Thermal effects on the dissolution enhancement of Radix scutellariae by wine-processing. (25th June 2016)

• Record Type: Journal Article
• Authors: Zhang, Wen-Jun; Dong, Cui-Lan; Wang, Jiao-Ying; He, Xin; Yang, Xiao-Lin; Fu, Yun-Feng; Zhang, Chun-Feng; Li, Fei; Wang, Chong-Zhi; Yuan, Chun-Su
• Is Part Of: Applied thermal engineering. Volume 103(2016:Jun.)
• Page Start: 522
• Page End: 527
• Publication Date: 2016-06-25
• Subjects: Radix scutellariae -- Flavonoids -- Dissolution -- Pore structure -- Fractal dimension -- Mercury intrusion method; Heat engineering -- Periodicals; Heating -- Equipment and supplies -- Periodicals; Periodicals; 621.40205
• DOI: 10.1016/j.applthermaleng.2016.04.068
• Languages: English
• ISSNs: 1359-4311

Abstract

Graphical abstract: Highlights: Thermal effects on substance dissolution of Radix scutellariae by wine-processing. Thermal effects on pore structure change of Radix scutellariae by wine-processing. The parameters of pore structure were determined by mercury intrusion method. The correlation between dissolution and pore structure during wine-processing was performed. Abstract: The aim of the present study was to investigate the thermal effects on substance dissolution and pore structure and to research the correlation between dissolution and pore structure during wine-processing of Radix scutellariae . Total flavonoids and five major components were determined separately by UV and HPLC. The surface structures of samples were observed by SEM. The main parameters of pore structure, such as total surface area, fractal dimension, porosity, and total volume were determined by mercury intrusion method. The correlation between the substance dissolution and parameters of pore structure was analyzed by SPSS version 16.0 software. Data indicated that the dissolution of aqueous extraction, total flavonoids and five major components were increased with the temperature of wine-processing ( p < 0.05). The fractal dimension and total surface area both were increased with the temperature of wine-processing. The pore size distribution was wider after wine-processing. A correlation existed between the dissolution and the pore structure parameters. The main mechanism of thermal effects on substance dissolution during wine-processing of R. scutellariae was mainly attributed to the increase of total surface area, fractal dimension and mesopores in the samples.