Dynamic Changes and Correlation Analysis of Polysaccharide Content and Color Parameters in Glycyrrhiza Stems and Leaves during Fermentation

被引:5
作者
Du, Juan [1 ,2 ,3 ]
Song, Yifeng [1 ,2 ,3 ]
Li, Xia [1 ,4 ]
Liu, Na [1 ,2 ,3 ]
An, Xiaoping [1 ,2 ,3 ]
Qi, Jingwei [1 ,2 ,3 ]
机构
[1] Inner Mongolia Agr Univ, Coll Anim Sci, Hohhot 010018, Peoples R China
[2] Inner Mongolia Herbivorous Livestock Feed Engn Tec, Hohhot 010018, Peoples R China
[3] Univ Inner Mongolia Autonomous Reg, Key Lab Smart Anim Husb, Hohhot 010018, Peoples R China
[4] Inner Mongolia Shengmu Anim Husb Co Ltd, Hohhot 010020, Peoples R China
来源
FERMENTATION-BASEL | 2023年 / 9卷 / 10期
关键词
solid fermentation; computer vision system; color space; active substance; Chinese herbal medicine; INOCULUM SIZE;
D O I
10.3390/fermentation9100900
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Fermentation can increase the concentration of active ingredients and improve the effectiveness of Chinese herbal medicine. The purpose of this study was to investigate the effect of solid-state fermentation (SSF) on the polysaccharide content and color of Glycyrrhiza stems and leaves, as well as to explore the potential of computer vision-based analytical chemistry for the rapid, non-destructive, and accurate quality identification of fermented herbs. The effects of different inoculation rates on the polysaccharide content and color of fermented Glycyrrhiza stems and leaves were evaluated. Subsequently, dynamic changes in the viable counts of the probiotic strains, pH values, polysaccharide content, and color of Glycyrrhiza stems and leaves were explored during the entire fermentation process. The correlations of color variables that were extracted from the images with key quality indicators of the Glycyrrhiza stem and leaf samples were verified. The results showed that with an increase in inoculation amount, the polysaccharide content demonstrated a trend of first increasing and then decreasing, which was consistent with the color parameter behavior, and the optimal inoculation amount was 0.2%. During fermentation, R, G, B, S, V, L, a*, and B* were significantly correlated with the polysaccharide content (p < 0.01), while the correlation of H was weak. Principal component analysis (PCA) based on color variables can effectively distinguish between different stages of fermentation. This study provides a reference for the rapid and nondestructive analysis of fermented Glycyrrhiza stems and leaves, offering a new approach to process monitoring and quality control of fermented herbs.
引用
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页数:15
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