目的:从美拉德反应的角度出发,阐明山茱萸的炮制机制。方法:采用不同炮制方法处理山茱萸,分析反应体系的理化参数变化。在炮制过程中不同时间点分别测定p H以指示酸碱变化,紫外分光光度法检测炮制过程中的褐变程度,HPLC检测美拉德反应产物5羟甲基糠醛(5-HMF)的含量变化。结果:山茱萸炮制前12 h,p H降低,A284和A420增大,5-HMF含量升高显著,12 h后变化趋势变缓,24 h后趋于稳定。结论:从美拉德反应入手研究山茱萸炮制过程,不仅有助于从新的角度揭示炮制的机制,也为山茱萸炮制工艺的优化提供了科学的依据。 Objective: To clarify the processing mechanism of hawthorn from the perspective of the Maillard reaction. Methods: Hawthorn was treated by different processing methods and the physicochemical parameters of the reaction system were analyzed. During the processing, p H was measured at different time points to indicate the acid-alkaline change. Ultraviolet spectrophotometry was used to detect the degree of browning during processing. The content of 5-hydroxymethylfurfural (5-HMF) in the Maillard reaction product was detected by HPLC. . RESULTS: At 12 h before processing, the p H decreased, and A284 and A420 increased. The 5-HMF content increased significantly. After 12 h, the change trend became slower and became stable after 24 h. Conclusion: Starting from the Maillard reaction to study the hawthorn processing process, it not only helps to reveal the concoction mechanism from a new perspective, but also provides a scientific basis for the optimization of hawthorn processing technology.