Study On The Active Steady State Technology And Storage Property Of Fici Hirtae Radix Chicken Soup Powder

Fici Hirtae Radix chicken soup has a high nutritional value and health care efficacy,deeply loved by consumers.But at present,there are many problems in the market,such as the uneven quality of Fici Hirtae Radix,the lack of convenience and the loss of effective ingredients in chicken soup products.How to provide a rapid and effective detection of Fici Hirtae Radix has become a hot research topic.In the processing conditions of chicken soup,the quality and activity of chicken soup are affected by the technology of broth stew.The study on the stew technology of active steady state of chicken soup can provide some theoretical basis for choosing stew method in home and industry.Therefore,hyperspectral technology?HSI?was used to detect the quality of Fici Hirtae Radix,and the prediction function of internal active components was established.Response surface was used to optimize the technology of chicken soup stew.Fourier transform infrared spectroscopy?FTIR?was used to study the interaction between components before and after processing of Fici Hirtae Radix chicken soup,and the compatibility mechanism of chicken soup was analyzed.The first-order kinetic equation and Arrhenius equation were combined to establish the storage kinetic model to predict the shelf life of chicken soup powder products.In order to provide some theoretical guidance and technical support for the industrial production of Fici Hirtae Radix chicken soup,the flavor components of Fici Hirtae Radix chicken soup during storage were detected and analyzed based on gas phase ion transport spectroscopy?GC-IMS?.?1?Twenty-one species of Fici Hirtae Radix were selected to study the changes of active components,total antioxidant activity and sensory score of Fici Hirtae Radix.The spectral information of Fici Hirtae Radix was obtained by hyperspectral method,and the prediction function of corresponding indexes was constructed,to explore the feasibility of hyperspectral prediction of the quality of Fici Hirtae Radix.The results showed that the color of Fici Hirtae Radix was significantly different?p<0.05?,the contents of polyphenols,flavonoids and polysaccharides were significantly different?p<0.05?,and the contents of polysaccharides were significantly higher than those of polyphenols and flavonoids?p<0.05?.Except flavonoids,there was a significant correlation between polyphenols,polysaccharides and total antioxidant activity?T-AOC?in Fici Hirtae Radix?p<0.01?,and there was a significant correlation between T-AOC and sensory score?p<0.01?.The analysis of hyperspectral characteristics shows that the effective band of T-AOC is 386⁴60nm and842¹011nm,in which the best characteristic wavelength is 407nm,and the function is y=0.0134x+0.3897,R2=0.8353;The effective band of polyphenols is 960¹011nm,in which the optimal characteristic wavelength is 1011nm,the function is y=0.0013x+0.8934,R2=0.6495;the effective band of polysaccharide is 386⁴68nm,in which the optimal characteristic wavelength is 410nm,and the function is y=0.0025x+0.6389,R2=0.5881.Therefore,hyperspectral nondestructive testing of Fici Hirtae Radix quality is feasible.?2?Taking T-AOC and sensory score as response indexes,the optimum stew technology of active steady-state chicken soup was as follows:the amount of peach with five fingers was 8%,the stew time was 3 h,the hydrolysis time was 4 h,and the total antioxidant capacity was 28.38 unit/mL,under these conditions.The sensory score was 7.0.The infrared spectra showed that the whole infrared spectra of chicken and Fici Hirtae Radix were mostly superimposed on the infrared spectra of single-flavor accessories.The infrared spectra of three groups of soups were very similar,but the peak shape of the three groups of soup was deviated from that of the whole infrared spectrum of chicken and Fici Hirtae Radix.Fici Hirtae Radix chicken soup retained some absorption peaks of chicken and Fici Hirtae Radix single taste soup,such as the spectral 3745cm^-1?3315cm^-11 of Fici Hirtae Radix chicken soup.Some absorption peaks did not appear in the spectrum of chicken and Fici Hirtae Radix soup,such as single-flavor chicken soup spectrum 1396cm^-11 and single-flavor Fici Hirtae Radix soup spectrum 628cm^-1,etc.A new absorption peak appeared in the spectrum of Fici Hirtae Radix chicken soup,such as the spectral 1066cm^-1of Fici Hirtae Radix chicken soup.According to the identification and assignment of characteristic peaks,the infrared spectrum difference of Fici Hirtae Radix chicken soup and its accessories can be preliminarily revealed.This method can be applied to the macro-quality control of Fici Hirtae Radix chicken soup.?3?During the storage of chicken soup,the quality and shelf life were predicted:with the increase of storage time,T-AOC showed a decreasing trend?p<0.05?,and the value of acid and peroxide gradually increased?p<0.05?.According to the change of the acid value and the peroxide value with the storage temperature and time,the first-order kinetic equation and the Arrhenius equation are used to simulate the regression equation,and the high-fitting degree is obtained?R²>0.9?.The kinetic model equations for the shelf life of 568d,the acid value and the peroxide value at normal temperature?25??of the Fici Hirtae Radix chicken soup powder were y_AV=0.075exp18310770.6e^?-6499.7/T?tandy_POV=0.048exp113011484e^?-7322.9/T?t,respectively.?4?GC-IMS analysis of volatile components of Fici Hirtae Radix chicken soup during storage:66 volatile substances were detected and 27 characteristic flavor substances were identified in chicken soup during storage.The high content of2-phenylethanol,hexanal,butanone,butanal,2-pentanone,2,3-butanedione,?-pinene,2-propanone,2,3-pentanedione,ethylpropanoate and so on in fresh chicken soup powder decreased gradually with the prolongation of storage period.The flavor substances such as pentanol,pentanal,2-octanone,2-heptanone,isoamyl acetate,linalool,1-hexanol,1,8-cineole,cis-3-hexenol gradually increased with the prolongation of storage time.Principal component analysis?PCA?showed that the fresh chicken soup powder was distributed on the far left side of PCA.With the prolongation of storage period,the samples were distributed from left to right on the PCA atlas,indicating that if a large number of real sample analysis models were established,It can provide a data basis for quickly judging the shelf life of chicken soup powder on the market.