• Korean Journal of Oriental Medicine
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• v.9 no.1
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• pp.129-135
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• 2003

Rehmanniae Radix Preparata attributes good blood circulation and it has been used for the treatment of dizziness, men's sterility, excessive loss of blood and weakness. On the quality control of commercial Rehmanniae Radix Preparata, quantitative determination of 5-hydroxymethyl (5-HMF) using HPLC method has been conducted. Quantitative analysis of S-hydroxymethyl-2-furaldehyde (5-HMF) in commercial Rehmanniae Radix Preparata showed average of $0.136{\pm}0.057%$ in 14 samples collected throughout the regions of Korea.

• Korean Journal of Pharmacognosy
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• v.32 no.2 s.125
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• pp.116-120
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• 2001

In order to determine the content of 5-hydroxymethyl-2-furaldehyde (5-HMF) in the Rehmanniae Radix Preparata, 5-HMF was isolated from the EtOAc fraction of the Rehmanniae Radix Preparata samples and identified by spectroscopic and physicochemical evidences. Twenty one samples prepared on the basis of increasing number of stewing times with wine were analyzed by HPLC. From this analysis, it was revealed that the samples processed under one to nine times of stewing showed increasing pattern in 5-HMF contents. And the samples processed under 9 to 18 times of stewing showed 0.53-0.74% in 5-HMF contents. However, for those samples processed more than 19 times, 5-HMF content profile showed decreasing pattern.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.899-910
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• 2021

This study was performed to suggest concentration methods leading to the production ofhoney with an excellent flavor by examining the effects of the concentration temperature and method on changes in 5-hydroxymethyl-2-furaldehyde (5-HMF) levels and the flavor components of honey. The 5-HMF contents of honey samples concentrated in a tray concentrator at 45, 50, 60, and 70℃ were 2.1, 2.3, 2.5, and 3.1 mg·kg^-1, respectively, demonstrating that the 5-HMF contents increased as the concentration temperatures were increased. The honey vacuum-concentrated at 70℃ showed a higher 5-HMF content than that at 60℃, similar to the tray-concentrated honey at different temperatures. The main and other minor flavor components of the honey were volatilized and significantly reduced after vacuum concentration. In the tray concentration, all of the honey samples concentrated at 40, 50, 60, and 70℃ showed flavor component patterns similar to each other, and most of the main and other minor flavor components in the honey were volatilized and significantly reduced after tray concentration. As such, most of the main and other minor flavor components of the honey were mostly removed at 70℃ after both the vacuum concentration and tray concentration processes. The effects of the concentration method and temperature on the viscosity, 5-HMF level, and flavor components of the honey were found to be significant in this study. Given that the components of honey were shown to undergo significant physicochemical changes depending on the concentration method used and temperature during laboratory-scale production, the concentration methods devised in this study can be applied industrially.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.204.1-204.1
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• 2003

Rehmanniae Radix Preparata attributes good blood circulation and it has been used for the treatment of dizziness, men's sterility, excessive loss of blood and weakness. On the quality control of the commercial Rehmanniae Radix Preparata, quantitative determination of 5-hydroxymethyl-2-furaldehyde (5-HMF) using HPLC method has been conducted. Quantitative analysis of 5-HMF in Rehmanniae Radix Preparata showered average 0.121${\pm}$0.063% in 14 samples collected throughout the regions of Korea. Contents of loss on drying, residue on ignition and residue on acid insoluble ignition showered average 14.084${\pm}$2.804%, 3.415${\pm}$0.790% and 0.807${\pm}$0.474% respectively.

• Korean Journal of Oriental Medicine
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• v.4 no.1 s.4
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• pp.115-127
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• 1998

To improve the quality control of frequently used oriental medicinal plants, the storage, cutting, processing and decokting methods of Rehmannia glutinosa Libosch. var. purpurea Makino(熟地黃) were examined. The contents of 5-hydroxymethyl-2- furaldehyde(5-HMF) of Rehmannia glutinosa Libosch. var. purpurea Makino were analysed by HPLC at various conditions as the standard component. Raw materials were classified into 3 groups with their specific gravity(天 地 人黃) and determined the ding weights and the contents of water, the solid component of Ji-Hwang(地黃) was the most. Rehmannia glutinosa Libosch. var purpurea Makino was steamed and dried nine times and analysed the content of 5-HMF on every time. In the case of Ji-Hwang, the standard component of the ninth sample was produced the most. But which of the tenth samples of Chun-Hwang and Yin-Hwang(天黃 人黃) were the most. The best decokting conditions which were determined by the yield of 5-HMF were as follows : non cutting, soaking time was 0 minutes, decokting time was 75 minutes after boiling. The contents of sugar on each of samples were determined. The contents of standard component increased by steaming number and the contents of sugar decreased.

• Korean Journal of Pharmacognosy
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• v.41 no.1
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• pp.58-61
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• 2010

Medicinal plant Rehmanniae Radix has long been used as traditional herbal medicine in Korea. In this study, we investigated quantitative changes of marker substance 5-hydroxymethyl-2-furaldehyde (5-HMF) in Rehmanniae Radix Preparata fermented with Ganoderma lucidum, Paecilomyces japonica, honey, and Nuruk, using HPLC according to the Korean Pharmacopoeia. As a result, 5-HMF was decreased in SDT and SYT, and increased in SST and SNT, comparing with control group. Quantitative increasing of 5-HMF is not exactly in direct proportion with fermentation, and it is need further studies to elucidate mechanism of quantitative changes by converted and newly produced substances with fermentation.

• The Korea Journal of Herbology
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• v.22 no.2
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• pp.97-102
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• 2007

Objectives : This study presents a high performance liquid chromatography - electrospray ionization-mass spectrometer (HPLC-MS/MS) methods for the quantitative and qualitative analysis of various active components in Samul-tang, which is composed of four crude herbs. Methods : HPLC-ESI-MS/MS for the determinations of paeoniflorin and 5-HMF (5-hydroxymethyl 2-furaldehyde) in the Samul-tang, the separation method was performed on an COSMOS1L 5C18-AR-Il (2.0 X 150 mm I.D.) column by gradient elution with 0.1% acetic acid and 5% CH3CN in water (A)-0.1% acetic acid and 5% H20 in CH3CN (B) as the mobile phase at a flow-rate of 300 ${\mu}L/min$ with detection at quadrupole mass spectrometer. The all marker substances were always detected as the base peaks in the positive ion mode. Results : The paeoniflorin of Paeoniae Radix in Samul-tang showed a strong base peak [M+H2O]+ in the positive detection mode to give the following as; paeoniflorin (498.109 [M+H2O]+, 479.8 [M]+, 301 [M-glucose]+, 179.3 [glucose]+). Based on the HPLC retnetion time and MS of standard compounds confirmed the identity of active compounds in Rehmanniae Radix Preparata as follows; 5-HMF (127.0[M+H]+, 109.3 [M-OH]+) in the positive ion mode. Conclusion : According to the above results, HPLC-ESI-MS method permits assignment of tentative structures such as paeoniflorin and 5-HMF in the Samul-tang.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.331-336
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• 2006

Effects of high temperature and pressure treatment on garlic (Allium sativum L.) treated at 110, 120, 130, 140, and $150^{\circ}C$ for 1, 2, 3, 4, and 5 hr were evaluated by investigating changes in antioxidant activities, and total polyphenol, total flavonoid, and 5-hydroxymethyl-2-furaldehyde (5-HMF) contents of garlic juice. Antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents increased with increasing treated temperature and time. $IC_{50}$ (1.952 mg/g) was achieved at $150^{\circ}C$ for 4 hr, 50 times higher than untreated garlics. Highest total polyphenol content was 18.155 mg/g at $140^{\circ}C$ and 2 hr, seven times higher than untreated garlics. Highest total flavonoid content was $532.73\;{\mu}g/g$ at $150^{\circ}C$ and 1 hr, sixteen times higher than untreated garlics. 5-HMF content was highest (7,765.9 ppm) at $150^{\circ}C$ and 2 hr. Correlation coefficients among antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents were very high (p<0.01).

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1748-1752
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• 2004

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%).

• Journal of Life Science
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• v.27 no.4
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• pp.471-475
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• 2017

Freezing pretreatment can destroy the cell membrane of garlic and may improve some food-quality of garlic. Therefore we investigated the effect of freezing pretreatment at $-20^{\circ}C$ and $-70^{\circ}C$ on quality of aged black garlic, compared with traditional processing methods. Our results showed that freezing pretreatment at $-70^{\circ}C$ had the greatest impact on qualities and antioxidant activities of black garlic. Browning degree and pH of black garlic after both the freezing pretreatment and aging process were 3.14 and 3.55, respectively. Furthermore, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and reducing power of aged black garlic can be enhanced by pre-freezing processing. Reducing sugar and 5-hydroxymethyl-2-furaldehyde (5-HMF) contents of freezing pretreated and aged black garlic were increased by 1.69 and 1.14 fold, respectively, compared with the control samples. The results indicated that freezing pretreatment had improved the overall qualities (such as browning degree, pH, reducing sugar) and functional materials of black garlic.