Processing of Semen raphani based on glucosinolate content / 中成药

ABSTRACT

AIM:To optimize the processing parameters of Semen raphani by uniform design. METHODS:In order to compare the change of Semen raphani in quality before and after simple stir-frying,allyl glucosinolate was selected as the internal standard. The relative content of glucosinolate was determined by HPLC and the processing parameters were optimized. RESULTS:The glucosinolate content gradually decreased as the processing time increased,maxima in HPLC peak area appeared at 200-250 ℃ and in the range of 1-1. 5 min and the content of glucosinolate in the processed Semen rahani was 4. 2 times as great as that in the non-stir-frying. CONCLUSION:It shows that the optimized processing of Semen raphami is beneficial for the conservation of glucosinolates.