Comparative study on Angelica sinensis after different processing with yellow rice wine in color, aromas, chemical components, and antioxidant activities

Zhi-Tong Zhang; Yue Jiang; Yali Qi; Huanhuan Guan; Lei Bai; Pan Chen; Wufeng Gao; Guo-Dong Zhuang; Tulin Lu; Guojun Yan

doi:10.1016/j.fochx.2023.100822

Comparative study on Angelica sinensis after different processing with yellow rice wine in color, aromas, chemical components, and antioxidant activities

Food Chem X. 2023 Aug 6:19:100822. doi: 10.1016/j.fochx.2023.100822. eCollection 2023 Oct 30.

Authors

Zhi-Tong Zhang¹, Yue Jiang¹, Yali Qi¹, Huanhuan Guan¹, Lei Bai¹, Pan Chen¹, Wufeng Gao¹, Guo-Dong Zhuang², Tulin Lu¹, Guojun Yan¹

Affiliations

¹ School of Pharmacy, Nanjing University of Chinese Medicine, Jiangsu Engineering Research Center for Development and Application of External Drugs in Traditional Chinese Medicine, Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China.
² Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.

Abstract

This study aimed to explore the differences in raw Angelica Sinensis (RAS), wine washing AS (WAS), and wine stir-frying AS (WSAS). The results showed there were differences among the three AS in color and aroma, and 34 aroma compounds were identified. The content determination results revealed the ferulic acid and Z-ligustilide levels of RAS decreased after processing, and those in WAS were higher than in WSAS. Furthermore, 85 representative common components and 37 unique components were tentatively identified in three AS. Finally, the free radical scavenging assay results indicated the antioxidant capacity of RAS was reduced after processing, and the antioxidant capacity of WAS was better than WSAS. Collectively, the RAS undergoes significant changes in color, aromas, components, and antioxidant ability after processing, and the different processing methods also result in significant differences between WAS and WSAS.

Keywords: Angelica sinensis; Antioxidants; Flash GC e-nose; UPLC-Q-Orbitrap HRMS/MS; Yellow rice wine processing.