Study On The Formation Regularity Of Sensory Quality And Changes Of Main Active Substances Of Polygonatum During Nine-steam-nine-bask Processing Preparation

Polygonatum kingianum coll.Et Hemsl.,a traditional medicinal and edible homologous plant in Guangxi,was used in this study as the research object.The formation and formation mechanism of sensory quality in the process of nine-steam-nine-bask processing was explored.The changes of polysaccharides and saponins,the main active components of polygonatum,and their functional activities was investigated from two aspects of antioxidant and liver protection,in order to explore the impact of nine-steam-nine-bask processing on the physical and chemical quality of polygonatum,so as to provide a reference for the modern and standardized processing of Polygonatum.The main results are as follows:1.Polygonatum S0～S9 steamed for 0～9 times were prepared by steaming under normal pressure and separated from water.The"color,aroma,taste and shape"of Polygonatum during steaming were described by sensory evaluation combined with color difference instrument,taste analysis system,GC-MS and scanning electron microscope.The results showed that the raw Polygonatum was white in yellow,brown after one steaming and one preparation,black as paint after steamed for 3 times,and turned black brown after steamed for 9 times;Raw Polygonatum has the smell of medicinal materials,After the first steaming,it produces a burnt smell;raw Polygonatum has obvious bitter taste,which becomes sweet after one-steam-one-bask processing,and produces bitter taste after steamed 4 times;The tissue structure of Polygonatum was dense,scanning electron microscope observed that there were obvious circular holes in the cross section of polygonatum,and then the holes further expanded and the structure became loose.In the process of steaming,the content of free sugar in Polygonatum showed different trends;5-HMF was not detected in raw Polygonatum by HPLC.5-HMF existed in one-steam-one-basked Polygonatum,and the content reached the highest 2.01%after Polygonatum was steamed eight times.The p H of Polygonatum extract was 5.34,and the p H of eight-steam-eight-basked Polygonatum extract was only 3.54The above results confirmed that Maillard reaction occurred in the steaming process of Polygonatum and participated in the formation of sensory quality of Polygonatum.2.The crude polysaccharide from Polygonatum sibiricum was obtained by hot water extraction.The polysaccharide PSP-0～PSP-9 was purified by deproteinization and decolorization,and characterized by gel size exclusion chromatography,high performance liquid chromatography and ion chromatography.The molecular weight of Polygonatum Polysaccharide was concentrated at 1.28×10~4 Da,after one-steam-one-bask processing,the molecular weight is greater than 6.7×10~5 Da and around 2×10~3 Da.The monosaccharide group and molar ratio of Polygonatum Polysaccharide were:Fucose:rhamnose:galactose:glucose:xylose:mannose:fructose:glucuronic acid=20.15:1:2.73:3.08:15.27:11.65:48.62:3.69:12.42.Ribose and galacturonic acid are produced after Polygonatum was steamed once.Glucuronic acid and fucose cannot be detected after Polygonatum was steamed three and four times respectively.Polysaccharide PSP-7 had the best antioxidant capacity in vitro.The above results showed that the nine-steam-nine-bask processing had different effects on the physical and chemical properties of Polygonatum Polysaccharide.3.Polygonatum saponins were obtained by dilute ethanol extraction.After column chromatography,saponin extracts PRS-0～PRS-9 with saponin content of more than 70%were obtained.PRS-0～PRS-9 have different antioxidant capacity in vitro.The preliminary identification results of TLC showed that the types and content of Polygonatum saponins increased during steaming.Ten saponin monomers were identified from S0～S9,and some diosgenins disappeared after Polygonatum were steamed seven times;new substances produced after simulated processing of Dioscin and Protodioscin.After preliminary comparison with the standard,it was speculated to be diosgenin,indicating that diosgenin may be degraded or transformed during steaming.4.Take Hep G2 cells as the research object and establish the alcohol injury model.Polygonatum Polysaccharide PSP-0,PSP-1,PSP-5 and PSP-9 can significantly reduce the levels of ALT,AST and ROS,improve the activity of antioxidant enzymes and the content of antioxidant substances,and up regulate the survival rate of cells.Polygonatum saponins PRS-0,PRS-1 and PRS-5 did not significantly protect cells from alcohol injury;The combined action of saponins and polysaccharides can weaken the protective effect of polysaccharides on cells.