Study of rice-wine steamed Corni Fructus based on main components and antioxidant activity
Objective To investigate the influence of steaming and rice-wine on main componens and antioxidant activity of Cor-ni Fructus during processing.Methods Various samples were prepared by Comi Fructus being steamed with or without rice-wine for processing 0.5,1.0,2.0,3.0,5.0and7.0h.By using Reverse Phase High Performance Liquid Chromatography,the con-tents were determined and analyzed on multiple components including gallic acid,5-hydroxymethylfurfural,morroniside,loganin and cornuside Ⅰ.Principla Component Aanalysis(PCA)was used to look at the difference between the steamed and rice-wine steamed samples.DPPH method was used to determine the anitoxidant acitivity of the samples in vitro.Results 5-hydroxymeth-ylfurfural was produced and increased along with the processing time,and the content was higher in the steamed samples(SS)than in the rice-wine steamed samples(RWSS).The content of gallic acid was increased along with the processing time,and higher in the RWSS than in the SS.On the other hand,the content of morroniside,loganin and cornuside Ⅰ was reduced along with the increases of the processing time in the SS,but was raised in the first and then began to declined in the RWSS after 5 hours.The PCA indicated that there was a clear difference between the SS and RWSS.The antioxidant acivities of the SS were lower,but of the RWSS were higher than the Corni Fructus.Conclusion The rice-wine had an important role in the processing of rice-wine steamed Comi Fructus.The addition of the rice-wine could promote the proudction of gallic acid,maintain the content of the main components,increase the antioxidant activity,and slow down the production of 5-hydroxymethylfurfural.
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