苍术麸炒过程中羟甲基糠醛的转化机制研究.pdf

Chinese Traditional and Herbal Drugs 47 8 2016 4 1327 5- 1 1, 2 1 1, 2* 1 1 1 1. 430065 2. 430065 5-5-HMF HPLC 5-HMF 5-HMF5-HMF 5-HMF 5-HMF 5- R284.2 A 0253 - 2670(2016)08 - 1327 - 05 DOI: 10.7501/j.issn.0253-2670.2016.08.013 Conversion mechanism of 5-hydroxymethylfurfural in process of bran-fried Atractylodes lancea 1 1, 2 1 1, 2 1 1 1 LIU Miao-miao , CHEN Xiang-sheng , CHEN Qi-yao , LIU Yan-ju , FU Wei , XU An-an , RONG Yan-fen 1. Hubei University of Chinese Medicine, Wuhan 430065, China 2. Chinese Materia Medica Processing Engineering Center of Hubei Province, Wuhan 430065, China Abstract: 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. Key words: Atractylodes lancea (Thunb.) DC.; bran-frying; 5-hydroxymethylfurfural; conversion mechanism; fructose; glucose Atractylodes 5-HMF lancea (Thunb.) DC. Atractylodes 5-HMF Chinensis Koidz. [1] 5-HMF [2-3] [4-5] 5-HMF 5-5-HMF 10 105-HMF 12.9 5-HMF 32.2 μg/g0.150 mg/g 1 Agilent 1260 Agilent [6-8]