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Changes of 5-hydroxymethyl-2-furfural in fresh and processed ginsengs.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-03-18 , DOI: 10.1002/fsn3.1496 Yali Li 1 , Yufang Wang 1 , Xiangmin Piao 1 , Peihe Zheng 1 , Hao Zhang 1 , Shifeng Pang 1 , Zhengyi Qu 1 , Yingping Wang 1, 2
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-03-18 , DOI: 10.1002/fsn3.1496 Yali Li 1 , Yufang Wang 1 , Xiangmin Piao 1 , Peihe Zheng 1 , Hao Zhang 1 , Shifeng Pang 1 , Zhengyi Qu 1 , Yingping Wang 1, 2
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The study estimated changes of 5‐hydroxymethyl‐2‐furfuraldehyde (5‐HMF) in different ginseng products with different temperatures and time pretreatment. Heat treatment was performed at various temperatures for 1.50, 2.00, 2.50, and 3.00 hr, respectively. Ultrasonic extraction and reflux extraction were used to evaluate the extraction rate and different solvents (such as 80% methanol, dichloromethane, ethyl acetate, and an extraction with both dichloromethane and ethyl acetate solvents) using two extraction methods (liquid–liquid extraction and solid‐phase extraction) to remove matrix interference. An ultraperformance liquid chromatography–mass spectrometer (UPLC‐MS) method was used for quantitative and changing analysis of 5‐HMF in different ginseng samples. The results indicated that the content of 5‐HMF increased dramatically with heating temperature and time, and the 5‐HMF in the ginseng samples ranged from 0.01 to 112.32 g/kg protein. The highest value was observed in the honey‐added ginseng samples with the highest amount of addition and highest temperature treatment, and the lowest value was found in the fresh ginseng samples. These results implied that 5‐HMF may be as an indicator to estimate the honey addition level and heat treatment degree during the processing of ginseng products, and the content of 5‐HMF is a promising parameter to evaluate the quality of products (ginseng). The production and regulation of potentially harmful Maillard reaction products (PHMRPs)‐5‐HMF in ginseng manufacture will provide an important reference for safe ginseng processing.
中文翻译：
鲜人参和加工人参中 5-羟甲基-2-糠醛的变化。
该研究估计了经过不同温度和时间预处理的不同人参产品中 5-羟甲基-2-糠醛 (5-HMF) 的变化。热处理在不同温度下分别进行1.50、2.00、2.50和3.00小时。采用超声波提取和回流提取两种提取方法（液液萃取和固-液萃取）来评价提取率和不同溶剂（例如80%甲醇、二氯甲烷、乙酸乙酯以及二氯甲烷和乙酸乙酯溶剂提取）。相提取）以消除基质干扰。采用超高效液相色谱-质谱仪（UPLC-MS）方法对不同人参样品中5-HMF进行定量和变化分析。结果表明，随着加热温度和时间的延长，5-HMF的含量急剧增加，人参样品中5-HMF的含量范围为0.01~112.32 g/kg蛋白质。最高值出现在最高添加量和最高处理温度的蜂蜜人参样品中，最低值出现在新鲜人参样品中。这些结果表明，5-HMF可以作为估计人参产品加工过程中蜂蜜添加水平和热处理程度的指标，并且5-HMF含量是评估产品（人参）质量的一个有前景的参数。人参生产中潜在有害的美拉德反应产物（PHMRPs）-5-HMF的产生和监管将为人参的安全加工提供重要参考。
更新日期：2020-03-18
中文翻译：
鲜人参和加工人参中 5-羟甲基-2-糠醛的变化。
该研究估计了经过不同温度和时间预处理的不同人参产品中 5-羟甲基-2-糠醛 (5-HMF) 的变化。热处理在不同温度下分别进行1.50、2.00、2.50和3.00小时。采用超声波提取和回流提取两种提取方法（液液萃取和固-液萃取）来评价提取率和不同溶剂（例如80%甲醇、二氯甲烷、乙酸乙酯以及二氯甲烷和乙酸乙酯溶剂提取）。相提取）以消除基质干扰。采用超高效液相色谱-质谱仪（UPLC-MS）方法对不同人参样品中5-HMF进行定量和变化分析。结果表明，随着加热温度和时间的延长，5-HMF的含量急剧增加，人参样品中5-HMF的含量范围为0.01~112.32 g/kg蛋白质。最高值出现在最高添加量和最高处理温度的蜂蜜人参样品中，最低值出现在新鲜人参样品中。这些结果表明，5-HMF可以作为估计人参产品加工过程中蜂蜜添加水平和热处理程度的指标，并且5-HMF含量是评估产品（人参）质量的一个有前景的参数。人参生产中潜在有害的美拉德反应产物（PHMRPs）-5-HMF的产生和监管将为人参的安全加工提供重要参考。
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