Preliminary study on the mechanism of Crataegi Fructus stir-fried based on the changes of color and chemical components

AIM In order to investigate the mechanism of Crataegi Fructus stir-fried,we studied the dynamic changes of color and chemical components in this process and their correlation. METHODS Required samples were retrieved from Crataegi Fructus stir-fried process. Using machine vision system to take pictures for the samples and to extract the color character value from images. The data was analyzed by statistical quality control( SQC). At the same time,we detected the contents of citrate and 5-HMF by high performance liquid chromatography( HPLC)and A420 of water-soluble extracts( absorbance at 420 nm). Using correlation analysis to analyze the relationship among them. RESULTS SQC model established could show the change rules of color in Crataegi Fructus stir-fried process. As a whole citrate content decreased while 5-HMF content and A420 showed the increasing trend. Correlation analysis showed that there was a significant correlation among them. CONCLUSIONS Color as control indicators of Crataegi Fructus stir-fried process has some scientific. Maillard reaction and Caramelization reaction may be one of the mechanisms of Crataegi Fructus stir-fried.