The dynamic changes and mechanisms of Rehmanniae radix processing based on Maillard reaction

Background:Traditional Chinese medicines are usually processed before they are used for clinical treatment.This is done in a way associated with the Maillard reaction.Methods:Based on the Maillard reaction,this paper analyzed the degree of processing of rehmannia root(Rehmanniae radix)relative to the dynamic variation rules of Maillard reaction index parameters,including pH,A420,amino acids,and 5-hydroxymethylfurfural.Furthermore,this study introduced thermal analysis techniques and pyrolysis kinetics to assess the influence of the correlation between processing raw rehmannia root and the Maillard reaction during carbonization.It then went through the whole process of transforming the raw material to end-product in order to explain the scientific connotation of processing it.Results:The results showed that each time rehmannia root was processed,its pH value and amino acid content decreased,while the A420 value and 5-HMF increased.Processing with wine shows a significant difference in these experimental indexes.The position and intensity of the maximum thermal weight loss rate peak of processed rehmannia root at different degrees of processing are different.Comprehensive quantitative 221±0.2°C for processed rehmannia root carbonization was the processing temperature limit.Moreover,the kinetic solution verified that the activation energy corresponding to the carbonization temperature was close to the maximum value of the activation energy of the whole carbonization process,and the optimal mechanism function was g(α)=((1−α)−1/3−1)2.Conclusion:The Maillard reaction occurred during the processing of rehmannia root mixed with carbonization.With each increase of the number of steaming and drying cycles involved in the processing,the level of Maillard reaction increased significantly.The wine-steaming method had a significant effect on the quality of the processed product.

Effects of processing technology on essential oil and pharmacological action of frankincense

Background:According to the traditional Chinese medicine theory,the common processing methods for Ruxiang(frankincense)include stir-frying processing and vinegar processing.Methods:With network pharmacology and thermal analysis methods,we selected and identified the main and irritating ingredients,established the pyrolysis characteristic parameters for identifying frankincense quality,quantified the starting and optimum temperature limits for processing frankincense,and analyzed the influences of processing adjuvants(vinegar)on combustion pyrolysis characteristics of frankincense.By applying Fourier transformation infrared spectrometry,high performance liquid chromatography,gas chromatography and UV-visible spectrometry,we evaluated the processing technology developed in our study of frankincense and its processed products.Results:Based on network pharmacology,we can find that the classical compounds of essential oil are the main pharmacodynamics components of frankincense possessing the anti-inflammatory,analgesia,anti-tumor,anti-ulcer and ant-inflammatory bowel disease effects.The pyrolysis combustion rate peaks of frankincense at 285.27±7.05℃and 476.99±13.46℃were the characteristic peaks used to identify frankincense quality.The specific temperature of slow-fire processing,including the vinegar processing and stir-frying processing,was 148.72±5.09℃.Heating for 5.67±0.98 min after reaching processing temperature was needed for processing frankincense with vinegar.The kinetics analysis showed that both frankincense and its vinegar mixture exhibited good linear relationships.The feasibility and practicability for our processing technology were verified through the determination of medicinal compounds by Fourier transformation infrared spectrometry,high performance liquid chromatography,gas chromatography and UV.Conclusion:Frankincense essential oils were the main active components of frankincense,which also can be taken as the internal chemical control indexes to judge the quality control and to optimize the processing technology of frankincense.The pyrolysis combustion rate peaks of frankincense at 285.27±7.05℃and 476.99±13.46℃were the characteristic peaks that can be used to identify frankincense quality.The optimum processing conditions of vinegar-processed frankincense with were as follows:with vinegar,20%;heating temperature,148.72±5.09℃;and heating time,5.67±0.98 min.Under these conditions,frankincense essential oil could cause a moderate effect on combustion pyrolysis characteristics to exert its corresponding pharmacological effects.