Rhubarb has been used as herbal purgative with a worldwide long history. In traditional Chinese medicine, rhubarb can be stir-baked to scorch to eliminate the purgative function when it is a side effect. Under-scorched rhubarb still has the side effect of purgative, while over-scorched rhubarb can lose all bioactivities. Empirically, the degree of scorching is determined by manual observation of the rhubarb color. In order to find the reasonable and objective scorching endpoint criteria, visible spectrophotometry, FTIR spectroscopy and HPLC were used to reveal the color-reflected chemical changes. It was found that the blackening of rhubarb corresponded to the elimination of combined anthraquinones and the rise-fall inflection of free anthraquinones. The scorching endpoint criteria should include the upper limit for combined anthraquinones to avoid under-scorch and the lower limit for free anthraquinones to avoid over-scorch. Visible and FTIR spectroscopy can be process analytical techniques for the rhubarb scorching.
Keywords: 5-Hydroxymethylfurfural; Anthraquinones; Gallic acid; Processing; Rhubarb.
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