苍术麸炒过程中5-羟甲基糠醛的转化机制研究  

Conversion mechanism of 5-hydroxymethylfurfural in process of bran-fried Atractylodes lancea

作　　者：刘苗苗[1] 陈祥胜[1,2] 陈琪瑶[1] 刘艳菊[1,2] 付伟[1] 许安安[1] 容艳芬[1] 

机构地区：[1]湖北中医药大学,湖北武汉430065 [2]湖北省中药炮制工程技术研究中心,湖北武汉430065

出　　处：《中草药》2016年第8期1327-1331,共5页Chinese Traditional and Herbal Drugs

基　　金：国家自然科学基金资助项目(81541080;81073051);科技基础性专项(2014FY111100-2)

摘　　要：目的研究苍术麸炒后5-羟甲基糠醛(5-HMF)量的增加机制。方法在模拟苍术麸炒工艺条件下,对果糖和葡萄糖分别加热处理,采用HPLC法测定果糖和葡萄糖转化为5-HMF的量;并对麸炒前后苍术中的果糖进行定量测定,比较其量变化。结果在模拟条件下葡萄糖中未能检测到5-HMF,而果糖在相同条件下则能检测到5-HMF,且在最佳麸炒工艺下果糖的量明显降低,5-HMF的量增加最多。结论苍术麸炒后5-HMF的量显著增加的主要原因是麸炒过程中果糖的转化。Objective To study the mechanism of the content of 5-hydroxymethylfurfural（5-HMF） increasing after Atractylodes lancea in bran-processed. Methods The fructose and glucose were processed with A. lancea bran-processed conditions and their contents were determined by HPLC. Besides, the content of fructose was measured and the changes were compared before and after processing. Results Glucose samples did not detect 5-HMF in the processing conditions, but fructose samples detected 5-HMF in the same conditions. In addition, the content of fructose was significantly decreased in the best conditions while the content of 5-HMF increased the most. Conclusion The content of 5-HMF remarkably increases mainly due to the conversion of fructose.

关 键 词：苍术 麸炒 5-羟甲基糠醛 转化机制 果糖 葡萄糖 

分 类 号：R284.2[医药卫生—中药学]