Quality Evaluation and Identification of Bleached with Sodium Metabisulfite Based on Whole Spectrum Metabolomics

Overview

Journal Food Chem X

Date 2024 May 27

PMID 38798794

Authors

Dan Zhao

Changgui Yang

Chenghong Xiao

Tao Zhou

Dehua Wu

Sheng Wang

Chuanzhi Kang

Lanping Guo

Ye Yang

Chaogeng Lyu

Affiliations

Soon will be listed here.

Abstract

(HC) is a widely distributed plant in Asia and is used extensively for both food and medicinal purposes. A preliminary investigation found that HC is often bleached with sodium metabisulfite solution during its field processing, leading to health risks. In this study, the effects of sodium metabisulfite on the quality of HC were comprehensively evaluated using volatile and non-volatile targeted metabolomic methods. The results revealed a positive correlation between the extent of chemical composition changes and the bleaching time. These notable changes mainly occurred at the initial stage of bleaching. Subsequently, an untargeted UPLC/Q-TOF MS method was used to explore the potential chemical bleaching markers in bleached HC. The marker 1-hydroxy-3-oxodecane-1-sulfonic acid was subsequently prepared, isolated, and identified. Market sample verification further validated the accuracy and effectiveness of this marker.

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