九蒸九制过程对3种黄精功效成分影响的比较研究

理解九蒸九制过程对于3种黄精(多花黄精、滇黄精、鸡头黄精)的有效活性成分的影响,为规范黄精加工提供科学依据。分别测定3种黄精在九蒸九制过程中的多糖、还原糖、皂苷、黄酮和多酚含量的动态变化。多花黄精及滇黄精中多糖含量在蒸制1次后显著降低并趋于稳定,而鸡头黄精多糖含量在蒸制过程中保持稳定。3种黄精还原糖、皂苷含量先增加后逐渐下降。3种黄精的黄酮含量在第4次蒸制时达到最高,随后保持稳定。3种黄精多酚含量在第2~3次蒸制时达到最高,随后多花黄精和滇黄精的多酚保持稳定,而鸡头黄精的多酚随后降低。综上,考虑到黄精的口感及有效活性成分的保留,3种类黄精的总蒸制时间建议控制在12 h以内。

To understand the effect of nine-steaming and nine-system process on the active components of three kinds of Polygonatum polygonatum,Polygonatum polygonatum and Polygonatum polygonatum,so as to provide scientific basis for standardizing the processing of Polygonatum polygonatum.The dynamic changes of polysaccharides,reducing sugars,saponins,flavonoids and polyphenols in three kinds of Polygonatum were determined.The content of polysaccharides in Polygonatum polygonatum and Polygonatum yunnanensis decreased significantly and tended to be stable after once steaming,while the content of polysaccharides in Polygonatum polygonatum remained stable in the process of steaming.The contents of reducing sugar and saponins of the three kinds of Polygonatum increased at first and then decreased gradually.The flavonoid content of the three kinds of Polygonatum polygonatum reached the highest in the fourth steaming,and then remained stable.The content of polyphenols in Polygonatum polygonatum was the highest in 2-3 evaporation,and then the polyphenols in Polygonatum polygonatum and Polygonatum yunnanensis remained stable,while the polyphenols in Polygonatum polygonatum decreased subsequently.In summary,considering the taste of Polygonatum and the retention of active components,the total steaming time of the three kinds of Polygonatum should be controlled within 12 hours.