Quality Change of Spicy Diced Chicken during Storage

WANG Yao; WANG Ying; WANG Ping; XU Min; CHE Zhenming; LIU Ping

doi:10.13386/j.issn1002-0306.2021120227

Volume 43 Issue 18

Sep. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(18): 346-358. > DOI: 10.13386/j.issn1002-0306.2021120227

WANG Yao, WANG Ying, WANG Ping, et al. Quality Change of Spicy Diced Chicken during Storage[J]. Science and Technology of Food Industry, 2022, 43(18): 346−358. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120227.

Citation:

PDF (4942 KB)

Quality Change of Spicy Diced Chicken during Storage

College of Food and Bioengineering, Xihua University, Chengdu 610039, China

More Information

Received Date: December 20, 2021
Available Online: July 17, 2022

Graphical Abstract

Abstract

Abstract

To explore the effect of different storage temperatures on the quality of spicy diced chicken, the changes in sensory scores, physical and chemical indicators, and the total number of colonies of the dishes during the refrigerated storage (4 ℃) and frozen storage (−18 ℃) were analyzed in this study. And the electronic nose combined with the full two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) technology was used to analyze the volatile flavor compounds of the product. The results showed that thiobarbituric acid (TBA) and the b^*value increased gradually with the storage duration, while the content of moisture, texture properties, L^*value, a^* value, and pH decreased significantly (P<0.05). The total number of colonies in the 4 ℃ group showed an increasing trend, lower than the standard limit. In comparison, no colonies appeared in the −18 ℃ group. The sensory quality decreased during the storage, and the higher the storage temperature, the faster the sensory quality decreased. On the 30th day, the sensory score of the 4 ℃ group decreased to 59.67, at which time the edible value of the product had been lost. The linear discriminant analysis (LDA) results of the electronic nose showed that the samples with different storage times had good discrimination. A total of 183 volatile flavor substances were detected during the storage of spicy diced chicken, of which 16 main flavor substances were obtained from the analysis of odor activity value, mainly alcohols, aldehydes, esters, ketones, and heterocyclic substances. Therefore, the shelf life of spicy diced chicken under refrigerated storage is 25 days, while frozen storage can keep the quality of the product stable for a long time.
- spicy diced chicken,
- refrigerated storage,
- frozen storage,
- physicochemical indexes,
- flavor

FullText(HTML)

References (45)

References

[1]	黄本婷, 张佳敏, 王卫, 等. 不同加工工艺对预调理回锅肉的品质影响[J]. 中国调味品,2020,45(3):11−14. [HUANG B T, ZHANG J M, WANG W, et al. Effect of different processing technology on the quality of prepared twice cooked pork[J]. China Condiment,2020,45(3):11−14. HUANG B T, ZHANG J M, WANG W, et al. Effect of different processing technology on the quality of prepared twice cooked pork[J]. China Condiment, 2020, 45: 11-14.
[2]	孙金龙, 刘莉丹, 张春江, 等. 不同包装方式对土豆烧牛肉菜肴中牛肉贮藏品质的影响[J]. 食品工业科技,2020,41(23):203−208. [SUN J L, LIU L D, ZHANG C J, et al. Effects of different packaging methods on beef storage quality in braised beef with potatoes[J]. Science and Technology of Food Industry,2020,41(23):203−208. doi: 10.13386/j.issn1002-0306.2019090268 SUN J L, LIU L D, ZHANG C J, et al. Effects of different packaging methods on beef storage quality in braised beef with potatoes[J]. Science and Technology of Food Industry, 2020, 41(23): 203-208. doi: 10.13386/j.issn1002-0306.2019090268
[3]	魏乐乐, 许学勤. 冻藏和冷藏对冷冻调理牛肉颜色的影响[J]. 食品工业,2014,35(10):24−27. [WEI L L, XU X Q. Effects of freezing storage and refrigeration on the color of frozen prepared beef[J]. Food Industry,2014,35(10):24−27. WEI L L, XU X Q. Effects of freezing storage and refrigeration on the color of frozen prepared beef[J]. Food Industry, 2014, 35: 24-27.
[4]	ECHEGARAY N, DOMINGUEZ R, FRANCO D, et al. Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen[J]. Food Res Int,2018,114:114−122. doi: 10.1016/j.foodres.2018.07.036
[5]	陈伟玲, 周乐丹, 龙姣丽, 等. 4 ℃贮藏下黄田扣肉品质变化及贮藏期的研究[J]. 食品研究与开发,2020,41(20):78−83. [CHEN W L, ZHOU L D, LONG J L, et al. Study on quality change and storage period of Huangtian braised pork at 4 ℃[J]. Food Research and Development,2020,41(20):78−83. doi: 10.12161/j.issn.1005-6521.2020.20.013 CHEN W L, ZHOU L D, LONG J L, et al. Study on quality change and storage period of Huangtian braised pork at 4 ℃[J]. Food Research and Development, 2020, 41: 78-83. doi: 10.12161/j.issn.1005-6521.2020.20.013
[6]	胡力, 王芳梅, 吕明珊, 等. 不同贮藏温度下真空包装鸡肉酱品质变化及货架期模型的建立[J]. 食品与发酵工业,2021,47(10):132−138. [HU L, WANG F M, LYU M S, et al. Quality changes during storage at different temperatures and establishment of shelf-life model of vacuum packaged chicken paste[J]. Food and Fermentation Industries,2021,47(10):132−138. doi: 10.13995/j.cnki.11-1802/ts.025912 HU L, WANG F M, LYU M S, et al. Quality changes during storage at different temperatures and establishment of shelf-life model of vacuum packaged chicken paste[J]. Food and Fermentation Industries, 2021, 47(10): 132-138. doi: 10.13995/j.cnki.11-1802/ts.025912
[7]	李鹏, 孙京新. 冷藏和冻藏对酱卤鸡肉品质的影响[J]. 肉类工业,2018(5):45−49. [LI P, SUN J X. Effect of cold storage and frozen storage on the quality of sauced stewed chicken[J]. Meat Industry,2018(5):45−49. doi: 10.3969/j.issn.1008-5467.2018.01.011 LI P, SUN J X. Effect of cold storage and frozen storage on the quality of sauced stewed chicken[J]. Meat Industry, 2018: 45-49. doi: 10.3969/j.issn.1008-5467.2018.01.011
[8]	任思婕, 胡吕霖, 沈清, 等. 不同气体比例气调包装对冷藏微波辣子鸡丁品质的影响[J]. 食品科学,2018,39(21):245−252. [REN S J, HU L L, SHEN Q, et al. Effect of different modified atmospheric conditions on physicochemical properties and volatile flavor compounds of microwaved spicy diced chicken during refrigerated storage[J]. Food Science,2018,39(21):245−252. doi: 10.7506/spkx1002-6630-201821037 REN S J, HU L L, SHEN Q, et al. Effect of different modified atmospheric conditions on physicochemical properties and volatile flavor compounds of microwaved spicy diced chicken during refrigerated storage[J]. Food Science, 2018, 39(21): 245-252. doi: 10.7506/spkx1002-6630-201821037
[9]	牟心泰. 不同品类辣椒对菜肴色、香、味等形成的影响研究[D]. 哈尔滨: 哈尔滨商业大学, 2021 MU X T. Study on the influence of different types of pepper on the color, aroma and taste of dishes[D]. Harbin: Harbin University of Commerce, 2021.
[10]	谭小琴, 段珍珍, 周才琼. 低温贮藏对真空包装酸肉食用卫生及感官品质的影响及酸肉保质期预测[J]. 云南农业大学学报(自然科学),2020,35(5):871−877. [TAN X Q, DUAN Z Z, ZHOU C Q. Effect of cryopreservation on the hygienic and sensory quality of vacuum-packed sour pork and prediction of the shelf life of sour pork[J]. Journal of Yunnan Agricultural University (Natural Science),2020,35(5):871−877. TAN X Q, DUAN Z Z, ZHOU C Q. Effect of cryopreservation on the hygienic and sensory quality of vacuum-packed sour pork and prediction of the shelf life of sour pork[J]. Journal of Yunnan Agricultural University (Natural Science), 2020, 35(5): 871-877.
[11]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 2726-2016 食品安全国家标准熟肉制品[S]. 北京: 中国标准出版社, 2016 National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. GB 2726-2016 National food safety standard-Cooked meat products[S]. Beijing: Standards Press of China, 2016.
[12]	任思婕. 微波辣子鸡丁的加工及气调保鲜工艺的研究[D]. 杭州: 浙江大学, 2018 REN S J. Processing of spicy chili chicken grain by microwave and its fresh keeping by modified atmosphere packaging[D]. Hangzhou: Zhejiang University, 2018.
[13]	中华人民共和国国家卫生和计划生育委员会. GB 5009.3-2016 食品安全国家标准食品中水分的测定[S]. 北京: 中国标准出版社, 2016 National Health and Family Planning Commission of the People’s Republic of China. GB 5009.3-2016 National food safety standard. Determination of moisture in food[S]. Beijing: China Standards Press, 2016.
[14]	中华人民共和国国家卫生和计划生育委员会. GB 5009.237-2016 食品安全国家标准食品pH值的测定[S]. 北京: 中国标准出版社, 2016 National Health and Family Planning Commission of the People’s Republic of China. GB 5009.237-2016 National food safety standard. Determination of pH value of food[S]. Beijing: China Standards Press, 2016.
[15]	İNCILI G K, KARATEPE P, AKGOL M, et al. Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets[J]. Int J Biol Macromol,2021,184:429−437. doi: 10.1016/j.ijbiomac.2021.06.106
[16]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 4789.2-2016 食品安全国家标准食品微生物学检验菌落总数测定[S]. 北京: 中国标准出版社, 2016 National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. GB 4789.2-2016 National food safety standard. Food microbiology inspection determination of total colony[S]. Beijing: Standards Press of China, 2016.
[17]	赵晶, 张婷, 刘永峰, 等. 超长冻藏时间对牛肉品质的影响[J]. 食品与发酵工业,2018,44(11):200−209,215. [ZHAO J, ZHANG T, LIU Y F, et al. Effect of long frozen storage time on beef quality[J]. Food and Fermentation Industries,2018,44(11):200−209,215. doi: 10.13995/j.cnki.11-1802/ts.016992 ZHAO J, ZHANG T, LIU Y F, et al. Effect of long frozen storage time on beef quality[J]. Food and Fermentation Industries, 2018, 44(11): 200-209, 215. doi: 10.13995/j.cnki.11-1802/ts.016992
[18]	蒋兆景, 马汉军, 康壮丽, 等. 包装方式对冷鲜猪肉贮藏品质的影响[J]. 河南工业大学学报(自然科学版),2019,40:71−76. [JIANG Z J, MA H J, KANG Z L, et al. Effects of packaging methods on the storage quality of chilled pork[J]. Journal of Henan University of Technology (Natural Science Edition),2019,40:71−76. doi: 10.16433/j.cnki.issn1673-2383.2019.04.013 JIANG Z J, MA H J, KANG Z L, et al. Effects of packaging methods on the storage quality of chilled pork[J]. Journal of Henan University of Technology (Natural Science Edition), 2019, 40: 71-76. doi: 10.16433/j.cnki.issn1673-2383.2019.04.013
[19]	廖林, 贺稚非, 刘悦, 等. 基于HS-SPME-GC-MS的卤烤兔肉丁加工过程中挥发性风味物质变化分析[J]. 食品与发酵工业: 1−11[2022-07-05]. DOI: 10.13995/j.cnki.11-1802/ts.029062. LIAO L, HE Z F, LIU Y, et al. Analysis of volatile flavor substances during processing of halogen roast rabbit meat based on HS-SPME-GC-MS[J]. Food and Fermentation Industries: 1−11[2022-07-05]. DOI: 10.13995/j.cnki.11-1802/ts.029062.
[20]	程宏桢, 蔡志鹏, 王静, 等. 基于GC-MS、GC-O和电子鼻技术评价百香果酒香气特征[J]. 食品科学,2021,42(6):256−264. [CHENG H Z, CAI Z P, WANG J, et al. Combined use of GC-MS, GC-O and electronic nose technology to evaluate the aroma characteristics of passion fruit wine[J]. Food Science,2021,42(6):256−264. doi: 10.7506/spkx1002-6630-20200319-286 CHENG H Z, CAI Z P, WANG J, et al. Combined use of GC-MS, GC-O and electronic nose technology to evaluate the aroma characteristics of passion fruit wine[J]. Food Science, 2021, 42(6): 256-264. doi: 10.7506/spkx1002-6630-20200319-286
[21]	孙灵霞, 李苗云, 靳春杰, 等. 基于电子鼻和气质联用技术分析不同品牌道口烧鸡的香气差异性[J]. 食品与发酵工业,2020,46(6):238−243. [SUN L X, LI M Y, JIN C J, et al. Analysis of the aroma of different brands Daokou stewed chicken by electronic nose and GC-MS[J]. Food and Fermentation Industries,2020,46(6):238−243. doi: 10.13995/j.cnki.11-1802/ts.022005 SUN L X, LI M Y, JIN C J, et al. Analysis of the aroma of different brands Daokou stewed chicken by electronic nose and GC-MS[J]. Food and Fermentation Industries, 2020, 46(6): 238-243. doi: 10.13995/j.cnki.11-1802/ts.022005
[22]	BECKER A, BOULAABA A, PINGEN S, et al. Low temperature cooking of pork meat-Physicochemical and sensory aspects[J]. Meat Sci,2016,118:82−88. doi: 10.1016/j.meatsci.2016.03.026
[23]	钟萍, 陈鲜丽, 罗威, 等. 不同贮藏温度对鱼肉嫩度和菌落总数的影响研究[J]. 食品研究与开发,2021,42(7):45−49. [ZHONG P, CHEN X L, LUO W, et al. Effects of different storage temperature on tenderness and total number of bacterial colonies of fish[J]. Food Research and Development,2021,42(7):45−49. ZHONG P, CHEN X L, LUO W, et al. Effects of different storage temperature on tenderness and total number of bacterial colonies of fish[J]. Food Research and Development, 2021, 42(7): 45-49.
[24]	朱丹实, 吴晓菲, 刘贺, 等. 水分对生鲜肉品品质的影响[J]. 食品工业科技,2013,34(16):363−366. [ZHU D S, WU X F, LIU H, et al. Effect of water on quality of fresh meat[J]. Science and Technology of Food Industry,2013,34(16):363−366. doi: 10.13386/j.issn1002-0306.2013.16.054 ZHU D S, WU X F, LIU H, et al. Effect of water on quality of fresh meat[J]. Science and Technology of Food Industry, 2013, 34: 363-366. doi: 10.13386/j.issn1002-0306.2013.16.054
[25]	TEUTEBERG V, KLUTH I K, PLOETZ M, et al. Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere[J]. Meat Sci,2021,174:108419. doi: 10.1016/j.meatsci.2020.108419
[26]	熊国远, 夏陆阳, 贾敬敏, 等. 符离集烧鸡加工过程中的营养和理化品质变化[J]. 食品工业科技,2020,41(6):47−52. [XIONG G Y, XIA L Y, JIA J M, et al. Nutritional and physicochemical quality changes of Fuliji braised chicken during processing[J]. Science and Technology of Food Industry,2020,41(6):47−52. XIONG G Y, XIA L Y, JIA J M, et al. Nutritional and physicochemical quality changes of Fuliji braised chicken during processing[J]. Science and Technology of Food Industry, 2020, 41: 47-52.
[27]	VIUDA-MARTOS M, RUIZ-NAVAJAS Y, FERNÁNDEZ-LÓPEZ J, et al. Effect of packaging conditions on shelf-life of mortadella made with citrus fibre washing water and thyme or rosemary essential oil[J]. Food and Nutrition Sciences,2011,2(1):1−10. doi: 10.4236/fns.2011.21001
[28]	李芳. 硬脂鱼油的品质特征及在火锅底料中的应用研究[D]. 重庆: 西南大学, 2021 LI F. Study on the quality characteristics of fish oil stearin and its application in hotpot seasoning[D]. Chongqing: Southwest University, 2021.
[29]	肖香, 王莉莉, 王敏, 等. 真空包装水晶肴肉的贮藏特性研究[J]. 食品与机械,2013,29(1):187−189,222. [XIAO X, WANG L L, WANG M, et al. Research on the storage characteristics of vacuum-packed crystal meat[J]. Food and Machinery,2013,29(1):187−189,222. doi: 10.3969/j.issn.1003-5788.2013.03.045 XIAO X, WANG L L, WANG M, et al. Research on the storage characteristics of vacuum-packed crystal meat[J]. Food and Machinery, 2013, 29: 187-189, 222. doi: 10.3969/j.issn.1003-5788.2013.03.045
[30]	李莎莎, 计红芳, 张令文, 等. 冰温保鲜过程中鸡肉品质及微观结构的变化[J]. 食品与发酵工业,2019,45(16):201−207. [LI S S, JI H F, ZHANG L W, et al. Changes in chicken quality and microstructure during ice-warm preservation[J]. Food and Fermentation Industries,2019,45(16):201−207. doi: 10.13995/j.cnki.11-1802/ts.020553 LI S S, JI H F, ZHANG L W, et al. Changes in chicken quality and microstructure during ice-warm preservation[J]. Food and Fermentation Industries, 2019, 45: 201-207. doi: 10.13995/j.cnki.11-1802/ts.020553
[31]	WANG Z, HE Z, GAN X, et al. Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage[J]. Meat Science,2018,146:131−139. doi: 10.1016/j.meatsci.2018.08.006
[32]	牛改改, 游刚, 张晨晓, 等. 真空包装牡蛎肉在冷藏和冻藏过程中的品质变化[J]. 食品研究与开发,2020,41(18):7−14. [NIU G G, YOU G, ZHANG C X, et al. Quality changes of vacuum-packed oyster meat during cold and frozen storage[J]. Food Research and Development,2020,41(18):7−14. doi: 10.12161/j.issn.1005-6521.2020.19.002 NIU G G, YOU G, ZHANG C X, et al. Quality changes of vacuum-packed oyster meat during cold and frozen storage[J]. Food Research and Development, 2020, 41: 7-14. doi: 10.12161/j.issn.1005-6521.2020.19.002
[33]	ABD-ELGHANY S M, EL-MAKHZANGY A M, MOHAMMED EL-SHAWAF A E, et al. Ensuring the best storage temperature of egyptian pastrami based on microbiological, physico-chemical and sensory evaluation[J]. Journal of Stored Products Research,2020:87.
[34]	杨静. 暗纹东方鲀冷藏过程中质构劣化和蛋白降解变化研究[D]. 无锡: 江南大学, 2017 YANG J. Study on texture softening and protein deterioration change of puffer fish (Takifugu obscurus) during refrigerated storage[D]. Wuxi: Jiangnan University, 2017.
[35]	高爱武, 赵娇, 李立敏, 等. 抗氧化处理对风干肉贮藏期间质构特性的影响[J]. 肉类研究,2018,32(11):30−35. [GAO A W, ZHAO J, LI L M, et al. Effect of antioxidant treatment on texture characteristics of air-dried meat during storage[J]. Meat Research,2018,32(11):30−35. GAO A W, ZHAO J, LI L M, et al. Effect of antioxidant treatment on texture characteristics of air-dried meat during storage[J]. Meat Research, 2018, 32(11): 30-35.
[36]	周然, 刘源, 谢晶, 等. 电解水对冷藏河豚鱼肉质构及品质变化的影响[J]. 农业工程学报,2011,27(10):365−369. [ZHOU R, LIU Y, XIE J, et al. Effects of electrolyzed water on texture and quality of obscure puffer fish (Takifugu obscurus) during cold storage[J]. Transactions of the CSAE,2011,27(10):365−369. doi: 10.3969/j.issn.1002-6819.2011.10.064 ZHOU R, LIU Y, XIE J, et al. Effects of electrolyzed water on texture and quality of obscure puffer fish (Takifugu obscurus) during cold storage[J]. Transactions of the CSAE, 2011, 27(10): 365-369. doi: 10.3969/j.issn.1002-6819.2011.10.064
[37]	闫征, 卞欢, 王咏梅, 等. 无磷保水剂对中式调理鸡丁品质的影响[J]. 江苏农业学报,2019,35(5):1203−1208. [YAN Z, BIAN H, WANG Y M, et al. Influence of non-phosphate water-retaining agents on quality of Chinese prepared diced chicken[J]. Jiangsu Agricultural Journal,2019,35(5):1203−1208. doi: 10.3969/j.issn.1000-4440.2019.05.029 YAN Z, BIAN H, WANG Y M, et al. Influence of non-phosphate water-retaining agents on quality of Chinese prepared diced chicken[J]. Jiangsu Agricultural Journal, 2019, 35: 1203-1208. doi: 10.3969/j.issn.1000-4440.2019.05.029
[38]	LEKJING S, VENKATACHALAM K. Effects of modified atmospheric packaging conditions on the quality changes of pasteurized oyster (Crassostrea belcheri) meat during chilled storage[J]. Journal of Aquatic Food Product Technology,2018,27(10):1106−1119. doi: 10.1080/10498850.2018.1534917
[39]	YANG B, LIU X. Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging[J]. PLoS One,2021,16(3):e0246955. doi: 10.1371/journal.pone.0246955
[40]	LEO V H. Compilation of olfactory threshold of compounds[M]. Beijing: Science Press, 2018.
[41]	赵文华, 王桂瑛, 王雪峰, 等. 鸡肉中挥发性风味物质及其影响因素的研究进展[J]. 食品工业科技,2019,40:337−343,351. [ZHAO W H, WANG G Y, WANG X F, et al. Research progress on volatile flavor substances and their influencing factors of chicken[J]. Food Industry Science and Technology,2019,40:337−343,351. doi: 10.13386/j.issn1002-0306.2019.21.055 ZHAO W H, WANG G Y, WANG X F, et al. Research progress on volatile flavor substances and their influencing factors of chicken[J]. Food Industry Science and Technology, 2019, 40: 337-343, 351 doi: 10.13386/j.issn1002-0306.2019.21.055
[42]	袁先铃, 彭先杰, 陈崇艳, 等. 冷吃兔常温贮藏的风味物质变化规律[J]. 食品工业科技,2022,43(5):331−339. [YUAN X L, PENG X J, CHEN C Y, et al. Variation of flavor substances in cold-eating rabbits stored at room temperature[J]. Science and Technology of Food Industry,2022,43(5):331−339. YUAN X L, PENG X J, CHEN C Y, et al. Variation of flavor substances in cold-eating rabbits stored at room temperature[J]. Science and Technology of Food Industry, 2022, 43(5): 331-339.
[43]	朱成林. 卤兔腿加工工艺优化及其加工过程中挥发性物质的变化研究[D]. 雅安: 四川农业大学, 2016 ZHU C L. Study on the processing technology optimization and volatile components in the stewed rabbit legs[D]. Ya'an: Sichuan Agricultural University, 2016.
[44]	FEDOROV F S, YAQIN A, KRASNIKOV D V, et al. Detecting cooking state of grilled chicken by electronic nose and computer vision techniques[J]. Food Chemistry,2021,345:128747. doi: 10.1016/j.foodchem.2020.128747
[45]	王钰, 倪继龙, 李敏杰, 等. 鲐鱼低温冻藏过程中脂肪氧化特性[J]. 肉类研究,2021,35(6):63−68. [WANG Y, NI J L, LI M J, et al. Oxidation characteristics of lipids in mackerel during cryopreservation[J]. Meat Research,2021,35(6):63−68. doi: 10.7506/rlyj1001-8123-20210517-137 WANG Y, NI J L, LI M J, et al. Oxidation characteristics of lipids in mackerel during cryopreservation[J]. Meat Research, 2021, 35(6): 63-68. doi: 10.7506/rlyj1001-8123-20210517-137

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	孙怀竹，梁金玲，许天阳，于澎. 干燥对不同药用部位中草药化学成分影响的研究进展. 中华中医药学刊. 2025(02): 246-250 .
2.	王慧，杨馥源，王玉龙，邢普，闫艳，杜晨晖. 基于多指标综合分析酸枣仁最佳采收期的质量标志物研究. 中国野生植物资源. 2024(04): 1-9+21 .
3.	刘天悦，滕晓祎，田永涛，么亚妹，王琰博，王文蜀. 灯笼果叶片、宿萼和果实化学成分分析及抗氧化活性评价. 食品与发酵工业. 2024(20): 243-251 .
4.	谢玉蓉，邵大畏，贺建红. 扶正益气方对乳腺癌术后化疗患者不良反应的影响及改善生活质量的状况. 辽宁中医杂志. 2024(11): 138-141 .