龙眼肉理化指标与两类贮藏库温度积的动态分析

Dynamic Analysis between Physic-chemical Indexes of Longan Arillus and Temperature-integral of Two Kinds of Warehouse

目的:探究简易库与冷藏库中龙眼肉理化指标的变化及其与温度积的相关性。方法:日光下观察龙眼肉的外观,烘干法测定水分,高效液相色谱(HPLC)法测定5-羟甲基糠醛(5-HMF)的含量。采用温度积分析其对5-HMF含量的影响。结果:简易库的温度积呈缓急交替上升趋势,冷藏库的温度积直线上升。简易库中的龙眼肉从3个月开始析出糖分并质地变硬,冷藏库中的龙眼肉出现轻度的黏软现象,两库中龙眼肉的水分含量呈下降趋势。龙眼肉在0月时5-HMF的含量为0.001031 mg·g^(-1),在之后的27个月内,5-HMF含量均逐渐升高,且简易库中的含量值是冷藏库对应值的2.7~4.6倍。结论:龙眼肉中5-HMF含量的升高与贮藏库的温度积变化趋势具有一致性,首次提出温度积的概念,用于分析中药在贮藏环节中化学成分的变化规律。

Objective： To study the dynamic change between temperature-integral and physic-chemical indexes of Longan Arillus（ dried arillus of Dimocarpus longan Lour.） stored in simple and cool warehouses. Methods： The properties of Longan Arillus were observed under sunlight. The water content was determined based on the drying method. The content of 5-hydroxymethylfurfural（ 5-HMF） was determined by HPLC method. The temperature-integral was used to analyze its effect on 5-HMF content. Results： The temperature-integral showed a fast and slow alternating increasing trend of simple warehouse and linear upward trend of cool warehouse. The white sugar powder and hard texture of Longan Arillus were appeared since the third month in simple warehouse. The slight soft and moist of Longan Arillus were appeared in cool warehouse. The water content of Longan Arillus was decreased in both warehouses. The 5-HMF content at the 0 month was0. 001031 mg·g^（-1）and was gradually increasing in the succedent month with a range of 2. 7 ~ 4. 6 times in simple warehouse than in cool warehouse. Conclusion： The increase trend of 5-HMF content of Longan Arillus was consistent with the change trend of temperature-integral. The concept of temperature-integral was put forward and used to analyze the change of chemical composition in Chinese medicine during the storage link for the first time.