Correlation between the redox activity of Polygonum multiflorum extract and its extraction technology with Chinese liquor (Baijiu): An electrochemistry-based study
Authors
Ying Su
aSchool of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
Zihao Wang
aSchool of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
Yougui Yu
aSchool of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
Qing Zheng
aSchool of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
Keywords:
Traditional Chinese medicine, Polygonum multiflorum, Redox activity, Redox mediation
Abstract
Elucidating the pharmaceutical mechanisms behind traditional Chinese medicine (TCM) is the key to promote its modernization process. In China, soaking TCM in liquor has a history of thousands of years, and many TCMs have to be processed into liquor before they can be used to treat diseases. Chinese liquor (Baijiu) contains more than 2,000 trace components, the interaction mechanism between TCM and Baijiu still remains unclear, making TCM a "mystery". The TCM industry commonly employs chromatographic and spectrographic technology to investigate the redox activity of TCM substances. However, only investigating the redox differences in specific active substances cannot provide a complete understanding of the redox activity of TCM substances. Thus, we employed the electrochemical approach to study the overall redox activity of substances in TCM in situ. The key result is that the redox substances in Baijiu function as a mediator for the redox reaction of Polygonum multiflorum extract. The redox efficiency of the extract is enhanced because of the faster electron transferability of the redox mediator in Baijiu.
Keywords: Traditional Chinese medicine, Polygonum multiflorum, Redox activity, Redox mediation
Author Biographies
Yougui Yu, aSchool of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
bHunan Provincial Key Laboratory of New Technology and Application for Ecological Baijiu Production, Shaoyang University, Shaoyang, 422000, China
Qing Zheng, aSchool of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
bHunan Provincial Key Laboratory of New Technology and Application for Ecological Baijiu Production, Shaoyang University, Shaoyang, 422000, China
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