Study On The Correlation Of Both Color And Material Basis Of Atractylodes During The Process Of Bran Frying

Atractylodes is the dry rhizome of Atractylodes macrocephala Koidz.,it has the efficacy of supplement gas and strengthening spleen. Dampness diuresis, stopping sweat miscarriage and it is the number one for supplement gas and strengthening spleen The methods of processing Atractylodes vary a lot.The currently widely used were fried, fried with bran and soil speculation. but soil speculation was the main usage. The nature product of Atractylodes was born with spleen dampness. After bran fried, Atractylodes eased its effectiveness.and became good at spleen Qi. "Ben Cao Meng Quan" wrote that "Pharmaceutical need moderation, less usage may effect efficacy.too much may effect its taste". "Chinese Pharmacopoeia" of 2010 wrote that "Stir-fry until vellowish brown, burnt aroma overflow" under the Atractylodes items. "Sichuan Chinese Herbal Medicine processing standards" of 2000 wrote that "Stir-fry until the surface of deep yellow, aroma overflow" under Atractylodes items, so we knew that the discription were different.and they were all decided by their appearance. It was hard to control the key point in the processing.and could not ensuring the quality of Atractylodes.We analyzed the chemical compositions of the Atractylodes in the processing of soil speculation in our preliminary research. The Metabolism and adsorption of the active substance set up foundation for the later research.In the paper, we took the fried Atractylodes as the subject, introducing the process thinking, detected temperature changes using two-dimensional line infrared imager during the processing of Atractylodes; we took the color space theory firstly to measuring the color using the parameters of L*、a*、b*;we explored the changes of substances in Atractylodes by the way of HPLC and UV. We analyzed the relationship of temperature color and the components in Atractylodes. The study provided basis for the quality standards of Atractylodes.The main contents are as follows:1 Sample collection and preparationIn the study. All samples were collected in a company in Sichuan. We used our custom technology, such an fried and fried gluten, which were used by the company as the best way to deal with the samples in the stud,and we collected samples at different time in the processing at the same time. In the study,47 fried gluten samples and 1 fried samples were collected in all.2 Study on the correlation of temperature and the change of coloration in the process of Atractylodes bran fried.We firstly used the color space theory to quantization the change of color of Atractylodes, and we also wrote down the change of temperature in the processing of fried gluten using the technology of dimensional line infrared imager,such an the indexes of L*、a*and b*.The conclusion was that sample temperature has positive correlation with L*、a*、ΔEab and negative correlation with b* significantly (P<0.01). We found the color measurement technology was a feasible way for the use of measure coloration on the traditional Chinese medicines. This study layed the foundation of the processing of digitized color evaluation model of Atractylodes.3 Study on the changes of chemical substances in the processing of fried gluten of Atractylodes.Atractylenolide Ⅰ,Ⅱ, Ⅲ and Polysaccharide were the main active components in Atractylodes. and the level of them had great influence on the clinical usage. But we found few reports about the change law of them in the processing.The level of polysaccharide in the Atractylodes was high,but the component of polysaccharide could combined the Acid.which was the Maillard reaction,and the color was changed of Atractylodes in the processing at the same time,while the polysaccharide was also degraded or had an condensation reaction, 5-hydroxymethyl furfural was formed. In the form of 5-hydroxymethyl furfural,it could also produced coke aroma,and the flavor of it was same with the aroma that in the processing of Atractylodes. But the changes of 5-hydroxymethyl in the studying and whether it has relation with Atractylodes were nonrepored.3.1 The changes of Atractylenolide Ⅰ,Ⅱ,Ⅲ in the processing of Atractylodes bran friedWe established the method of measuring of the components of atractylenolide Ⅰ,Ⅱ,Ⅲ by UPLC. The conclusion were that atractylenolide Ⅰ reduced. atractylenolide Ⅱ had small change, atractylenolide Ⅲ reduced mostly in both of them,and the lower rates were 21.69%～57.94%、13.68%～20.87% and 38.16%～63.35% respectively from the nature product to fried coke. In the processing of fried of Atractylodes, the componets of atractylenolide Ⅰ,Ⅱ,Ⅲ increased in the previous of 6min,and the mounts of them were 5.92%、12.38% and 8.86%,but the components of them droped later.We analyzed the component of atractylenolide Ⅰ,Ⅱ,Ⅲ in the accessories honey bran,and found that the accessories honey bran had not atractylenolide Ⅰ,Ⅱ,Ⅲ in the previous of processing, but they were all detected after processing. So, it revealed that the changes of atractylenolide Ⅰ,Ⅱ,Ⅲ were caused by temperature, the accessories honey bran had adsorption.3.2 The changes of Polysaccharide in the processing of Atractylodes bran fried.We determined the component of Polysaccharide in the samples that were collected at different time in the processing by the way of Sulfuric acid phenol method, the changes of Polysaccharide were the same in all the 5 batches samples from the nature product to fried coke. Before the time of 9-15min,the Polysaccharide contents increased in all the batches samples,and the rates were 65.95%、37.48%、74.2%、75.44% and 42.96%,but they all begin lowed down later. It had the same trend in both of fried Atractylodes and fried gluten Atractylodes. It revealed that the component of Polysaccharide changed with the processing time.3.3 The changes of Monosaccharide and disaccharide in the processing of fried gluten Atractylodes.Mosaccharide is the material basis Mai Dela that non-enzymatic browning, so variation of monosaccharide need to be anaysised. In this paper, we firstly established an method to determined the content of Monosaccharide and disaccharide in the processing of fried gluten Atractylodes, and anaylsised the changes of them for the first time. The free monosaccharide mainly contained glucose, fructose and the disaccharide sucrose in Atractylodes, and all the contents remained lower down in the processing time from the nature product to fried Atractylodes. But,the number peaks begin increased,the peak area begin extended in the processing time. After the reference alignments,We determined the peaks were arabinose, galactose, mannose and D-xylose.We initially speculated that the new free monosaccharide polysaccharide come from the loss of Monosaccharide during processing.3.4 The changes of 5-HMF in the processing of Atractylodes bran fried.In the study, we determined the component of 5-HMF in all the samples,we found that the raw Atractylodes has not the content of 5-HMF,but it begin increase by the processing time.So we could conclude that Maillard reaction was occurred in Atractylodes, and the temperature and time were the main factors which influence in the processing.4 Study on the correlation between the changes of material basis and color during the process of atractylodes bran friedThe paper Analysis the correlation of atractylenolide Ⅰ,Ⅱ,Ⅲ, polysaccharide,5-HMF and color values for the first time.the results show Pieces color values and material basis was significantly correlated, and that traditional Chinese medicine during Pieces color accurately grasp Pieces of the premise is to ensure quality. The way combining color values and material base provides new ideas for processing research.4.1 Study on the correlation between Atractylenolide Ⅰ,Ⅱ,Ⅲ content of atractylodes bran fried and color L*、a*、b*The paper has analysised the correlation between color L*,a*,b* and Atractylenolide Ⅰ,Ⅱ, Ⅲ content of atractylodes bran fried with SPSS17.0.atractylenolide Ⅰ,Ⅱ,Ⅲ have positive correlation with the L*, atracty;enolide Ⅰ,Ⅱ,Ⅲ with a* are negatively correlated; atractylenolide Ⅰ,Ⅲ with AEab are negatively correlated,atractylenolide Ⅱ and ΔEab have positive correlation. It show s that sample color can reflect changes of medicinal basis, and the paeper can provide a reference forprocessing technology standardization of atractylodes.4.2 Study on the correlation between polysaccharide content of atractylodes bran fried and color L*、a*、b*The paper has analysised the correlation between color L*,a*,b* and polysaccharide content of atractylodes bran fried with SPSS 17.0. And finds that the polysaccharide and L*,Δ Eab has best curve regression, the correlation is significant (P=0.001<0.01), while the polysaccharide and b* have a significant linear correlation. The polysaccharide content with a* value correlationhave no statistically significant.4.3 Study on the correlation between 5-HMF content and colorThe paper has analysised the correlation between color L*,a*,b* and 5-HMF content with SPSS 17.0.The content 5-HMF is negatively correlated with L* (P=0.001<0.01); there is not correlation between a’and 5-HMF; 5-HMF content and b* are negative correlation; ΔEab represents the difference color between bran fried Pieces and raw product, which has a positive correlation (P= 0.000<0.01) with 5-HMF content. It showed that 5-HMF content can react the level of process,and it can be used as an indicator of quality of atractylodes bran fried process and the paper can provides reference for the standard processing of Atractylodes bran fried research.5 Study on the change of hexane extracts of Atractylodes fried with branThe changes of hexane extracts from atractylodes fried with bran were analyzed using GC-MS method.In this study, there are 57 components obtained and 40 are identified except 17 components, the unidentified parts take up11l.79%-10.62%,atractylone is the most one in all compents.during the process of bran fried, all chromatogram peaks of all samples are similar just the relative content of each component is diffrent, while the peak 31,38,39.48.54are generated during processing, they total relative content is about 1.2%, the peak 29 finally disappeared. It suggests that the material basis of atractylodes fried bran change dynamic, and the spectrum-effect relationship between efficacy and material basis needs to continue study.