Study On The Differences In Internal Components And Taste Of Jujube Seeds From Different Origins And Before And After Frying

Objective:Ziziphi Spinosae Semen(ZSS),the dried mature seeds of Ziziphus jujuba Mill.var.spinosa(Bunge)Hu ex H.F.Chou,has been an important medicine for the treatment of insomnia.In the fast-paced and high-stress lifestyle of modern society,people have increasely suffered from anxiety and insomnia.As one of the first batch for both medicine and food uses issued by the Ministry of Health,and also a very important herb for medical uses,thus the demand on it is increasing.The therapeutic effect of ZSS depends on the quality of wild jujube kernels.However,wild jujubes are widely distributed,mostly ZSS prepared from wild jujube is often used as medicine after being fried.Therefore,the place of production and the frying process are two important factors that affect the quality of wild jujube kernels.The quality of ZSS is inextricably linked with the traits and internal components.As a seed medicinal material,wild jujube kernels have a higher fatty oil content.As far as we known,there is no systematic study on the influence of origin factors and frying factors on the fatty oil constituents of wild jujube kernels.The content of heavy metals and harmful elements is an important basis for the quality control of traditional Chinese medicine;in addition,the taste characteristics are also an important aspect of the quality evaluation of traditional Chinese medicine.Therefore,in this paper,samples of wild jujube seeds from 13 producing areas in Hebei,Shanxi,Shanxi,and Liaoning and their corresponding fried jujube kernels were used as the research objects to analyze the fatty oil composition characteristics,heavy metals and heavy metals in different producing areas and production intervals,the difference in the content of harmful elements and the taste characteristics,as well as the chemical composition differences between raw and fried jujube seeds,aiming at establishing a model for identifying the taste of raw and fried jujube seeds.Through a preliminary exploration of the influences of the origin factors and frying factors on the internal composition and taste traits of wild jujube seeds,it is aimed to to lay the foundation for the research on the material basis and quality evaluation of wild jujube seeds,provide references for the clinical safety and high-efficiency use of wild jujube seeds and bring basis for the clinical safety and high-efficiency use of wild jujube seeds It also provides data for the research on the production mechanism and supporting the Chinese medicine processing theory of "every semen must be fried";furthermore,it provides a theoretical basis for the selection of suitable planting areas for wild jujube kernels and the research on the directional breeding of wild jujube kernels.Methods:(1)Using the Soxhlet extraction method,petroleum ether as the solvent,the fatty oil from different origins and before and after frying is extracted,combined with multiple comparison methods,the weight ratio of different origins and raw and frying frying seed fat is analyzed.(2)The fatty oils of different origins and raw and fried wild jujube kernels extracted from the above-mentioned Soxhlet are analyzed by GC-MS.Through the data analysis of the composition of the fatty oil of wild jujube kernels and the relative content of each component,the OPLS-DA model was established to analyze the influence of "origin" and "frying" factors on the fatty oil composition of wild jujube kernels,and to screen out the characteristic difference components of wild jujube kernel fatty oils between production areas and before and after being fried.(3)The contents of five heavy metals and harmful elements in jujube seeds from different origins,including copper,mercury,lead,cadmium,and arsenic are determined by using microwave digestion method and ICP-MS technology,and clustering characterizes the difference in quality of wild jujube kernels are analyzed to provide data support for the quality control of wild jujube kernels from the perspective of heavy metals.(4)The electronic tongue technology is used to detect the taste characteristics of wild jujube kernels before and after frying and in different producing areas.For the difference in the taste of raw and fried wild jujube kernels,the paired t-test analysis method is adopted,and the PCA and OPLS-DA identification of raw and fried wild jujube kernels are established.Model to analyze the effect of frying on the taste of wild jujube kernels is established;regarding the taste difference of wild jujube kernels in different production intervals,based on the taste characteristic values of the wild jujube kernel samples to establish PCA and OPLS-DA models,and screen out the different tastes of the production interval.Results and conclusion:(1)There is a difference in the fat oil yield of raw and fried wild jujube kernels.Stir-frying can increase the extraction rate of wild jujube kernel fatty oil.There is no obvious difference in the yield of wild jujube kernels between different producing areas.Stir-frying can reduce the fat of raw jujube kernels from different producing areas.Difference in oil yield.(2)A total of 39 chemical components were screened and identified through the analysis of the fatty oil components of wild jujube kernels in different producing areas and before and after frying.The production area and frying factors have an influence on the fatty oil composition and the relative content of each component.Regarding the effect of frying on the fatty oil composition of wild jujube kernels,the content of unsaturated fatty acids increased after frying;the OPLS-DA model was established for the fatty oil composition of raw and fried wild jujube kernels,and 9 different components were screened out,namely Methyl oleate,Squalene,Glycidyl oleate,cis-11-eicosenoic acid methyl ester,cis-13-eicosenoic acid methyl ester,Methyl icosanoate,Methyl behenate,Methyl stearate,Methyl Lignocerate.Regarding the difference in fatty oil composition of jujube seed in the production range,the OPLS-DA model shows that the Hebei production area can be clearly distinguished from the other three production areas.By establishing the OPLS-DA model between two production areas,the results show that it is discenible between two production areas.Only the ShaanxiShanxi production area and Shanxi-Liaoning production area have a low predictive ability and need to increase the sample size for further verification.There are 7 significantly different components in the production range of Hebei and Shaanxi,5 significantly different components in the production range of Hebei and Shanxi,5 significantly different components in the production range of Hebei and Liaoning,and 10 components in the production range of Shaanxi and Liaoning.Significantly different components.(3)There is no mercury found in wild jujube seeds from different producing areas,and there are certain differences in the content of lead,arsenic,cadmium,copper and harmful elements among the producing areas,but they do not have obvious characteristics of the production area.There is no heavy metal content exceeding the standard in all wild jujube kernel samples,indicating that wild jujube kernels are safe to use.(4)Stir-frying has a significant effect on the taste of wild jujube kernels.Based on electronic tongue technology and multiple statistical analysis methods,it can realize the rapid identification of the taste of raw and fried wild jujube kernels.The characteristic taste fingerprint of raw and fried wild jujube kernels has been established,and the paired t-test is combined.OPLS-D A analysis results screened out three different flavors of raw and fried jujube kernels,namely SCS,CPS,and NMS.The OPLS-DA model was established for the taste of wild jujube kernels and fried wild jujube kernels from different producing areas.The results show that the taste can be used as a potential basis for identifying the production areas of wild jujube kernels.After being fried,the taste of wild jujube kernels will change but still have the attributes of origin.In this paper,the extraction rate of fatty oil,the composition and content of fatty oil,the content of heavy metals and harmful elements and the taste characteristics of wild jujube kernels were studied in different producing areas and before and after frying.The differences between the production areas and before and after frying the jujube seeds were analyzed,and the difference markers were found,which further showed that the origin and frying were two important factors affecting the quality of the jujube seeds.The research results can provide the basis for the research on the material basis of the pharmacodynamics,the quality evaluation and the mechanism of frying.