[Study on transformation rules of terrestrosin D in course of Tribuli Fructus stir-frying based on simulated processing technology].
Zhongguo Zhong Yao Za Zhi
; 44(14): 3049-3054, 2019 Jul.
Article
en Zh
| MEDLINE
| ID: mdl-31602852
ABSTRACT
The contents of terrestrosin D and hecogenin from Tribuli Fructus were determined before and after stir-frying. The results showed that the content of terrestrosin D was decreased significantly,and the content of hecogenin was increased significantly after such processing. In order to verify the inference that terrestrosin D was converted to hecogenin by stir-frying,the quantitative variation rules of terrestrosin D and hecogenin were studied by simulated processing technology,and the simulated processing product of terrestrosin D was qualitatively characterized by ultra performance liquid chromatography/time of flight mass spectrometry( UPLC-TOF/MS) to clarify its transformation process during stir-frying. The results showed that the content of terrestrosin D was decreased significantly at first and then a platform stage appeared with the prolongation of processing time at a certain temperature. Raising the stir-frying temperature could further decrease the content of terrestrosin D and delay the time that the platform stage appeared. When the processing was simulated at higher temperatures( 220 â and 240 â),the content of hecogenin was increased gradually with the increase of processing temperature and the prolongation of processing time. In the process of stir-frying,the deglycosylation reaction of terrestrosin D to hecogenin was not completed in one step. The deglycosylation reaction occurred first at the end of the sugar chain,and then other glycosyl units in the sugar chain were sequentially removed from the outside to the inside to finally form the hecogenin. This study provides a basis for further revealing the detoxification mechanism of stir-fried Tribuli Fructus.
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Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Sapogeninas
/
Zygophyllaceae
/
Frutas
Idioma:
Zh
Revista:
Zhongguo Zhong Yao Za Zhi
Año:
2019
Tipo del documento:
Article
País de afiliación:
China