Impact of Microwave Treatment on Chemical Constituents in Fresh Rhizoma Gastrodiae Tianma by UPLC-MS AnalysisReportar como inadecuado




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Journal of Chemistry - Volume 2014 2014, Article ID 106708, 10 pages -

Research Article

Faculty of Chinese Traditional Medicine, Yunnan University of Traditional Chinese Medicine, Yunnan 650500, China

Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan 650500, China

Received 5 April 2014; Accepted 20 August 2014; Published 14 October 2014

Academic Editor: Dimitris P. Makris

Copyright © 2014 Qimeng Fan et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Fresh Rhizoma Gastrodiae Tianma was processed in a microwave oven at 2450 MHz in order to study the effect on the main chemical component changes taking place during microwave treatment. It was found that microwave affected the chemical composition of Tianma. Seven compounds, including gastrodin, gastrodigenin p-hydroxybenzylalcohol, p-hydroxybenzaldehyde, vanillyl alcohol, vanillin, adenine, and 5-hydroxymethylfurfural, were identified in this study. As major active compounds, the contents of gastrodin and gastrodigenin in MWT Tianma were both twice as much as those in raw Tianma. Besides, the MS data show that there are still some unidentified compositions in Tianma, and there are also many converted compounds in MWT Tianma, which is worthy of further work. The results have indicated that microwave treated fresh Tianma might be helpful in designing the processing of traditional Chinese medicine and the application of microwave technology in traditional Chinese medicine needs to be researched further in the future.





Autor: Qimeng Fan, Chaoyin Chen, Dingqi Xie, and Shenglan Zhao

Fuente: https://www.hindawi.com/



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