米炒党参炮制过程中党参炔苷、5-HMF和党参多糖含量动态变化研究

目的 研究不同米炒党参在炮制过程中党参炔苷、5-羟甲基糠醛(5-hydroxymethylfurfurl,5-HMF)和党参多糖的动态变化.方法 高效液相色谱法测定党参炔苷、5-HMF含量,紫外-可见分光光度法测定党参多糖含量动态变化过程.结果 随着炒制时间的延长,党参炔苷含量均呈先上升后下降趋势;在相同时间间隔点,小...

Study on dynamic changes of lobetyolin, 5-HMF and Codonopsis pilosula polysaccharides content in rice fried Codonopsis pilosula during processing

Objective: To study the dynamic changes of Codonopsis pilosula alkyne glycoside, 5-HMF and Codonopsis pilosula polysaccharide during the processing of different rice fried Codonopsis pilosula. Methods: The content of alkynyl glycoside and 5-HMF in Codonopsis pilosula was determined by HPLC, and the dynamic change process of polysaccharide content in Codonopsis pilosula was determined by UV-Vis spectrophotometry. Results: (1) Codonopsis pilosula alkyne glycoside: With the extension of frying time, the content of Codonopsis pilosula alkyne glycoside increased first and then decreased; At the same time interval, the content of alkynyl glycoside in Codonopsis pilosula fried with millet was higher. (2)5-HMF: With the increase of frying time, the content of 5-HMF increased significantly. At the same time interval, the content of 5-HMF in Codonopsis pilosula fried with millet was lower. (3) Codonopsis pilosula polysaccharide: With the extension of frying time, the content of Codonopsis pilosula polysaccharide increased first and then decreased. At the same time interval, the polysaccharide content of Codonopsis pilosula fried with millet before 5.5min was higher than that of Codonopsis pilosula fried with rice, and the polysaccharide content of Codonopsis pilosula fried with millet after 5.5min was slightly lower than that of Codonopsis pilosula fried with rice. Conclusion: After the Codonopsis pilosula is fried with millet and rice respectively, the three components have changed significantly, but the changing trends of Codonopsis pilosula fried with millet and Codonopsis pilosula fried with rice are different.