Elucidation and Regulation of Polyphenols in the Smoking Process of Shanxi Aged Vinegar.
Shanxi aged vinegar
in situ regulation
influencing factors
polyphenols
smoking
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
01 Jul 2021
01 Jul 2021
Historique:
received:
15
05
2021
revised:
14
06
2021
accepted:
22
06
2021
entrez:
7
8
2021
pubmed:
8
8
2021
medline:
8
8
2021
Statut:
epublish
Résumé
Polyphenols (PPs) are the main contributors to the health functions of Shanxi aged vinegar (SAV) and are mainly produced during the smoking process. This study aimed to explore the feasibility of regulating the accumulation of total water-soluble PPs (TWSP) by changing environmental factors based on the distribution of PPs. A total of eleven PPs, such as vanillin, vanillic acid, and (e)-ferulic acid, were detected during the smoking process. During the smoking process, the content of TWSP gradually increased and was accompanied by changes in environmental factors. Spearman correlation analysis and verification experiments showed that temperature, amino acids, and reducing sugars, as the main influencing factors, promoted the accumulation of TWSP. The in situ regulation strategy of changing environmental factors significantly increased the accumulation of TWSP by 12.24%.
Identifiants
pubmed: 34359388
pii: foods10071518
doi: 10.3390/foods10071518
pmc: PMC8305182
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : the National Key R&D Program of China
ID : 2016YFD0400505
Organisme : the Natural Science Foundation of China
ID : 81600126, 32072203
Organisme : the Tianjin Municipal Education Commission
ID : TD13-5013
Organisme : the Foundation of Key Laboratory of Industrial Fermentation Microbiology of Ministry of Edu-cation and Tianjin Key Lab of Industrial Microbiology (Tianjin University of Science & Technol-ogy)
ID : 2020KF004
Organisme : the Key Research and Development Program of Zibo City
ID : 2020kj050008
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