目的 探讨不同蒸制次数对多花黄精Polygonatum cyrtonema化学成分、抗氧化活性及挥发性风味的影响,为优化其加工工艺和开发新型功能食品提供科学依据。方法 采用九蒸九制传统工艺,对多花黄精进行不同次数的蒸制处理,并通过多元仪器分析和化学计量学方法,系统比较其化学成分、抗氧化活性及挥发性风味化合物的变化。利用CRITIC客观权重赋值法建立综合评分模型。结果 随着蒸制次数的增加,多花黄精的颜色逐渐加深,多糖含量降低,而总黄酮和总多酚含量显著增加,抗氧化活性显著增强。HS-SPME-GC-MS分析结果显示,蒸制次数对挥发性风味化合物的组成有显著影响,部分短链挥发性化合物逐渐减少或消失,而美拉德反应相关产物显著增加,风味变得更加柔和、甜美。蒸制7次以上可显著提升抗氧化活性和风味,结合聚类分析和主成分分析(principal component analysis,PCA),“七蒸七制”多花黄精为多花黄精炮制的理想终点,使其更适合开发为功能性食品或药用产品。多花黄精从生品到第九次蒸制的CRITIC法综合评分分别为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。综合评分(Y)与黄色调b^*、亮度L^*、饱和度c^*和色调h显著相关;与红色调a^*没有明显的相关性。综合评分Y与色调h的回归方程为Y=1.35-0.01 h,模型具有统计学意义(R²=0.742,P=0.014)。结论 为优化多花黄精的传统炮制工艺提供了科学依据,并为其在食品和药用领域的应用提供了理论支持。

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.

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国家自然科学基金资助项目（32302442）；福建省科技计划重大专项（2022NZ029017）；福建省林业局科技推广项目（2024TG18）