ArticleFood science and biotechnology2024
Effect of chemical components on color variation during processing of Crataegi Fructus.
Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The color and chemical composition of Crataegi Fructus (CF) vary greatly during processing, but few studies have explored the relationship between them. To address this issue, the effect of chemical composition on the color change of CF during processing was evaluated by mass spectrometry and color detection. A total of 107 compounds, including organic acids, flavonoids, furans, terpenoids, lignans and alkaloids, were identified from 26 representative samples by UHPLC-Q-TOF-MS, among them, the first three compounds changed most significantly during CF processing. Based on Spearman's rho correlation and multiple linear regression analysis, 85 variables from 107 compounds were identified to be associated with color value ( Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-024-01576-2.
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