Since Mentha haplocalyx leaves are rich in bioactive constitutes, particularly volatile compounds, there are higher demands for high-quality dried medicinal and aromatic peppermint products. This study aimed to assess the drying kinetics of hot air thin layer drying Mentha haplocalyx leaves and exploring the effects of hot air-drying temperatures on the textural properties and sensory quality. According to our results, the Midilli model is the best model representing the hot air-drying process. The effective moisture diffusivity (Deff) and activation energy (Ea) of the hot air-drying process were determined as 7.51 × 10⁻⁹–3.03 × 10⁻⁸ m²/s and 57.98 KJ/moL, respectively. The changes of textural and aromatic profiles of dried Mentha haplocalyx leaves were subsequently evaluated by the SEM, GC–MS and E-nose technology. Changes in leaf cellular membrane structures were observed in this study, indicating that the loss of moisture content induced the shrinkage of leaf cells during the hot air-drying process. Moreover, the altered profile of volatile compounds was identified at the different drying temperatures. As a result of the GC-MS analysis, increasing the content of D-carvone from 61.89%, 69.25% and 78.2% resulted in drying temperatures of 35 °C, 45 °C and 55 °C, respectively; while a decreasing trend of other volatile compounds, including D-Limonene, cineole and l-caryophyllene was detected as drying temperature elevated. Finally, the aromatic profile was evaluated by E-nose, and results of the flavor radar fingerprint and PCA showed that aromatic profiles were significantly altered by the drying process. The overall results elucidated that the hot air thin layer drying at 35 °C efficiently improved the final quality of dried Mentha haplocalyx leaves by maintaining flavor properties.

Senkyunolide I (SEI) is one of the most important bioactive phthalides of Ligusticum chuanxiong Hort. (Umbelliferae), a Traditional Chinese Medicine. Our previous studies suggested that it might be developed as a potential treatment for migraine. In this paper, we aimed to isolate and characterize the main metabolites of SEI after gavage feeding in rats. Their structures were identified precisely on the basis of nuclear magnetic resonance (NMR) spectroscopy and UPLC/Q-TOF-MS spectrometry. We also established the main metabolic pathways of SEI in rats. Four metabolites (M1-M4) were isolated, for the first time, from bile samples of rats by preparative high-performance liquid chromatography. Their structures were determined as SEI-6S-O-β-D-glucuronide (M1), SEI-7S-O-β-D-glucuronide (M2), SEI-7S-S-glutathione (M3) and SEI-7R-S-glutathione (M4) on the basis of the molecular mass of the analytes, using ultra performance liquid chromatography/quadrupole-time-of-flight mass spectrometry and 1D and 2D NMR. The results demonstrated that glucuronide and glutathione conjugation were the major pathways of SEI metabolism in vivo, and the configuration at the 7th-position could be inverted during glutathione conjugation.

As a traditional Chinese medicine with the dual use of medicine and food, vine tea has been utilized for centuries as a daily health beverage due to its various health benefits. The primary component responsible for its biological activity is its total flavonoid content. While numerous studies have been conducted on the extracts of vine tea, research has primarily centered on its ingredients and effects, with limited focus on its sensory characteristics. As it has the problems of the undesirable flavor of bitterness and astringency, the development of the vine tea industry is limited. Furthermore, there is currently no standardized brewing process for vine tea. Therefore, it is essential to find a brewing method that is universally applicable and balances a high level of active ingredients with a rich sensory experience. In this study, we conducted a comprehensive investigation into the impact of various water qualities, tea-water ratios, brewing temperatures, steeping times, and frequencies on the total flavonoid content. To investigate the differences between samples from different brewing methods, one-factor experiments (n=20) and orthogonal experiments were conducted. The total flavonoid content was measured using UV spectrophotometry. To thoroughly examine the flavor compounds, we employed mathematical relationship analysis, radar-gram analysis, principal component analysis (PCA), and odor fingerprinting. By integrating these methods with the electronic tongue and electronic nose, we were able to compare the flavor variances between samples and offer a concise analysis of the flavor compounds. The brewing process is influenced by several factors, with the tea-to-water ratio having the most significant impact, followed by brewing temperature and then brewing time. Electronic tongues and electronic noses can distinguish vine tea samples with different brewing processes to a certain extent. The optimal brewing conditions determined in this study were pure water, a 1:50 tea-to-water ratio, an 85°C brewing temperature, an 8-minute brewing time, and a single brew cycle. These conditions produced the highest total flavonoid content in the vine tea, at 326.8mg/g, and the best flavor quality. This study offers novel approaches to standardize the brewing process of vine tea, along with valuable perspectives for enhancing the sensory attributes of the tea. It can serve as a benchmark for the industrys future growth in the canning of vine tea, facilitating the creation of diverse vine tea drinks.