Optimization of Processing Techniques and Quality Analysis of <i>Gastrodia elata</i> Chicken Soup

JIANG Hao; OU Shaobi; CHEN Meihe; LI Yilin; LI Xiangluan; QIU Quanlei; ZHAO Wenhong; BAI Weidong

doi:10.13386/j.issn1002-0306.2024060449

Turn off MathJax

Article Contents

Abstract

References

JIANG Hao, OU Shaobi, CHEN Meihe, et al. Optimization of Processing Techniques and Quality Analysis of Gastrodia elata Chicken Soup[J]. Science and Technology of Food Industry, 2025, 46(10): 1−13. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060449.

Citation:

PDF (13647 KB)

Optimization of Processing Techniques and Quality Analysis of Gastrodia elata Chicken Soup

JIANG Hao^{1, 2, 3,},
OU Shaobi¹,
CHEN Meihe¹,
LI Yilin¹,
LI Xiangluan¹,
QIU Quanlei⁴,
ZHAO Wenhong^{1, 2, 3},
BAI Weidong^{1, 2, 3, ,}

1.
Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology Academy of Contemporary, College of Light Industry and Food Engineering, Zhongkai University of Agriculture and Engineering, Guangdong 510225, China
2.
Institute of Modern Agricultural Engineering Innovation, Guangzhou 510225, China
3.
Agricultural Engineering Innovations Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
4.
Tibet Bomi Plateau Tibetan Gastrodia Industry Development Co., Ltd, Linzhi 860000, China

More Information

Received Date: July 01, 2024
Available Online: March 20, 2025

Graphical Abstract

Abstract

Abstract

To explore the effect of different processing technologies on the quality of Gastrodia elata chicken soup (GECS), this study employed single-factor and orthogonal optimization experiments, utilizing physicochemical indicators, free amino acid analysis, and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Additionally, significance analysis and partial least squares discriminant analysis (OPLS-DA) were utilized. The processing technology for GECS was optimized while analyzing the nutritional and flavor differences between common chicken soup and GECS. The optimized conditions were as follows: 0.9% Gastrodia elata, 97.6% chicken wings and water (meat to water ratio of 1:2), 0.4% salt, 0.9% Ziziphus jujuba Mill. After 60 min of simmering, GECS exhibited a light-yellow color with a sensory score of 85.57±2.82. Compared to common chicken soup, the GECS showed a significant improvement in the total antioxidant capacity ((0.5719±0.0028) mmol/L), reducing sugar ((0.2387±0.0407) mg/mL), protein content ((6.5369±0.3234) mg/mL), and whiteness (55.14±0.86) (P<0.05). Additionally, the levels of free amino acids, particularly aspartic acid and glutamic acid, were significantly higher than those found in common chicken soup (P<0.05). Besides, the taste amino acid content ((30.47±3.54) mg/100 mL) was significantly higher than GECS (P<0.05), particularly aspartate and glutamic acid, which contributed to the umami taste of GECS. GC-MS results indicated that GECS contained more abundant volatile flavor components, as well as six new volatile compounds from GECS with OAV>1 were identified compared to common chicken soup. Results showed that chicken soup flavor and nutritional content were effectively improved after adding Gastrodia elata in GECS. This study optimized the production technology of GECS, while providing theoretical support for developing the semi-cooked food of Gastrodia elata.
- Gastrodia elata chicken soup,
- processing technology,
- quality analysis,
- free amino acids,
- HS-SPME-GC-MS

FullText(HTML)

References (43)

References

[1]	段昊, 闫文杰. 天麻生物活性成分及功效研究进展[J]. 食品科学,2023,44(17):332−340. [DUAN H, YAN W J. Research progress on bioactive components in Gastrodia elata Bl. and their biological activity[J]. Food Science,2023,44(17):332−340.] doi: 10.7506/spkx1002-6630-20220914-130 DUAN H, YAN W J. Research progress on bioactive components in Gastrodia elata Bl. and their biological activity[J]. Food Science, 2023, 44（17）: 332−340. doi: 10.7506/spkx1002-6630-20220914-130
[2]	王恬, 赵岩, 张秋梅, 等. HPLC指纹图谱分析不同产地天麻中酚类成分差异[J]. 中国药学杂志,2022,57(10):791−798. [WANG T, ZHAO Y, ZHANG Q M, et al. Analysis of phenolic components in Gastrodia elata Bl. from different areas by HPLC fingerprint[J]. Journal of Chinese Pharmaceutical Sciences,2022,57(10):791−798.] WANG T, ZHAO Y, ZHANG Q M, et al. Analysis of phenolic components in Gastrodia elata Bl. from different areas by HPLC fingerprint[J]. Journal of Chinese Pharmaceutical Sciences, 2022, 57（10）: 791−798.
[3]	SUN X N, JIA B, SUN J G, et al. Gastrodia elata Blume:A review of its mechanisms and functions on cardiovascular systems[J]. Fitoterapia, 2023:105511.
[4]	LIAO Q C, WU T, FU Q H, et al. Effects of dietary inclusion of β-hydroxy-β-methylbutyrate on growth performance, fat deposition, bile acid metabolism, and gut microbiota function in high-fat and high-cholesterol diet-challenged layer chickens[J]. Current Issues in Molecular Biology,2022,44(8):3413−3427. doi: 10.3390/cimb44080235
[5]	WU G Y. Nutrition and metabolism:Foundations for animal growth, development, reproduction, and health[J]. Recent advances in animal nutrition and metabolism, 2022:1−24.
[6]	QI J, DU C, YAO X N, et al. Enrichment of taste and aroma compounds in braised soup during repeated stewing of chicken meat[J]. LWT,2022,168:113926. doi: 10.1016/j.lwt.2022.113926
[7]	GUAN H N, XU X J, FENG C M, et al. Effects of stewing modes on physicochemical quality and formation of flavour compounds of Chinese dagu chicken soup[J]. Polish Journal of Food and Nutrition Sciences,2024,74(1):26−40.
[8]	刘嘉玲. 蛹虫草鸡汤工艺优化及其风味研究[D]. 广州:仲恺农业工程学院, 2017. [LIU J L. Study on processing optimizing and characteristic flavor compounds of cordyceps militaris chicken soup[D]. Guangzhou:Zhongkai University of Agriculture and Engineering, 2017.] LIU J L. Study on processing optimizing and characteristic flavor compounds of cordyceps militaris chicken soup[D]. Guangzhou: Zhongkai University of Agriculture and Engineering, 2017.
[9]	ZHAN H, HAYAT K, CUI H P, et al. Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis[J]. LWT,2020,118:108786. doi: 10.1016/j.lwt.2019.108786
[10]	续建国, 延雨竹, 苗恒, 等. 不同烹饪方式对金针菇营养成分的影响[J]. 中国食物与营养, 2023, 1−5. [XU J G, YAN Y Z, MIAO H, et al. Effects of different cooking methods on the nutritional components of flammulina mushrooms[J]. Food and Nutrition in China, 2023, 1−5.] XU J G, YAN Y Z, MIAO H, et al. Effects of different cooking methods on the nutritional components of flammulina mushrooms[J]. Food and Nutrition in China, 2023, 1−5.
[11]	赵培静, 冯浩森, 李湘銮, 等. 微波复热对竹笋鸡汤品质的影响[J]. 食品安全质量检测学报,2023,14(22):107−115. [ZHAO P J, FENG H S, LI X L, et al. Effects of microwave reheating on the quality of chicken soup with bamboo shoots[J]. Journal of Food Safety & Quality,2023,14(22):107−115.] ZHAO P J, FENG H S, LI X L, et al. Effects of microwave reheating on the quality of chicken soup with bamboo shoots[J]. Journal of Food Safety & Quality, 2023, 14（22）: 107−115.
[12]	高瑞萍, 冯敏, 王福强, 等. 新鲜乌天麻浓缩汤料加工工艺[J]. 食品工业,2023,44(1):67−72. [GAO R P, FENG M, WANG F Q, et al. Processing technology of the concentrated soups of fresh Gastrodia ElataBl. f glauca S. chow[J]. Food industry,2023,44(1):67−72.] GAO R P, FENG M, WANG F Q, et al. Processing technology of the concentrated soups of fresh Gastrodia ElataBl. f glauca S. chow[J]. Food industry, 2023, 44（1）: 67−72.
[13]	章健. 鸡汤抗氧化蛋白和肽的胞内外抗氧化活性研究[D]. 杭州:浙江工商大学, 2019. [ZhANG J. Study on intracellular and extracellular antioxidant activities of antioxidant proteins and peptides in chicken soup[D]. Hangzhou:Zhejiang Gongshang University, 2019.] ZhANG J. Study on intracellular and extracellular antioxidant activities of antioxidant proteins and peptides in chicken soup[D]. Hangzhou: Zhejiang Gongshang University, 2019.
[14]	段桂媛. 不同加工处理条件对天麻品质及风味的影响分析[D]. 重庆:西南大学, 2023. [DUAN G Y. Analysis of the effect of different processingconditions on the quality and flavor of Tianma[D]. Chongqing:Southwest University, 2023.] DUAN G Y. Analysis of the effect of different processingconditions on the quality and flavor of Tianma[D]. Chongqing: Southwest University, 2023.
[15]	周淑仪. 五指毛桃鸡汤粉活性稳态工艺及储藏性研究[D]. 广州:仲恺农业工程学院, 2019. [ZHOU S Y. Study on the active steady state technology and storage property of Fici Hirtae Radix chicken soup powder[D]. Guangzhou:Zhongkai University of Agriculture and Engineering, 2019.] ZHOU S Y. Study on the active steady state technology and storage property of Fici Hirtae Radix chicken soup powder[D]. Guangzhou: Zhongkai University of Agriculture and Engineering, 2019.
[16]	RUAN J Y, HAN Y, KENNEDY J F, et al. A review on polysaccharides from jujube and their pharmacological activities[J]. Carbohydrate Polymer Technologies and Applications,2022,3:100220. doi: 10.1016/j.carpta.2022.100220
[17]	诸琼妞, 祝超智, 赵改名, 等. 煮制过程中食盐引起猪肉汤成分含量变化的研究[J]. 食品工业科技,2019,40(22):7−12. [ZHU Q N, ZHU C Z, ZHAO G N, et al. Changes of pork broth composition contents caused by salt during cooking[J]. Science and Technology of Food Industry,2019,40(22):7−12.] ZHU Q N, ZHU C Z, ZHAO G N, et al. Changes of pork broth composition contents caused by salt during cooking[J]. Science and Technology of Food Industry, 2019, 40（22）: 7−12.
[18]	GUAN H N, YANG C, TIAN Y L, et al. Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process[J]. LWT,2023,175:114520. doi: 10.1016/j.lwt.2023.114520
[19]	WU Z, GAO R P, LI H, et al. How steaming and drying processes affect the active compounds and antioxidant types of Gastrodia elata Bl. f. glauca S. chow[J]. Food Research International,2022,157:111277. doi: 10.1016/j.foodres.2022.111277
[20]	罗紫屹, 邱俊杰, 吴伊莉, 等. 不同变型与产地天麻中6种多酚类成分的比较[J]. 华西药学杂志,2022,37(3):280−284. [LUO Z Y, QIU J J, WU Y L, et al. Study on processing optimizing and characteristic flavor compounds of cordyceps militaris chicken soup[J]. West China Journal of Pharmaceutical Sciences,2022,37(3):280−284.] LUO Z Y, QIU J J, WU Y L, et al. Study on processing optimizing and characteristic flavor compounds of cordyceps militaris chicken soup[J]. West China Journal of Pharmaceutical Sciences, 2022, 37（3）: 280−284.
[21]	WU Y N, WEN S H, ZHANG W, et al. Gastrodia elata BI.:A comprehensive review of its traditional use, botany, phytochemistry, pharmacology, and pharmacokinetics[J]. Evidence-Based Complementary and Alternative Medicine, 2023, 2023(1):5606021.
[22]	CHEN X T, HE Y, CHEN J Y. Pharmacological effects and mechanisms of Gastrodia elata and its active ingredients in the treatment of cardiovascular diseases[J]. Tradit Med Res,2023,8(9):52. doi: 10.53388/TMR20230425001
[23]	赵杨, 康志娇, 周欣, 等. 药食两用植物-天麻[J]. 贵州师范大学学报(自然科学版),2013,31(4):9−12. [ZHAO Y, KANG Z J, ZHOU X, et al. An edible medicinal plant-Gastrodia elata Bl doi: 10.3969/j.issn.1004-5570.2013.04.003 J]. Journal of Guizhou Normal University(Natural Sciences),2013,31(4):9−12. doi: 10.3969/j.issn.1004-5570.2013.04.003
[24]	胡云飞, 周德, 曾青兰, 等. 天麻多糖酶解工艺优化、结构表征及其抗氧化活性分析[J]. 食品工业科技:2024, 1−17. [HU Y F, ZHOU D, ZENG Q L, et al. Optimization of enzymatic hydrolysis process, structural characterization and antioxidant activity analysis of Gastrodia elata polysaccharide[J]. Science and Technology of Food Industry, 2024, 1−17.] HU Y F, ZHOU D, ZENG Q L, et al. Optimization of enzymatic hydrolysis process, structural characterization and antioxidant activity analysis of Gastrodia elata polysaccharide[J]. Science and Technology of Food Industry, 2024, 1−17.
[25]	周琪, 张佳敏, 王博, 等. 肉制品风味形成机制及加工方式对风味影响的研究进展[J]. 西华大学学报(自然科学版),2024,43(4):74−84. [ZHOU Q, ZHANG J M, WANG B, et al. Research progress on the formation mechanism of meat flavor and the influence of processing methods on lt[J]. Journal of Xihua University (Natural Science Edition),2024,43(4):74−84.] ZHOU Q, ZHANG J M, WANG B, et al. Research progress on the formation mechanism of meat flavor and the influence of processing methods on lt[J]. Journal of Xihua University （Natural Science Edition）, 2024, 43（4）: 74−84.
[26]	李秋燕, 朱文学. 食品添加剂在改善肉制品色泽中的应用[J]. 肉类工业, 2009, (1):44−46. [LI Q Y, ZHU W X. Application of additive in improving color of meat products[J]. Meat industry, 2009, (1):44−46.] LI Q Y, ZHU W X. Application of additive in improving color of meat products[J]. Meat industry, 2009, （1）: 44−46.
[27]	姚嫚, 徐幸莲, 朱纯, 等. 不同原料鸡肉熬制鸡汤鲜香性分析及与市售鸡汤的对比[J]. 食品工业科技,2023,44(19):86−98. [YAO M, XU X L, ZHU C, et al. Analysis of the umami and aroma of chicken soup made from different raw materials and comparison with commercial chicken soups[J]. Science and Technology of Food Industry,2023,44(19):86−98.] YAO M, XU X L, ZHU C, et al. Analysis of the umami and aroma of chicken soup made from different raw materials and comparison with commercial chicken soups[J]. Science and Technology of Food Industry, 2023, 44（19）: 86−98.
[28]	胡孟, 武书庚, 王晶, 等. 组氨酸的生理功能及在动物生产中的应用[J]. 中国饲料,2018(7):38−45. [HU M, WU S G, WANG, et al. Physiological function and application of histidine in animal production[J]. China feed,2018(7):38−45.] HU M, WU S G, WANG, et al. Physiological function and application of histidine in animal production[J]. China feed, 2018（7）: 38−45.
[29]	GUAN J J, CHEN Z W, GUO L P, et al. Evaluation of how sulfur-fumigation reduces the edible quality and flavor of Gastrodia elata Blume Rhizoma[J]. LWT,2023,187:115296. doi: 10.1016/j.lwt.2023.115296
[30]	BLEICHER J, EBNER E E, BAK K H. Formation and analysis of volatile and odor compounds in meat—a review[J]. Molecules,2022,27(19):6703. doi: 10.3390/molecules27196703
[31]	DUAN H, ZHOU Y X, WANG D D, et al. Differences in volatile organic compounds in Rhizoma gastrodia (Tian Ma) of different origins determined by HS-GC-IMS[J]. Molecules,2023,28(13):4883. doi: 10.3390/molecules28134883
[32]	蓝鑫, 黄浩洲, 方玉宇, 等. 基于顶空微萃取-气质联用的天麻气味成分研究[J]. 天然产物研究与开发,2023,35(2):21. [LAN X, HUANG H Z, FANG Y Y, et al. Analysis of aroma components in Gastrodia elata based on HS-SPME-GC-MS[J]. Research and development of natural products,2023,35(2):21.] LAN X, HUANG H Z, FANG Y Y, et al. Analysis of aroma components in Gastrodia elata based on HS-SPME-GC-MS[J]. Research and development of natural products, 2023, 35（2）: 21.
[33]	李小林, 陈诚, 黄羽佳, 等. 顶空固相微萃取-气质联用分析4种野生食用菌干品的挥发性香气成分[J]. 食品与发酵工业,2015,41(9):174. [LI X L, CHEN C, HUANG Y J, et al. The volatile aroma components of 4 kinds of dried wild edible fungi were analyzed by headspace solid-phase microextraction combined with GC[J]. Food and Fermentation Industries,2015,41(9):174.] LI X L, CHEN C, HUANG Y J, et al. The volatile aroma components of 4 kinds of dried wild edible fungi were analyzed by headspace solid-phase microextraction combined with GC[J]. Food and Fermentation Industries, 2015, 41（9）: 174.
[34]	CHENG K X, LIU T, YANG C, et al. Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process[J]. Food Chemistry:X,2024,21:101113.
[35]	BELDARRAIN L R, MORÁN L, SENTANDREU M Á, et al. Effect of aging time on the volatile compounds from cooked horse meat[J]. Meat Science,2022,184:108692. doi: 10.1016/j.meatsci.2021.108692
[36]	朱思洁, 刘良禹, 田多, 等. 酱香天麻健康酒制备工艺[J]. 食品研究与开发,2024,45(5):171−177. [ZHU S J LIU L Y, TIAN D, et al. Production of maotai-flavor Gastrodia elata healthcare chinese Baijiu[J]. Food Research and Development,2024,45(5):171−177.] ZHU S J LIU L Y, TIAN D, et al. Production of maotai-flavor Gastrodia elata healthcare chinese Baijiu[J]. Food Research and Development, 2024, 45（5）: 171−177.
[37]	CHEN M L, WANG Z H, YU J T, et al. Effects of electron beam irradiation and ultrahigh-pressure treatments on the physicochemical properties, active components, and flavor volatiles of jujube jam[J]. LWT,2023,187:115292. doi: 10.1016/j.lwt.2023.115292
[38]	陈德慰, 杨晓莹, 刘思佚, 等. 鸡油组织中的磷脂对鸡油挥发性风味化合物形成的影响[J]. 农业工程学报,2020,36(23):279−284. [CHEN D W, YANG X Y, LIU S Y, et al. Effect of phospholipids in chicken oil on the formation of volatile flavor compounds in chicken oil[J]. Transactions of the Chinese Society of Agricultural Engineering,2020,36(23):279−284.] doi: 10.11975/j.issn.1002-6819.2020.23.032 CHEN D W, YANG X Y, LIU S Y, et al. Effect of phospholipids in chicken oil on the formation of volatile flavor compounds in chicken oil[J]. Transactions of the Chinese Society of Agricultural Engineering, 2020, 36（23）: 279−284. doi: 10.11975/j.issn.1002-6819.2020.23.032
[39]	ADAMS A, BOUCKAERT C, VAN L F, et al. Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α, β-unsaturated aldehydes[J]. Journal of Agricultural and Food Chemistry,2011,59(20):11058−62. doi: 10.1021/jf202448v
[40]	SONG J f, CHEN J Q, LI D J, et al. Thermal isomerization and degradation behaviours of carotenoids in simulated sweet corn juice[J]. Food and Bioprocess Technology,2018,11:836−44. doi: 10.1007/s11947-018-2059-8
[41]	叶欣, 卢金清, 曹利. 顶空-固相微萃取技术在中药领域的运用[J]. 中国药房,2017,28(6):861−864. [YE X, LU J Q, CAO L. Application of headspace-solid phase microextraction technology in the field of traditional Chinese medicine[J]. China Pharmacy,2017,28(6):861−864.] doi: 10.6039/j.issn.1001-0408.2017.06.39 YE X, LU J Q, CAO L. Application of headspace-solid phase microextraction technology in the field of traditional Chinese medicine[J]. China Pharmacy, 2017, 28（6）: 861−864. doi: 10.6039/j.issn.1001-0408.2017.06.39
[42]	关萍, 石建明, 高玉琼. 乌天麻挥发性成分分析及抗菌活性研究[J]. 西南师范大学学报:自然科学版, 2008, 33(1):101-105. [GUAN P, SHI J M, GAO Y Q. Study on the volatile components from Gastrodia elata B1.fglauca S. Chow and the antibiotic activities[J]. Journal of Southwest China Normal University, 2008, 33(1):101-105.] GUAN P, SHI J M, GAO Y Q. Study on the volatile components from Gastrodia elata B1.fglauca S. Chow and the antibiotic activities[J]. Journal of Southwest China Normal University, 2008, 33（1）: 101-105.
[43]	于思文, 王玉超, 黄一承, 等. 黑曲霉纤维素酶对蓝靛果酵素中挥发性化合物和有机酸的影响[J]. 食品研究与开发,2023,44(11):36−42. [YU S W, WANG Y C, HUANG Y C, et al. Effect of aspergillus niger cellulase on volatiles and organic acids in fermented blue honeysuckle berry[J]. Food Research and Development,2023,44(11):36−42.] doi: 10.12161/j.issn.1005-6521.2023.11.006 YU S W, WANG Y C, HUANG Y C, et al. Effect of aspergillus niger cellulase on volatiles and organic acids in fermented blue honeysuckle berry[J]. Food Research and Development, 2023, 44（11）: 36−42. doi: 10.12161/j.issn.1005-6521.2023.11.006