Stir-frying Process Research Articles

The stir-frying process of Citrus reticulata 'Chachi': process optimization, physical and chemical properties, and spectrum-activity relationship

The stir-frying process of Citrus reticulata 'Chachi': process optimization, physical and chemical properties, and spectrum-activity relationship

An integrated approach for discrimination of Magnoliae officinalis cortex before and after being processed by ginger juice combining LC/MS, GC/MS, intelligent sensors, and chemometrics.

Magnoliae officinalis cortex (MOC) is an important traditional Chinese medicine (TCM), and both raw and stir-fried MOC were commonly used in clinic. This study aimed to discriminate MOC and MOC stir-fried with ginger juice (MOCG) using an integrated approach combining liquid chromatography/mass spectrometry (LC/MS), gas chromatography/mass spectrometry (GC/MS), intelligent sensors, and chemometrics. The sensory characters of the samples were digitalized using intelligent sensors, i.e., colorimeter, electronic nose, and electronic tongue. Meanwhile, the chemical profiles of the samples were analyzed using LC/MS and GC/MS methods. Chemometric models were constructed to discriminate samples of MOC and MOCG based on not only the sensory data but also the chemical data. The differential sensory characters (L* and b* from colorimeter, ANS from electronic tongue, W1S and W2S from electronic nose) and the differential chemical compounds (26 and 11 compounds from LC/MS and GC/MS, respectively) were discovered between MOC and MOCG. Furthermore, twelve differential compounds showed good relations with differential sensory characters. Finally, artificial neural network models were established to discriminate samples of MOC and MOCG, in which W1S, W2S, ANS, b*, and 10 differential compounds were among the top 10 important variables, respectively. Samples of MOC and MOCG can be discriminated not only by the digitalized data of color, taste, and scent detected by intelligent sensors but also by chemical information obtained from LC/MS and GC/MS using chemometrics. The variations in sensory characters and chemical compounds between MOC and MOCG partially resulted from the Maillard reaction products and the oxidation of some compounds in the stir-frying process.

Changes in fingerprint and chromaticity values of Mori Cortex during stir-frying process

This study aims to reveal the dynamics of the HPLC fingerprint, chromaticity values, and main chemical components of Mori Cortex during the stir-frying process. The fingerprints of raw and processed products of Mori Cortex were established. The content of mulberroside A, oxyresveratrol, kuwanon G, and kuwanon H in the samples and the chromaticity values of the samples were determined. Furthermore, the similarity evaluation of fingerprints and the correlation analysis between fingerprints and chromaticity values were carried out. The results showed that the fingerprints of raw and processed products of Mori Cortex had high similarity, and the overall changes in the content of the main chemical components in the stir-frying process were similar. According to the experience, when the stir-frying is moderate, the total chromaticity value difference |ΔE~*_(ab)| is above 1.5. With the extension of stir-frying time, the L~* and E~*_(ab) values keep decreasing, and the a~* value keeps increasing. The results of the correlation analysis between fingerprints and chromaticity values showed that peaks 1(5-hydroxy maltol), 2(mulberroside A), 3, 4, 6, 7, 11(oxyresveratrol), 14, 17(kuwanon G), and 18(kuwanon H) had significant correlations with the chromaticity values. Quantitative analysis of the four components with higher content showed that the content of the four components decreased to varying degrees when the stir-frying was excessive. In addition, 5-hydroxy maltol was produced after stir-frying of Mori Cortex, and the fingerprint and chromaticity values showed regular changes during the stir-frying process. The chromaticity can be included in the evaluation of the stir-frying process of Mori Cortex, which provides a reference for standardizing the quality of stir-fried Mori Cortex.

Qualitative and quantitative analysis of the component variations of Raphani Semen during the stir-frying process and elucidation of transformation pathways of multiple components

Raphani Semen (RS) encompasses two distinct application forms in Chinese clinical practice: raw RS (RRS) and stir-fried RS (SRS). They exhibit divergent drug properties and effects, as described in traditional Chinese medicine theory known as “Sheng shu yi zhi, sheng sheng shu jiang”. The dissimilarity in RS's drug properties is intrinsically linked to alterations in its internal components during the stir-frying process. Previous studies have demonstrated that stir-frying renders myrosinase inactive, thereby preventing the enzymatic hydrolysis of glucosinolates in RS. However, the precise enzymatic hydrolysis pathway and products of glucosinolates remain unclear. Furthermore, it remains uncertain whether other components undergo changes influenced by endogenous enzymes. The objective of this study is to systematically analyze the chemical components disparities between RRS and SRS using high-performance liquid chromatography coupled with time-of-flight mass spectrometry (HPLC-TOF-MS). Additionally, it seeks to elucidate the potential transformation pathways of multiple components from an enzymatic hydrolysis perspective. We have developed a sensitive and efficient high-performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (HPLC-QQQ-MS) method for quantifying the content of 5 characteristic components, including glucoraphenin, sinapine thiocyanate, sulforaphene, sinapic acid, and 3′,6-disinapoylsucrose. Based on retention time and MS spectra, we have identified 19 characteristic components in both SRS and RRS, encompassing glucosinolates and sulfur-containing derivatives, oligosaccharide esters, and small-molecule phenolic acids. Notably, 18 of these components undergo changes during the enzymatic hydrolysis process, leading to the identification of 4 transformation pathways: glucoraphenin, 6-sinapoylglucoraphenin, 3′,6-disinapoylsucrose and β-D-(3,4-disinapoyl) furanofructosyl-α-D-(6-sinapisoyl) glucoside, along with 3′-O-sinapoyl-6-O-feruloylsucrose. Quantitative analysis reveals significant differences, including lower levels of glucoraphenin in RRS compared to SRS, higher sulforaphene and sinapic acid levels in RRS, while sinapine thiocyanate and 3′,6-disinapoylsucrose remain unchanged before and after stir-frying. The results of this study highlight distinct chemical compositions between RRS and SRS. Additionally, the method of characterization and content determination constructed in this paper has strong practical value and provides a useful approach for comprehensively evaluating the chemical composition and quality of RS.

In situ detection and mass spectrometry imaging of protein-related metabolites in Bombyx batryticatus before and after frying with wheat bran.

Bombyx batryticatus is derived from the dried larva of Bombyx mori Linnaeus infected by Beauveria bassiana (Bals.) Vuillant. Raw Bombyx batryticatus should be stir-fried before oral administration due to its irritation to the gastrointestinal tract. Nevertheless, it is still an arduous task to uncover the intrinsic mechanism of Bombyx batryticatus processing. In this study, we collected two types of Bombyx batryticatus, one being stir-fried and the other serving as a control. Then, an informative approach, which integrated matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) with chemometrics analysis, was established to screen processing-associated markers and reveal in situ spatial distribution patterns of protein-related metabolites. After optimization of experimental conditions, 21 ions were initially detected from Bombyx batryticatus, including amino acids and peptides. In addition, 15 differential markers were screened by orthogonal projection to potential structure discriminant analysis (OPLS-DA), which were localized and visualized in the transverse section of Bombyx batryticatus by MSI. Eventually, it can be demonstrated that the stir-frying process reduces toxicity while potentially boosting specific biological activities of Bombyx batryticatus. In summary, the established strategy could not only clarify the chemical transformation of protein-related metabolites from Bombyx batryticatus before and after frying with wheat bran, but also reveal the significance of Chinese medicine processing technology.

Effect of Toosendan Fructus before and after stir-frying process extract on CYP450 enzyme activities in rats in vivo and vitro by cocktail probe drug method

Effect of Toosendan Fructus before and after stir-frying process extract on CYP450 enzyme activities in rats in vivo and vitro by cocktail probe drug method

Stir-frying treatment improves the color, flavor, and polyphenol composition of Flos Sophorae Immaturus tea

Low-temperature drying is the mainstream method of Flos Sophorae Immaturus (FSI) tea processing, while the advantages of stir-frying treatment were illustrated in this study. Herein, the reasons for stir-frying treatment improving the main quality indicators of FSI were clarified by measuring the changes in color difference, flavor, and polyphenol composition during the stir-frying process, as well as the xanthine oxidase inhibitory activity. The results showed that the color of FSI became more attractive after stir-frying at appropriate conditions (160–200 °C for 20–40 min). A total of 75 volatile compounds were identified by GC-MS, and the main volatiles were aldehydes (42.8%) and heterocyclic (16.7%) after stir-frying treatment at 200 ℃ for 20 min, which played a considerable role in the flavor of stir-fried FSI. Meanwhile, the main volatiles of stir-fried FSI tea screened out by the Flash GC E-nose were furaneol, 2-pentylfuran, 3-methylheptane, 3-furaldehyde, 2,5-dimethylfuran, etc. Additionally, the quercetin, kaempferol, and isorhamnetin content gradually increased after stir-frying treatment, which improved the xanthine oxidase inhibitory activity of FSI.

The Fabrication of Oleophobic Coating and Its Application in Particulates Filtration

The stir-frying process in Chinese cooking has produced serious emissions of oily particles, which are an important source of urban air pollution. In particular, the complex composition of fine particulate may pose a threat to human respiratory and immune systems. However, current filtration methods for oily particulate fumes have low filtration efficiency, high resistance, and high equipment costs. In polypropylene (PP) electret filters, efficiency rapidly decreases and pressure drop (wind resistance) sharply increases after the adsorption of oily particles, due to the oleophilic properties of the PP fibre. We addressed this issue of filter performance degradation by fabricating a sodium perfluorooctanoate (SPFO) oleophobic coating on polyvinylidene fluoride (PVDF) fibre membranes for oily particle filtration. The SPFO coating showed a promising oleophobic effect even at low concentrations, which suggests it has oleophobic properties for different oil types and can be modified for different substrates. This fabricated oleophobic coating is thermostable and the oleophobic effect is unaffected by temperatures from 0 to 100 °C. By modifying the SPFO coating on the PVDF membrane, a high filtration efficiency (89.43%) and low wind resistance (69 Pa) was achieved without oil adhesion, so the proposed coating can be applied in the filtration and purification of oily fine particles and offers a potential strategy for preventing atmospheric oil pollution.

Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi.

The effects of stir-frying stage and time on the formation of Maillard reaction products (MRP) and potentially hazardous substances with time in stir-fried mutton sao zi were investigated. Furosine, fluorescence intensity, Nε-(1-carboxymethyl)-L-lysine (CML), Nε-(1-carboxyethyl)-L-lysine (CEL), polyaromatic hydrocarbons PAHs), heterocyclic aromatic amines (HAAs), and acrylamides (AA) mainly presented were of stir-fried mutton sao zi. The furosine decreased after mixed stir-frying (MSF) 160 s due to its degradation as the Maillard reaction (MR) progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked in MSF at 200 s. AA reached its maximum at MSF 120 s and then decreased. All the 5 HAAs were detected after MSF 200 s, suggesting that stir-frying mutton sao zi was at its best before MSF for 200 s. When stir-frying exceeded the optimal processing time of (MSF 160 s) 200 s, the benzo[a]pyrene peaked at 0.82 μg/kg, far lower than the maximum permissible value specified by the Commission of the European Communities. Extended stir-frying promoted MRP and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for food.

Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi

The effects of stir-frying stages on the formation of flavor volatile compounds, Maillard reaction products (MRPs) and potentially hazardous substances with time in stir-fried beef sao zi were investigated. A total of 122 volatile compounds were identified in beef sao zi after stir-frying. Most of the volatile compounds were produced in the stir-frying fat (SFF) process of beef sao zi. Furosine, fluorescence intensity, Nε-(1-Carboxymethyl)-L-lysine (CML), Nε-(1-Carboxyethyl)-L-lysine (CEL) polyaromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs) and acrylamides (AA) are mainly presented in stir-fried beef sao zi. The furosine peaked at MSF 120 s as the Maillard reaction progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked at MSF 120 s. AA reached its maximum in MSF 90 s and then decreased. The quantities and content of HAAs and PAHs were increased by prolonging the stir-frying time, but ended up far lower than the maximum permissible value specified by the Commission of the European Communities. The extended stir-frying promoted MRPs and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for stir-frying beef sao zi.

Promoting effect of the Maillard reaction products produced during the stir-frying process of Hordei Fructus Germinatus on the intestinal absorption of active ingredients in Hordei Fructus Germinatus.

This study was designed to evaluate the absorption promoting capacity of Maillard Reaction Products (MRPs) produced during the stir-frying process of Hordei Fructus Germinatus on catechin, ferulic acid, quercetin and kaempferol by the ex vivo rat everted gut sac model, in situ single-pass intestinal perfusion model and the whole animal model. Moreover, verapamil, EDTA and mannitol were used for determining the transport mechanism of catechin, ferulic acid, quercetin and kaempferol. The tight junction (TJ) proteins including zonula occudens-1(ZO-1) and claudin-1 were chosen to investigate the promoting mechanism of MRPs by quantitative real-time PCR (qRT-PCR) and western blot analyses. The results showed that the MRPs produced during the stir-frying process of Hordei Fructus Germinatus could improve the intestinal absorption of catechin, ferulic acid, quercetin and kaempferol. And the absorption-promoting effect of MRPs was related to chelating effect and the reduced expression of claudin-1 and ZO-1. Our results suggested that MRPs could be promising oral absorption promoters, which might be another processing mechanism of Hordei Fructus Germinatus.

137Caesium, 40Potassium and potassium in raw and deep-oil stir-fried mushroom meals from Yunnan in China

A number of wild, edible mushroom species (Baorangia bicolor, Boletus calopus, Boletus obsclereumbrinus, Butyriboletus roseoflavus, Rubroboletus sinicus, Rugiboletus extremiorientalis and Xerocomus sp.) were collected in 2017, from Yunnan (Yuxi prefecture) in SW China. Samples of raw and stir-fried pools of these specimens were analysed for radioisotopes 137Cs (caesium) and 40K (potassium), and for total K concentrations. On a whole (wet) weight (ww) basis, 137Cs activity ranged from < 0.10 to 0.75 Bq kg−1 for raw, and from 0.5 to 4.4 Bq kg-1 in stir-fried mushrooms. Radiopotassium (40K) activity ranged from 57 to 96 Bq kg−1 ww for raw, and 170 to 370 Bq kg−1 ww for stir-fried mushrooms, while the corresponding concentration ranges for total K were 2100–3400 mg kg−1 ww (mean: 2800 ± 3900 mg kg−1 ww), and 6000–13000 mg kg−1 ww-(mean: 8700 ± 2100 mg kg−1 ww), respectively. This data indicates that mushrooms from this region show negligible 137Cs contamination with evidently higher activity levels of 40K. The deep oil stir-frying process results in enrichment in the resulting meals for all three determinants. 100 g meal portions showed 137Cs activity in the range < 0.08 to 0.44 Bq 100 g−1 ww (mean 0.15 ± 0.12 Bq 100 g−1 ww), and 40K activity from 16 to 37 Bq 100 g−1 ww (mean 24 ± 6 Bq 100 g−1 ww). The consequent exposure from 40K contained in a single 100 g serving and weekly (100 g x7) servings was equivalent to radiation doses in the range of 0.099 to 0.23 μSv and 0.68–1.6 μSv per capita (means 0.15 ± 0.04 and 1.1 ± 0.3 μSv). This is equivalent to doses in the range of 0.0017 to 0.0038 μSv kg-1 bm day-1 and 0.011 to 0.027 μSv kg-1 bm week-1 respectively (mean values of 0.0025 ± 0.006 μSv kg-1 bm day-1and 0.018 ± 0.004 μSv kg-1 bm week-1). Analogically to the annual 137Cs radiation exposure resulting from high rates of annual consumption (20–24 kg per capita), the estimated annual dose of radiation from 40K would range from 0.34 up to 0.92 μSv kg-1 bm (mean 0.60 μSv kg-1 bm). Thus in practice, high annual consumption rates of wild, stir-fried mushrooms as seen in Yunnan, would result in negligible internal doses from decay of artificial 137Cs, relative to that from natural 40K. The 100 g servings also contained between 590–1300 mg K making this local food one of the top dietary sources of nutritionally important potassium for local consumers.

Nutritional and sensorial characteristics of zucchini (Cucurbita pepo L.) as affected by freezing and the culinary treatment

ABSTRACT The objective of this study was to analyze the effect of freezing and different culinary treatments (stir-fried and steamed) on the nutritional composition, bioactive compounds, and sensorial characteristics of zucchini. The zucchini was stir-fried for 8 min at 250ºC and steamed for 13 min at 100ºC. The freezing of raw zucchini did not significantly affect its nutritional compounds. The stir-frying process provoked important moisture loss; this being higher when zucchini was previously frozen. The content of ash, proteins and fats significantly increased in stir-fried zucchini. There was an important decrease in antioxidant activity and phenolic compounds when the zucchini was frozen. The antioxidant activity was much greater in the stir-fried produce in comparison to steamed and raw. Freezing the raw zucchini provoked a significant loss in its adhesiveness qualities and hardness. A lower hardness and adhesiveness were also observed in frozen zucchini after steamed and stir-fried, these changes were not being observed in freezing. The sensorial characteristics of previously frozen zucchini were valued less by the consumer as well as those that were steamed and stir-fried. The culinary treatment affected the sensorial values less and only better were observed in fresh steamed zucchini than the stir-fried.

Research on mechanism of charred hawthorn on digestive through modulating “brain-gut” axis and gut flora

Ethnopharmacological relevanceHawthorn is a traditional Chinese medicine for high-calorie-diet-induced dyspepsia (HC-DID) for thousands of years old. Based on traditional Chinese medicine (TCM) theory and clinical and non-clinical trials, its stir-frying processed product, charred hawthorn, possesses better effect. At present, most research mainly focuses on chemical constituents of hawthorn before and after stir-frying process, but there is no relevant action-mechanism study about fragrant odor promoting HC-DID during the stir-frying process of the hawthorn. Aim of the studyThe purpose of the present study is to research on mechanism of hawthorn decoction coupled with odor of charred hawthorn on digestive in rats with HC-DID. Materials and methodsThe SPF Kunming (KM) mice and Sprague Dawley (SD) rats were randomly divided into 7 groups: control group, model group, cisapride group, hawthorn group (HT), charred hawthorn group (CHT), odor of charred hawthorn (OCHT), CHT + OCHT group. The rats were modeled as HC-DID, whose treatment by intragastric administration and odor administration. Obvious symptoms of HC-DID were observed. Gastrointestinal motility were detected. Histopathology was performed in hypothalamus and gastrointestinal tract. Related brain-gut peptides were assayed in serum, hypothalamus and gastrointestinal tract. Illumina Miseq platform was used for 16S rDNA high-throughput sequencing to detect the intestinal flora structure of the caecum of rats. ResultsTraditional Chinese medicine decoction of hawthorn (HT and CHT) regulated the body weight, food intake, gastrointestinal motility and abnormal secretion of brain-gut peptides in rats with HC-DID, and the odor of charred hawthorn also had good curative effect for it. Moreover, the intestinal dysbiosis was induced by high-calorie diet in rats with dyspepsia, and hawthorn decoction could ease this trend. ConclusionThe above study showed that hawthorn decoction coupled with the odor of charred hawthorn effectively alleviate HC-DID in rats by regulating the “Brain-Gut” axis and gut flora. Odor treatment of hawthorn could be a potential therapeutic approach for HC-DID.

Ultra-high-performance liquid chromatography with tandem mass spectrometry method for determination of four compounds in rat plasma after oral administration of Xanthii fructus and stir-fried Xanthii fructus extracts.

Xanthii fructus (XF), the fruit of Xanthium sibiricum Patr., is a traditional Chinese materia medica commonly used to treat allergic rhinitis and other rhinitis diseases. To uncover the mechanism of the stir-frying process and its effect on the pharmacokinetic behavior of active compounds in model rats, four active compounds-chlorogenic acid, 4-caffeoylquinic acid, 1,5-O-dicaffeoylquinic acid and apigenin-were selected based on previous spectrum-effect experiments. High performance liquid chromatography tandem triple quadrupole mass spectrometry (UPLC-QqQ-MS) technology, an accurate and feasible method, was applied to measure the concentration of these four compounds in rat plasma. This validated method can accurately measure the concentration of each compound at each sampling point of rat plasma. This validated method shows good linearity, extraction recoveries, matrix effects, intra- and inter-day precision and stabilities. Compared with the XF group, the maximum plasma concentration (Cmax ) value of 1,5-O-dicaffeoylquinic acid decreased remarkably (p < 0.05) after oral administration of stir-fried Xanthii fructus (SXF) extract, while the other compounds showed no significant difference. The mean residence time value of chlorogenic acid (p < 0.05) and 1,5-O-dicaffeoylquinic acid (p<0.01) after oral administration of SXF extraction demonstrated significant differences compared with the XF group, while the other two compounds showed no statistical difference, indicating that the stir-frying process prolonged the effect time and delayed the removal time of chlorogenic acid and 1,5-O-dicaffeoylquinic acid. The values of the area under the plasma concentration-time curve from zero to the last quantifiable time-point, the area under the plasma concentration-time curve from zero to infinity, the time to maximum concentration and the elimination half-life of four compounds in the SXF group showed no statistically significant difference from the XF group. From this data, we speculated that the stir-frying process can not only keep the absorption of 4-caffeoylquinic acid and apigenin, but also increase the effect time of chlorogenic acid and 1,5-O-dicaffeoylquinic acid, which could be the mechanism underlying the stir-frying process enhancing the effects of XF.

Rapid and simultaneous analysis of five free anthraquinone contents in rhubarb during the stir-frying with rice wine process by near infrared reflectance spectroscopy

Background: The active ingredients of Traditional Chinese Medicines (TCMs) vary greatly with the degree of stir-frying; so, rapid analysis of the active content is very important for the processing of TCMs. Objective: In this study, near infrared reflectance (NIR) spectroscopy was used to develop a new method for the rapid online analysis of five free anthraquinones (aloe-emodin, rhein, emodin, chrysophanol, and physcion) during the stir-frying process for rhubarb. Materials and Methods: With partial least-squares (PLSs) and artificial neural networks (ANN) regression, calibration models were generated based on five free anthraquinone contents, as measured by high-performance liquid chromatography. Results: The results indicated that the 2 types of models were robust, accurate, and repeatable for five free anthraquinones. Moreover, PLS as the linear model was more suitable for developing the NIR models of the five free anthraquinones than ANN. The performance of the optimal models was achieved as follows: the coefficient of determination for prediction (R2pre) for aloe-emodin, rhein, emodin, chrysophanol, and physcion was 0.9161, 0.9699, 0.9655, 0.9611, and 0.9724, respectively; the root mean square error of prediction was 0.0251, 0.0445, 0.3333, 0.0862, and 0.0211, respectively. Conclusion: The established NIR models could apply to determine the content of five free anthraquinones in rhubarb. This work demonstrated that NIR may be an effective online analysis method to reflect the quality of TCM industrial manufacturing processes.

Development of an analytical strategy to identify and classify the global chemical constituents of Ziziphi Spinosae Semen by using UHPLC with quadrupole time-of-flight mass spectrometry combined with multiple data-processing approaches.

According to traditional Chinese medical theory, Ziziphi Spinosae Semen needs to be stir-fried before clinical application for its sedative-hypnotic effect enhancement. A rapid and comprehensive analysis strategy of ultra high performance liquid chromatography with quadrupole time-of-flight mass spectrometry and multiple data analysis platforms was developed for the efficient and sensitive identification of components in crude and parched Ziziphi Spinosae Semen to explore the composition changes that happen during the stir-frying process. Both positive and negative ion modes were applied for mass spectrometry detection, and 40 components were identified from crude and parched Ziziphi Spinosae Semen, respectively. Principal component analysis and t-test were applied to find differences between crude and parched Ziziphi Spinosae Semen. As a result, Ziziphi Spinosae Semen samples could be clearly divided into two groups according to their processing methods, and 19 key markers that contributed to the classification significantly (P<0.05) were found. This kind of change in contents of components might be responsible for the recommended clinical application of parched Ziziphi Spinosae Semen.

Comparing coagulation activity of Selaginella tamariscina before and after stir-frying process and determining the possible active constituents based on compositional variation

Context: Selaginella tamariscina (P. Beauv.) Spring (Selaginellaceae) (ST) has been widely used in China as a medicine for improving blood circulation. However, its processed product, S. tamariscina carbonisatus (STC), possesses opposite haemostatic activity.Objective: To comprehensively evaluate the activity of ST and STC on physiological coagulation system of rats, and seek potential active substances accounting for the activity transformation of ST during processing.Materials and methods: The 75% methanol extracts of the whole grass (fine powder) of ST and STC were prepared, respectively. Male Sprague–Dawley rats were randomly divided into five groups: control group, model group, model + ST group, model + STC group and positive control group (model + Yunnanbaiyao). The duration of intragastric administration was 72 h at 12 h intervals. Haemorheology parameters were measured using an LB-2 A cone-plate viscometer and the existed classic methods, respectively. SC40 semi-automatic coagulation analyzer was employed to determine coagulation indices. Meanwhile, HPLC and LC-MS were applied for chemical analyses of ST and STC extracts.Results: STC shortened tail-bleeding time, increased whole blood viscosity (WBV) and plasma viscosity (PV), decreased erythrocyte sedimentation rate blood (ESR), reduced activated partial thromboplastin time (APTT) and increased the fibrinogen (FIB) content in the plasma of bleeding model rats. Although ST could shorten APTT and TT, the FIB content was significantly decreased by ST. Dihydrocaffeic acid with increased content in STC vs. ST showed haemostatic activity for promoting the platelet aggregation induced by collagen and trap-6, and reducing APTT and PT significantly with a concentration of 171.7 μM in vitro. Amentoflavone with reduced content in STC vs. ST inhibited ADP and AA-induced platelet aggregation significantly with a concentration of 40.7 μM.Discussion and conclusions: As the processed product of ST, STC showed strong haemostatic activity on bleeding rat through regulating the parameters involved in haemorheology and plasma coagulation system. Two active compounds, dihydrocaffeic acid and amentoflavone, might be partially responsible for the haemostatic and anticoagulant activity of STC and ST, respectively.

Antioxidant Capacity and Total Phenolic Content of Fresh, Oven-Dried and Stir-Fried Tamarind Leaves

The aim of this study was to compare the antioxidant capacity and total phenolic content as well as the chemical groups of fresh, oven-dried and stir-fried tamarind (Tamarindus indica L.) leaves. Methanol was used for extraction of fresh, oven-dried and stir-fried tamarind leaves. The stir-fried leaves were prepared using medium heat for 10 minutes prior to extraction and chemical analysis while dried leaves were obtained by oven drying at 60°C for 3 hours. The stir-fried leaves had significantly highest total phenolic content (TPC) (139.87 mg/g) and percentage DPPH radical-scavenging inhibition (69.92%) while the fresh leaves had the lowest TPC (39.31 mg/g) and antioxidant capacity (16.46%). The FTIR spectral data suggest that the heat treatment increased the amine groups as well as the antioxidant capacity of the tamarind leaves. To increase the antioxidant capacity, the tamarind leaves should be prepared in a stir-frying process.

Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometric (GC-MS) analysis of volatile profiles during the stir-frying process of malt

The purpose of this study was to analyze the relationship between volatile profile variations of malt and its stir-fried forms, so as to sum up odor changes in the stir-frying process.