Maillard reaction involved in the steaming process of the root of Polygonum multiflorum

Planta Medica

Volumn 75, Issue 1, 2009, Pages 84-88

  Liu, Zhenli ^a   Chao, Zhimao ^a   Liu, Yuanyan ^b   Song, Zhiqian ^a   Lu, Aiping ^a  

^a INSTITUTE OF CHINESE MATERIA MEDICA   (China)

^b PEKING UNION MEDICAL COLLEGE   (China)

Author keywords

Maillard reaction; Polygonaceae; Polygonum multiflorum Thunb.; Steaming process

Indexed keywords

2,3 DIHYDRO 3,5 DIHYDROXY 6 METHYL 4H PYRAN 4 ONE; 3,5 DIHYDROXY 2 METHYL 4H PYRAN 4 ONE; 5 HYDROXYMETHYL FURFURAL; ALANINE; AMINOCAPROIC ACID; AMMONIA; ARGININE; FRUCTOSE; GLUCOSE; GLUTAMIC ACID; GLYCINE; HISTIDINE; LEUCINE; METHIONINE; PHENYLALANINE; PLANT EXTRACT; PROLINE; SERINE; SUCCINIC ACID; SUCROSE; SUGAR; THREONINE; TYROSINE; UNCLASSIFIED DRUG; 2,3-DIHYDRO-3,5-DIHYDROXY-6-METHYL-4H-PYRAN-4-ONE; 3,5 DIHYDROXY 2 METHYL 4(H) PYRAN 4 ONE; 3,5-DIHYDROXY-2-METHYL- 4(H)-PYRAN-4-ONE; 5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; AMINO ACID; CARBOHYDRATE; DRUG DERIVATIVE; FURFURAL; PYRONE DERIVATIVE;

AMINO ACID SUBSTITUTION; ARTICLE; DRUG ACTIVITY; DRUG IDENTIFICATION; DRUG ISOLATION; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PH; PLANT ROOT; POLYGONUM; POLYGONUM MULTIFLORUM; PROCESSING; STEADY STATE; CHEMISTRY; ISOLATION AND PURIFICATION; TIME; WATER VAPOR;

POLYGONACEAE; POLYGONUM MULTIFLORUM;

AMINO ACIDS; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FURALDEHYDE; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; PLANT ROOTS; POLYGONUM; PYRONES; STEAM; SUCCINIC ACID; TIME FACTORS;

EID: 64749100275     PISSN: 00320943     EISSN: 14390221     Source Type: Journal    
DOI: 10.1055/s-0028-1088349     Document Type: Article

References (25)

1. Han QB, Li SL, Qiao CF, Song JZ, Cai ZW, But PP-H et al. A simplemethod to identify the unprocessed strychnos seeds used in herbal medicinal products. Planta Med 2008; 74: 458-463
2. The Pharmacopoeia Committee of China. The monograph Radix Polygoni Multiflori and Radix Polygoni Multiflori Praeparata cum Succo Glycines Sotae of the Chinese Pharmacopoeia (English edition, Vol. I). Beijing: the People's Medical Publishing House; 2005: 228-229
3. The Editional Committee of Chinese Materia Medica. Chinese Materia Medica. Shanghai: Shanghai Scientific and Technical Publishers; 1999; 2: 671-677
4. Shen DX. Pharmacological study on the processing of Polygonum miltiflorum Thumb. Chin Tradit Patent Med 1982; 1: 21-23
5. Liu CJ, Zhang QH, Lin J. Effect of the root of Polygonum multiflorum Thunb. and its processed products on fat accumulation in the liver of mice. China J Chin Mater Med 1992; 17: 595-597
6. Liu ZL, Song ZQ, Li SL, Zhang L. Influence of process methods on contents of chemical component Radix Polygoni multiflori. China J Chin Mater Med 2005; 30: 336-338
7. Zhang ZG, Li TS, Yao QQ. Effect of preparation on the major chemical constituents of Polygonum multiflorum. J Chin Med Mater 2006; 29: 1017-1019
8. Veronika S. Five years of research on health risks and benefits of Maillard reaction products: An update. Mol Nutr Food Res 2005; 49: 663-667
9. Lauer T, Rassaf T, Planitz C, Preuss R, Krause R, Henle T et al. Evidence against nitric oxide-quenching effects of chemically defined Maillard reaction products. Horm Metab Res 2008; 40: 33-38
10. Davidek T, Clety N, Devaud S, Robert F, Blank I. Simultaneous quantitative analysis of Maillard reaction precursors and products by highperformance anion exchange chromatography. J Agric Food Chem 2003; 51: 7259-7265
11. Xu LZ, Li HY, Tian L. Studies on the chemical constituents of common macrocarpium (Cornus officinalis). Chin Tadit Herb Drugs 1995; 26: 62-64
12. Dai HF, Zhou J, Peng ZG. Studies on the chemical constituents of Achizandra chinensis. Nat Prod Res Dev 2001; 13: 24-26
13. Heller SR, Milne GWA. EPA/NIH mass spectral data base. US government Printing Office; 1980: 142
14. Chao ZM, Shang EJ, He B. Studies on the chemical constituents ofwater extract from Achyranthes bidentata. Chin Pharm J 1999; 34: 587-588
15. The National Standards of the People's Republic of China. GB/T 5009; 124-2003: 115-119
16. Tawara JN, Johnston JJ, Goodall MJ. Degradation of 3-chloro-p-toluidine hydrochloride in watermelon Bait. Identification and chemical characterization of novel N-glucoside and oxopropanimine. J Agric Food Chem 1996; 44: 3983-3988
17. Ledl F, Schleicher E. New aspects of the Maillard reaction in foods and in the human body. Angew Chem Int Ed Engl 1990; 29: 565-594
18. Davidek T, Clety N, Aubin S, Blank I. Degradation of the amadori compound N-(1-deoxy-D-fructos-1-yl) glycine in aqueous model systems. J Agric Food Chem 2002; 50: 5472-5479 (Pubitemid 35001313)
19. Kim MO, Baltes W. On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl- 4(H)-pyran-4-one in the Maillard reaction. J Agric Food Chem 1996; 44: 282-289 (Pubitemid 126458578)
20. Shimamura T, Ukeda H, Sawamura M. Reduction of tetrazolium salt XXT by amino reduction formed during the Maillard reaction of lactose. J Agric Food Chem 2000; 48: 6227-6229 (Pubitemid 32056868)
21. Chen J, Ho CT. Comparison of volatile generation in serine/threonine / glutamine-ribose/glucose/fructose model systems. J Agric Food Chem 1999; 47: 643-647 (Pubitemid 29185238)
22. Chen J, Ho CT. Volatile compounds generated in serine-monosaccharide model systems. J Agric Food Chem 1998; 46: 1518-1522 (Pubitemid 128498799)
23. Baltes W, Bochmann G. Model reactions on roast aroma formation. 1. Reaction of serine and threonine with sucrose under the conditions of coffee roasting and identification of new coffee aroma compounds. J Agric Food Chem 1987; 35: 340-346
24. Apriyantono A, Ames JM. Xylose-lysine model systems: the effect of pH on the volatile reaction products. J Sci Food Agric 1993; 61: 477-484
25. Rizzi G. Chemical structure of colored Maillard reaction products. Food Rev Int 1997; 13: 1-28 (Pubitemid 127040160)