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http://dx.doi.org/10.3746/jkfn.2004.33.10.1748

Changes of the Constituents in the Rehmanniae Radix Preparata during Processing  

Lee, Chong-Ki (초당대학교 의약관리학과)
Seo, Jung-Mi (광주광역시보건환경연구원)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.10, 2004 , pp. 1748-1752 More about this Journal
Abstract
This study was performed to obtain the good processing in the Relunanniae Radix Preparata. The contents of the Relunanniae Radix and the Relunanniae Radix Preparata produced through different processes were analyzed in the 5-hydroxymethyl-2-furaldehyde (5-HMF), sugar, total nitrogen, crude lipid and ash. 5-HMF was not detected in the Relunanniae Radix, but detected in the Relunanniae Radix Preparata. 5-HMF content was increased gradually with processing times (1∼9 times) and increased expressly in the Relunanniae Radix Preparata steamed for 7 times. Sucrose, fructose and glucose were contained in the Relunanniae Radix, but sucrose was not detected and fructose and glucose were increased largely in the Relunanniae Radix Preparata steamed for 1 time. Fructose and glucose were decreased gradually with processing times (2∼9 times), but the gap of decrease was insignificant. Total nitrogen was changed slightly and crude lipid was decreased slowly with processing times. The ash was suitable to KPⅧ rules (less than 6.0%). From this analysis we found out the content of 5-HMF from Relunanniae Radix Preparata steamed more than 7 times was suitable to KPⅧ rules (more than 0.1%).
Keywords
Rehmanniae Radix; 5-HMF; sucrose; fructose; glucose;
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