九蒸九制对黄精多糖和刺激性成分含量的影响及评价指标构建

doi:10.7506/spkx1002-6630-20250610-064

摘要/Abstract

摘要： 以滇黄精为原料，探究传统“九蒸九制”炮制工艺对其多糖及刺激性成分（皂苷、草酸钙、正己醛）的影响，结合化学分析、显微观察与感官评价，揭示成分变化规律及其与刺激性减弱的内在关联。结果表明，多糖含量随蒸制次数增加整体呈下降趋势，九蒸九制后较生品降低70%。皂苷含量呈先升后降的单峰曲线，三制时达峰值（46.78 mg/g）。草酸钙含量与刺激性感官评价呈极显著正相关（r＝0.94），其针晶形态随炮制次数增加逐渐钝化、溶蚀，含量持续下降。挥发性成分中正己醛含量在一制后急剧减少（降幅＞90%），醛类物质整体减少，酸类与酮类含量增加。时间-强度感官评价显示，生品刺激性在30 s内达峰值，六制后的样品刺激性120 s内基本消失。主成分分析表明，草酸钙针晶为刺激性主要贡献因子。通过相关性分析，建立黄精刺激性综合评价指标（以脱除率R计）：R/%＝（1－（0.272×皂苷含量＋0.465×草酸钙含量＋0.262×正己醛含量））×100，该指标可有效量化炮制对刺激性成分的脱除效果，在实践应用中具有良好价值。

关键词: 黄精；九蒸九制；多糖；刺激性成分；综合评价指标

Abstract: The effect of the traditional processing method of nine steaming-sun drying cycles on the contents of polysaccharides and irritant components (saponins, calcium oxalate, and n-hexanal) in Polygonatum kingianum Collett & Hemsl. By integrating chemical analysis, microscopic observation, and sensory evaluation, the study explored the pattern of compositional changes and its intrinsic link with the reduction of irritation. The results showed that the polysaccharide content decreased overall with increasing steaming-sun drying cycles, with a 70% reduction after nine steaming-sun drying cycles compared with the raw material. The saponin content showed a unimodal curve of first increasing and then decreasing, reaching its peak (46.78 mg/g) after three cycles. The calcium oxalate content was highly positively correlated with the sensory irritation (r = 0.94). Its acicular morphology gradually became blunted and eroded with increasing processing cycles, and its content continued to decline. With respect to volatile components, the content of n-hexanal sharply decreased after the first cycle (by more than 90%), the contents of aldehydes decreased in general, and the contents of acids and ketones increased. Time-intensity sensory evaluation indicated that the irritation of the raw material reached its peak within 30 seconds, while the sensory irritation of the sample subjected to six steaming-sun drying cycles basically disappeared within 120 seconds. Principal component analysis (PCA) showed that acicular calcium oxalate crystals were the major contributor to the irritation. Through correlation analysis, a comprehensive evaluation index for the removal of the irritation of P. kingianum Collett & Hemsl. was established: R/% =[1 − (0.272 × saponin content + 0.465 × calcium oxalate content + 0.262 × n-hexanal content)] × 100. This index can effectively quantify the removal of irritant components during the processing of P. kingianum Collett & Hemsl and has great practical application value.

Key words: Polygonatum; nine steaming-sun drying cycles; polysaccharides; irritant components; comprehensive assessment index

中图分类号:

S377

黄薇，娄文勇，王娟. 九蒸九制对黄精多糖和刺激性成分含量的影响及评价指标构建[J]. 食品科学, 2025, 46(23): 294-303.

HUANG Wei, LOU Wenyong, WANG Juan. Effect of Nine Steaming-Sun Drying Cycles on the Contents of Polysaccharides and Irritant Components in Polygonatum kingianum Collett & Hemsl and Development of Evaluation Indicator for the Removal of Irritation[J]. FOOD SCIENCE, 2025, 46(23): 294-303.

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九蒸九制对黄精多糖和刺激性成分含量的影响及评价指标构建

Effect of Nine Steaming-Sun Drying Cycles on the Contents of Polysaccharides and Irritant Components in Polygonatum kingianum Collett & Hemsl and Development of Evaluation Indicator for the Removal of Irritation

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