Abstract
［Objective ］ To study the changes of polysaccharide in the drying process of "one steam and one preparation" of Polygonatum sibiricum.［Methods ］ The slices were steamed by atmospheric pressure water isolation steaming,and then dried by heat pump at 60 ℃.Near infrared spectroscopy (NIR ),hyperspectral imaging (HSI ) and middle and far infrared spectroscopy were used to analyze the characteristic spectra of the drying process of Polygonatum sibiricum,and the changes of polysaccharide during the drying process were studied by combining two -dimensional correlation infrared spectroscopy (2D-IR) analysis method.［Results］ The content of polysaccharide was 3.39% after steam heating for 11 h,and 6.67% after drying for 11 h.The content of polysaccharide showed a gradual increase during the drying process.Through two -dimensional correlation analysis,it was showed that the characteristic functional groups of polysaccharides were constantly changing.And at 1 016 cm-1,the sequence of functional group changes was C —H stretching of —CH2 → stretching and deformation of O —H group in water → stretching vibration of N —H group → combination of O —H stretching and C—O stretching → combination of C —H stretching and C —C stretching → glucopyranoside.HSI technology combined with chemometrics,PLSR was used to establish the spectral prediction model of polysaccharide,and the Rp2 of the model was 0.903.［Conclusion ］ Infrared spectroscopy,HSI technology combined with 2D-IR technology can well monitor the changes of polysaccharide in the drying process of Polygonatum sibiricum.
Publication Date
2-18-2025
First Page
33
Last Page
39
DOI
10.13652/j.spjx.1003.5788.2024.80271
Recommended Citation
Shuya, FU; Anguo, XIE; and Yunhong, LIU
(2025)
"Two-dimensional correlation infrared spectroscopy and hyperspectral imaging to detect the changes of polysaccharide during the drying process of Polygonatum sibiricum,"
Food and Machinery: Vol. 40:
Iss.
8, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2024.80271
Available at:
https://www.ifoodmm.cn/journal/vol40/iss8/5
References
[1] 夏从龙.云南道地药材 ——滇黄精 [J].大理大学学报,2022,7(2):102.XIA C L.The pure medicinal material of Yunnan -Polygonatum cytonema Dian [J].Journal of Dali University,2022,7(2):102.
[2] 叶红翠,张小平,余红,等.多花黄精粗多糖抗肿瘤活性研究[J].中国实验方剂学杂志,2008,14(6):34-36.YE H G,ZHANG X P,YU H,et al.Study on anti -tumor function of polysaccharide from Polygonatum cytonema Hua [J].Chinese Journal of Experimental Formulae,2008,14(6):34-36.
[3] 国家药典委员会.中华人民共和国药典:一部 [S].10版.北京:中国医药科技出版社,2015:306-307.National Pharmacopoeia Commission.Pharmacopoeia of the People's Republic of China:part 1[S].10th ed.Beijing:China Medical Science and Technology Press,2015:306-307.
[4] 潘振朝.食品安全检测中的近红外光谱技术分析 [J].食品安全导刊,2017 (15):124-125.PAN Z C.Analysis of NIR spectroscopy in food safety detection[J].Food Safety Guide,2017 (15):124-125.
[5] 王建伟,叶升.近红外光谱技术在食品成分检测中的研究进展[J].中国调味品,2021,46(9):171-175.WANG J W,YE S.Research progress on detection of food ingredients by near infrared spectroscopy [J].Chinese Condiments,2021,46(9):171-175.
[6] ZHUANG H,NI Y N,KOKOT S.A comparison of near - and mid-infrared spectroscopic methods for the analysis of several nutritionally important chemical substances in the Chinese yam (Dioscorea opposita ):total sugar,polysaccharides,and flavonoids [J].Applied Spectroscopy,2015,69(4):488-499.
[7] SHE T T,ZOU X B,SHI J Y,et al.Determination geographical origin and flavonoids content of goji berry using near -infrared spectroscopy and chemometrics [J].Food Analytical Methods,2016,9(1):68-79.
[8] 孙炳新,赵宏侠,冯叙桥.基于低场核磁和成像技术的鲜枣贮藏过程水分状态的变化研究 [J].中国食品学报,2016,16(5):253-257.SUN B X,ZHAO H X,FENG X Q.Study on the change of water state of fresh jujube during storage based on low field nuclear magnetic and imaging techniques [J].Journal of Food Science in China,2016,16(5):253-257.
[9] IQBAL A,SUN D W,SLLEN P.An overview on principle,techniques and application of hyperspectral imaging with special reference to ham quality evaluation and control [J].Food Control,2014,46:242-254.
[10] CHENG W W,SUN D W,PU H B,et al.Chemical spoilage extent traceability of two kinds of processed pork meats using |one multispectral system developed by hyperspectral imaging combined with effective variable selection methods [J].Food Chemistry,2017,221:1 989-1 996.
[11] LIU Y H,SUN Y,XIE A G,et al.Potential of hyperspectral imaging for rapid prediction of anthocyanin content of purplefleshed sweet potato slices during drying process [J].Food Analytical Methods,2017,10(12):3 836-3 846.
[12] 赵建贵,王国梁,张宇,等.番茄苗期叶位色素含量高光谱检测 及 可 视 化 研 究 [J].光 谱 学 与 光 谱 分 析,2024,44(2):386-391.ZHAO J G,WANG G L,ZHANG Y,et al.Hyperspectral detection and visualization of pigment content in tomato seedling stage [J].Spectroscopy and Spectral Analysis,2024,44(2):386-391.
[13] SUN M,WANG R,CHEN X H,et al.Application of hyperspectral imaging technique for cordyceps powder content and true/false identification [J].Chinese Journal of Modern Applied Pharmacy,2017,34(8):1 114-1 117.
[14] LIU Y W,PU H B,SUN D W.Hyperspectral imaging technique for evaluating food quality and safety during various processes:a review of recent applications [J].Trends in Food Science & Technology,2017,69:25-35.
[15] LIU Y H,SUN Y,XIE A G,et al.Potential of hyperspectral imaging for rapid prediction of anthocyanin content of purple -fleshed sweet potato slices during drying process [J].Food Analytical Methods,2017,10:3 836-3 846.
[16] YANG Y C,SUN D W,PU H,et al.Rapid detection of anthocyanin content in lychee pericarp during storage using hyperspectral imaging coupled with model fusion [J].Postharvest Biology & Technology,2015,103:55-65.
[17] CHEN S S,ZHANG F F,NING J F,et al.Predicting the anthocyanin content of wine grapes by NIR hyperspectral imaging [J].Food Chemistry,2015,172:788-793.
[18] 孙红梅,李振,彭喜春,等.不同产地枸杞子中多糖含量的比较研究 [J].中国食物与营养,2021,27(3):58-61.SUN H M,LI Z,PENG X C,et al.Comparative study on polysaccharide content in Lycium fructans of different origin[J].Chinese Food and Nutrition,2021,27(3):58-61.
[19] CHENG J H,JIN H L,LIU Z W.Developing a NIR multispectral imaging for prediction and visualization of peanut protein content using variable selection algorithms [J].Infrared Physics & Technology,2018,88:92-96.
[20] LIU C Y,MENG J,QIU J Y,et al.Structural characterization and prebiotic potential of an acidic polysaccharide from Imperial Chrysanthemum [J].Natural Product Research,2022,36(2):586-594.
[21] XU D,XIAO J,JIANG D Z,et al.Inhibitory effects of a water -soluble jujube polysaccharide against biofilm -forming oral pathogenic bac -teria [J].International Journal of Biological Macromolecules,2022,208:1 046-1 062.
[22] PENG X B,LI Q,OU L N,et al.GC-MS,FT-IR analysis of black fungus polysaccharides and its inhibition against skin aging in mice [J].International Journal of Biological Macromolecules,2010,47(2):304-307.
[23] JIANG H,YANG S Q,CHAKKA V P,et al.Purification and biological activities of enzymatically degraded Sargassum fusiforme polysaccharides [J].Chemistry & Biodiversity,2021,18(3):e2000930.
[24] PU H,SUN D W,MA J,et al.Hierarchical variable selection for predicting chemical constituents in lamb meats using hyperspectral imaging [J].Journal of Food Engineering,2014,143:44-52.
