|
|
|
| Study on the content changes of 5-hydroxymethyl furfural in the processing of "Jiao Sanxian" |
| XIA Manqiong1 XU Yao1 WANG Yuxia1 ZHANG Dayong2 ZHOU Xia1 WAN Jun1 |
1.School of Life Science & Engineering College, Southwest Jiaotong University, Sichuan Province, Chengdu 610031, China;
2.Key Research Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine of the People's Republic of China, Sichuan Province, Chengdu 610036, China |
|
|
|
Abstract Objective To investigate the change rule of 5-hydroxymethyl furfural (5-HMF) in the processing of "Jiao Sanxian". Methods The samples of "Jiao Sanxian" were fired with different processing time and the contents of 5-HMF in each sample were detected by high performance liquid chromatography (HPLC). The HPLC analysis was performed on an Agilent C18, column (250 mm×4.6 mm, 5 μm) and the mobile phase consisted acetonitrile-water (8∶92), the detection wavelength was set at 283 nm. Results The linear range of 5-HMF was in the range of 0.2-64.0 μg/mL (r = 0.9997), average recovery was 99.74%, and RSD was 1.37%. The contents of 5-HMF were increased remarkably at the 8 min and 6 min for Fructus Crataegi and Fructus Hordei Germinatus, respectively, while it showed a steady pattern for medicated leaven. Conclusion "Jiao Sanxian" has a Maillard reaction in the processing, which produces common element 5-HMF. The contents of 5-HMF in Fructus Crataegi and Fructus Hordei Germinatus are increased obviously with the extension of processing time, while it is not obvious for medicated leaven.
|
|
|
|
|
|
[1] Hodge JE. Dehydrated foods，chemistry of browning reactions in model systems [J]. J Agric Food Chem，1953，1（15）：928-943.
[2] 周逸群，贺福元，杨岩涛，等.美拉德反应研究现状及对中药炮制和制剂工艺研究方法的影响[J].中草药，2014， 45（1）：125-130.
[3] 赵颖，张璐欣，李越.5-羟甲基糠醛的研究概况[J].医学综述，2016，22（17）：3431-3434.
[4] 赵玲，周臣清，朱婉清，等.5-羟甲基糠醛的生物安全性和生物活性研究进展[J].食品工业科技，2016，37（11）：372-377.
[5] 刘月新，潘雪，邹茜，等.探讨5-羟甲基糠醛在中药及复方中的存在意义[J].中国现代药物应用，2013，7（15）：3-5.
[6] 刘玉杰，仲瑞雪，杨添均，等.中药炒焦物质基础及其质量评价研究思考与实践[J].中国中药杂志，2014，39（2）：338-342.
[7] 张韵.山楂炒焦机理及其焦香气味物质基础研究[D].成都：西南交通大学，2016.
[8] 张韵，万军，周霞.炒焦对山楂中氨基酸含量的影响分析[J].氨基酸和生物资源，2013，35（3）：28-31.
[9] 黎量，杨诗龙，胥敏，等.基于颜色及成分动态变化的山楂炮制机理初探[J].中成药，2015，37（7）：1530-1533.
[10] 齐秀娟，李作轩，徐善坤.山楂果实中可溶性糖与果皮色素的关系[J].果树学报，2005，22（1）：81-83.
[11] Li C，Zhang Z，Zhao ZK. Direct conversion of glucose and cellulose to 5-hydroxymethylfurfural in ionic liquid under microwave irradiation [J]. Tetrahedron Lett，2009，50（38）：5403-5405.
[12] 刘苗苗，陈祥胜，陈琪瑶，等.苍术麸炒过程中5-羟甲基糠醛的转化机制研究[J].中草药，2016，47（8）：1327-1331.
[13] 王云庭，杜杰，金锋，等.不同产地六神曲麦芽低聚糖酶活力实验比较研究[J].中国现代中药，2016，18（7）：814-817.
[14] 国家药典委员会.中国药典[S].一部.北京：中国医药科技出版社，2015：156.
[15] 凌俊红.麦芽的化学成分及炮制学研究[D].沈阳：沈阳药科大学，2005.
[16] 杨华生，吴维刚，谭丽霞，等.麦芽炒制过程中近红外在线监测模型的建立及“炒香”终点判断研究[J].中国中药杂志，2017，42（3）：478-485.
[17] 杨华生，谭丽霞，吴维刚，等.麦芽炒香过程中有效成分与无效成分动态变化规律研究[J].中国中药杂志，2016， 41（23）：4382-4388. |
|
|
|
