Influence of nine steaming and nine processing methods on the quality of Polygonatum sibiricum
Objective To explore the effects of nine steaming and nine processing methods on the characteristics,microstructure,and effective components of Polygonatum sibiricum,and provide relevant basis for the processing technology of Polygonatum sibiricum.Methods Jiuhuangjing was prepared using the nine steaming and nine preparation method,and its characteristics,microstructure,and active ingredients were evaluated as quality control indicators for evaluation.Results After six steaming and six processing,the appearance of Polygonatum sibiricum basically meets the requirements of the Chinese pharmacopoeia.The surface of Polygonatum sibiricum after nine steaming and nine processing was black,oily,and smooth,with a uniform and glossy color.The interior was black with red inside and black inside,with a honeycomb like structure.The structure of calcium oxalate was broken,the content of polysaccharides and the water-soluble components were reduced,and the alcohol soluble components were increased.This suggested that after nine steaming and nine processing,the irritants of Polygonatum sibiricum gradually decrease,the polysaccharides undergo hydrolysis,and gradually decompose into monosaccharides,and the taste changes from sour to sweet without a tingling sensation.Conclusion This experiment establishes a scoring standard for the characteristics of nine steamed and nine processed Polygonatum sibiricum,in order to provide a basis for the quality identification and construction of quality standards for nine steamed and nine processed Polygonatum sibiricum.
Polygonatum sibiricumnine steaming and nine cooking methodsquality
万方数据
维普
