| Cumin is one of the most popular plant spices in the world,and it is also an essential spice for Xinjiang’s characteristic gourmet roast mutton.However,the production and use of cumin are still in the stage of rough processing,which cannot effectively develop and utilize its various effective active ingredients,resulting in great waste.Therefore,it is of great significance for deep processing and healthy diet of cumin to explore the main components of different extracts of cumin,analyze their effects on the quality of roasted mutton,and clarify the advantages of different kinds of cumin extracts.In this paper,Xinjiang cumin was used as the research object to optimize the extraction process of cumin water extract and cumin alcohol extract,analyze the main components of different extracts and their differences in antioxidant activity in vitro,and explore the application effect of different extracts of cumin on the edible quality,flavor characteristics and safety quality of roast mutton,so as to provide theoretical support for Xinjiang high-quality cumin resources to enter the domestic and foreign markets.The specific research contents are as follows:（1）Optimization of extraction process of different extracts from cumin in XinjiangThe process conditions of water extract and ethanol extract of cumin were optimized by single factor test and response surface method.The results showed that the optimum conditions of water extract of cumin were as follows:solid-liquid ratio 1:15,ultrasonic extraction time 29 min,extraction temperature40℃,ultrasonic power 618 W;the optimum conditions of ethanol extract were as follows:solid-liquid ratio of 1:11,ultrasonic extraction time of 30 min,extraction temperature of 40℃,ethanol volume fraction of 63%,ultrasonic power of 623 W;at this time,the yield of polyphenols in the two extracts was relatively the highest.（2）Analysis of the main components and in vitro antioxidant activity of different extracts of cumin from XinjiangThe active components of cumin water extract and ethanol extract were analyzed by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry（UPLC-Q-TOF-MS）.It was found that there were 26 polyphenols with relatively high content in cumin water extract and 35polyphenols in ethanol extract.The highest content in the water extract was rhamnetin-3-O-β-D-glucopyranoside,gingerol,borneol-2-O-β-D-glucopyranoside,and the alcohol extract was rhamnetin-3-O-β-D-glucopyranoside,gingerol,limonin-3-O-rhamnoside.The active components of cumin essential oil were analyzed by gas chromatography-mass spectrometry（GC-MS）.A total of 47volatile compounds were detected,among which aldehydes and terpenes accounted for the highest proportion.At the concentration of 10 mg/m L,the DPPH free radical scavenging rate of ethanol extract was as high as 94.40%±0.62%,which was significantly higher than that of water extract（82.59%±1.10%）and essential oil（75.27%±1.26%）（P<0.05）.The IC50values of ethanol extract,water extract and essential oil on ABTS free radical scavenging activity were 0.24,0.48 and 2.75 mg/m L,respectively.In general,the antioxidant activity of cumin ethanol extract was stronger than that of water extract and essential oil.（3）Effects of different extracts of cumin from Xinjiang on the edible quality of roast muttonThree kinds of cumin extracts were added to roast mutton patties to analyze their effects on the edible quality of roast mutton patties.With the increase of the amount of extract added,the water holding capacity of mutton cake increased significantly.When the addition level was 0.2%,the tenderness of the cumin essential oil treatment group was significantly higher than that of the control group（P<0.05）,indicating that the addition of cumin extract had a certain improvement effect on the tenderness of roasted mutton patties;with the increase of extract content,the L*and b*values of mutton patties decreased,while the a*value increased.When the addition amount was between 0.1%and 0.2%,the hardness of the three extract treatment groups was significantly lower than that of the control group（P<0.05）.The results of sensory evaluation showed that the addition of three cumin extracts could improve the taste of roast mutton to a certain extent,and significantly increased the flavor,taste,tissue state and overall acceptability score of roast mutton（P<0.05）.（4）Effects of different extracts of cumin from Xinjiang on the safety quality of roast muttonThree kinds of cumin extracts were added to roast mutton patties to analyze their effects on the flavor characteristics and heterocyclic amine production of roast mutton patties.With the increase of the addition amount of the three extracts,the carbonyl content and TBARS value in the roasted mutton decreased significantly（P<0.05）,while the total sulfhydryl content increased significantly（P<0.05）,indicating that the higher the addition amount of the three cumin extracts,the lower the oxidation degree of protein and fat.The addition of cumin essential oil significantly increased the types of volatile flavor compounds,and the types of hydrocarbons increased significantly（P<0.05）The three extracts could inhibit the formation of heterocyclic amines in roasted mutton patties to varying degrees,and the inhibitory activity of cumin ethanol extract on Ph IP,IQ and Me IQ was the strongest.In summary,the ethanol extract of cumin has the strongest effect on improving the edible quality of roasted mutton patties and reducing the formation of heterocyclic amines,while cumin essential oil can give roasted mutton patties better flavor characteristics. |
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