PMID- 38211996
OWN - NLM
STAT- MEDLINE
DCOM- 20240115
LR  - 20240115
IS  - 1001-5302 (Print)
IS  - 1001-5302 (Linking)
VI  - 48
IP  - 23
DP  - 2023 Dec
TI  - [Variations of glucose content in Massa Medicata Fermentata during processing 
      based on quantitative proton nuclear magnetic resonance].
PG  - 6396-6402
LID - 10.19540/j.cnki.cjcmm.20230919.301 [doi]
AB  - A quantitative proton nuclear magnetic resonance(qHNMR) method was established to 
      determine the glucose content in commercially available Massa Medicata 
      Fermentata(MMF) products and explore the variations of glucose content in MMF 
      products during processing. The qHNMR spectrum of MMF in deuterium oxide was 
      obtained with 2,2,3,3-d_4-3-(trimethylsilyl) propionate sodium salt as the 
      internal standard substance. With the doublet peaks of terminal hydrogen of 
      glucose with chemical shift at delta 4.65 and delta 5.24 as quantitative peaks, the 
      content of glucose in MMF samples was determined. The glucose content showed a 
      good linear relationship within the range of 0.10-6.44 mg.mL~(-1). The relative 
      standard deviations(RSDs) of precision, stability, repeatability, and recovery 
      for determination were all less than 2.3%. The glucose content varied in 
      different commercially available MMF samples, which were associated with the 
      different fermentation days, wheat bran-to-flour ratios, and processing methods. 
      The glucose content in MMF first increased and then decreased over the 
      fermentation time. Compared with the MMF products fermented with wheat bran or 
      flour alone, the products fermented with both wheat bran and flour had increased 
      glucose. The glucose content of bran-fried MMF was slightly lower than that of 
      raw MMF, while the glucose content in charred MMF was extremely low. In 
      conclusion, the qHNMR method established in this study is simple, fast, and 
      accurate, serving as a new method for determining the glucose content in MMF. 
      Furthermore, this study clarifies the variations of glucose content in MMF during 
      processing, which can not only indicate the processing degree but also provide a 
      scientific basis for revealing the fermentation mechanism and improving the 
      quality control of MMF.
FAU - Shi, Ya-Ling
AU  - Shi YL
AD  - National Key Laboratory of Chinese Medicine Modernization, Tianjin Key Laboratory 
      of TCM Chemistry and Analysis, Institute of Traditional Chinese Medicine, Tianjin 
      University of Traditional Chinese Medicine Tianjin 301617, China.
FAU - Shan, Lu-Yu
AU  - Shan LY
AD  - National Key Laboratory of Chinese Medicine Modernization, Tianjin Key Laboratory 
      of TCM Chemistry and Analysis, Institute of Traditional Chinese Medicine, Tianjin 
      University of Traditional Chinese Medicine Tianjin 301617, China.
FAU - Yang, Jing-Jing
AU  - Yang JJ
AD  - National Key Laboratory of Chinese Medicine Modernization, Tianjin Key Laboratory 
      of TCM Chemistry and Analysis, Institute of Traditional Chinese Medicine, Tianjin 
      University of Traditional Chinese Medicine Tianjin 301617, China.
FAU - Jiang, Miao-Miao
AU  - Jiang MM
AD  - National Key Laboratory of Chinese Medicine Modernization, Tianjin Key Laboratory 
      of TCM Chemistry and Analysis, Institute of Traditional Chinese Medicine, Tianjin 
      University of Traditional Chinese Medicine Tianjin 301617, China Haihe Laboratory 
      of Modern Chinese Medicine Tianjin 301617, China.
FAU - Yu, Hui-Juan
AU  - Yu HJ
AD  - National Key Laboratory of Chinese Medicine Modernization, Tianjin Key Laboratory 
      of TCM Chemistry and Analysis, Institute of Traditional Chinese Medicine, Tianjin 
      University of Traditional Chinese Medicine Tianjin 301617, China Haihe Laboratory 
      of Modern Chinese Medicine Tianjin 301617, China.
FAU - Wang, Yue-Fei
AU  - Wang YF
AD  - National Key Laboratory of Chinese Medicine Modernization, Tianjin Key Laboratory 
      of TCM Chemistry and Analysis, Institute of Traditional Chinese Medicine, Tianjin 
      University of Traditional Chinese Medicine Tianjin 301617, China Haihe Laboratory 
      of Modern Chinese Medicine Tianjin 301617, China.
FAU - Chai, Xin
AU  - Chai X
AD  - National Key Laboratory of Chinese Medicine Modernization, Tianjin Key Laboratory 
      of TCM Chemistry and Analysis, Institute of Traditional Chinese Medicine, Tianjin 
      University of Traditional Chinese Medicine Tianjin 301617, China Haihe Laboratory 
      of Modern Chinese Medicine Tianjin 301617, China.
LA  - chi
PT  - English Abstract
PT  - Journal Article
PL  - China
TA  - Zhongguo Zhong Yao Za Zhi
JT  - Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese 
      materia medica
JID - 8913656
RN  - 0 (massa medicata fermentata)
RN  - 0 (Protons)
RN  - 0 (Drugs, Chinese Herbal)
RN  - 0 (Dietary Fiber)
SB  - IM
MH  - *Protons
MH  - *Drugs, Chinese Herbal/chemistry
MH  - Dietary Fiber
MH  - Magnetic Resonance Spectroscopy
OTO - NOTNLM
OT  - Massa Medicata Fermentata
OT  - fermentation days
OT  - glucose
OT  - processing
OT  - quantitative proton nuclear magnetic resonance
OT  - wheat bran-to-flour ratio
EDAT- 2024/01/12 00:42
MHDA- 2024/01/15 12:43
CRDT- 2024/01/11 20:32
PHST- 2024/01/15 12:43 [medline]
PHST- 2024/01/12 00:42 [pubmed]
PHST- 2024/01/11 20:32 [entrez]
AID - 10.19540/j.cnki.cjcmm.20230919.301 [doi]
PST - ppublish
SO  - Zhongguo Zhong Yao Za Zhi. 2023 Dec;48(23):6396-6402. doi: 
      10.19540/j.cnki.cjcmm.20230919.301.