Background:In this study,we explored the effects of different processing methods on the quality of Polygonatum cyrtonema Hua(PC),and the role of Huangjiu in the processing procedure.Methods:The sensory characteristics...Background:In this study,we explored the effects of different processing methods on the quality of Polygonatum cyrtonema Hua(PC),and the role of Huangjiu in the processing procedure.Methods:The sensory characteristics of the crude product,steamed product,and wine-processed product of PC were described.The colorimeter was used to analyze the chromatic values of three different processed products on PC.At the same time,the contents of the water extract and alcohol extract were measured separately.The content of three different processing Polygonatum Polysaccharide(PCP)was determined using 0.2%anthrone-sulfuric acid.The correlation difference between the chromatic values and chemical composition of different PC products was analyzed using various analytical methods.Results:The surface colors gradually deepened,the sweetness increased,the viscosity strengthened,and the tongue-numbing sensation disappeared after PC processing.The contents of extract and L^(*) gradually decreased from the crude to the steamed to the wine-processed product,consistent with the pattern of surface color alteration.While,E^(*)ab gradually increased.The content of PCP was crude product>wine-processed product>steamed product.The results of multivariate statistical analysis showed that the samples processed for crude,steamed,and wine-processed product were clustered into three classes.The correlation analysis showed that L^(*)and E^(*)ab were highly significant positively correlated with the content of PCP,and a*was significantly negatively correlated with the content of PCP.Conclusion:The results showed that the wine-processed product had the best quality.The internal quality of the PC was correlated with its characteristics and chromatic value.In this study,we investigated the internal and external quality of three different products of PC in order to provide a reference for further research on the impact of different processing methods on PC quality,the standardization of PC processing,and the role of Huangjiu in the processing of PC.展开更多
基金sponsored by National Key Research and Development Program of China(2023YFC3504200)High Level Key Discipline Construction of Traditional Chinese Medicine(zyyzdxk-2023272).
文摘Background:In this study,we explored the effects of different processing methods on the quality of Polygonatum cyrtonema Hua(PC),and the role of Huangjiu in the processing procedure.Methods:The sensory characteristics of the crude product,steamed product,and wine-processed product of PC were described.The colorimeter was used to analyze the chromatic values of three different processed products on PC.At the same time,the contents of the water extract and alcohol extract were measured separately.The content of three different processing Polygonatum Polysaccharide(PCP)was determined using 0.2%anthrone-sulfuric acid.The correlation difference between the chromatic values and chemical composition of different PC products was analyzed using various analytical methods.Results:The surface colors gradually deepened,the sweetness increased,the viscosity strengthened,and the tongue-numbing sensation disappeared after PC processing.The contents of extract and L^(*) gradually decreased from the crude to the steamed to the wine-processed product,consistent with the pattern of surface color alteration.While,E^(*)ab gradually increased.The content of PCP was crude product>wine-processed product>steamed product.The results of multivariate statistical analysis showed that the samples processed for crude,steamed,and wine-processed product were clustered into three classes.The correlation analysis showed that L^(*)and E^(*)ab were highly significant positively correlated with the content of PCP,and a*was significantly negatively correlated with the content of PCP.Conclusion:The results showed that the wine-processed product had the best quality.The internal quality of the PC was correlated with its characteristics and chromatic value.In this study,we investigated the internal and external quality of three different products of PC in order to provide a reference for further research on the impact of different processing methods on PC quality,the standardization of PC processing,and the role of Huangjiu in the processing of PC.
