鹿茸加工过程中5-羟甲基糠醛的产生及影响因素探讨
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摘要
目的探讨鹿茸加工过程中5-羟甲基糠醛(5-HMF)的产生及影响因素。方法采用HPLC法对不同加工方式、不同部位鹿茸中的5-HMF含量进行测定。进一步对影响其含量的总糖、还原糖、氨基酸和Ca、Mg、Fe、Cu含量进行测定,通过比较不同加工方式鹿茸中上述物质含量的差异,讨论几种影响因素对加工过程中5-HMF产生的影响。结果煮炸茸各部位5-HMF含量均显著高于冻干茸(P<0.05),高温加剧了焦糖化反应和美拉德反应,使煮炸茸产生更多的5-HMF;带血茸各部位5-HMF含量均显著高于排血茸(P<0.05),总糖、还原糖和氨基酸含量丰富的带血茸为产生更多5-HMF提供充足底物;蜡片中5-HMF含量均显著高于其他部位(P<0.05),含量丰富的总糖、还原糖、氨基酸和差异分布的矿质元素均促进蜡片中5-HMF的产生。结论鹿茸加工过程中5-HMF的产生是总糖、还原糖、氨基酸和矿质元素含量在不同温度下共同作用的结果。
Objective To investigate the causes and influencing factors of 5-hydroxymethylfurfural(5-HMF) during the processing of Cervi Cornu Pantotrichum(CCP). Methods HPLC was used to determine the content of 5-HMF in CCP with different processing methods and different parts. Moreover, the contents of total sugar, reducing sugar, amino acid, and Ca, Mg, Fe, and Cu in velvet antler were determined, and the effects of several factors on 5-HMF production during processing were discussed by comparing the contents of above mentioned substances in velvet antler with different processing methods. Results The contents of 5-HMF of boiled CCP were significantly higher than that of freeze-dried CCP(P < 0.05) in same parts, indicating that high temperature intensified caramelization reaction and Maillard reaction to produce more 5-HMF in boiled CCP; The contents of 5-HMF of CCP with blood were significantly higher than that of CCP without blood(P < 0.05), CCP with blood was rich in total sugar, reducing sugar and amino acid and these substances can provide sufficient substrate to produce more 5-HMF; The content of 5-HMF in wax slices was significantly higher than other parts(P < 0.05), and rich content of total sugars, reducing sugars, amino acids, and differentially distributed mineral elements all contribute to the production of 5-HMF in wax slices. Conclusion The production of 5-HMF in processing CCP is the result of the combined action of total sugar, reducing sugar, amino acid, and mineral elements at different temperatures.
Objective To investigate the causes and influencing factors of 5-hydroxymethylfurfural(5-HMF) during the processing of Cervi Cornu Pantotrichum(CCP). Methods HPLC was used to determine the content of 5-HMF in CCP with different processing methods and different parts. Moreover, the contents of total sugar, reducing sugar, amino acid, and Ca, Mg, Fe, and Cu in velvet antler were determined, and the effects of several factors on 5-HMF production during processing were discussed by comparing the contents of above mentioned substances in velvet antler with different processing methods. Results The contents of 5-HMF of boiled CCP were significantly higher than that of freeze-dried CCP(P < 0.05) in same parts, indicating that high temperature intensified caramelization reaction and Maillard reaction to produce more 5-HMF in boiled CCP; The contents of 5-HMF of CCP with blood were significantly higher than that of CCP without blood(P < 0.05), CCP with blood was rich in total sugar, reducing sugar and amino acid and these substances can provide sufficient substrate to produce more 5-HMF; The content of 5-HMF in wax slices was significantly higher than other parts(P < 0.05), and rich content of total sugars, reducing sugars, amino acids, and differentially distributed mineral elements all contribute to the production of 5-HMF in wax slices. Conclusion The production of 5-HMF in processing CCP is the result of the combined action of total sugar, reducing sugar, amino acid, and mineral elements at different temperatures.
引文
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[15]Pasias I N,Kiriakou I K,Proestos C.HMF and diastase activity in honeys:A fully validated approach and a chemometric analysis for identification of honey freshness and adulteration[J].Food Chem,2017,12(229):425-431.
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[25]王燕华,张秀莲,赵卉,等.不同加工方式对鹿茸中粗蛋白与水解氨基酸量的影响研究[J].中草药,2017,48(15):3085-3091.
[26]罗益远,刘娟秀,侯娅,等.何首乌不同产地及商品药材中无机元素的ICP-MS分析[J].中草药,2015,46(7):1056-1064.
[27]Ramonaityte D T,Keriene M,Andams A,et al.The interaction of metal ions with Maillard reaction products in a lactose-glycine model system[J].Food Res Int,2009,42(3):331-336.
[28]中国药典[S].二部.2015.
[29]刘潇潇,杨立伟,于江泳,等.HPLC法测定参芪扶正注射液中5-羟甲基糠醛的含量及其来源的初步探讨[J].药物分析杂志,2012,32(4):639-642.
[2]宋艺君,郭涛,周晓程.不同产地黄精经不同方法炮制后多糖、5-羟甲基糠醛的含量变化[J].中国药房,2017,28(16):2256-2258.
[3]邹利,邱炳勋,刘珂,等.党参米炒前后党参多糖与5-羟甲基糠醛的变化及其对胃肠平滑肌运动的影响[J].中草药,2017,48(1):149-154.
[4]朱梅芬,刘向前,吴柱熹,等.地黄的炮制对梓醇和5-羟甲基糠醛含量的影响[J].中国中药杂志,2007,32(12):1155-1157.
[5]吴莉,吴晓毅,梁曜华,等.山萸肉不同仓储时间与5-羟甲基糠醛含量的相关性研究[J].中国中医药信息杂志,2015,22(6):95-98.
[6]刘苗苗,陈祥胜,陈琪瑶,等.苍术麸炒过程中5-羟甲基糠醛的转化机制研究[J].中草药,2016,47(8):1327-1331.
[7]吴翠,高岳瑞,巢志茂,等.五味子中5-羟甲基糠醛含量与仓储和色泽的相关性[J].中国实验方剂学杂志,2016,22(15):24-27.
[8]曹雨诞,和颖颖,张丽,等.白茅根炒炭前后5-羟甲基糠醛的变化研究[J].中草药,2010,41(9):1475-1477.
[9]赵玲,周臣清,朱婉清,等.生物安全性和生物活性研究进展[J].食品工业科技,2016,11(37):372-377.
[10]张玉玉,宋弋,李全宏.食品中糠醛和5-羟甲基糠醛的产生机理、含量检测及安全性评价研究进展[J].食品科学,2012,33(5):275-280.
[11]Zhang X M,Chan C C,Stamp D,et al.Initiation and promotion of colonic aberrant crypt foci in rats by5-hydroxymethylfurfural[J].Carcinogenesis,1993,14(4):773-775.
[12]中华人民共和国农业行业标准.蜂胶中总黄酮的测定方法[S].2006.
[13]郭明,何玲,鲁小旺.5-羟甲基糠醛与不同血清白蛋白的结合反应机制研究[J].药学学报,2012,47(3):385-392.
[14]Guo M,Xu X T,Wu Z W.Binding mechanism of rhaponticin and human serum albumin[J].Acta Pharm Sin,2011,46(9):1084-1092.
[15]Pasias I N,Kiriakou I K,Proestos C.HMF and diastase activity in honeys:A fully validated approach and a chemometric analysis for identification of honey freshness and adulteration[J].Food Chem,2017,12(229):425-431.
[16]Qin L,Zhang Y,Xu X,et al.Isotope dilution HPLC-MS/MS for simultaneous quantification of acrylamide and 5-hydroxymethylfurfural(HMF)in thermally processed seafood[J].Food Chem,2017,12(232):633-638.
[17]Olivares-Tenorio M,Verkerk R,van Boekel M A J S,etal.Thermal stability of phytochemicals,HMF and antioxidant activity in cape gooseberry(Physalis peruviana L.)[J].J Funct Foods,2017,8(32):46-57.
[18]中国药典[S].一部.2015.
[19]桂丽萍,郭萍,郭远强.鹿茸化学成分和药理活性研究进展[J].药物评价研究,2010,33(3):237-240.
[20]王楠,高晓霞,代子彦,等.鹿茸药效物质基础、药理作用、临床应用及质量控制的研究进展[J].中草药,2017,48(22):4784-4790.
[21]李和平,王春生.生态养鹿[M].北京:中国农业出版社,2011.
[22]中华人民共和国国家标准.蜂蜜中羟甲基糠醛含量的测定方法[S].2003.
[23]中华人民共和国农业行业标准.鹿茸中氨基酸的测定[S].2008.
[24]张嵩,李峰.不同规格鹿茸商品药材中氨基酸含量分析[J].中国中药杂志,2013,32(12):1919-1923.
[25]王燕华,张秀莲,赵卉,等.不同加工方式对鹿茸中粗蛋白与水解氨基酸量的影响研究[J].中草药,2017,48(15):3085-3091.
[26]罗益远,刘娟秀,侯娅,等.何首乌不同产地及商品药材中无机元素的ICP-MS分析[J].中草药,2015,46(7):1056-1064.
[27]Ramonaityte D T,Keriene M,Andams A,et al.The interaction of metal ions with Maillard reaction products in a lactose-glycine model system[J].Food Res Int,2009,42(3):331-336.
[28]中国药典[S].二部.2015.
[29]刘潇潇,杨立伟,于江泳,等.HPLC法测定参芪扶正注射液中5-羟甲基糠醛的含量及其来源的初步探讨[J].药物分析杂志,2012,32(4):639-642.