目的 研究黄精炮制二氯甲烷组分Maillard反应产物及抗氧化活性。方法 以《中国药典》2015年版收载的3个品种黄精为研究对象制备酒黄精。采用UV-Vis法和pH计测定褐变程度和酸度，GC-MS法分析Maillard反应产物，以1，1-二苯基-2-三硝基苯肼（DPPH）法评价抗氧化活性。结果 随炮制时间延长酒黄精二氯甲烷组分在280 nm吸光度值逐渐增加，pH值降低；3个品种黄精炮制16 h后呈现相同的280 nm吸光度和酸度变化趋势，显示Maillard反应物理化学特征。GC-MS分析检测到酒黄精中2，3-二氢-3，5-二羟基-6-甲基-4H-吡喃-4-酮、5-羟甲基糠醛等特征性Maillard反应产物。DPPH自由基清除活性显示，随着炮制时间的延长抗氧化活性增强，至16 h达到最高随后趋于稳定。结论 黄精炮制产生特征性Maillard反应产物，抗氧化活性增强。

Objective To investigate the Maillard reaction products and anti-oxidant activity of dichloromethane extraction from Polygonati Rhizoma (PR) after processing. Methods Three species of PR were prepared by different processing time according to the preparation process of Pharmacopoeia of the People's Republic of China. The colour changes of Maillard reaction characteristics during the processing of PR were detected by UV-Vis; The pH changes were detected by pH detector; GC-MS was used to analyze the change of Maillard reaction products (MRPs); DPPH radical scavenging activity was used as the evaluation index of anti-oxidant activity. Results With the increase of processing time, the MRPs and Browning degree increased, the pH value decreased, and the anti-oxidant activity increased. After processing for 16 h, three species of PR had the same change, showing the characteristics of Maillard reaction. GC-MS analysis detected multiple characteristic MRPs, including 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and 5-hydroxymethylfurfural. The DPPH radical scavenging activities of three species of PR were significantly increased after processing for 16 h. Conclusion During the processing, PR have the characteristic products in Maillard reaction, and with the extension of processing time, the anti-oxidant activity increases regularly. These provide a basis for the material basic research of PR.

国家自然科学基金资助项目（81603294）