Study On The Changes Of Major Active Components In Storage And Halogenation Of Six Spice Extracts

The marinated duck products in Hubei are local specialty meat products.Spices are the main source of flavors in sauce and braised meat products.The differences in the variety,origin,harvest period,and production year of spices make the main effective ingredients of different batches of spices different.The difference in the effective ingredients directly leads to differences in quality and flavor of marinated duck products.In this dissertation,six common spice extracts of pepper,pepper,pepper,orange peel,cinnamon,and clove were selected as the research object.Seven main methods for the detection of spices and six kinds of spices were studied under temperature and dark storage conditions.The main effect component changes with time.Based on this,the main effect components in the process of adding halogen to the six kinds of spice extracts were studied in the brine and halogen duck neck,and the following main conclusions were obtained:1.Based on the literature method,the standard pretreatment method for the determination of hesperidin by HPLC was explored.The results of the study showed that the standard method of the literature method is difficult to dissolve,the standard curve is disproportionate and there is a frontier peak,and the quantitative determination of hesperidin cannot be effectively achieved.Under ultrasonic conditions,pure methanol or pure ethanol can effectively dissolve the hesperidin standard.After adding the ultrapure water after the standard solution is dissolved,the front peak can be eliminated.The ratio of ultra pure water has a significant effect on the turbidity phenomenon after the solution is left standing.The addition of 30%and 50%ultrapure water to the standard sample can effectively eliminate the front peak and the solution No turbidity appeared for more than 60 minutes.The pretreatment method for the optimized hesperidin standard product was obtained:After the solution was sonicated for 10 min in pure methanol,30%ultrapure water was added to make the solution.2.The variation of 7 main effect substances in 6 kinds of spice extracts under different temperature and light conditions was studied.The results of the study showed that with the prolongation of the storage time,the main active ingredients of the seven kinds of spices showed a decreasing trend,showing different changes in temperature and light.Illumination had a significant effect on the content of piperine,which was not protected from light for five days at room temperature,and the content of piperine was reduced by 71%.However,low temperature had a compensatory effect on the effect of light on piperine content.Illumination has a greater influence on the eugenol content,and the content changes greatly during storage.Illumination had no significant effect on the five major components of capsaicin,dihydrocapsaicin,hesperidin,cinnamaldehyde,and ?-sanshool.The temperature had a significant effect on the active ingredients of cinnamon,pepper,and clove.Under normal temperature conditions,the content of ?-sanshool decreased,the content of cinnamaldehyde and eugenol changed,and the temperature of pepper,pepper,orange peel and other three kinds of spice extracts The storage effect is not significant.As a whole,the decreasing trend of main effective components under low temperature and dark conditions is favorable to the storage of spice extracts.Based on the above research results,the storage conditions of the six kinds of spice extracts obtained were as follows:under the condition of no light at room temperature,the pepper extract can store the extract for 15 days,the cinnamon extract for 20 days,and the orange peel extract for 5 days.Under the condition of 4 degrees without light,the pepper extract and clove extract can be stored for 10 days and 20 days,respectively;the pepper extract can be stored for 20 days at room temperature and dark conditions.3.The content of seven main effective components in the brine and halogen duck neck products during the process of braising was tested,and the change rules in the brine and duck neck were analyzed.The results showed that capsaicin and dihydrocapsaicin were the fastest to migrate from the brine to the brine duck neck 15 minutes before the marinating,and the rate of 15-45 minutes was flattened;the piperine,hesperidin,and eugenol were processed during the 45-minute brazing process.The rate of migration from the brine to the halogen duck neck is relatively stable;the content of cinnamaldehyde and ?-sanshoin in the halogen duck neck during the halogenation process fluctuates,and the content in the halogen duck neck reaches its maximum during the 15 minutes of halogenation,and is 15-30 minutes.The content has decreased,and the content has increased during the period of 30-45 minutes.4.The main components of the six kinds of spice extracts were compared in the amount of loss in the brine and the amount of attachment in the brine duck neck.The thermal stability of the seven main active ingredients was initially studied.The results of the study showed that capsaicin,dihydrocapsaicin and hesperidin have good thermal stability during heat treatment for 45 min.The heat loss was 7.7%,5.4%,and 3.5%,respectively.The thermal stability of cinnamaldehyde and eugenol was poor.The heat losses were 63.5%and 85%,respectively.Piperine and ?-sansholicin were heat-stable with a heat loss of 17%and 31.89%,respectively.In this paper,based on the method of high-performance liquid-phase determination of main components of spices,the content changes of the main components of the seven spices during the storage and halogenation process were studied,and the main active components of the spices used as the raw materials for the halogen in the spices were extracted.The law of variation provides a preliminary theoretical support for the extraction of spice extracts as raw materials and the standard halogenation based on the addition of major active ingredients,which has certain theoretical significance.