目的 建立麦芽中D-果糖、D-葡萄糖、蔗糖、D-麦芽糖4种糖类成分高效液相色谱-蒸发光散射（HPLC-ELSD）检测方法，探索麦芽炒制过程中还原糖和非还原糖的动态变化规律，为阐明麦芽消食作用机制提供科学依据。方法 收集不同炒制温度、不同炒制时间的麦芽，采用HPLC-ELSD方法测定生麦芽、炒麦芽样品中D-果糖、D-葡萄糖、蔗糖、D-麦芽糖4种糖类成分的量，采用聚类分析（HCA）法、偏最小二乘判别分析（PLS-DA）法分析炒制过程中各成分的动态变化规律。结果 麦芽中D-果糖、D-葡萄糖、D-麦芽糖3种还原糖的量随温度增加整体表现为下降趋势，而非还原糖蔗糖表现为先升高后降低的趋势；HCA可将不同温度下炒制的麦芽分为3类，PLS-DA表明炒制温度主要影响蔗糖的量，而对还原糖D-果糖、D-葡萄糖、D-麦芽糖影响较小且程度相当；随着炒制时间的延长，4种糖的量均呈降低趋势，16 min后基本不再变化。HCA可将不同炒制时间的麦芽分为4类；标准化A₄₂₀值随炒制时间的增加而增加，在16 min基本达到峰值。结论 麦芽在炒制过程中还原糖、非还原糖与氨基酸等成分直接或间接发生美拉德（Maillard）反应而导致其量的下降，其产物可能与麦芽消食作用有关。

Objective To establish a method for the determination of D-fructose, D-glucose, sucrose, D-maltose, and other four main carbohydrates in Hordei Germinatus Fructus(HGF) by HPLC-ELSD, as well as explore the dynamic changes of reducing sugar and non-reducing sugars in stir-frying process of HGF and provide scientific basis for clarifying the mechanism of digestion effect of HGF. Methods HGF samples were prepared with different stir-frying temperature and time. The contents of fructose, glucose, sucrose, maltose, and other four main carbohydrates were determined by HPLC-ELSD method. HCA and PLS-DA were used to analyze the changes of four main carbohydrates in the stir-frying process. Results The contents of fructose, glucose, maltose, and other three kinds of reducing sugar showed a downward trend on the whole with temperature increasing. And non-reducing sugar such as sucrose increased firstly and then decreased. HGF under different temperature was divided into three categories by HCA. PLS-DA showed that the stir-frying temperature had main effect on the content of sucrose, and the effect of reducing sugar such as fructose, glucose, and maltose was relatively small. With the extension of stir-frying time, the contents of four carbohydrates decreased and reached steady-state at 16 min. HGF with different stir-frying time was divided into four categories by HCA. Standardized A₄₂₀ value increased with the frying time increasing, and reached the peak at 16 min. Conclusion The contents of reducing sugar, non-reducing sugar, and amino acids decreased in HGF, which is caused by Maillard reaction directly or indirectly in stir-frying process. The products of Maillard reaction may be associated with digestion effect of HGF.

国家自然科学基金资助项目（81560659）；江西省卫计委中医药科研课题（2016A014）；江西中医药大学大学生SRT计划项目（2016SRT-01）