Analysis of Volatile Components and Critical Nutritional Components of Sea Buckthorn Leaves and Alcohol-extracted Freeze-dried Powder

CHEN Luyao; ZHANG Zhigang; XING Guoliang; WANG Jie; YAO Yujun; LÜ Zhaolin

doi:10.13386/j.issn1002-0306.2024050074

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CHEN Luyao, ZHANG Zhigang, XING Guoliang, et al. Analysis of Volatile Components and Critical Nutritional Components of Sea Buckthorn Leaves and Alcohol-extracted Freeze-dried Powder[J]. Science and Technology of Food Industry, 2025, 46(8): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050074.

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Analysis of Volatile Components and Critical Nutritional Components of Sea Buckthorn Leaves and Alcohol-extracted Freeze-dried Powder

1.
School of Biological Science and Technology, Beijing Forestry University, Beijing 100083, China
2.
Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing 100083, China
3.
Inner Mongolia Yuhangren Bioengineering Technology Co., Ltd., Hohhot 011517, China

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Received Date: May 09, 2024
Available Online: February 11, 2025

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Abstract

To explore the differences in volatile substances and critical nutrients between sea buckthorn leaves and freeze-dried powder obtained by vacuum freeze-drying. The volatile components, amino acids, and soluble sugars of sea buckthorn leaves and their freeze-dried powder were systematically characterized by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. Results showed that 64 volatile compounds were detected in sea-buckthorn leaves, and 60 volatile compounds were identified in freeze-dried powder, including 26 newly generated substances after processing. The odor active values (OAV) analysis and aroma profile showed that sea buckthorn leaves had higher green, fruity, and sweet intensity. In contrast, freeze-dried powder showed higher floral, green, and fat aroma properties. In addition, there were 13 amino acids and three sugars with high content in sea buckthorn leaves and freeze-dried powder. In particular, leucine and alanine significantly correlated with most volatile compounds, such as 2-methylbutanal and furfural. The results provide a reference for subsequent research on the flavor characteristics of sea buckthorn leaf instant powder and its development and promotion.
- sea buckthorn leaves,
- vacuum-freeze-drying,
- instant powder,
- headspace solid-phase microextraction(HS-SPME),
- volatile compound

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