Cargando…
SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang
Laoxianghuang, fermented from Citrus medica L. var. Sarcodactylis Swingle of the Rutaceae family, is a medicinal food. The volatiles of Laoxianghuang fermented in different years were obtained by solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME-GC–MS). Meanwhile,...
Autores principales: | , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9378830/ https://www.ncbi.nlm.nih.gov/pubmed/35983487 http://dx.doi.org/10.3389/fnut.2022.915776 |
_version_ | 1784768594961235968 |
---|---|
author | Yaqun, Liu Hanxu, Liu Wanling, Lin Yingzhu, Xue Mouquan, Liu Yuzhong, Zheng Lei, Hu Yingkai, Yang Yidong, Chen |
author_facet | Yaqun, Liu Hanxu, Liu Wanling, Lin Yingzhu, Xue Mouquan, Liu Yuzhong, Zheng Lei, Hu Yingkai, Yang Yidong, Chen |
author_sort | Yaqun, Liu |
collection | PubMed |
description | Laoxianghuang, fermented from Citrus medica L. var. Sarcodactylis Swingle of the Rutaceae family, is a medicinal food. The volatiles of Laoxianghuang fermented in different years were obtained by solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME-GC–MS). Meanwhile, the evolution of its component-flavor function during the fermentation process was explored in depth by combining chemometrics and performance analyses. To extract the volatile compounds from Laoxianghuang, the fiber coating, extraction time, and desorption temperature were optimized in terms of the number and area of peaks. A polydimethylsiloxane/divinylbenzene (PDMS/DVB) with a thickness of 65 μm fiber, extraction time of 30 min, and desorption temperature of 200 °C were shown to be the optimal conditions. There were 42, 44, 52, 53, 53, and 52 volatiles identified in the 3rd, 5th, 8th, 10th, 15th, and 20th years of fermentation of Laoxianghuang, respectively. The relative contents were 97.87%, 98.50%, 98.77%, 98.85%, 99.08%, and 98.36%, respectively. Terpenes (mainly limonene, γ-terpinene and cymene) displayed the highest relative content and were positively correlated with the year of fermentation, followed by alcohols (mainly α-terpineol, β-terpinenol, and γ-terpineol), ketones (mainly cyclohexanone, D(+)-carvone and β-ionone), aldehydes (2-furaldehyde, 5-methylfurfural, and 1-nonanal), phenols (thymol, chlorothymol, and eugenol), esters (bornyl formate, citronellyl acetate, and neryl acetate), and ethers (n-octyl ether and anethole). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed a closer relationship between the composition of Laoxianghuang with similar fermentation years of the same gradient (3rd-5th, 8th-10th, and 15th-20th). Partial least squares discriminant analysis (PLS-DA) VIP scores and PCA-biplot showed that α-terpineol, γ-terpinene, cymene, and limonene were the differential candidate biomarkers. Flavor analysis revealed that Laoxianghuang exhibited wood odor from the 3rd to the 10th year of fermentation, while herb odor appeared in the 15th and the 20th year. This study analyzed the changing pattern of the flavor and function of Laoxianghuang through the evolution of the composition, which provided a theoretical basis for further research on subsequent fermentation. |
format | Online Article Text |
id | pubmed-9378830 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-93788302022-08-17 SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang Yaqun, Liu Hanxu, Liu Wanling, Lin Yingzhu, Xue Mouquan, Liu Yuzhong, Zheng Lei, Hu Yingkai, Yang Yidong, Chen Front Nutr Nutrition Laoxianghuang, fermented from Citrus medica L. var. Sarcodactylis Swingle of the Rutaceae family, is a medicinal food. The volatiles of Laoxianghuang fermented in different years were obtained by solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME-GC–MS). Meanwhile, the evolution of its component-flavor function during the fermentation process was explored in depth by combining chemometrics and performance analyses. To extract the volatile compounds from Laoxianghuang, the fiber coating, extraction time, and desorption temperature were optimized in terms of the number and area of peaks. A polydimethylsiloxane/divinylbenzene (PDMS/DVB) with a thickness of 65 μm fiber, extraction time of 30 min, and desorption temperature of 200 °C were shown to be the optimal conditions. There were 42, 44, 52, 53, 53, and 52 volatiles identified in the 3rd, 5th, 8th, 10th, 15th, and 20th years of fermentation of Laoxianghuang, respectively. The relative contents were 97.87%, 98.50%, 98.77%, 98.85%, 99.08%, and 98.36%, respectively. Terpenes (mainly limonene, γ-terpinene and cymene) displayed the highest relative content and were positively correlated with the year of fermentation, followed by alcohols (mainly α-terpineol, β-terpinenol, and γ-terpineol), ketones (mainly cyclohexanone, D(+)-carvone and β-ionone), aldehydes (2-furaldehyde, 5-methylfurfural, and 1-nonanal), phenols (thymol, chlorothymol, and eugenol), esters (bornyl formate, citronellyl acetate, and neryl acetate), and ethers (n-octyl ether and anethole). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed a closer relationship between the composition of Laoxianghuang with similar fermentation years of the same gradient (3rd-5th, 8th-10th, and 15th-20th). Partial least squares discriminant analysis (PLS-DA) VIP scores and PCA-biplot showed that α-terpineol, γ-terpinene, cymene, and limonene were the differential candidate biomarkers. Flavor analysis revealed that Laoxianghuang exhibited wood odor from the 3rd to the 10th year of fermentation, while herb odor appeared in the 15th and the 20th year. This study analyzed the changing pattern of the flavor and function of Laoxianghuang through the evolution of the composition, which provided a theoretical basis for further research on subsequent fermentation. Frontiers Media S.A. 2022-08-02 /pmc/articles/PMC9378830/ /pubmed/35983487 http://dx.doi.org/10.3389/fnut.2022.915776 Text en Copyright © 2022 Yaqun, Hanxu, Wanling, Yingzhu, Mouquan, Yuzhong, Lei, Yingkai and Yidong. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Yaqun, Liu Hanxu, Liu Wanling, Lin Yingzhu, Xue Mouquan, Liu Yuzhong, Zheng Lei, Hu Yingkai, Yang Yidong, Chen SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang |
title | SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang |
title_full | SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang |
title_fullStr | SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang |
title_full_unstemmed | SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang |
title_short | SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang |
title_sort | spme-gc–ms combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of laoxianghuang |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9378830/ https://www.ncbi.nlm.nih.gov/pubmed/35983487 http://dx.doi.org/10.3389/fnut.2022.915776 |
work_keys_str_mv | AT yaqunliu spmegcmscombinedwithchemometricstoassesstheimpactoffermentationtimeonthecomponentsflavorandfunctionoflaoxianghuang AT hanxuliu spmegcmscombinedwithchemometricstoassesstheimpactoffermentationtimeonthecomponentsflavorandfunctionoflaoxianghuang AT wanlinglin spmegcmscombinedwithchemometricstoassesstheimpactoffermentationtimeonthecomponentsflavorandfunctionoflaoxianghuang AT yingzhuxue spmegcmscombinedwithchemometricstoassesstheimpactoffermentationtimeonthecomponentsflavorandfunctionoflaoxianghuang AT mouquanliu spmegcmscombinedwithchemometricstoassesstheimpactoffermentationtimeonthecomponentsflavorandfunctionoflaoxianghuang AT yuzhongzheng spmegcmscombinedwithchemometricstoassesstheimpactoffermentationtimeonthecomponentsflavorandfunctionoflaoxianghuang AT leihu spmegcmscombinedwithchemometricstoassesstheimpactoffermentationtimeonthecomponentsflavorandfunctionoflaoxianghuang AT yingkaiyang spmegcmscombinedwithchemometricstoassesstheimpactoffermentationtimeonthecomponentsflavorandfunctionoflaoxianghuang AT yidongchen spmegcmscombinedwithchemometricstoassesstheimpactoffermentationtimeonthecomponentsflavorandfunctionoflaoxianghuang |