麦芽炒香过程中有效成分与无效成分动态变化规律研究.docVIP

麦芽炒香过程中有效成分与无效成分动态变化规律研究 　　[摘要]?H从麦芽中淀粉酶、麦黄酮等“有效成分”的角度并不能科学阐释炒麦芽“消食化滞”作用较生麦芽更强的作用机制，该实验采用HPLC测定麦芽炒制过程中麦黄酮、槲皮素、山柰酚、儿茶素、阿魏酸等传统“有效成分”及5羟甲基糠醛、丙烯酰胺等“无效成分”的含量，运用HCA，PCA，PLSDA分析炒制过程中“有效成分”与“无效成分”的动态变化规律。结果HCA，PCA方法能将在不同温度下炒制的麦芽分为4类，PLSDA分析表明炒制温度主要影响5羟甲基糠醛、丙烯酰胺等“无效成分”的含量，而对麦黄酮等“有效成分”的含量影响较小。同时，随炒制时间的延长，5羟甲基糠醛含量在2 min开始显著增加，16 min达到稳态，而丙烯酰胺在18 min时开始产生并持续增加；根据各成分的含量，HCA可将不同时间的炮制品及生品聚为5类。研究结果表明麦芽炒香过程中，“无效成分”的含量变化与炮制“火候”密切相关，而“无效成分”的动态变化规律可能为麦芽炒制工艺的评价以及功效机制阐释提供科学依据。 　　[关键词]麦芽； 动态变化规律； 无效成分； 主成分分析； 聚类分析 　　Dynamic change rules of active ingredients and inactive ingredients 　　from Fructus Hordei Germinatus with frying process 　　YANG Huasheng， TAN Lixia， WU Weigang， LI Xiaoli， WEN Lizhen， WU Lu* 　　（Jiangxi University of Traditional Chinese Medicine， Nanchang 330004， China） 　　[Abstract]It is not scientific to explain that fried Fructus Hordei Germinatus is more effective than row Fructus Hordei Germinatus in resolving food stagnation from the aspects of amylase， tricine and other active ingredients In the present experiment， the contents of active ingredients including quercetin， tricine， kaempferol， catechin， ferulic acid and inactive ingredients including 5hydroxymethyl furfural， acrylamide in frying process were determined by HPLC The dynamic change rules of active ingredient and inactive ingredients in the frying process were investigated by HCA， PCA and PLSDA analysis The results showed that the Fructus Hordei Germinatus samples with different frying temperatures were classified into 4 groups by HCA and PCA analysis PLSDA analysis showed that frying temperature mainly impacted the contents of inactive ingredients including 5hydroxymethyl furfural and acrylamide， with less effects on the contents of active ingredients Simultaneously， with the increase of time in frying process， the content of 5hydroxymethyl furfural was significantly increased from 2 min and became stable at 16 min， while the content of acrylamide was increased continuously from 18 min Based on the varia