摘要
为探究连续蒸制对不同龄节多花黄精品质的影响,以期为不同龄节多花黄精炮制提供一定参考。采用连续蒸制法对不同龄节多花黄精进行炮制,并测定色度、多糖、浸出物、总黄酮和总皂苷等品质指标。结果表明:随着蒸制时间的增加,各龄节多花黄精的L^(*)、b^(*)值减小,a^(*)值先增加后降低,多糖含量升高,在蒸制7 h后,三龄节和混合龄节多花黄精多糖含量达至最高值,分别为19.616%和19.463%,且蒸制7 h和蒸制14 h的多花黄精多糖含量极显著高于同龄节其他蒸制时间;各龄节浸出物含量均高于国家药典规定值(≥45%);各龄节总黄酮含量随蒸制时间的延长而升高,均在蒸制49 h时达最高。在蒸制49 h后,一龄节、二龄节、三龄节和混合龄节的总黄酮含量分别0.273%、0.304%、0.483%和0.298%;总皂苷含量随蒸制时间的延长升高,二龄节多花黄精在蒸制35 h时总皂苷含量最高(1.985%)、三龄节在蒸制42 h时含量最高(1.709%)。通过对品质指标的相关分析可知:黄精多糖与浸出物,总黄酮与总皂苷含量之间均呈极显著正相关(P<0.01)。主成分分析结果表明:一龄节、二龄节、三龄节和混合龄节多花黄精的最佳蒸制时间均为7 h。通过连续蒸制法对不同龄节多花黄精不同成分含量变化的分析,可为后期多花黄精的炮制提供一定理论依据。
To provide suggestion for the processing of Polygonatum cyrtonema Hua at different ages,the effect of continuous steaming on the quality of Polygonatum cyrtonema Hua was exploded.Polygonatum cyrtonema Hua of different age sections was processed by continuous steaming,respectively,and the quality indexes such as color value,polysaccharide,extracts,total flavonoid and total saponins content were measured.Results showed that with the increase of processing time,L^(*)and b^(*)value decreased,a^(*)value increased first and then decreased,and polysacharides content increased.After 7 hours of steaming,the content of polysaccharides in the 3-year-old group and mixed age group reached the highest value of 19.616%and 19.463%,respectively.Moreover,the content of polysaccharides by steaming for 7 h and 14 h was extremely significant higher than other steaming time for Polygonatum cyrtonema Hua of the same age.The extract content of each age was higher than the pharmacopoeia criterion(≥45%).The total flavonoid content of each age increased with the steaming time,all reaching the highest value after 49 h.The total flavonoids content of 1-year-old,2-year-old,3-year-old and mixed ages was 0.273%,0.304%,0.483%,and 0.298%,respectively.The content of total saponins increased with the steaming time as well,total saponins content of 2-year-old and 3-year-old plant sections reached the highest at 35 h(1.985%)and 42 h(1.709%),respectively.The correlation analysis revealed that there was very significant positive correlation between polysaccharides and extracts,total flavonoids and total saponins(P<0.01).Principal component analysis showed that the best steaming time for all 1-year,2-year,3-year olds and mixed age of Polygonatum cyrtonema Hua was 7 hours.The experiment results by continuous steaming on Polygonatum cyrtonema Hua of different ages can provide a theoretical reference for the processing of Polygonatum cyrtonema Hua in future.
作者
潘克琴
王华磊
李丹丹
陈松树
王天梅
李金玲
PAN Ke-qin;WANG Hua-lei;LI Dan-dan;CHEN Song-shu;WANG Tian-mei;LI Jin-ling(College of Agriculture,Guizhou University,Guiyang 550025,China;Guizhou Key Laboratory of Propagation and Cultivation on Medicinal Plants,Guiyang 550025,China)
出处
《保鲜与加工》
CAS
2022年第2期42-48,共7页
Storage and Process
基金
国家自然科学基金地区科学基金项目(31760421)
贵州省科技计划项目(黔科合支撑:[2020]4Y102)。
关键词
多花黄精
连续蒸制
不同龄节
多糖
总黄酮
总皂苷
主成分分析
Polygonatum cyrtonema Hua
continuous steaming
different plant age sections
polysaccharide
total flavonoid
total saponins
principal component analysis
