Research on Maillard Reaction during Storage of Lonicerae japonicae Flos

Wang Lingna; Sun Xifang; Zhang Fang; Zhang Yongqing

doi:10.14083/j.issn.1001-4942.2017.09.016

Abstract：To explore the color-changing mechanism of Lonicerae japonicae Flos during storage and provide theoretical bases for its reasonable storage,the mechanism of maillard reaction was studied with colorimeter measuring the color changes,UV-Vis detecting the contents of amino acid and reducing sugar,high performance liquid chromatography (HPLC) determining the content of 5-HMF during storage under the condition of 45,55,65,75℃ by accelerated shelf life testing (ASLT) method,and the obtained data were analyzed.The results showed that the dark degree value,color difference value and the browning index of Lonicerea japonicae Flos increased with the storage time prolonging and the temperature rising,which showed that browning reaction occurred in the process of storage and non-ferrous material was produced.The A420nm value of Lonicerea japonicae Flos extracts rose stably,which showed that the non-ferrous material was class melanin.With the storage time extension,the contents of amino acid and reducing sugar reduced,and the pH value of aqueous solution decreased significantly,which showed that amino acid and reducing sugar might be the initial reactants of Lonicerea japonicae Flos during browning reaction.The content of 5-HMF was gradually accumulated,and the browning reaction sped up 3 ～5 times with every increase of 10℃.It showed that 5-HMF might be the intermediate product of browning reaction,and the generation of 5-HMF and browning rate was closely related.We could confirm that maillard reaction happened in the process of storage of Lonicerea japonicae Flos through dynamic changes of the color parameters,the contents of amino acid and reducing sugar,pH value,A420nm and 5-HMF,which was the mechanism of browning reaction.