山茱萸炮制过程中美拉德反应底物的含量变化

doi:10.3969/j.issn.1673-1689.2017.08.015

首页 > 过刊浏览>2017年第36卷第8期 >884-889. DOI:10.3969/j.issn.1673-1689.2017.08.015

山茱萸炮制过程中美拉德反应底物的含量变化
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                        10.3969/j.issn.1673-1689.2017.08.015
                    
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Content Changes of Substrates of Maillard Reaction during Processing of Fructus Corni

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采用UPLC-MS/MS法检测游离氨基酸含量，色谱柱以键合相C18硅胶为基质，流动相为水-乙腈，梯度洗脱，流速0.8 mL/min；采用3，5-二硝基水杨酸（DNS）比色法测定还原糖含量，研究山茱萸炮制过程中参与美拉德反应的底物游离氨基酸和还原糖质量分数的变化规律。山茱萸中共检测出15种游离氨基酸。各游离氨基酸的质量分数随着炮制时间的延长逐渐降低；还原糖质量分数在炮制中趋势不同于氨基酸，在炮制0~24 h逐渐降低，24~36 h还原糖质量分数有所上升，36 h后其质量分数变化趋于稳定。山茱萸中游离氨基酸和还原糖质量分数的变化与炮制中的美拉德反应密切相关，美拉德反应达到平衡时间与传统的炮制时间基本一致，这为炮制终点的判定提供了科学依据。

Abstract:

To study content changes of free amino acids and reducing sugars of Maillard reaction during processing of fructus corni，UPLC/MS/MS was adopted to detect the contents of free amino acids. Chromatographic column of MS Lab HP-C18 was used for analysis，with water-acetonitrile as gradient elution mobile phase，and flow rate at 0.8 mL/min. DNS method was used in determination of reducing sugars. Totally 15 kinds of free amino acids were detected in fructus corni. The content of free amino acids reduced gradually with processing time. While the content of reducing sugars changed differently from those of free amino acids，which reduced gradually in 0~24 h，increased slightly in 24~36 h and then became to be stable. The content changes of free amino acids and reducing sugars have close relationship with Maillard reaction during processing of fructus corni. The time of Maillard reaction for fructus corni to reach its equilibrium is in accordance with that of traditional processing，which provides a scientific base for determining processing end.

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杨光明,张玉玲,李萌,潘扬,蔡宝昌.山茱萸炮制过程中美拉德反应底物的含量变化[J].食品与生物技术学报,2017,36(8):884-889.

YANG Guangming, ZHANG Yuling, LI Meng, PAN Yang, CAI Baochang. Content Changes of Substrates of Maillard Reaction during Processing of Fructus Corni[J]. Journal of Food Science and Biotechnology,2017,36(8):884-889.

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在线发布日期: 2017-11-01
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