Mechanisms of the Quality Changes of Polygonati rhizoma Processed by Steaming-drying Cycles

Authors

Zicong YU, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
Liuping FAN, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , ChinaFollow

Corresponding Author(s)

范柳萍（1972—），女，博士，教授，博士研究生导师，主要从事食品功能评价与调控研究。E-mail：fanliuping@jiang-nan.edu.cn

Abstract

[Objective ] This study aims to investigate the effects of steaming-drying cycles on the quality changes of Polygonati rhizoma and optimize the processing technology to enhance its application value.[Method ] Slices of Polygonati rhizoma processed by 0~5 steaming-drying cycles were prepared.The drying rate and drying kinetics during the drying stage after each cycle were analyzed,and a drying model was fitted.Changes in color difference,appearance,hardness,and mass fractions of polysaccharides,reducing sugars,polyphenols,flavonoids,saponins,and calcium oxalate raphides were measured.[Result ] The number of steaming-drying cycles significantly affected the quality of Polygonati rhizoma.The drying rate decreased as the drying time increased,conforming to the Modified Page model,while the water activity reduced.As the number of steaming-drying cycles increased,the sample microstructure was disrupted,which promoted the release of active substances.The mass fractions of saponins,flavonoids,and polyphenols in the C 4 group increased by 161.28%,67.15%,and 417.93%,respectively,compared with those in the C 0 group.Non-enzymatic browning reactions led to increased color difference and significantly decreased mass fraction of calcium oxalate raphides,which reduced oral irritation.Although the mass fraction of polysaccharides declined during processing,the C 4 group exhibited 5.15% higher polysaccharide retention rate and 141.63% lower hardness than the C 5 group.[Conclusion ] The processing with steaming-drying cycles significantly improves the quality of Polygonati rhizoma.The processing method of four steaming-drying cycles demonstrates outstanding performance in releasing active substances,preserving polysaccharides,and controlling hardness,showing broad application prospects.

Publication Date

6-15-2025

First Page

30

Last Page

41

DOI

10.12441/spyswjs.20250213001

Recommended Citation

YU, Zicong and FAN, Liuping (2025) "Mechanisms of the Quality Changes of Polygonati rhizoma Processed by Steaming-drying Cycles," Journal of Food Science and Biotechnology: Vol. 44: Iss. 6, Article 4.
DOI: 10.12441/spyswjs.20250213001
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol44/iss6/4

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