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| Effect of processing on Flavonoids in Fennel |
| Hits 1385 Download times 1267 Received:February 05, 2019 |
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| DOI
10.11656/j.issn.1672-1519.2019.06.23 |
| Key Words
Fennel;salt Fennel;syringin;quercetin-3-O-glucuronide |
| Author Name | Affiliation | E-mail | | LI Min | Tianjin University of Traditional Chinese Medicine, Institute of Traditional Chinese Medicine, Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin 301617, China | | | DOU Zhiying | Tianjin University of Traditional Chinese Medicine, Institute of Traditional Chinese Medicine, Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin 301617, China | | | CHAI Xin | Tianjin University of Traditional Chinese Medicine, Institute of Traditional Chinese Medicine, Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin 301617, China | | | WANG Yuefei | Tianjin University of Traditional Chinese Medicine, Institute of Traditional Chinese Medicine, Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin 301617, China | | | YANG Jing | Tianjin University of Traditional Chinese Medicine, Institute of Traditional Chinese Medicine, Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin 301617, China | yangj0622@tjutcm.edu.cn |
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| Abstract
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| [Objective] To establish a method for determining the contents of syringin and quercetin-3-O-glucuronide in Fennel and optimizing the processing technology of salt Fennel.[Methods] On the basis of the methodological validation of quantification of syringin and quercetin-3-O-glucuronide,the systematical study was performed to screen the ratio of salt and water,frying temperature and parching time. Also,the analysis of the index components was conducted in Fennel collected from the market.[Results] The optimal condition of salt-processing for Fennel was screened as 1:4 for the salt water ratio,180~200℃ for stir-frying temperature and 15~20 min for parching time. Under this condition,the color of salt Fennel was deepened,occasionally scorched,slightly bulged. The contents of index components in Fennel slightly decreased by salt-processing. The great difference was detected of the contents of index components in Fennel from the market.[Conclusion] This study illuminated the variation of the contents of index components in the processing and the quality differences of Fennel on the market,which provided the experimental basis of the quality control and processing for the Fennel. |
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