Planta Med 2009; 75(1): 84-88
DOI: 10.1055/s-0028-1088349
Analytical Studies
Original Paper
© Georg Thieme Verlag KG Stuttgart · New York

Maillard Reaction Involved in the Steaming Process of the Root of Polygonum multiflorum

Zhenli Liu1 , Zhimao Chao2 , Yuanyan Liu3 , Zhiqian Song1 , Aiping Lu4
  • 1Institution of Basic Theory, China Academy of Chinese Medical Sciences, Beijing, P.R. China
  • 2Experimental Research Center, China Academy of Chinese Medical Sciences, Beijing, P.R. China
  • 3Institute of Chinese Materia Medica, China Academy of Medical Sciences, Beijing, P.R. China
  • 4Institute of Basic Research in Clinical Medicine, China Academy of Chinese Medical Sciences, Beijing, P.R. China
Weitere Informationen

Publikationsverlauf

Received: June 14, 2008 Revised: September 16, 2008

Accepted: September 23, 2008

Publikationsdatum:
25. November 2008 (online)

Abstract

The steaming process is one of traditional Chinese medicine’s processing approaches for many herbs. A new HPLC peak was found in the root of Polygonum multiflorum Thunb. (PM) after steaming. 2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) and 5-hydroxymethyl furfural (5-HMF) were confirmed in the new peak. Additionally, two other compounds, butanedioic acid and 3,5-dihydroxy-2-methyl- 4(H)-pyran-4-one (hydroxymaltol), were isolated in the processed root of PM. An increase in DDMP concentration was observed during the first 24 h of steaming, followed by a constant decrease until 64 h of steaming. The amount of 5-HMF increased gradually throughout the steaming process. Changes to 16 kinds of amino acid were found after the steaming process. Drastic changes in the concentration of D-glucose, D-fructose, and sucrose were observed during the first 16 h, followed by steady value changes to 64 h of steaming using HPLC-ELSD. The pH values decreased from 6.28 to 5.61 during the 64-h steaming process. The production of DDMP, 5-HMF, butanedioic acid, and hydroxymaltol and the changes in amino acid, sugar, and pH values suggest that the Maillard reaction was involved in the steaming process of the root of PM, which may contribute to the activity differences between the root of PM and the processed root.

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Prof. Aiping Lu

Institute of Basic Research in Clinical Medicine

China Academy of Chinese Medical Sciences

Beijing 100700

People’s Republic of China

Telefon: +86 10 640-67611

Fax: +86 10 640-13896

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