Effect of processing cycles on the composition of Polygonatum cyrtonema Hua during nine-steam-nine-bask processing  

作　　者：Xiangjie Yao Zeyuan Deng Hongyan Li Bing Zhang 

机构地区：[1]State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,330047,China [2]The Institute for Advanced Study,Nanchang University,Nanchang,330006,China

出　　处：《Food Bioscience》2022年第6期777-787,共11页食品生物科学（英文）

基　　金：funded by the National Natural Science Funds of China(Grant 31972970);Central Government Guide Local Special Fund Project for Scientific and Technological Development of Jiangxi Province(20212ZDD02008);Goal-oriented Project of the State Key Laboratory of Food Science and Technology(SKLF-ZZA-202210).

摘　　要：Nine-steam-nine-bask is a traditional method for the processing of polygonatum cyrtonema Hua,which is a homology plant of medicine and food,but why is nine cycles of steam-bask needed is still not clear.This study aims to investigate the changes of functional components caused by each processing cycle and optimize the best number of processing cycles for the preparation of polygonatum.It was found that the content of total polysaccharide decreased with the increase of processing cycles and stabled at about 5.2 g/100 g,which was reduced by 45.81%compared with raw polygonatum(10.899 g/100 g,p<0.05).However,the contents of saponins,phenols and flavonoids as well as the in vitro antioxidant activity of polygonatum showed an increasing trend,which had slight fluctuations after the fourth processing cycle.Besides,a total of 48 volatile components and 221 non-volatile components were identified by GC-MS and UPLC-Q Exactive MS/MS,respectively.Among them,2,3-butanediol was the major numb-taste component in polygonatum which could be eliminated by processing and 113 differential non-volatile components were screened.To sum up,the four processing cycles could be sufficient for edible and medicine without the need of nine-steam-nine-bask.

关 键 词：POLYGONATUM Nine-steam-nine-bask processing Functional components content Antioxidant activity HS-GC-MS UPLC-Q exactive-MS/MS 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]