Exploring quality variations of Polygonati Rhizoma during nine-steaming and nine-drying process through color-polysaccharides-antioxidant activity linkages
Objective The study aims to systematically explore the influence of steaming cycles on the morphological characteristics,polysaccharides content,and 5-hydroxymethylfurfural(5-HMF)levels of Huangjing(Polygonati Rhizoma,PR),and to elucidate the evolution patterns of its traditional processing through correlation analysis with antioxidant activity of polysaccharides.Methods Color parameters of PR samples were quantitatively analyzed using a colorimeter.The contents of polysaccharides and 5-HMF were determined,and a comprehensive assessment of the antioxidant activity of polysaccharides was conducted.Multivariate statistical analysis was employed to reduce data dimensionality,classify and analyze the data,and perform correlation analysis.A comprehensive evaluation system was established to assess the quality of PR at different steaming stages.Results The color characteristics were significantly differentiated based on the number of steaming times.During the nine-steaming and nine-drying process,the polysaccharides content exhibited a trend to initial decrease,subsequent increase,and eventual stabilization.Conversely,the 5-HMF content showed an initial increase followed by stabilization.The entire process was divided into three stages:early,middle and late.The antioxidant capacity of polysaccharides increased initially and then decreased with an increasing number of steaming cycles.Significant correlations were observed between color,contents,and antioxidant activity(P＜0.05,0.01).According to the comprehensive evaluation system,PR processed through six-steaming and six-drying achieved the highest overall score across all indicators.Conclusion Color can serve as an effective indicator for assessing the degree of processing.After six-steaming and six-drying,PR exhibited a dark color,loss of tongue-numbing sensation,and a sweet with a slight bitterness taste.Combined with antioxidant activity,it is speculated that six-steaming and six-drying may represent the optimal endpoint for the processing of PR.
Polygonati Rhizomanine-steaming and nine-drying processcolorimetrypolysaccharides5-hydroxymethylfurfuralantioxidant activitymultivariate statistical analysis
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