ArticleChinese herbal medicines2020
Quantification of Chinese yam processing methods based on pyrolysis characteristics and its relation to Maillard reaction.
Article in Chinese herbal medicines, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Exploring lipid profiles and unveiling potential lipid markers in raw and vinegar-processedFood chemistry: X · 2025Article
- Article
- Targeted Metabolomics Study on the Effect of Vinegar Processing on the Chemical Changes and Antioxidant Activity ofAntioxidants (Basel, Switzerland) · 2023Article
- Accurate Identification and Quantification of Chinese Yam Powder Adulteration Using Laser-Induced Breakdown Spectroscopy.Foods (Basel, Switzerland) · 2022Article
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6 authors.
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Abstract
Objective: Chinese yam (Shanyao in Chinese, SY) as one of the representatives for Chinese medicines can be used as both of medicine and food with rich nutritional and medicinal value. Most of Chinese herbal medicines need to be processed prior to be used in clinical practice. SY was divided into Maoshanyao (Hairy Shanyao Methods: The MSY and GSY produced in Shanxi and Henan Provinces were chosen as the research objects. By using thermal analysis technology, we first established the correlation between pyrolysis and processing of SY and its mixtures. We also quantified the firepower of Shaoyao processing, and combined this with the relevant parameters of Maillard reaction (pH value, amino acid, and 5-HMF) and the changes in medicinal ingredients (allantoin). Results: The SY was mainly fried with moderate-fire (190 °C-200 °C), and the starting temperatures of different SY-ingredient mixtures were (176.3 ± 5.33) °C for (honey) bran, and (205.9 ± 8.05) °C for rice. The upper limits of processing temperature were (289.9 ± 6.47) °C for (honey) bran and (298.9 ± 1.15) °C for rice. The cooking time was (10.80 ± 1.76) min for soil stir-fry, (10.31 ± 1.06) min for bran stir-fry, and (8.43 ± 0.68) min for rice stir-fry. Moreover, the pH values and the content of 5-HMF were increased ( Conclusion: The results verified and quantified the firepower of traditional processing of SY, and also provided scientific reference for other studies related to SY processing.
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