| 引用本文: |
刘菁, 周俊, 葛钰, 唐蓉, 皮锦怡, 彭彩云, 龚力民.基于“成分-活性-风味”的怀化细叶黄精九蒸九烘工艺研究[J].湖南中医药大学学报,2026,46(8):1570-1576[点击复制] |
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| 基于“成分-活性-风味”的怀化细叶黄精九蒸九烘工艺研究 |
| 刘菁,周俊,葛钰,唐蓉,皮锦怡,彭彩云,龚力民 |
| (湖南中医药大学, 湖南 长沙 410208;中药质量研究国家重点实验室, 澳门科技大学, 澳门 999078) |
| 摘要: |
| 目的 为明确怀化细叶黄精九蒸九烘的炮制规律，优化其工艺参数，本研究基于“成分-活性-风味”三维评价体系，对比清蒸与酒蒸两种工艺的差异，为标准化炮制提供科学依据。方法 以怀化细叶黄精为对象，考察不同蒸烘次数样品的表观特征；电子舌技术分析味觉演变规律，采用蒽酮-硫酸法测定多糖含量，采用DPPH自由基清除率评价体外抗氧化活性。结果 随蒸烘次数增加，样品颜色加深、质地黏腻、气味香甜，生品与炮制品的味觉差异显著；清蒸味觉变化更均匀，酒蒸8~9次、清蒸6~7次的味觉趋于稳定。两种工艺的多糖含量整体呈波动下降趋势；抗氧化活性随蒸烘次数递增，均在八蒸八烘时达峰值，且酒蒸组整体优于清蒸组（P<0.01）。结论 综合外观性状、多糖、抗氧化及味觉指标，确定酒蒸8次、清蒸6~8次为怀化细叶黄精九蒸九烘的最佳炮制工艺参数，可为其质量控制提供参考。 |
| 关键词: 怀化细叶黄精|滇黄精|九蒸九烘|多糖含量|抗氧化活性|炮制工艺优化 |
| DOI：10.3969/j.issn.1674-070X.2026.08.004 |
| 投稿时间：2026-02-14 |
| 基金项目:国家大学生创新训练计划项目（S202410541070）；湖南省重点研发计划（2023SK2046）。 |
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| Nine cycles of steaming and drying processing technology of Huaihua Xiye Huangjing based on the "composition-activity-flavor" framework |
| LIU Jing, ZHOU Jun, GE Yu, TANG Rong, PI Jinyi, PENG Caiyun, GONG Limin |
| (Hunan University of Chinese Medicine, Changsha, Hunan 410208, China;State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Macao 999078, China) |
| Abstract: |
| Objective To clarify the processing rules of nine cycles of steaming and drying for Huaihua Xiye Huangjing (Polygonatum kingianum Coll. et Hemsl.), optimize its processing parameters, and compare the differences between plain steaming and wine steaming based on a three-dimensional evaluation system of "composition-activity-flavor," so as to provide a scientific basis for its standardized processing. Methods Taking Polygonatum kingianum Coll. et Hemsl. as the research subject, the macroscopic characteristics of samples with different steaming-drying cycles were investigated. Electronic tongue technology was adopted to analyze the taste evolution rule. Anthrone-sulfuric acid method was used to determine polysaccharide content, and DPPH free radical scavenging assay was used to assess in vitro antioxidant activity. Results With increasing numbers of steaming-drying cycles, the samples showed darker color, sticky texture, and sweet aroma, and there was a significant taste difference between raw and processed products. The taste changes were more uniform in the plain steaming group; the taste tended to stabilize after 8-9 cycles in the wine steaming group and after 6-7 cycles in the plain steaming group. Polysaccharide content in both processing groups generally fluctuated and decreased. Antioxidant activity increased progressively with the number of steaming-drying cycles, reaching a peak at cycle 8 in both groups, with the wine steaming group showing significantly higher activity than the plain steaming group (P<0.01). Conclusion Based on comprehensive evaluation of macroscopic characteristics, polysaccharide content, antioxidant activity, and taste indices, the optimal processing parameters of nine cycles of steaming and drying for Polygonatum kingianum Coll. et Hemsl. are determined as 8 cycles of wine steaming and 6-8 cycles of plain steaming, which can provide a reference for quality control of processed products. |
| Key words: Huaihua Xiye Huangjing|Polygonatum kingianum Coll. et Hemsl.|nine cycles of steaming and drying|polysaccharide content|antioxidant activity|processing optimization |
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