Radix Angelica sinensis soup production by decocting process using high pressure

Abstract

To improve the efficiency of traditional boiling process, a new high-pressure decocting method was developed for the production of Radix Angelica sinensis (RAS) decoction with higher contents of efficacy components (Z-ligustilide and ferulic acid) and better flavour properties. Based on preliminary tests, a three-level Box–Behnken design was employed to optimise the process parameters, including decocting temperature (120–140°C), decocting time (15–45 min), and liquid/solid ratio (35:1–45:1 mL/g). The optimal conditions were as followed: a temperature of 125°C, a decocting time of 15 min, and a liquid/solid ratio of 37:1 mL/g. In addition, 38 major aroma-active compounds in optimum decoction were identified by gas chromatography–olfactrometry–mass spectrometry (GC-O-MS). With favour dilution (FD) factors ≥81, 6-undecanone, α-pinene, hexanal, octanal, furfural, benzaldehyde, 2-methoxy-4-vinylphenol, butylidenephthalide, and ligustilide were identified as important aroma components. Furthermore, pyridine, furfural, benzaldehyde, 2-methyl-benzothiazole, benzothiazole, and 2-methylthio-benzothiazole were also found in RAS decoction, which were not detected in RAS materials in previous studies.