米炒党参炮制过程中党参炔苷、5-HMF和党参多糖含量动态变化研究

Study on dynamic changes of lobetyolin, 5-HMF and Codonopsis pilosula polysaccharides content in rice fried Codonopsis pilosula during processing

中文关键词:  米炒党参  党参炔苷  5-羟甲基糠醛  党参多糖  动态变化

英文关键词:fried Codonopsis pilosula with rice  lobetyolin  5-HMF  Codonopsis pilosula polysaccharide  dynamic change

中文摘要:

      目的 研究不同米炒党参在炮制过程中党参炔苷、5-羟甲基糠醛(5-hydroxymethylfurfurl, 5-HMF)和党参多糖的动态变化。方法 高效液相色谱法测定党参炔苷、5-HMF含量, 紫外-可见分光光度法测定党参多糖含量动态变化过程。结果 随着炒制时间的延长, 党参炔苷含量均呈先上升后下降趋势; 在相同时间间隔点, 小米炒党参炔苷含量较高; 随着炒制时间的延长, 5-HMF含量均呈显著上升趋势; 在相同时间间隔点, 小米炒党参5-HMF含量较低; 随着炒制时间的延长, 党参多糖含量均呈先上升后下降趋势。在相同的时间间隔点, 炒制时间为5.5 min之前的样品中小米炒党参多糖含量均高于大米炒党参, 炒制时间为5.5 min之后的样品中小米炒党参多糖含量均略低于大米炒党参。结论 党参分别采用小米、大米炒制后, 3种成分均发生了显著变化, 但小米炒党参和大米炒党参变化趋势不一致。

英文摘要:

      Objective To study the dynamic changes of lobetyolin, 5-hydroxymethylfurfurl(5-HMF) and Codonopsis pilosula polysaccharide during the processing of different rice fried Codonopsis pilosula. Methods The content of lobetyolin and 5-HMF in Codonopsis pilosula was determined by high performance liquid chromatography, and the dynamic change process of polysaccharide content in Codonopsis pilosula was determined by UV-Vis spectrophotometry. Results With the extension of frying time, the content of lobetyolin increased first and then decreased; At the same time interval, the content of lobetyolin in Codonopsis pilosula fried with millet was higher. With the increase of frying time, the content of 5-HMF increased significantly. At the same time interval, the content of 5-HMF in Codonopsis pilosula fried with millet was lower. With the extension of frying time, the content of Codonopsis pilosula polysaccharide increased first and then decreased. At the same time interval, the polysaccharide content of Codonopsis pilosula fried with millet before 5.5 min was higher than that of Codonopsis pilosula fried with rice, and the polysaccharide content of Codonopsis pilosula fried with millet after 5.5 min was slightly lower than that of Codonopsis pilosula fried with rice. Conclusion After the Codonopsis pilosula is fried with millet and rice respectively, the three components have changed significantly, but the changing trends of Codonopsis pilosula fried with millet and Codonopsis pilosula fried with rice are different.