Study On The Mechanism Of Hawthotn In The Charring Process And The Material Basis Of Coke Smell

Object:Based on the analysis of Maillard reaction key chemical components and reaction environment changes in Hawthorn charring process, and the study of same processing time points different processing temperature and same processing temperature different processing time points "charring flavor", through modern science of analysis methods, it can discuss the relationship between Hawthorn charring mechanism and Maillard reaction, and then filter out functional factors which may contribute for charred Hawthorn reinforcing the role of digestion and metabolism, and explora the relationsip of the functional factors, charring flavor of Hawthorn and Maillard reaction. Lay a foundation for clear the Hawthorn processing mechanism and pharmacological mechanism, and provide ideas for study on mechanism of fried Traditional Chinese medicine.Method:By reviewing and studying literature, sorts out the chemical composition of Hawthorn, preparation processes, pharmacological effect and clinical application status. Using UV spectrophotometry, High Performance Liquid Chromatographyand and HS-SPME/GC-MS analysis method, analyze the change of Maillard reaction interrelated components, reaction environment and Hawthorn samples charring flavor in charring process. Combined with NIST (2011), based on similar degrees and content double standards, filter out main contribution components in charring flavor. On the basis of literature research, discuss relationship of charring flavor main contribution components, Maillard reaction, and efficacy change of Hawthorn before and after charring.Result:After analyzing, results of amino acids, reducing sugars and 5-HMF content in Hawthorn consistent with the existing research base and Maillard reaction, which can verify Maillard reaction occurs in charring process. With the extension of processing temperature and processing time, water extract of Hawthorn absorbance at 420 nm is increasing, which prove the occurrence of Maillard reaction; the pH value of water extract of Hawthorn is decreasing, meanwhile, the growth trends of 5-HMF content is more remarkable, which may be associated with Hawthorn system continuing acidification. Based on the antioxidation of water extract of Hawthorn and determination of total flavonoids in Hawthorn experiments, found that in 8 min to 10 min time period, total flavonoid content decreases, meanwhile, Hawthorn antioxidant capacity is gradually increasing, which may be associated with DPPH free radical scavenging effect of generation of Maillard reaction products, and these products cause Hawthorn antioxidant capacity enhances.Conclusion:In charring process, based on the change rules of amino acids, reducing sugars, Maillard reaction intermediate 5-HMF, pH value of water extract of Hawthorn and A420, organic acids, flavonoids and antioxidant capacity, it can infer that Maillard reaction occurs during the charring process. Analysis result by HS-SPME/GC-MS, showes that there are Maillard reaction products in charring flavor which are 2-Formylbutane,3-Formylbutane, 5-Hydroxymethyfurfural, Furfural, and now already has a research result show these products stimulate the spleen activity. What’s more, with the role of digestion and metabolism,5-Hydroxymethyfurfural has a high level content, and is a major contributor to the charring flavor. These four components belong to a single carbonyl compounds, and these is a primary evaluation that the role of strengthening spleen may be one of the common characteristics of single carbonyl compounds which is volatile product of Maillard reaction, but it needs further proof. In addition, it can infer that Maillard Reaction occurring in charring process generates products with the role of digestion and metabolism. These products and original functional components have some synergistic effects to the efficacy of enlivening the spleen of charred Hawthorn.