum morifolium[J].Journal of University(Medical Science),2015,34(4):290-300.
[3] RINALDI A,GAMBUTI A,MOIO L.Application of the SPI(Saliva Precipitation Index)to the evaluation of red wine astringency[J].Food Chemistry,2012,135(4):2 498-2 504.
[4] RINALDI A,ITURMENDI N,GAMBUTI A,et al.Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva[J].Electrophoresis,2014,35(11):1 735-1 741.
[5] PIRES M A,PASTRANA L M,FUCIOS P,et al.Sensorial perception of astringency:Oral mechanisms and current analysis methods[J].Foods,2020,9(8):1 124-1 146.
[6] CHEN J,STOKES J R.Rheology and tribology:Two distinctive regimes of food texture sensation[J].Trends in Food Science & Technology,2012,25(1):4-12.
[7] RANC H,ELKHYAT A,SERVAIS C,et al.Friction coefficient and wettability of oral mucosal tissue:Changes induced by a salivary layer[J].Colloids & Surfaces A Physicochemical & Engineering Aspects,2006,276(1/2/3):155-161.
[8] PRADAL C,STOKES J R.Oraltribology:Bridging the gap between physical measurements and sensory experience[J].Current Opinion in Food Science,2016,9(1):34-41.
[9] GIBBINS H L,CARPENTER G H.Alternative mechanisms of astringency:What is the role of saliva?[J].Journal of Texture Studies,2013,44(5):364-375.
[10] PIRES M A,PASTRANA L M,FUCIOS P,et al.Sensorial perception of astringency:Oral mechanisms and current analysis methods[J].Foods,2020,9(8):1 124-1 146.
[11] 赵晓娟,李敏仪,黄桂颖,等.Folin-Ciocalteu法测定苹果醋饮料的总多酚含量[J].食品科学,2013,34(8):31-35.ZHAO Xiao-juan,LI Min-yi,HUANG Gui-ying,et al.Determination of total polyphenols in apple vinegar drink by folin-ciocalteu method[J].Food Science,2013,34(8):31-35.
[12] 李巨秀,王柏玉.福林—酚比色法测定桑葚总多酚[J].食品科学,2009,30(18):292-295.LI Ju-xiu,WANG Bai-yu.Folin-ciocalteu colorimetric determination of total polyphenols in mulberry fruits[J].Food Science,2009,30(18):292-295.
[13] 肖作为,谢梦洲,甘龙,等.山银花、金银花中绿原酸和总黄酮含量及抗氧化活性测定[J].中草药,2019,50(1):210-216.XIAO Zuo-wei,XIE Meng-zhou,GAN Long,et al.Determination of chlorogenic acid,total flavones,and anti-oxidant activity of Flos Lonicerae Japonicea and Flos Lonicerae[J].Chinese Traditional and Herbal Drugs,2019,50(1):210-216.
[14] 宋亚赛,宁井铭,张正竹,等.考马斯亮蓝法定量评估绿茶涩味强度[J].食品与发酵工业,2016,42(6):141-146.SONG Ya-sai,NING Jing-ming,ZHANG Zheng-zhu,et al.Study on the quantitative evaluation of green tea astringency intensity using Bradford method [J].Food and Fermentation Industries,2016,42(6):141-146.
[15] 王玥.柿果胶与单宁互作及其对柿果涩味的影响[D].武汉:华中农业大学,2019:34-36.WANG Yue.The interaction between persimmon pectin and persimmon tannin and its effect on the astringency of persimmon[D].Wuhan:Huazhong Agricultural University,2019:34-36.
[16] VALENTOVÁH,SKROVÁNKOVÁS,PANOVSKÁZ,et al.Time-intensity studies of astringent taste[J].Food Chemistry,2002,78(1):29-37.
[17] OZDAL T,CAPANOGLU E,ALTAY F.A review on protein-phenolic interactions and associated changes[J].Food Research International,2013,51(2):954-970.
[18] 王兴亚,庞广昌,李阳.电子舌与真实味觉评价的差异性研究进展[J].食品与机械,2016,32(1):213-216,220.WANG Xing-ya,PANG Guang-chang,LI Yang.Research progress of difference between electronic tongue and real taste evaluation[J].Food & Machinery,2016,32(1):213-216,220.
[19] 张清华,张玲.菊花化学成分及药理作用的研究进展[J].食品与药品,2007,9(2):60-63.ZHANG Qing-hua,ZHANG Ling.Research advance in chemical composition and pharmacological action of chrysanthemum morifolium[J].Food and Drug,2007,9(2):60-63.