Discussion on processing time for Polygonatum kingianum based on analysis of correlation between sugar components and color changes
10.19778/j.chp.2026.01.011
- VernacularTitle:基于糖类成分与颜色变化相关性分析的滇黄精炮制时间探讨
- Author:
GUO Hong
;
YAO Rui
;
LI Zhe
;
FAN Jing
;
WANG Ying
;
GUO Xiaohan
;
CHEN Jia
;
DUAN Baozhong
;
YANG Jianbo
;
JING Wenguang
;
CHENG Xianlong
;
WEI Feng
- Publication Type:Journal Article
- Keywords:
Polygonatum kingianum Coll. et Hemsl.;
processing;
nine-time repeating steaming and sun-drying;
chromatic value;
total reducing sugar;
total polysaccharides
- From:
Drug Standards of China
2026;27(1):0083-0091
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To investigate the correlation between color parameters (L*, a*, b*, Eab*) and the contents of reducing sugars, total polysaccharides, total oligosaccharides, as well as four saccharides (fructose, glucose, sucrose, and kestose) during the nine cycles of steaming and sun-drying processing of Polygonatum kingianum, and to preliminarily explore the optimal processing duration.
Methods: The color changes were objectively evaluated using a colorimeter. The anthrone-sulfuric acid method was employed to determine total polysaccharides and oligosaccharides. The 3,5-dinitrosalicylic acid (DNS) colorimetric method was used to measure total reducing sugar content. High-performance liquid chromatography coupled with charged aerosol detection (HPLC-CAD) was applied for quantitative analysis of fructose, glucose, sucrose, and kestose. Multivariate statistical analysis was conducted to assess samples from different processing stages.
Results: Significant variations in color and component contents were observed across processing stages. The herbal pieces progressively darkened with increased processing cycles: brightness (L*) and total color difference (Eab*) initially decreased then stabilized, while a* (red-green) and b* (yellow-blue) values first increased then declined. Total polysaccharides and oligosaccharides showed overall decreasing trends, whereas reducing sugars initially increased before stabilizing. Fructose and glucose levels rose continuously, while sucrose and kestose decreased progressively, becoming undetectable after five cycles.
Conclusion: The chromatic alteration and saccharide composition of P. kingianum showed significant correlation with processing duration. Both total color difference (Eab*) and reducing sugar content stabilized after four processing cycles (12 hours), suggesting that four cycles of steaming and sun-drying may represent the optimal processing duration.
- Full text:202606291121314556620260211.pdf
