Hydrothermal Treatment Effectively Inhibits the Conversion of Rutin to Quercetin in Flos Sophorae Immaturus Compared With Dry Heating: Based on Degrading Kinetic Analysis

文献类型： 外文期刊

第一作者： Gong, Yuhong

作者： Gong, Yuhong;Zhao, Yuanyuan;Wang, Dan;Zhao, Xiaoyan;Gong, Yuhong;Fan, Liuping

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关键词： dry-heating treatment; flos sophorae immaturus; hydrothermal treatment; phenols conversion

期刊名称：JOURNAL OF FOOD PROCESS ENGINEERING （ 影响因子：2.9； 五年影响因子：3.2 ）

ISSN： 0145-8876

年卷期： 2024 年 47 卷 12 期

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收录情况： SCI

摘要： Flos sophorae immaturus (FSI) is rich in polyphenols and has been consumed as a health food. This study aimed to explore the impacts of dry heating (DH) and hydrothermal treatment (HT) on the phenolic content of FSI and their degrading kinetics, thereby elucidating the phenolic conversion patterns during processing at different temperatures. Results showed that DH led to a substantial decrease in total flavonoids and total phenols in FSI from 5 to 60 min at a maximum of 210 degrees C. Conversely, FSI subjected to HT exhibited an opposing trend at a maximum of 90 degrees C. Moreover, the highest rutin content (170.2 mg/g) was observed in HT-FSI at 90 degrees C for 120 min, whereas quercetin exhibited the lowest content (5.4 mg/g), indicating a potential termination of conversion. Correspondingly, the rutin-degrading enzyme (RDE) activity of HT-FSI (0.814 U) decreased beginning at 50 degrees C for 120 min and reached the lowest level (0.015 U) when treated at 90 degrees C for 60 min. In contrast, the RDE of DH-FSI (0.463 U) was inactivated under the same processing conditions, yet its lowest level (0.041 U) remained significantly higher than that of HT-FSI. Furthermore, the first-order kinetics revealed that the activation energy of rutin extracted from the HT-FSI (63.15 kJ/mol) was higher than that of the DH-FSI (26.97 kJ/mol), suggesting that rutin conversion was much more difficult during HT. Overall, treating FSI with HT at 90 degrees C for 60 min might be an effective method for rutin retention by inactivating RDE activity.

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