Analysis of Fructus Corni by Infrared Spectroscopy and Maillard Reaction during Processing

OBJECTIVE To study the FT-IR characterization of components of Fructus Corni and the relationship between information in IR and Maillard reaction during processing. METHODS Fructus Corni was processed by steaming with wine for 48 h. During processing， samples processed at different time points were collected to carry out infrared spectrum analysis. RESULTS It could be deduced from the spectra that there were alcohols， organic acids， esters and so on in Fructus Corni. When being processed， the amounts of components changed slightly and stabilized gradually with main peaks at 3309 cm-1， 1713 cm-1 and 1028 cm-1. During processing， the content of amine-group compounds showed an upward trend in 0~24 h， while showed an opposite trend in 24~48 h， therefore 24 h could be regarded as the optimal processing time in consideration of IR information and results of our previous study of Maillard reaction of Fructus Corni. CONCLUSION This infrared spectroscopy method is simple and convenient to analyze Fructus Corni samples during processing， and can preliminary recognize the main ingredients in samples. Combined with the study of Maillard reaction of Fructus Corni， it could provide useful references for the optimization of processing of Fructus Corni.