Correlation Study on Storage Time and the Content of 5-Hydroxymethylfurfural in Corni Fructus

VernacularTitle:山萸肉不同仓储时间与5-羟甲基糠醛含量的相关性研究
Author: Li YU ; Xiaoyi WU ; Yaohua LIANG ; Yonghong LIAO ; Zhimao CHAO
Publication Type:Journal Article
Keywords: Corni Fructus; 5-hydroxymethylfurfural; color; storage; HPLC; Maillard reaction
From: Chinese Journal of Information on Traditional Chinese Medicine 2015;(6):95-98
CountryChina
Language:Chinese
Abstract: Objective To study the correlation between storage time and the content of 5-hydroxymethylfurfural (5-HMF) in Corni Fructus because of the color change caused by storage time. Methods Corni Fructus samples of different storage time with 0, 1, 2, 3, and 4 years were collected. The contents of 5-HMF were determined by HPLC. Results The HPLC determination method of 5-HMF in Corni Fructus was established. The contents of 5-HMF varied from undetected value to 0.292 8%, with the increase of storage time of 0, 1, 2, 3, and 4 years and the color gradually deepened from red, dark red, reddish brown to brown. The contents of 5-HMF in black wine-prepared Corni Fructus were 0.954 4%-1.837%. Conclusion The browning of Corni Fructus is related to the production of 5-HMF. With the extension of storage time of Corni Fructus, the color gradually deepens and the content of 5-HMF increase significantly. The storage time of Corni Fructus can be suggested to be one year.