An yi amfani da furanni masu cin abinci a masana'antun abinci da abin sha saboda yawan darajar sinadirai, dandano, da ƙamshi. Don adana furannin da ake ci da ake amfani da su a cikin waɗannan masana'antu, bushewa shine larura don adana kayan cikin sauƙi da hana lalacewar metabolites a cikin furanni. Koyaya, bushewa na iya rinjayar riƙewar metabolite saboda yanayin bushewa na iya bambanta bisa ga hanyoyi daban-daban.
A cikin wannan binciken, an bushe furannin Agastache rugosa ta amfani da hanyoyi daban-daban guda huɗu ( bushewar tanda a 25 ± 1 ° C, 50 ± 1 ° C, 80 ± 1 ° C, da bushewa bushewa) kuma an bincika metabolites na farko da na sakandare ta amfani da babban aiki. Liquid chromatography (HPLC) da gas chromatography lokaci-na-jirgin taro spectrometry (GC-TOF/MS). Samfuran furanni masu bushewa sun ƙunshi matakan carotenoids (lutein, 13Z-β-carotene, β-carotene, da 9Z-β-carotene) da phenolics (rosmarinic acid, ferulic acid, da sinapic acid).
Sabanin haka, samfuran furen da aka busassun tanda na 80 ° C sun ƙunshi matakan mafi girma na yawancin amino acid da flavonoids (ciki har da acacetin da tilianin) kuma a 25 ° C da 50 ° C sun ƙunshi matakan carbohydrates mafi girma. Sabili da haka, bushewa-daskarewa hanya ce mai dacewa don riƙe carotenoids da phenolics. Sabanin haka, bushewar tanda a 50 ° C an ba da shawarar sosai don riƙe amino acid da flavonoids.
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Park, CH; iya, HJ; Park, C.; Chung, YS; Park, SU Tasirin Hanyoyin bushewa Daban-daban akan Metabolites na Farko da Sakandare a cikin Furen Mint na Koriya. Agronomy 2021, 11, 698. https://doi.org/10.3390/agronomy11040698