Fengping An

Effect of Different Drying Method on Volatile Flavor Compounds of Lactarius deliciosus

The effect of different drying methods on volatile flavor compounds of Lactarius deliciosus was investigated, such as hotair drying, vacuum freeze drying and sunshine drying. By adopting the solid-phase micro-extraction method, volatile flavor compounds were extracted from Lactarius deliciosus, then analyzed and identified through the application of gas chromatography-mass spectrometer (GC-MS). Results indicated that different drying methods could lead to large differences in volatile flavor compounds. Main volatile flavor compounds of fresh Lactarius deliciosus involved acids and aldehydes, which accounted for 86.31%; Hot-air dried Lactarius deliciosus mainly included acids and alkene, which accounted for 87.16%; Lactarius deliciosus dried with vacuum freezed Lactarius deliciosus was mostly composed of acids, esters and aromatic substance, which accounted for 94.74%; Lactarius deliciosus dried with sunshine was constituted by acid and aldehydes, which was as high as 90.67%.

Preparation and characterisation of a novel agar oligosaccharide-iron (III) complex

This study aimed to synthesise a complex of agar oligosaccharides (AOS) with ferric iron and to evaluate its physicochemical and structural characteristics. Based on single factor, Plackett–Burman and response surface optimal experiments of three factors at three levels, the optimised chelate conditions of the AOSiron (III) complex were mass ratio of AOS to iron ions of 4.5:1 g:g, reaction temperature of 74 °C and reaction time of 60 min. Under these conditions, the iron content and total sugar content were 14.03 0.42% and 66.07 0.96%, respectively. The physicochemical analysis showed that AOS–iron (III) was soluble and steady at physiological pH, and it was easily reduced to iron (II). The structural characteristics of AOS and AOS–iron (III) were analysed by Raman spectroscopy, Fourier transform infrared spectroscopy, X-ray diffraction and Nuclear magnetic resonance, and results showed that the iron (III) ions were chelated to AOS by –OH groups and –COOH groups and widely dispersed on the AOS backbone. Therefore, AOS–iron (III) could be a candidate for iron supplementation to treat iron deficiency anaemia.