Effects of Process on 5-Hydroxymethyl Production in Fructus Schisandra Chinensis

OBJECTIVE To investigate the influence of process on 5-hydroxymethyl furfural(5-HMF) production level in Fructus Schisandra Chinensis, check the feasibility of 5-HMF production level in Schisandra as an index appraising Fructus Schisandra Chinensis process degree quality. METHODS Observe the effects of processing time, temperature and accessory materials on the content of 5-HMF production level of Fructus Schisandra Chinensis determined by HPLC. RESULTS There’s significant increasing trend of 5-HMF level in Fructus Schisandra Chinensis with the processing time prolonging and the temperature increasing. Processing accessory materials adding content affected the 5-HMF production level of Fructus Schisandra Chinensis with different Trends. There was an increasing trend of 5-HMF level in Fructus Schisandra Chinensis processed combination with honey but a decreasing trends of 5-HMF level in Fructus Schisandra Chinensis processed combination with vinegar or alcohol when the accessory materials contents increased. 5-HMF production level changed unconspicuous when the accessory materials contents up to 40 g·(100 g)-1. CONCLUSION 5-HMF can be regarded as an inspection index to appraise the process degree of Fructus Schisandra Chinensis in views of its character which is sensitive to every process factors.