Content Variation of 5-hydroxymethylfurfural in Bran-frying Process of Atractylodis Macrocephalae Rhizoma and Its Correlation with Temperature and Color Changes of Decoction Pieces

ZHANG Le; PAN Huan-huan; LIU Fei; LIU Xiao; LI Xue-lian; CHEN Lin; LIU You-ping; CHEN Hong-ping

doi:10.13422/j.cnki.syfjx.2016170011

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Content Variation of 5-hydroxymethylfurfural in Bran-frying Process of Atractylodis Macrocephalae Rhizoma and Its Correlation with Temperature and Color Changes of Decoction Pieces

更新时间：2024-01-04

- Content Variation of 5-hydroxymethylfurfural in Bran-frying Process of Atractylodis Macrocephalae Rhizoma and Its Correlation with Temperature and Color Changes of Decoction Pieces
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 22, Issue 17, Pages: 11-14(2016)
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- DOI：10.13422/j.cnki.syfjx.2016170011
  CLC： R283.1
- Published：2016
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ZHANG Le, PAN Huan-huan, LIU Fei, et al. Content Variation of 5-hydroxymethylfurfural in Bran-frying Process of Atractylodis Macrocephalae Rhizoma and Its Correlation with Temperature and Color Changes of Decoction Pieces[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(17): 11-14.
DOI：

ZHANG Le, PAN Huan-huan, LIU Fei, et al. Content Variation of 5-hydroxymethylfurfural in Bran-frying Process of Atractylodis Macrocephalae Rhizoma and Its Correlation with Temperature and Color Changes of Decoction Pieces[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(17): 11-14. DOI： 10.13422/j.cnki.syfjx.2016170011.

摘要

目的：研究白术麸炒过程中5-羟甲基糠醛的含量变化规律及其与饮片温度、颜色变化的相关性，为阐明白术炮制原理及其炮制工艺的优选提供实验依据。方法：采用炒药机炒制白术，于不同时间点取样，得麸炒白术样品；采用HPLC测定5-羟甲基糠醛的含量，流动相甲醇-水（5：95），检测波长284 nm。采用二维红外成像仪测量麸炒不同时间点的饮片温度；采用色彩色差计测量麸炒不同时间点的饮片颜色。结果：白术生品未检出5-羟甲基糠醛；随着麸炒时间延长，5-羟甲基糠醛含量缓慢增加，至饮片炒至15 min左右，饮片温度达到150℃左右时，5-羟甲基糠醛含量突然急剧升高，此时饮片颜色b*（颜色的黄蓝程度）进入显著下降阶段。结论：白术麸炒过程中5-羟甲基糠醛含量呈规律性变化，且与饮片温度、颜色变化具有相关性。

Abstract

Objective: To study oncontent variation of 5-hydroxymethylfurfural(5-HMF) in bran-frying process of Atractylodis Macrocephalae Rhizoma

and investigate its correlation with temperature and color changes of decoction pieces. Method: Atractylodis Macrocephalae Rhizoma was fried with stir-frying machine

and sampled at different time points.HPLC was applied to determine the content of 5-HMF with mobile phase of methanol-water (5:95) and detection wavelength at 284 nm.Two-dimensional infrared imager was adopted to measure the temperature of decoction pieces at different time points;color difference meter was empolyed to measure the color of decoction pieces at different time points. Result: 5-HMF in raw products of Atractylodis Macrocephalae Rhizoma was not detected.As bran-frying time extended

5-HMF content increased slowly

when stir-frying about 15 min and temperature of decoction pieces at 150℃

5-HMF content sudden rise sharply

and at this time

the color b* values of decoction pieces entered a significant decline phase. Conclusion: The content of 5-HMF changes regularly in the bran-frying process of Atractylodis Macrocephalae Rhizoma

and it has a remarkable correlation with temperature and color changes of decoction pieces.

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