Conversion mechanism of 5-hydroxymethylfurfural in process of bran-fried Atractylodes lancea
10.7501/j.issn.0253-2670.2016.08.013
- Author:
Miao-Miao LIU
1
Author Information
1. Hubei University of Chinese Medicine
- Publication Type:Journal Article
- Keywords:
5-hydroxymethylfurfural;
Atractylodes lancea (Thunb.) DC.;
Bran-frying;
Conversion mechanism;
Fructose;
Glucose
- From:
Chinese Traditional and Herbal Drugs
2016;47(8):1327-1331
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To study the mechanism of the content of 5-hydroxymethylfurfural (5-HMF) increasing after Atractylodes lancea in bran-processed. Methods: The fructose and glucose were processed with A. lancea bran-processed conditions and their contents were determined by HPLC. Besides, the content of fructose was measured and the changes were compared before and after processing. Results: Glucose samples did not detect 5-HMF in the processing conditions, but fructose samples detected 5-HMF in the same conditions. In addition, the content of fructose was significantly decreased in the best conditions while the content of 5-HMF increased the most. Conclusion: The content of 5-HMF remarkably increases mainly due to the conversion of fructose.
