山楂不同炮制方法对5-羟甲基糠醛含量及抗氧化活性的影响

Study on Production of 5-hydroxymethylfurfural in Processing Crataegus Pinnatifida Bge and Antioxidant Activity of extracts

探讨生山楂、炒山楂、焦山楂、山楂炭4种山楂炮制品中5-羟甲基糠醛(5-HMF)的产生、影响因素及提取物的抗氧化活性。采用高效液相色谱法测定山楂中5-HMF的含量,进一步对各炮制品中氨基酸、总糖、还原糖、总有机酸和总黄酮进行测定,分析上述物质的含量差异,探讨不同热加工程度的炮制品中5-HMF的含量变化以及氨基酸、总糖、还原糖、有机酸和总黄酮的含量变化对5-HMF产生的影响;应用1,1-二苯基-2-三硝基苯肼法对山楂炮制品提取物进行抗氧化活性测定。结果表明,生山楂、炒山楂、焦山楂、山楂炭4种炮制品中,热加工程度越高,5-HMF的含量越高,而总糖、还原糖、氨基酸、有机酸和总黄酮含量越低;不同山楂炮制品提取物的抗氧化活性随着热加工程度的提高,呈现先降低后升高的趋势;5-HMF的产生主要消耗总糖中的还原糖和氨基酸中的碱性氨基酸。热加工程度的提高造成具有抗氧化活性的黄酮类、有机酸等物质的大量破坏,从而降低了山楂炮制品的抗氧化活性。

To investigate the generation and influencing factor of 5-hydroxymethylfurfural(5-HMF)production during the processing of Crataegus pinnatifida Bge and anti-oxidant activity of extracts.HPLC was used to determine the content of 5-HMF in C.pinnatifida Bge with different processing methods.Moreover,the contents of amino acid,total sugar,reducing sugar,total organic acids and total flavone in C.pinnatifida Bge with different processing methods were determined,and the effects of different thermal processing degree on 5-HMF production in these products and the effects of other substance,such as amino acid,total sugar,reducing sugar,total organic acids and total flavone on the content of 5-HMF were discussed.Results showed that,in raw C.pinnatifida Bge fried C.pinnatifida Bge,charred C.pinnatifida Bge and carbonized C.pinnatifida Bge,the contents of 5-HMF were higher in products with a higher degree of thermal processing,and lower of total sugar,reducing sugar,amino acid,organic acids and total flavonoids.Anti-oxidant activity of C.pinnatifida Bge with different processing methods extracts decreased first and then increased with the increase of thermal processing degree.The production of 5-HMF mainly consumed reducing sugar in total sugar and alkaline amino acid in amino acid.The increase degree of thermal processing caused a mount of destruction of flavonoids and other substances with antioxidant activity,meanwhile,a large number of Maillard reaction products such as 5-HMF with antioxidant activity generated,these factors together affected the antioxidant activity of C.pinnatifida Bge processed products.