Evaluation of the Effects of Processing Technique on Chemical Components in Raphani Semen by HPLC and UPLC-Q-TOF-MS
In this study, the effects of different processing techniques on the chemical components of Raphani Semen (RS) were evaluated. An established high-performance liquid chromatography (HPLC) method was adopted for the simultaneous determination of glucoraphanin, sinapine thiocyanate, raphanin, and eruc...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | International Journal of Analytical Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2022/8279839 |
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| _version_ | 1849406967906304000 |
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| author | Sijia Gao Jirui Wang Lei Cheng Yuxin Fan Weihan Qin Yunhong Wang Yanlei Guo Xiaomei Zhang Yong Yang |
| author_facet | Sijia Gao Jirui Wang Lei Cheng Yuxin Fan Weihan Qin Yunhong Wang Yanlei Guo Xiaomei Zhang Yong Yang |
| author_sort | Sijia Gao |
| collection | DOAJ |
| description | In this study, the effects of different processing techniques on the chemical components of Raphani Semen (RS) were evaluated. An established high-performance liquid chromatography (HPLC) method was adopted for the simultaneous determination of glucoraphanin, sinapine thiocyanate, raphanin, and erucic acid in the fried products of Raphani Semen to evaluate the chemical changes during frying processing as well as optimize the best frying technology of Raphani Semen. Then, the chemical components in the fried Raphani Semen were identified by ultrahigh-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). A total of 54 compounds in processed Raphani Semen were identified by UPLC-Q-TOF-MS. The results showed that the content of glucoraphanin and sinapine thiocyanate was the highest in the fried products at 130°C for 10 min, and the effect of “Enzyme Killing and Glycosides Preserving” was the best. Therefore, this condition was chosen as the best frying technology of Raphani Semen. This study provided a more scientific basis for evaluation of the quality of Raphani Semen fried products and optimization of the frying technology of Raphani Semen. |
| format | Article |
| id | doaj-art-469976e960854df8a306ab2e79aad14e |
| institution | Kabale University |
| issn | 1687-8779 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Analytical Chemistry |
| spelling | doaj-art-469976e960854df8a306ab2e79aad14e2025-08-20T03:36:13ZengWileyInternational Journal of Analytical Chemistry1687-87792022-01-01202210.1155/2022/8279839Evaluation of the Effects of Processing Technique on Chemical Components in Raphani Semen by HPLC and UPLC-Q-TOF-MSSijia Gao0Jirui Wang1Lei Cheng2Yuxin Fan3Weihan Qin4Yunhong Wang5Yanlei Guo6Xiaomei Zhang7Yong Yang8Chongqing Academy of Chinese Materia MedicaChongqing Academy of Chinese Materia MedicaChongqing Academy of Chinese Materia MedicaCollege of PharmacyChongqing Academy of Chinese Materia MedicaChongqing Academy of Chinese Materia MedicaChongqing Academy of Chinese Materia MedicaChongqing Academy of Chinese Materia MedicaChongqing Academy of Chinese Materia MedicaIn this study, the effects of different processing techniques on the chemical components of Raphani Semen (RS) were evaluated. An established high-performance liquid chromatography (HPLC) method was adopted for the simultaneous determination of glucoraphanin, sinapine thiocyanate, raphanin, and erucic acid in the fried products of Raphani Semen to evaluate the chemical changes during frying processing as well as optimize the best frying technology of Raphani Semen. Then, the chemical components in the fried Raphani Semen were identified by ultrahigh-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). A total of 54 compounds in processed Raphani Semen were identified by UPLC-Q-TOF-MS. The results showed that the content of glucoraphanin and sinapine thiocyanate was the highest in the fried products at 130°C for 10 min, and the effect of “Enzyme Killing and Glycosides Preserving” was the best. Therefore, this condition was chosen as the best frying technology of Raphani Semen. This study provided a more scientific basis for evaluation of the quality of Raphani Semen fried products and optimization of the frying technology of Raphani Semen.http://dx.doi.org/10.1155/2022/8279839 |
| spellingShingle | Sijia Gao Jirui Wang Lei Cheng Yuxin Fan Weihan Qin Yunhong Wang Yanlei Guo Xiaomei Zhang Yong Yang Evaluation of the Effects of Processing Technique on Chemical Components in Raphani Semen by HPLC and UPLC-Q-TOF-MS International Journal of Analytical Chemistry |
| title | Evaluation of the Effects of Processing Technique on Chemical Components in Raphani Semen by HPLC and UPLC-Q-TOF-MS |
| title_full | Evaluation of the Effects of Processing Technique on Chemical Components in Raphani Semen by HPLC and UPLC-Q-TOF-MS |
| title_fullStr | Evaluation of the Effects of Processing Technique on Chemical Components in Raphani Semen by HPLC and UPLC-Q-TOF-MS |
| title_full_unstemmed | Evaluation of the Effects of Processing Technique on Chemical Components in Raphani Semen by HPLC and UPLC-Q-TOF-MS |
| title_short | Evaluation of the Effects of Processing Technique on Chemical Components in Raphani Semen by HPLC and UPLC-Q-TOF-MS |
| title_sort | evaluation of the effects of processing technique on chemical components in raphani semen by hplc and uplc q tof ms |
| url | http://dx.doi.org/10.1155/2022/8279839 |
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