Effect Of Pickled Process On The Perilla Frutescens Leaves Aroma And Active Ingredients

Perilla frutescens as one of the traditional chinese food,medicine and oil-bearing crops,it could be used in food,pharmaceutical and cosmetics industries,and has an important value of development and utilization in all these fields.In this paper,high-performance liquid chromatography(HPLC),UV-Vis spectrophotometer and gas chromatography-mass spectrometry(GC-MS)were used to study the impact of four different pickled processes on the active ingredients(caffeic acid,rosemary acid,luteolin,total anthocyanins)content,total antioxidant capacity,sodium nitrite content and aroma substances content and composition during the period of the Perilla frutescens leaves marinated.By monitoring the apparent features to further explain the biochemical changes that may occur in the pickled process,aimed at providing reference for the development and utilization of Perilla frutescens leaf resources better.The fresh Perilla frutescens leaves were pickled,the effect of dry salted dehydration process(dry in the sun,dry in the shade)and the amount of salt added,wet salted dehydration process(sauce salted,vinegar salted)and the amount of salt added on the active ingredients of Perilla frutescens leaves were studied.The results showed that dry salted dehydration method and water content,wet salted process and the amount of salt added had a certain degree influence on Perilla frutescens leaves active ingredients(caffeic acid,rosemary acid,luteolin)content.Besides,wet salted(sauce salted,vinegar salted)process had a better retention on total anthocyanins content when compared to dry salted process(dry in the sun,dry in the shade)in the early pickled days.At the same time,dry salted dehydration method and water content,wet salted process and the amount of salt added had a certain degree influence on Perilla frutescens leaves total antioxidant capacity.Effect of dry salted dehydration method(dry in the sun,dry in the shade)and the amount of salt added,wet salted(sauce salted,vinegar salted)process and the amount of salt added on the Perilla frutescens leaves NaNO2 content were also researched.The results indicated that the NaNO2 production of the Perilla frutescens leaves during wet salted(sauce salted,vinegar salted)process was significantly less than dry pickled(dry in the sun,dry in the shade)process,and with the increase of salt added the NaNO2 content was decreased instead;but in the end,NaNO2 content was less than 20mg/kg,which met the food safety limit requirements.Effect of dry salted dehydration method(dry in the sun,dry in the shade)and the amount of salt added,wet salted(sauce salted,vinegar salted)process and the amount of salt added on the Perilla frutescens leaves aroma content and composition were studied.The results showed that four different pickled processes had a influence on the content of the aroma substance,in addition to vinegar salted first increased then decreased,dry salted and sauce salted were slightly decreased and then increased and finally decreased.Besides,the results told us that the main ingredients of the aroma substance were quite similar,but there was an obvious difference on the relative content of the main ingredients before and after pickled,the same thing was found among different pickled processes.Principal component analysis was conducted for the main component of the aroma(relative content>1%)during wet salted(sauce salted,vinegar salted),and a comprehensive model for wet salted(sauce salted,vinegar salted)Perilla frutescens leaves aroma substance main components had been founded.Comprehensive survey of the above physical and chemical indicators,and combined with sensory evaluation results,considering that among the four processes dry salted in the shade(water content 35%,salt added 15%),wet salted(vinegar salted,salt added 20%)had a clear advantage when compared to other groups.