目的 针对黄精Polygonati Rhizoma“九蒸九制”工艺终点判断缺乏客观标准的问题，通过量化炮制过程中性状与成分的动态变化，结合斑马鱼抗氧化活性实验，揭示其品质演变规律，科学界定综合品质最优的炮制终点。方法 以多花黄精Polygonatumcyrtonema为研究对象，利用色差仪、质构仪、电子舌系统量化九蒸九制过程中样品（S0～S9）的色泽、质地、滋味等物理性状；通过紫外分光光度法（ultraviolet-visible spectrophotometry，UV-Vis）与HPLC法测定多糖、还原糖、氨基酸、5-羟甲基糠醛（5-hydroxymethylfurfural，5-HMF）等关键成分含量；通过层次聚类分析（hierarchical cluster analysis，HCA）与主成分分析（principal component analysis，PCA）解析炮制阶段规律，结合Pearson相关性分析、CRITIC权重分析法及斑马鱼抗氧化实验进行综合评价。结果 随着蒸制进行，黄精色泽参数（E_ab^*、L^*和b^*）持续下降，质地参数（硬度、咀嚼性、胶着性）显著降低，含水量上升；苦味与涩味与第3次蒸制（S3）时显著减弱，甜味增强。化学成分上，5-HMF持续积累，还原糖在S3时达到峰值（1.38%），氨基酸与多糖含量于S3后趋于稳定。相关性网络图分析表明，性状指标、化学成分与活性三者间存在显著关联（P＜0.05）。多元统计分析将炮制过程划分为3个阶段，其中，S1～S3为品质形成的关键转化期。CRITIC法综合评分显示，S3样品综合品质得分最高（65.41），此时5-HMF适度积累，还原糖含量达峰值，氨基酸维持高值平台期，样品呈黑褐色（a^*＝11.13），质地柔韧（弹性＝0.647），麻舌感消失，滋味甘甜微苦（甜味值＝4.50，苦味值＝5.55），且抗氧化能力明显增强。结论 明确三蒸三制（S3）为多花黄精“九蒸九制”的优化炮制终点，建立了一套以“外观性状-内在成分-生物活性”为核心的多维度可量化质控标准，为黄精炮制工艺的规范化和精准质控提供了科学依据。

Objective In response to the lack of objective standards for the nine-steaming and nine-drying process of Huangjing (Polygonati Rhizoma), this study quantified the dynamic changes in traits and components during processing, combined with zebrafish antioxidant activity experiments, to identify the optimal stage for comprehensive quality and provide a scientific basis for establishing modern quality control methods. Methods Using the decoction pieces of Polygonatum cyrtonema as the object of study, a colorimeter, texture analyzer, and electronic tongue were employed to quantify the color, texture, and taste of samples from different steaming cycles (S0—S9). Polysaccharide content, reducing sugars and amino acids was determined by UV-Vis, while 5-hydroxymethylfurfural (5-HMF) were measured using HPLC. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were used to identify patterns in the processing stages. Pearson correlation analysis, the CRITIC objective weighting method, and zebrafish antioxidant experiments were integrated for comprehensive evaluation. Results As steaming progressed, color parameters (E_ab^*, L^* and b^*) continuously decreased, texture parameters (hardness, chewiness, gumminess) significantly declined, and moisture content increased. In terms of taste, bitterness and astringency markedly decreased by the third steaming cycle (S3), while sweetness increased. Chemically, 5-HMF accumulated continuously, reducing sugars peaked at S3 (1.38%), and amino acid and polysaccharide contents stabilized after S3. The correlation network analysis revealed significant relationships among trait indicators, chemical components, and bioactivity (P < 0.05). Multivariate statistical analysis divided the processing into three stages, with the early stage (S1—S3) identified as the critical transition period for quality formation. The comprehensive evaluation using the Criteria importance through intercriteria correlation method indicated that sample S3 achieved the highest overall quality score (65.41). At this stage, the sample was characterized by moderate 5-HMF accumulation, peak reducing sugar conten, and and maintenance of amino acids at a high level. It exhibited blackish-brown color (a^* was 11.13), with a soft and flexible texture (springiness was 0.647), and a disappearance of the numbing sensation. Its taste was sweet with slight bitterness (sweetness value was 4.50, bitterness value was 5.55), accompanied by a significantly enhanced antioxidant capacity. Conclusion This study establishes the third steaming cycle (S3) as the optimized processing endpoint for the nine-steaming and nine-drying process of P. cyrtonema and established amulti-dimensional quantifiable quality control system centered on “appearance properties-intrinsic components-bioactivity”. These findings provide a scientific basis for the standardization and precise quality control of this processing method.

R283.6

河南省重点研发专项（231111312700）；河南省博士后科研专项（HN2025075）；河南省国际科技合作项目（252102520068）；国家自然科学基金资助项目（32401226）