当归补血汤煎煮过程发生美拉德反应的物质基础研究

Study on material basis of Maillard reaction occurrence in decocting process of Danggui Buxue Decoction

中药的"黑"长期为人诟病,能影响产品色泽和气味的美拉德反应广泛存在于食品加工过程中,"与食同源"的中药加工过程中亦存在有其发生的合适条件,该反应的发生对中药复方物质基础研究具有重大影响,应展开中药加工过程中美拉德反应及其产物的研究。以当归补血汤为例,利用西北农林科技大学生命科学学院所创的中药系统药理学数据库查阅方中药材所含化学成分,并进行归类,分析加工过程中美拉德反应发生的可能性,探讨中药复方物质基础研究的新思路。

The ＂black＂ of Chinese materia medica （CMM） has been criticized all the time. The Maillard reaction exists widely in the course of food processing, which affects the product＇s color and odor. The suitable conditions of Maillard reaction also exist in the processing of CMM preparation. The Maillard reaction has significant impact to the study of CMM＇s material basis. So the Maillard reaction and its products in the processing of CMM preparation should be studied. Taking the Danggni Buxue Decoction for instance, the chemical composition of the prescription was consulted by the TCMSP of Northwest A＆F University, and then the constituents were classified, the possibility of the Maillard reaction occured in the processing of CMM preparation was analyzed. New ideas on study of material basis of CMM will be put forward.