ABSTRACT
Objective: To study the formation regularity and kinetic parameters of advanced glycation end-products during the processing of boiled Cervi Cornu Pantotrichum (CCP). Methods: UV-visible spectrophotometry and UPLC-MS/MS method were used to determine the change of browning index and content of typical advanced glycation end-products, Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine, of the processing system of simulated boiled CCP. The formation regularity and kinetic parameters of advanced glycation end-products during the processing of boiled CCP were discussed by constructing glucose and lysine to simulate the Maillard reaction system of CCP processing. Results: The activation energy of browning reaction, Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine reaction during processing of boiled CCP were 5.07, 40.44 and 78.47 kJ/mol, respectively, and all of them were zero-order kinetics. The activation energies of the above reactions in the baking process were 6.72, 89.34 and 164.77 kJ/mol, respectively, and all of them were zero-order kinetics. Compared to the formation of Nε-(carboxymethyl) lysine, the formation of Nε-(carboxyethyl) lysine required higher activation energy and was more difficult to occur. Conclusion: The temperature changed in the baking process has a significantly higher effect on the kinetic parameters of the advanced glycation end-products than in the boiling process. Long-term higher baking temperature resulted in more advanced glycation end-products produced in the boiled CCP. This study provides a solid theoretical basis for the blocking and inhibition strategies of advanced glycation end-products in the processing of CCP, which is also a great significance for the production of green safety CCP and strengthening the safety of traditional Chinese medicine.
ABSTRACT
Objective: To optimize the preparation technology of Cuscutae Semen herb stir-baking process with salt, taking the contents of total flavornoids and polysaccharides and the percentage of water and alcohol-soluble components as indexes. Methods: UV-spectrophotometry and uniform design were applied to determine the contents of total flavornoids and polysaccharides which were extracted from Cuscutae Semen. And the stir-baking process with salt was optimized by nonlinear regression and contour map. Results: The best preparation technology was satisfied with some conditions as follows: its adding salt 2%, immersing time 60 min, baking temperature 170°C, and baking time 60 min. Conclusion: The uniform design and regression analysis are notable and reasonable, which could precisely forecast the results.