Study the effects of drying processes on chemical compositions in daylily flowers using flow injection mass spectrometric fingerprinting method and chemometrics
文献类型： 外文期刊
作者： Liu, Wei 1 ; Zhao, Yang 1 ; Sun, Jianghao 1 ; Li, Gaoyang 2 ; Shan, Yang 2 ; Chen, Pei 1 ;
作者机构： 1.ARS, Food Composit & Methods Dev Lab, Beltsville Human Nutr Res Ctr, USDA, Bldg161,BARC East,0300 Baltimore Ave, Beltsville, MD 20705 USA
2.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Hunan, Peoples R China
关键词： Daylily;FIMS;PCA;Chemical composition;Food processing
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）
ISSN： 0963-9969
年卷期： 2017 年 102 卷
页码：
收录情况： SCI
摘要： Daylily flowers is an important vegetable in eastern Asia, widely used in many dishes. Daylily flowers are usually sold in dried forms in the supermarkets. There are a few method for processing fresh daylily flowers, however, no study has been conducted to analyze the effects of the processing methods in the composition of final products. In the present study, a flow-injection mass spectrometric fingerprinting (FIMS) method in combination with principal component analysis (PCA) was used to differentiate two species of daylily flowers (Mengzi and Chongli) with three different treatments (vacuum freeze drying, solar drying and hot-air drying treatments) for each. The results showed the fast and simple FIMS method could successfully differentiate between species (raw material) and treatments among each species. However, the two species could not be discriminated very well after being processed in hot-air drying treatment. The difference in chemical profiles of species and treatments were discussed.
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