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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 5-hydroxymethylfurfural (5-HMF) increase after Atractylodes fruticosa. Methods The fructose and glucose were heat-treated respectively under the conditions of simulating atractylodolopia and bran-frying. The content of fructose and glucose to 5-HMF was determined by HPLC. The fructose in the herb of Atractylodes macrocephala was quantitatively determined, . Results Under the same conditions, 5-HMF could not be detected in glucose, but 5-HMF could be detected under the same conditions in fructose, and the amount of fructose decreased significantly and the amount of 5-HMF increased most . Conclusion The main reason for the significant increase of the amount of 5-HMF after the herb bran is the transformation of fructose during bran-frying.