{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T15:44:01Z","timestamp":1787240641594,"version":"build-2736575974"},"reference-count":61,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2018,9,11]],"date-time":"2018-09-11T00:00:00Z","timestamp":1536624000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31571878"],"award-info":[{"award-number":["31571878"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2019,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Pine pollen, a kind of Chinese traditional medicine, is rich in unsaturated fatty acids. During its processing, it is often needed to break the sporoderm in order to increase the availability of some ingredients, which can cause lipid oxidation and the development of rancidity during storage.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The primal peroxide value (PV) of ultra\u2010high\u2010temperature short\u2010time sterilization sporoderm\u2010broken pine pollen (UHT\u2010PP) was much higher (over 15 times) than raw pine pollen (R\u2010PP) and\n                      <jats:sup>60<\/jats:sup>\n                      Co\u2010irradiation sterilization sporoderm\u2010broken pine pollen (\n                      <jats:sup>60<\/jats:sup>\n                      Co\u2010PP). The PV of UHT\u2010PP first increased and then decreased shortly after; however, PV of R\u2010PP and\n                      <jats:sup>60<\/jats:sup>\n                      Co\u2010PP remained almost unchanged during storage. The volatiles associated with rancidity in UHT\u2010PP were found to be significantly higher than\n                      <jats:sup>60<\/jats:sup>\n                      Co\u2010PP, especially hexanal (nearly 30 times) and hexanoic acid (about 2 times), and a multi\u2010organoleptic sensor analyzer (electronic nose system) was able to differentiate these three kinds of samples when the output was subjected to discriminant function analysis. During storage (30 days), hexanal first increased and then decreased (at about 5 days), and hexanoic acid continuously increased for UHT\u2010PP; however, no significant change was noted for R\u2010PP or\n                      <jats:sup>60<\/jats:sup>\n                      Co\u2010PP. UHT\u2010PP has a greater surface area than\n                      <jats:sup>60<\/jats:sup>\n                      Co\u2010PP, although same sporoderm\u2010broken processes were applied. Antioxidants (flavone, carotenoid and tocopherols, sterol compounds) in\n                      <jats:sup>60<\/jats:sup>\n                      Co\u2010PP were significantly (\n                      <jats:italic>P<\/jats:italic>\n                      \u2264 0.05, by Duncan's multiple range test) higher than that in UHT\u2010PP, although not significantly different for total phenolics.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSIONS<\/jats:title>\n                    <jats:p>\n                      Rancidity occurs more readily in UHT\u2010PP than in R\u2010PP and\n                      <jats:sup>60<\/jats:sup>\n                      Co\u2010PP during storage, probably because significant lipid oxidation and antioxidant degradation occurred during the UHT sterilization sporoderm\u2010broken processing of pine pollen. \u00a9 2018 Society of Chemical Industry\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.9232","type":"journal-article","created":{"date-parts":[[2018,7,2]],"date-time":"2018-07-02T02:46:36Z","timestamp":1530499596000},"page":"675-684","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Lipid oxidation stability of ultra\u2010high\u2010temperature short\u2010time sterilization sporoderm\u2010broken pine pollen (UHT\u2010PP) and\n                    <sup>60<\/sup>\n                    Co\u2010irradiation sterilization sporoderm\u2010broken pine pollen (\n                    <sup>60<\/sup>\n                    Co\u2010PP)"],"prefix":"10.1002","volume":"99","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6297-5282","authenticated-orcid":false,"given":"Yue","family":"Shan","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University  Wuxi People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiahao","family":"Yu","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University  Wuxi People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qi Song","family":"Liu","sequence":"additional","affiliation":[{"name":"National Engineering Laboratory for Cereal Fermentation Technology  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lihua","family":"Shi","sequence":"additional","affiliation":[{"name":"National Engineering Laboratory for Cereal Fermentation Technology  Wuxi 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