Correlation analysis of color change and Maillard reaction during processing of Gardeniae Fructus Praeparatus / 中国中药杂志

The chromaticity space parameters of the samples during the processing of Gardeniae Fructus Praeparatus(Jiaozhizi in Chinese herbal name, JZZ) were measured by the visual analyzer to analyze the color variation rule during the processing of JZZ, and the content changes of total reducing sugar, total amino acid and 5-hydroxymethylfurfural(5-HMF) related to Maillard reaction were measured. Pearson correlation analysis and linear regression analysis of the data were carried out by SPSS 24.0 software. The experimental results showed that the objective coloration of the samples in the processing of JZZ was basically consistent with the traditional subjective color judgment; the contents of total reducing sugar and total amino acids showed a decreasing trend during the processing of JZZ, and the content of 5-HMF showed an increasing trend, which was in line with Maillard reaction law. Pearson correlation analysis results showed that there was a significant correlation between the chromaticity space parameters L~*(lightness value), a~*(red green value), b~*(yellow blue value), E~*ab(total color value) and the contents of total reducing sugar, total amino acid and 5-HMF(P<0.01), among which the values of L~*, a~*, b~*, E~*ab were positively correlated with the contents of total reducing sugar and total amino acid, and negatively correlated with the contents of 5-HMF. The results of linear regression analysis also showed that these two were highly correlated. In this study, by establishing the correspondence relationship between the color change of JZZ processing and Maillard reactants, wecan not only provide a basis for the objective digital expression of subjective color of JZZ, but also provide a reference for explaining the processing mechanism of JZZ from a new perspective.

Comparative study on main components of Chrysanthemum morifolium introduced in Ruicheng in Shanxi Province / 中草药

Objective Taking the total amino-acid, total flavones, chlorogenic acid, and volatile oil in Chrysanthemum morifolium as index to investigate the internal quality which relates to collection periods and processing methvods in order to compare the quality of species from oringinal habitats. Methods The contents of colorogenic acid in C. morifolium was analyzed by HPLC; the content of total flavones and amino-acid in C. morifolium were measured by spectrophotometery; and the volatile oil obtained by steam distilation extraction was weighted. Results The every indexes of viviparious chrysanthemum except chlorogenic acid was the best among various flowering periods so the viviparious chrysanthemum can be used as the first-class tea. The common tea produced by half-booming and full-booming flowers with higher yield and appropriate index. The machine processing is fast and suitable for the production to a large-scale. Conclusion The quality of C. morifolium planted in Ruicheng, Shanxi Province is equal to that in Tongxiang, Zhejiang Province, which depends on the collecting periods and processing methods, so does the volatile oil rather than the evironment of the habitat.