Qingke(highland barley)Baijiu is a special Chinese Baijiu which is mainly produced from Qinghai-Tibet Plateau.Since the pine board is used as the bottom of the fermentation pit,we deduced that the terpenoids and noris...Qingke(highland barley)Baijiu is a special Chinese Baijiu which is mainly produced from Qinghai-Tibet Plateau.Since the pine board is used as the bottom of the fermentation pit,we deduced that the terpenoids and norisoprenoids in pine board might be introduced into Qingke Baijiu.Thus,the terpenoids and norisoprenoids in Qingke Baijiu were investigated by headspace solid phase microextraction(HS-SPME)combined with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry(GC×GC-TOFMS).The results showed thatγ-terpinene(0.70-530.72μg/L),α-phellandrene(0.34-256.66μg/L),longicyclene(0-38.55μg/L),α-pinene(1.21-35.54μg/L)and limonene(0.93-23.69μg/L)were the top 5 terpenoids/norisoprenoids in Qingke Baijiu.Pulegone was detected and reported for the first time in Baijiu,and the concentrations in Qingke Baijiu were 0.78μg/L(fresh)and 3.90μg/L(7 years old).According to the principal component analysis(PCA)plot,young,aged,and retail Qingke Baijiu could be differentiated clearly.Fold change(FC)and t-tests analysis indicated thatβ-pinene,γ-terpinene,andα-selinene were the most different terpenoids/norisoprenoids between young and aged Qingke Baijiu,and longifolene was the most different terpenoids/norisoprenoids between base and retail Qingke Baijiu.The terpenoids and norisoprenoids,such as(E)-β-ionone,isoborneol andβ-cyclocitral,could be potential markers indicating the ageing process of Qingke Baijiu.展开更多
Qingke(highland hull-less barley)is a grain replete with substantial nutrients and bioactive ingredients.In this study,we evaluated the effects of boiling(BO),steaming(ST),microwave baking(MB),far-infrared baking(FB),...Qingke(highland hull-less barley)is a grain replete with substantial nutrients and bioactive ingredients.In this study,we evaluated the effects of boiling(BO),steaming(ST),microwave baking(MB),far-infrared baking(FB),steam explosion(SE),and deep frying(DF)on bioactive components,phenolic compounds,and antioxidant activities of Qingke compared with the effects of traditional roast(TR).Results showed that the soluble dietary fiber,beta-glucan and water-extractable pentosans of Qingke in dry heat processes of TR,SE,MB and FB had a higher content compared with other thermal methods and had a better antioxidant activity of hydroxyl radical scavenging and a better reduction capacity,while those in wet heat processes of BO and ST had a better antioxidant activity of ABTS radical scavenging and a better Fe^(2+) chelating ability.DF-and SE-Qingke had a higher content of tocopherol,phenolic,and flavonoid.Overall,6 free phenolic compounds and 12 bound phenolic compounds of Qingke were identified,and free phenolic compounds suffered more damage during thermal processing.Principal component analysis showed that SE had more advantages in retaining and improving the main biological active ingredients of Qingke,and it may be the best method for treating Qingke.展开更多
Objectives:The ageing process has a significant impact on the aroma of Chinese Baijiu,which could strengthen the desirable flavor characteristics and reduce the undesirable ones.The aim of this study was to observe th...Objectives:The ageing process has a significant impact on the aroma of Chinese Baijiu,which could strengthen the desirable flavor characteristics and reduce the undesirable ones.The aim of this study was to observe the in itiation of mean in gful cha nges in volatile fracti on and locate the ageing markers during ageing storage of Chinese Highland Qingke Baijiu.Materials and Methods:Samples of Chinese Qingke Baijiu were aged for 0,1,2,3,4,5,6,7,8,9,10,and 11 mon ths before an alysis.The samples were isolated by liquid-liquid extraction and then analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.The acquired data were processed by untargeted and targeted metabolomics approach to locate the ageing markers.Results:The untargeted metabolomics analysis(hierarchical clustering analysis,HCA)shows that the chemical composition of Qingke Baijiu presents a statistically sigrdficant deviation from the reference scenario after 5 mon ths.Subsequently,supervised statistics analysis(orthogo nal partial least squares discrimination analysis)was performed to locate the markers,which changed sigrdficantly during ageing.Fifteen markers were located,and seven of them were acetals.Notably,1,1-diethoxy-propane,1,1-diethoxy-butane,and 1,1-diethoxy-3-methyl-butane are important contributors to the flavor of Chinese Baijiu.The identified markers were applied for the untargeted metabolomics(HCA),and the results revealed that these markers could divide the Qingke Baijiu into two ageing stages,0-5 months and 6-11 months.Conclusion:The results suggest that it is a valuable tool for monitoring the changes of volatile compounds and locating the age markers in Chinese Baijiu.展开更多
Qingke(highland barley)is a functional food with health-promoting properties,but its by-product,Qingke bran,remains under-exploited.This study aimed to characterize the phenolic compounds(PCs)in Qingke bran and to imp...Qingke(highland barley)is a functional food with health-promoting properties,but its by-product,Qingke bran,remains under-exploited.This study aimed to characterize the phenolic compounds(PCs)in Qingke bran and to improve the release of bound PCs by autoclaving and fermentation treatment,based on a comparative study between white and black Qingke bran.In this study,HPLC-ESI-QTOF-MS/MS was used to identify the diversity and composition of PCs in Qingke bran,and the antioxidant capacities of PCs were determined by ABTS,DPPH and FRAP assays.The results showed that both white and black Qingke bran contained a high content of PCs(647.82 and 931.42 mg GAE/100 g)and flavonoids(383.96 and 392.95μg RE/100 g),and a wide diversity of PCs consisting of flavonoid glycosides,flavonoid aglycones,phenolic glycosides,phenolic acid aglycones,phenolic acid esters and other PCs.Ferulic acid and vitexin were the major phenolic acids and flavonoids in Qingke bran,and most PCs predominated in the bound form.The autoclaving and fermentation treatment could change the diversity and composition of PCs,enhancing the release of free PCs,especially ferulic acid.The enhancement of the release of PCs contributed to the increase in the antioxidant capacities.In summary,fermentation was proved to be an effective treatment to enhance the release of PCs and to improve the antioxidant capacity of Qingke bran.This study provides important insights into the potential health benefits of Qingke bran and suggests a promising approach for the development of functional food products.展开更多
In this study,we analyzed the agronomic and physiological indicators of the leaves and roots of 60 hulless barley varieties under low-temperature treatment,identified the crucial indicators that can reflect the ability ...In this study,we analyzed the agronomic and physiological indicators of the leaves and roots of 60 hulless barley varieties under low-temperature treatment,identified the crucial indicators that can reflect the ability of hulless barley to tolerate low-temperature,and evaluated the ability of different hulless barley varieties to tolerate low-temperature.The results indicated significant differences in the agronomic and physiological indicators of 60 hul-less barley varieties subjected to low-temperature treatment.Most of the agronomic indicators significantly decreased,whereas most of the physiological indicators significantly increased.However,the magnitude of changes in each agronomic and physiological indicator differed among the varieties.A comprehensive analysis of the agronomic and physiological indicators revealed that the antioxidant enzyme activity,soluble sugar(SSC)and free proline(FPRO)could be used as a crucial indicator to evaluate the low-temperature tolerance of hulless barley.Compared with those of agronomic indicators,the physiological indicators of the hulless variety barley better reflected its resistance to low-temperature stress.Thefinal comprehensive evaluation showed that Himalaya 22 was the most tolerant to low-temperature,whereas Changmanglan qingke was the most sensitive to low-temperature.In this study,we assessed various agronomic and physiological indicators of hulless barley plants under low-temperature stress.We also identified essential agronomic and physiological indicators for screening low-temperature-tolerant varieties.The research results thus provide a reference for screening low-tem-perature-tolerant hulless barley resources.展开更多
基金financially supported by the National Key R&D Program of China (2016YFD0400500)
文摘Qingke(highland barley)Baijiu is a special Chinese Baijiu which is mainly produced from Qinghai-Tibet Plateau.Since the pine board is used as the bottom of the fermentation pit,we deduced that the terpenoids and norisoprenoids in pine board might be introduced into Qingke Baijiu.Thus,the terpenoids and norisoprenoids in Qingke Baijiu were investigated by headspace solid phase microextraction(HS-SPME)combined with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry(GC×GC-TOFMS).The results showed thatγ-terpinene(0.70-530.72μg/L),α-phellandrene(0.34-256.66μg/L),longicyclene(0-38.55μg/L),α-pinene(1.21-35.54μg/L)and limonene(0.93-23.69μg/L)were the top 5 terpenoids/norisoprenoids in Qingke Baijiu.Pulegone was detected and reported for the first time in Baijiu,and the concentrations in Qingke Baijiu were 0.78μg/L(fresh)and 3.90μg/L(7 years old).According to the principal component analysis(PCA)plot,young,aged,and retail Qingke Baijiu could be differentiated clearly.Fold change(FC)and t-tests analysis indicated thatβ-pinene,γ-terpinene,andα-selinene were the most different terpenoids/norisoprenoids between young and aged Qingke Baijiu,and longifolene was the most different terpenoids/norisoprenoids between base and retail Qingke Baijiu.The terpenoids and norisoprenoids,such as(E)-β-ionone,isoborneol andβ-cyclocitral,could be potential markers indicating the ageing process of Qingke Baijiu.
基金financially supported by the 2018 annual three gorges follow-up research project of the three gorges office of the State Council (YYNY-2017-01)
文摘Qingke(highland hull-less barley)is a grain replete with substantial nutrients and bioactive ingredients.In this study,we evaluated the effects of boiling(BO),steaming(ST),microwave baking(MB),far-infrared baking(FB),steam explosion(SE),and deep frying(DF)on bioactive components,phenolic compounds,and antioxidant activities of Qingke compared with the effects of traditional roast(TR).Results showed that the soluble dietary fiber,beta-glucan and water-extractable pentosans of Qingke in dry heat processes of TR,SE,MB and FB had a higher content compared with other thermal methods and had a better antioxidant activity of hydroxyl radical scavenging and a better reduction capacity,while those in wet heat processes of BO and ST had a better antioxidant activity of ABTS radical scavenging and a better Fe^(2+) chelating ability.DF-and SE-Qingke had a higher content of tocopherol,phenolic,and flavonoid.Overall,6 free phenolic compounds and 12 bound phenolic compounds of Qingke were identified,and free phenolic compounds suffered more damage during thermal processing.Principal component analysis showed that SE had more advantages in retaining and improving the main biological active ingredients of Qingke,and it may be the best method for treating Qingke.
基金supported by the National Key Research and Development Program of China(2016YFD0400500)the National Natural Science Foundation of China(No.32001826).
文摘Objectives:The ageing process has a significant impact on the aroma of Chinese Baijiu,which could strengthen the desirable flavor characteristics and reduce the undesirable ones.The aim of this study was to observe the in itiation of mean in gful cha nges in volatile fracti on and locate the ageing markers during ageing storage of Chinese Highland Qingke Baijiu.Materials and Methods:Samples of Chinese Qingke Baijiu were aged for 0,1,2,3,4,5,6,7,8,9,10,and 11 mon ths before an alysis.The samples were isolated by liquid-liquid extraction and then analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.The acquired data were processed by untargeted and targeted metabolomics approach to locate the ageing markers.Results:The untargeted metabolomics analysis(hierarchical clustering analysis,HCA)shows that the chemical composition of Qingke Baijiu presents a statistically sigrdficant deviation from the reference scenario after 5 mon ths.Subsequently,supervised statistics analysis(orthogo nal partial least squares discrimination analysis)was performed to locate the markers,which changed sigrdficantly during ageing.Fifteen markers were located,and seven of them were acetals.Notably,1,1-diethoxy-propane,1,1-diethoxy-butane,and 1,1-diethoxy-3-methyl-butane are important contributors to the flavor of Chinese Baijiu.The identified markers were applied for the untargeted metabolomics(HCA),and the results revealed that these markers could divide the Qingke Baijiu into two ageing stages,0-5 months and 6-11 months.Conclusion:The results suggest that it is a valuable tool for monitoring the changes of volatile compounds and locating the age markers in Chinese Baijiu.
基金financially supported by Qinchuangyuan Project of Shaanxi Province(QCYRCXM-2022-128)the Scientific Startup Fund for Doctors of Northwest A&F University(2452022096)the Key Research and Development Program of Shaanxi(2022NY-002).
文摘Qingke(highland barley)is a functional food with health-promoting properties,but its by-product,Qingke bran,remains under-exploited.This study aimed to characterize the phenolic compounds(PCs)in Qingke bran and to improve the release of bound PCs by autoclaving and fermentation treatment,based on a comparative study between white and black Qingke bran.In this study,HPLC-ESI-QTOF-MS/MS was used to identify the diversity and composition of PCs in Qingke bran,and the antioxidant capacities of PCs were determined by ABTS,DPPH and FRAP assays.The results showed that both white and black Qingke bran contained a high content of PCs(647.82 and 931.42 mg GAE/100 g)and flavonoids(383.96 and 392.95μg RE/100 g),and a wide diversity of PCs consisting of flavonoid glycosides,flavonoid aglycones,phenolic glycosides,phenolic acid aglycones,phenolic acid esters and other PCs.Ferulic acid and vitexin were the major phenolic acids and flavonoids in Qingke bran,and most PCs predominated in the bound form.The autoclaving and fermentation treatment could change the diversity and composition of PCs,enhancing the release of free PCs,especially ferulic acid.The enhancement of the release of PCs contributed to the increase in the antioxidant capacities.In summary,fermentation was proved to be an effective treatment to enhance the release of PCs and to improve the antioxidant capacity of Qingke bran.This study provides important insights into the potential health benefits of Qingke bran and suggests a promising approach for the development of functional food products.
基金This research was supported by National Natural Science Foundation of China(NSFC)(32060423)the Open Project of State Key Laboratory of Plateau Ecology and Agriculture,Qinghai University(2023-ZZ-01)+2 种基金National Natural Science Foundation of China(NSFC),Key Program of Regional Innovation and Development Joint Fund(U22A20453)Qinghai University Natural Science Foundation for Young Scholars(2022-QNY-3)Innovation Fund of Qinghai Academy of Agricultural and Forestry Sciences(2022-NKY-04).
文摘In this study,we analyzed the agronomic and physiological indicators of the leaves and roots of 60 hulless barley varieties under low-temperature treatment,identified the crucial indicators that can reflect the ability of hulless barley to tolerate low-temperature,and evaluated the ability of different hulless barley varieties to tolerate low-temperature.The results indicated significant differences in the agronomic and physiological indicators of 60 hul-less barley varieties subjected to low-temperature treatment.Most of the agronomic indicators significantly decreased,whereas most of the physiological indicators significantly increased.However,the magnitude of changes in each agronomic and physiological indicator differed among the varieties.A comprehensive analysis of the agronomic and physiological indicators revealed that the antioxidant enzyme activity,soluble sugar(SSC)and free proline(FPRO)could be used as a crucial indicator to evaluate the low-temperature tolerance of hulless barley.Compared with those of agronomic indicators,the physiological indicators of the hulless variety barley better reflected its resistance to low-temperature stress.Thefinal comprehensive evaluation showed that Himalaya 22 was the most tolerant to low-temperature,whereas Changmanglan qingke was the most sensitive to low-temperature.In this study,we assessed various agronomic and physiological indicators of hulless barley plants under low-temperature stress.We also identified essential agronomic and physiological indicators for screening low-temperature-tolerant varieties.The research results thus provide a reference for screening low-tem-perature-tolerant hulless barley resources.
