Liu Zhenli, Chao Zhimao, Liu Yuanyan, Song Zhiqian, Lu Aiping
Institution of Basic Theory, China Academy of Chinese Medical Sciences, Beijing, PR China.
Planta Med. 2009 Jan;75(1):84-8. doi: 10.1055/s-0028-1088349. Epub 2008 Nov 25.
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.
蒸制过程是中药对多种药材的炮制方法之一。蒸制后的何首乌（PM）根中发现了一个新的高效液相色谱峰。在这个新峰中鉴定出了2,3 - 二氢 - 3,5 - 二羟基 - 6 - 甲基 - 4(H)-吡喃 - 4 - 酮（DDMP）和5 - 羟甲基糠醛（5 - HMF）。此外，在蒸制后的何首乌根中还分离出了另外两种化合物，丁二酸和3,5 - 二羟基 - 2 - 甲基 - 4(H)-吡喃 - 4 - 酮（羟基麦芽酚）。在蒸制的最初24小时内观察到DDMP浓度增加，随后持续下降直至蒸制64小时。在整个蒸制过程中，5 - HMF的量逐渐增加。蒸制后发现16种氨基酸发生了变化。使用高效液相色谱 - 蒸发光散射检测器（HPLC - ELSD）观察到，在最初16小时内，D - 葡萄糖、D - 果糖和蔗糖的浓度发生了剧烈变化，随后在蒸制64小时内保持稳定。在64小时的蒸制过程中，pH值从6.28降至5.61。DDMP、5 - HMF、丁二酸和羟基麦芽酚的产生以及氨基酸、糖和pH值的变化表明，美拉德反应参与了何首乌根的蒸制过程，这可能是何首乌根与蒸制后何首乌根活性差异的原因。
