Variations of glucose content in Massa Medicata Fermentata during processing based on quantitative proton nuclear magnetic resonance.
10.19540/j.cnki.cjcmm.20230919.301
- Author:
Ya-Ling SHI
1
;
Lu-Yu SHAN
1
;
Jing-Jing YANG
1
;
Miao-Miao JIANG
2
;
Hui-Juan YU
2
;
Yue-Fei WANG
2
;
Xin CHAI
2
Author Information
1. National Key Laboratory of Chinese Medicine Modernization, Tianjin Key Laboratory of TCM Chemistry and Analysis, Institute of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine Tianjin 301617, China.
2. National Key Laboratory of Chinese Medicine Modernization, Tianjin Key Laboratory of TCM Chemistry and Analysis, Institute of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine Tianjin 301617, China Haihe Laboratory of Modern Chinese Medicine Tianjin 301617, China.
- Publication Type:Journal Article
- Keywords:
Massa Medicata Fermentata;
fermentation days;
glucose;
processing;
quantitative proton nuclear magnetic resonance;
wheat bran-to-flour ratio
- MeSH:
Protons;
Drugs, Chinese Herbal/chemistry*;
Dietary Fiber;
Magnetic Resonance Spectroscopy
- From:
China Journal of Chinese Materia Medica
2023;48(23):6396-6402
- CountryChina
- Language:Chinese
-
Abstract:
A quantitative proton nuclear magnetic resonance(qHNMR) method was established to determine the glucose content in commercially available Massa Medicata Fermentata(MMF) products and explore the variations of glucose content in MMF products during processing. The qHNMR spectrum of MMF in deuterium oxide was obtained with 2,2,3,3-d_4-3-(trimethylsilyl) propionate sodium salt as the internal standard substance. With the doublet peaks of terminal hydrogen of glucose with chemical shift at δ 4.65 and δ 5.24 as quantitative peaks, the content of glucose in MMF samples was determined. The glucose content showed a good linear relationship within the range of 0.10-6.44 mg·mL~(-1). The relative standard deviations(RSDs) of precision, stability, repeatability, and recovery for determination were all less than 2.3%. The glucose content varied in different commercially available MMF samples, which were associated with the different fermentation days, wheat bran-to-flour ratios, and processing methods. The glucose content in MMF first increased and then decreased over the fermentation time. Compared with the MMF products fermented with wheat bran or flour alone, the products fermented with both wheat bran and flour had increased glucose. The glucose content of bran-fried MMF was slightly lower than that of raw MMF, while the glucose content in charred MMF was extremely low. In conclusion, the qHNMR method established in this study is simple, fast, and accurate, serving as a new method for determining the glucose content in MMF. Furthermore, this study clarifies the variations of glucose content in MMF during processing, which can not only indicate the processing degree but also provide a scientific basis for revealing the fermentation mechanism and improving the quality control of MMF.
