白芍炮制过程中的美拉德反应及芍药苷的变化

Maillard Reaction and Content Changes of Paeoniflorin in Processing of Radix Paeoniae Alba

目的研究白芍炮制过程中美拉德反应的底物还原糖、产物5-羟甲基糠醛和芍药苷的变化规律,探索白芍炮制品的质量控制方法。方法采用HPLC测定生品和不同制品中的含量;采用3,5-二硝基水杨酸(DNS)比色法测定还原糖含量。结果5-羟甲基糠醛是白芍炮制后新增成分之一,其含量随炒制温度的增大而增多;还原糖的含量随炒制温度变化不大,但醋炙和酒炙能增加其含量。结论白芍炒制、酒炙、醋炙过程中还原糖和5-羟甲基糠醛的变化与美拉德反应密切相关,炒制白芍、酒炙白芍和醋炙白芍的性状、气味与药典一致,其还原糖和5-羟甲基糠醛的含量可以作为质量控制指标之一。

Objective To study content changes of reducing sugars, 5-HMF and paeoniflorin of Malllard reaction during processing of Radix Paeoniae Alba,exploring the quality control method of Radix Paeoniae Alba processed products. Methods HPLC was adopted to detect the contents of Radix Paeoniae Alba and processed products. DNS method was used in determination of reducing sugars. Results 5-HMF is one of the new components of Radix Paeoniae Alba after processing,and its content increases with the increase of frying temperature. The content of reducing sugar has little change with frying temperature,but processed vinegar and processed wine can increase its content. Conclusion The changes of reducing sugar and 5-HMF are closely related to Maillard reaction in the process of stir-fried,processed vinegar and processed wine for Paeoniae Alba Radix. The characteristics and odor of stir-fried,processed vinegar and processed wine for Radix Paeoniae Alba are consistent with pharmacopoeia,and the content of reducing sugar and 5-HMF can be used as one of the quality control indexes.