美拉德反应研究现状及对中药炮制和制剂工艺研究方法的影响
首发时间:2013-06-14
摘要:目的:综述美拉德反应机理研究现状,首次探讨其对中药炮制与制剂工艺研究方法的影响。方法:从美拉德反应机理、历程、影响因素与生理作用等方面进行综述,根据"药食同源"论探讨中药炮制与制剂过程的美拉德反应及工艺研究方法。结果:美拉德反应主要是羰基和氨基化合物之间发生的非酶促反应,也称为羰氨反应,广泛存在于食品加工中。"药食同源"的中药在加工炮制与制剂过程中,也会产生同类型反应,会改变中药炮制及制剂成品的色泽、药味,会产生具有药理活性的新成分,是中药制剂呈"黑精"的重要原因,将对中药炮制与制剂质量产生重要影响;结论:中药炮制与制剂制备过程中存在比食品加工更复杂的美拉德反应,攸关中药炮制与制剂产品的质量;应对目前中药炮制与制剂的研究方法进行补充完善。
关键词: 美拉德反应 中药炮制 中药药剂 中药 超分子化合物 药食同源 黑精 药味
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Research situation of Maillard reaction and its influnce on the research methods of TCM processing and preparation process
Abstract:Objective: To sum up the research status of Maillard reaction, probe into its influence on the processing and preparation process of TCM for the first time. ? Methods: summarize the mechanism, course, affect factors and physiological action of maillard reaction, investigate maillard reaction and process research methods of the processing and preparation process of TCM, according to "Affinal Drug and Diet" theory. Results: The maillard reaction, also called as carbonyl-amino action, generally is a nonenzymatic reaction of amino groups on carbonyl groups, widely existing in processing of food. TCM, homology to food, occuring maillard reaction during its processing and preparation process as well. The maillard reaction will change the colour and smack of the finished product of TCM processing and preparations, will produce new compounds which has pharmacological activities, is a important reason for the "black" of TCM preparations, have a significant influence on the quality of preparation and processing of TCM. Conclusions: Similar to the food processing, there are more complicated maillard reactions in processing and preparation process of TCM. It plays an important role in the quality of processing and preparation of TCM, will improve the present research methods of TCM processing and preparation.
Keywords: Maillard reactions processing of TCM Pharmaceutics of TCM TCM supramolecule compounds Affinal Drug and Diet Mlanoidin smack of TCM
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美拉德反应研究现状及对中药炮制和制剂工艺研究方法的影响
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