山茱萸炮制过程中美拉德反应的理化参数变化  

Physicochemical Parameters of Maillard Reaction During Processing of Corni Fructus

作　　者：张玉玲[1,2] 李伟东[1] 杨光明[1] 潘扬[1,2] 蔡宝昌[1] 

机构地区：[1]南京中医药大学,江苏省中药炮制重点实验室,国家中医药管理局中药炮制标准重点研究室,国家教育部中药炮制规范化及标准化工程研究中心,南京210023 [2]南京中医药大学药用菌与中药生物技术研究所,南京210023

出　　处：《中国实验方剂学杂志》2015年第21期28-32,共5页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：江苏省高校自然科学研究重大项目(12KJA360001);江苏高校优势学科建设工程项目(PAPD)

摘　　要：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。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. p H 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： The12 h before Corni Fructus processing,the p H values were decreased,A284 and A420values 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.

关 键 词：山茱萸 中药炮制 美拉德反应 理化参数 

分 类 号：R284.1[医药卫生—中药学]