山茱萸炮制过程中美拉德反应的理化参数变化

目的:从美拉德反应的角度出发,阐明山茱萸的炮制机制。方法:采用不同炮制方法处理山茱萸,分析反应体系的理化参数变化。在炮制过程中不同时间点分别测定p H以指示酸碱变化,紫外分光光度法检测炮制过程中的褐变程度,HPLC检测美拉德反应产物5羟甲基糠醛(5-HMF)的含量变化。结果:山茱萸炮制前12 h,p H降低,A284和A420增大,5-HMF含量升高显著,12 h后变化趋势变缓,24 h后趋于稳定。结论:从美拉德反应入手研究山茱萸炮制过程,不仅有助于从新的角度揭示炮制的机制,也为山茱萸炮制工艺的优化提供了科学的依据。

Physicochemical Parameters of Maillard Reaction During Processing of Corni Fructus

Objective: To elucidate the processing mechanisms of Corni Fructus from the viewpoint of Maillard reaction. Method: Corni Fructus was processed in several different methods and the changes of physicochemical parameters in reaction system were analyzed. pH values were measured in different time points in processing to show acid-base variables. Determination of browning degree was carried out by UV spectrophotometry. The content changes of 5-HMF, one of the products of Maillard reaction, was determined by HPLC. Result: The 12 h before Corni Fructus processing, the pH values were decreased, A₂₈₄ and A₄₂₀ values were increased and contents of 5-HMF were increased significantly. All the changes slowed down and became stable after 24 h. Conclusion: Study on processing of Corni Fructus from the viewpoint of Maillard reaction could not only reveal the mechanism of processing from a new perspective, but also provide the scientific basis for the optimization of processing technology.