成都中医药大学学报2017，Vol.40Issue(4)：7-11,5.DOI:10.13593/j.cnki.51-1501/r.2017.04.007
白术麸炒过程中单糖和二糖组成及含量变化规律研究
Study on Content Variation of Monosaccharides and Disaccharides in Processing of Atractylodes Stir-fried with Bran
摘要
Abstract
Objective:To study the low of content variation of monosaccharides and disaccharides in the processing of Atractylodes stir-fried with bran,and provide reference for describing the processing principle of Atractylodes.Methods:Atractylodes samples were used stable processing technology provided by Sichuan Xin He-hua Decoction Slices Company,and were taken samples every 2 min during processing.There were 2 batches of rice bran samples and honey bran samples at different time in total.Using two-dimensional infrared imager to measure the temperature of decoction slices at different time;Using HPLC-ELSD to detect the content of fructose,glucose and sucrose in Atractylodes samples and honey bran samples.Results:In the processing of stir-frying Atractylodes,the longer the processing time,the lower the content of fructose,glucose and sucrose,when decoction slices temperature of 150℃ ～ 160 ℃,glucose levels suddenly dropped to zero;until 170℃ ～ 190℃,glucose and sucrose suddenly disappear;There are no fructose,glucose and sucrose in raw bran,and they increase sharply in honey bran,then begin to decline after 2 min,but the content is always higher than before;There will be the increase of mannose and galactose,arab-saccharide peaks in the processing of Atractylodes.Conclusion:The changes of fructose,glucose and sucrose has a remarkable correlation with temperature changes of;honey bran can absorb monosaccharides and disaccharides in Atractylodes decoction;Preliminary inference transformation relationship were existed between extracted polysaccharideand monosaccharide.关键词
白术/麸炒/单糖/二糖/变化Key words
Atractylodis/Stir-frying with bran/Monosaccharide/Disaccharide/Variation分类
医药卫生引用本文复制引用
伍清芳,王智磊,鄢玉芬,方皓,李峰庆,刘友平,陈林,陈鸿平..白术麸炒过程中单糖和二糖组成及含量变化规律研究[J].成都中医药大学学报,2017,40(4):7-11,5.基金项目
国家自然科学基金青年科学基金项目(81303226) （81303226）
四川省中医药管理局中医药科学技术研究专项(2016C061) （2016C061）
国家基础科学人才培养基金子课题(J1310034-25) （J1310034-25）
