Effect of chemical components on color variation during processing of Crataegi Fructus

The color and chemical composition of Crataegi Fructus (CF) vary greatly during processing, but few studies have explored the relationship between them. To address this issue, the effect of chemical composition on the color change of CF during processing was evaluated by mass spectrometry and color...

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Bibliographic Details
Published in:Food science and biotechnology 2024, 33(14), , pp.3245-3255
Main Authors: Wang, Miaomiao, Fei, Chenghao, Zhou, Yaqian, Dai, Yanpeng, Ren, Lijia, Zhang, Xian, Yin, Fangzhou
Format: Article
Language:English
Subjects:
Chemical composition
Chemical compounds
Chemistry
Chemistry and Materials Science
Color
Composition effects
Flavonoids
Food composition
Food processing
Food Science
Furans
Lignans
Mass spectrometry
Mass spectroscopy
Nutrition
Organic acids
Pesticides
Regression analysis
Research Article
Terpenes
식품과학
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Summary:The color and chemical composition of Crataegi Fructus (CF) vary greatly during processing, but few studies have explored the relationship between them. To address this issue, the effect of chemical composition on the color change of CF during processing was evaluated by mass spectrometry and color detection. A total of 107 compounds, including organic acids, flavonoids, furans, terpenoids, lignans and alkaloids, were identified from 26 representative samples by UHPLC-Q-TOF-MS, among them, the first three compounds changed most significantly during CF processing. Based on Spearman’s rho correlation and multiple linear regression analysis, 85 variables from 107 compounds were identified to be associated with color value ( P  
ISSN:1226-7708
2092-6456
2092-6456
DOI:10.1007/s10068-024-01576-2