文献类型：期刊文献

中文题名：鲜大黄加工过程中褐变机制研究

英文题名：Study on the browning mechanism of fresh rhubarb during processing

作者：李东辉[1,2];吴红伟[1,2];杨新荣[1,2];李国峰[1,2];李咸慰[1,2];宋沁洁[1,2];李阳[1,2];李越峰[1,2]

第一作者：李东辉

机构：[1]甘肃中医药大学,甘肃兰州730000;[2]甘肃省中药制药工艺工程研究中心,甘肃兰州730000

第一机构：甘肃中医药大学

年份：2022

卷号：33

期号：5

起止页码：1127

中文期刊名：时珍国医国药

外文期刊名：Lishizhen Medicine and Materia Medica Research

收录：北大核心:【北大核心2020】；CSCD:【CSCD_E2021_2022】；

基金：国家自然科学基金-地区科学基金项目(81960713);国家自然科学基金(82160750);甘肃省自然科学基金创新基地和人才计划项目(18JR3RA197);甘肃省中药制药工艺工程研究中心开放课题(ZYGY202003)。

语种：中文

中文关键词：大黄;加工;化学含量变化;酶活性;相关性;

外文关键词：Rhubarb;Processing;Chemical content change;Enzyme activity;Correlation;

摘要：目的初步探究鲜大黄在加工过程中总还原糖、总氨基酸、多酚氧化酶活性、过氧化氢酶活性及13种化学成分与色度值的动态变化。方法利用色差仪测定样品色度值,利用HPLC测定大黄中蒽醌类成分的峰面积,采用紫外分光光度计测定总还原糖和总氨基酸含量,多酚氧化酶及过氧化氢酶的活性。结果大黄样品在100 min内均有良好的分离度,各成分在加工过程中均有一定程度减少,总还原糖及总氨基酸含量先升高后降低、多酚氧化酶及过氧化氢酶活性急剧降低,在加工过程中13种蒽醌类成分含量与色度值呈现正相关性。结论建立的方法能准确测定大黄蒽醌类成分的峰面积,鲜大黄在加工过程中各成分,总还原糖、总氨基酸、酶活性及外观色泽变化明显。
Objective To investigate the dynamic changes of total reducing sugars,total amino acids,polyphenol oxidase activity,catalase activity,13 chemical components and colorimetric values of fresh rhubarb during processing.Methods The chromaticity values of the samples were determined by colorimeter,the peak areas of anthraquinone components in rhubarb were determined by HPLC,and the total reducing sugars content,total amino acids content,polyphenol oxidase and catalase activities were determined by UV spectrophotometer.Results Showed that the rhubarb samples were well separated within 100 min,and all the components decreased to some extent during the processing.The total reducing sugar and total amino acid contents increased and then decreased,and the activities of polyphenol oxidase and catalase decreased sharply,and the contents of 13 anthraquinone components showed positive correlation with the colorimetric values during the processing.Conclusion The established method can accurately determine the peak areas of anthraquinone components of rhubarb,and the changes of each component,total reducing sugars,total amino acids,enzyme activity and color appearance of fresh rhubarb during processing were obvious.