目的 探討不同蒸制次數(shù)對多花黃精Polygonatum cyrtonema化學(xué)成分、抗氧化活性及揮發(fā)性風(fēng)味的影響,為優(yōu)化其加工工藝和開發(fā)新型功能食品提供科學(xué)依據(jù)。方法 采用九蒸九制傳統(tǒng)工藝,對多花黃精進行不同次數(shù)的蒸制處理,并通過多元儀器分析和化學(xué)計量學(xué)方法,系統(tǒng)比較其化學(xué)成分、抗氧化活性及揮發(fā)性風(fēng)味化合物的變化。利用CRITIC客觀權(quán)重賦值法建立綜合評分模型。結(jié)果 隨著蒸制次數(shù)的增加,多花黃精的顏色逐漸加深,多糖含量降低,而總黃酮和總多酚含量顯著增加,抗氧化活性顯著增強。HS-SPME-GC-MS分析結(jié)果顯示,蒸制次數(shù)對揮發(fā)性風(fēng)味化合物的組成有顯著影響,部分短鏈揮發(fā)性化合物逐漸減少或消失,而美拉德反應(yīng)相關(guān)產(chǎn)物顯著增加,風(fēng)味變得更加柔和、甜美。蒸制7次以上可顯著提升抗氧化活性和風(fēng)味,結(jié)合聚類分析和主成分分析(principal component analysis,PCA),“七蒸七制”多花黃精為多花黃精炮制的理想終點,使其更適合開發(fā)為功能性食品或藥用產(chǎn)品。多花黃精從生品到第九次蒸制的CRITIC法綜合評分分別為0.680 9、0.646 9、0.687 8、0.660 8、0.674 4、0.692 9、0.678 1、0.853 8、0.838 1和0.908 8。綜合評分(Y)與黃色調(diào)b^*、亮度L^*、飽和度c^*和色調(diào)h顯著相關(guān);與紅色調(diào)a^*沒有明顯的相關(guān)性。綜合評分Y與色調(diào)h的回歸方程為Y=1.35-0.01 h,模型具有統(tǒng)計學(xué)意義(R²=0.742,P=0.014)。結(jié)論 為優(yōu)化多花黃精的傳統(tǒng)炮制工藝提供了科學(xué)依據(jù),并為其在食品和藥用領(lǐng)域的應(yīng)用提供了理論支持。

Objective To examine the effects of different steaming times on the chemical composition, antioxidant activity, and volatile flavor of Duohuahuangjing (Polygonatum cyrtonema, PC), providing a scientific basis for optimizing its processing technology and developing new functional foods. Methods PC was steamed for different durations using the traditional nine-steaming and nine-processing method, and changes in chemical composition, antioxidant activity, and volatile flavor compounds were systematically analyzed using multivariate instrumental analysis and chemometric methods. Results With increasing steaming cycles, the color of PC gradually deepened, polysaccharide content decreased, while total flavonoid and total polyphenol contents increased significantly, along with a marked enhancement in antioxidant activity. HS-SPME-GC-MS analysis revealed that the number of steaming cycles significantly influenced the composition of volatile flavor compounds. Some short-chain volatile compounds gradually decreased or disappeared, whereas Maillard reaction products increased significantly, leading to a softer and sweeter flavor profile. Steaming more than seven times significantly enhances antioxidant activity and flavor. Based on cluster analysis and PCA, “seven-steaming and seven-processing” is the optimal endpoint for processing PC, making it more suitable for development as a functional food or medicinal product. The comprehensive scores of PC from the raw product to the ninth steaming were 0.680 9, 0.646 9, 0.687 8, 0.660 8, 0.674 4, 0.692 9, 0.678 1, 0.853 8, 0.838 1, and 0.908 8, respectively, according critic method. The overall score (Y) shows a significant correlation with the yellow tone (b^*), brightness (L^*), saturation (c^*), and hue (h), but no significant correlation with the red tone (a^*). The regression equation between the overall score Y and hue (h) is: Y = 1.35－0.01 h, with a statistically significant model (R² = 0.742, P = 0.014). Conclusion This study provides a scientific foundation for optimizing the traditional processing of PC and offers theoretical support for its application in the food and pharmaceutical industries.

R283.6

國家自然科學(xué)基金資助項目（32302442）；福建省科技計劃重大專項（2022NZ029017）；福建省林業(yè)局科技推廣項目（2024TG18）