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Chemical Conversion Pattern of Salvianolic Acid B in Aqueous Solution under Different Decoction Conditions

달임 조건에 따른 Salvianolic Acid B의 구조변환 차이

  • Lee, Hyoung Jae (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Cho, Jeong-Yong (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Lee, Sang-Hyun (Korea Pear Research Organization, Chonnam National University) ;
  • Jeon, Tae-Il (Department of Animal Science, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • 이형재 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 조정용 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 이상현 (전남대학교 배수출연구사업단) ;
  • 전태일 (전남대학교 동물자원학부) ;
  • 박근형 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 문제학 (전남대학교 식품공학과 및 기능성식품 연구센터)
  • Received : 2012.08.10
  • Accepted : 2012.10.15
  • Published : 2012.12.31

Abstract

The chemical conversion pattern of salvianolic acid B (Sal B) in aqueous solution under different boiling conditions was compared. When the duration of boiling was varied, without varying temperature or pressure, the content of chemically converted compounds (CCCs) was mostly increased over time. In addition, under different conditions of temperature and pressure with the same boiling time, the content of a few compounds increased with increasing temperature and pressure. These results confirmed that high temperatures and pressures in boiling alter the final composition of CCCs of Sal B. Therefore, it was suggested that the boiling conditions (time, temperature, and pressure) may be responsible for alteration of biological activities of the compounds. Our investigation of the chemical conversion of compounds contained in foods and medicinal herbs may provide important information in clarifying the biological activity of Sal B containing foods and medicinal herbs.

Keywords

decoction;boiling;pressure;salvianolic acid B;chemical conversion

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