Effects of heating on the total phenolic content, antioxidant activities and main functional components of Chinese herbs during simulated candy processing

• 1、State Key Laboratory of Food Science and Technology, Jiangnan University

Abstract：The aim of this study was to determine the effects of heating on the total phenolic content（TPC）, antioxidant activities and content of the main functional component in Chinese herbs during simulated candy processing, and to provide guidance for the industrial production of Chinese herbal confectionery. Using Momordica grosvenori, Ebony and Platycodon as materials, each Chinese herb was extracted and then concentrated to get the extract. Mixed extract with sugar solution well and then heated, the temperature was set at 100 C,110 C,120 C ,130 C or 140 C and the heating time was 10,20,30,40,60,120 or 180 min. Then using the Folin-Ciocalteu reagent assay to determine the total phenolic content (TPC), using ABTS, DPPH scavenging activity and Ferric Reducing Antioxidant Power (FRAP) assay to determine the antioxidant activity and using HPLC to determine the content of main functional component. Results showed that heating can increase the TPC and antioxidant activity of Chinese herbs significantly. Meanwhile, content of the main functional component decreased by heating. Upon heating at 140 C/180min,the TPC of Momordica grosvenori, Ebony and Platycodon increased about 3.5 times,4.4 times and 4.3 times, respectively, compared to the unheated sample, while the ABTS,DPPH scavenging activities and FRAP increased about 4-8 times，3-5 times and 5-6 times, respectively, and content of functional component, Mogroside V (Momordica grosvenori),Amygdalin (Ebony) and PlatycodinD (Platycodon)decreased by 34.76%, 48.44% and 44.14%, respectively

Keywords： Chinese herbs Heating Total phenolic content Antioxidant activity Functional component Simulating candy processing