目的 系統(tǒng)探究蒸制次數(shù)對黃精性狀、多糖和5-羥甲基糠醛（5-hydroxymethylfurfural，5-HMF）水平的影響，關(guān)聯(lián)黃精多糖抗氧化活性揭示黃精傳統(tǒng)炮制過程的演變規(guī)律。方法 采用色差儀量化黃精樣品的顏色參數(shù)，測定黃精多糖和5-HMF的含量，全面評價黃精多糖的抗氧化活性。運用多元統(tǒng)計分析對數(shù)據(jù)進行降維、分類解析和相關(guān)性分析，構(gòu)建綜合評價體系對黃精各蒸制階段的質(zhì)量進行全面評估。結(jié)果 黃精的顏色特征隨蒸制次數(shù)的不同而顯著區(qū)分?！熬耪艟胖啤边^程中黃精多糖含量先降后升再趨于穩(wěn)定，而5-HMF含量先升后趨于穩(wěn)定。黃精“九蒸九制”過程劃分為初期、中期和后期3個階段。黃精多糖的抗氧化能力隨著蒸制次數(shù)增加呈現(xiàn)先上升后下降的趨勢，顏色與多糖、5-HMF含量及抗氧化活性之間的相關(guān)性顯著（P＜0.05、0.01）。綜合評價體系顯示，“六蒸六制”黃精在各項指標上綜合得分最高。結(jié)論 顏色可作為判斷黃精炮制程度的有效手段?！傲袅啤焙?，黃精色澤變黑、麻舌感消失、味甜而微苦，結(jié)合抗氧化活性，推測“六蒸六制”或為黃精炮制的理想終點。

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.

R283.6

河南省重點研發(fā)專項（231111312700）;河南省國際科技合作項目（242102521056）;河南省中醫(yī)藥科學研究專項（2024ZY3094）