目的 系统探究蒸制次数对黄精性状、多糖和5-羟甲基糠醛（5-hydroxymethylfurfural，5-HMF）水平的影响，关联黄精多糖抗氧化活性揭示黄精传统炮制过程的演变规律。方法 采用色差仪量化黄精样品的颜色参数，测定黄精多糖和5-HMF的含量，全面评价黄精多糖的抗氧化活性。运用多元统计分析对数据进行降维、分类解析和相关性分析，构建综合评价体系对黄精各蒸制阶段的质量进行全面评估。结果 黄精的颜色特征随蒸制次数的不同而显著区分。“九蒸九制”过程中黄精多糖含量先降后升再趋于稳定，而5-HMF含量先升后趋于稳定。黄精“九蒸九制”过程划分为初期、中期和后期3个阶段。黄精多糖的抗氧化能力随着蒸制次数增加呈现先上升后下降的趋势，颜色与多糖、5-HMF含量及抗氧化活性之间的相关性显著（P＜0.05、0.01）。综合评价体系显示，“六蒸六制”黄精在各项指标上综合得分最高。结论 颜色可作为判断黄精炮制程度的有效手段。“六蒸六制”后，黄精色泽变黑、麻舌感消失、味甜而微苦，结合抗氧化活性，推测“六蒸六制”或为黄精炮制的理想终点。

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

河南省重点研发专项（231111312700）;河南省国际科技合作项目（242102521056）;河南省中医药科学研究专项（2024ZY3094）