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首页> 外文期刊>Journal of Food Science >Increases of 2-Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing Process
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Increases of 2-Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing Process

机译：爆炸膨化过程中韩国红参中2-呋喃甲醇和麦芽酚的增加

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摘要

The explosive puffing process may provide characteristic physicochemical properties in red ginseng. The effects of explosive puffing on the changes of volatiles in red ginseng were investigated using headspace-solid phase microextraction (HS-SPME)-gas chromatograph (GC) with a mass selective detector (MS). Formation of porous structures and smaller pieces were clearly observed on the surface of puffed red ginseng by scanning electron microscopy. Total volatiles in puffed red ginseng increased by 87% compared to those in red ginseng. Hexanal, △-selinene, and β -panasinsene were major volatiles in red ginseng, whereas aristolene, β -panasinsene, and calarene were main volatiles in puffed red ginseng. Puffing process decreased volatiles from lipid oxidation including aldehydes, ketones, and 2-pentylfuran and increased terpenoids in red ginseng. Selective ion monitoring (SIM) mode for GC/MS results showed that 2-furanmethanol and maltol were present at the concentrations of 0.20% and 0.24%, respectively, in red ginseng and 5.86% and 3.99%, respectively, in puffed red ginseng. The explosive puffing process increased 2-furanmethanol and maltol in puffed red ginseng significantly (P < 0.05) with the changes of microstruc-tures.
机译：爆炸性膨化过程可能会在红参中提供特征性的理化特性。使用顶空固相微萃取（HS-SPME）-气相色谱仪（GC）和质量选择检测器（MS），研究了膨化对红参中挥发物变化的影响。通过扫描电子显微镜在膨化的红参表面上清楚地观察到多孔结构和较小碎片的形成。膨化红参中的总挥发物比红参中的总挥发物增加了87％。膨润红参中的主要挥发物为己醛，△-selinene和β-泛松素，而膨化红参中的主要挥发物为马兜铃香油，β-泛松烯和cal芳烃。膨化过程减少了来自脂质氧化的挥发物，包括醛，酮和2-戊基呋喃，并增加了红参中的萜类化合物。 GC / MS结果的选择性离子监测（SIM）模式显示，红参中2-呋喃甲醇和麦芽酚的浓度分别为0.20％和0.24％，而膨化红参中的浓度分别为5.86％和3.99％。随着微结构的变化，膨化过程中膨化红参中2-呋喃甲醇和麦芽酚含量显着增加（P <0.05）。

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  • 来源
    《Journal of Food Science》 |2010年第2期|C147-C151|共5页
  • 作者

    Sang- Jun Lee; Tae Wha Moon; JaeHwan Lee;

  • 作者单位

    Dept. of Agricultural Biotechnology, Seoul Natl. Univ., Seoul 151-921, Republic of Korea and with Dept. of Food Science, Chungkang College, of Cultural Industries, 162 Chungkang-ro, Icheon-si, Kyeonggi-do, Republic of Korea;

    Center for Agricultural Biomaterials and the Dept. of Agricultural Biotechnology, Seoul Natl. Univ., Seoul 151-921, Republic of Korea;

    Dept. of Food Science & Technology, Seoul Natl. Univ. of Technology, Seoul 139-743, Republic of Korea;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    explosive puffing; 2-furanmethanol; maltol; microstructures; red ginseng; volatiles;

    机译：爆炸性膨化2-呋喃甲醇;麦芽酚微观结构红参挥发物;

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