食品工业科技2025，Vol.46Issue(10)：351-359,9.DOI:10.13386/j.issn1002-0306.2024050440
高压蒸汽热加工对滇黄精抗氧化及抗炎活性的影响
Effects of High Pressure Steam Processing on Antioxidant and Anti-inflammatory Activities of Polygonatum kingianum
摘要
Abstract
Objective:To investigate the effects of high-pressure steam heating at different temperatures on the active components of Polygonatum kingianum.Methods:The levels of total sugars,total saponins,total phenols,and flavonoids in five different treatment groups of Polygonatum kingianum(raw Polygonatum kingianum,high-pressure steam-treated Polygonatum kingianum at 105,120,and 135℃,as well as traditionally processed nine steaming nine drying Polygonatum kingianum,which also called 9-9)were determined post-heat processing.Furthermore,the antioxidant and anti-inflammatory activities of Polygonatum kingianum in various treatment groups were compared.Additionally,the mass concentration of antioxidant activity-related compounds in Polygonatum kingianum was measured across different treatment groups.Results:The content levels of total saponins,total phenols,and flavonoids exhibited a temperature-dependent increase with rising temperature.At 135℃,compared to group 9-9,a 62％increase in total saponin content was observed,along with a 3.5-fold increase in total phenol content and a 2.7-fold increase in flavonoid content.Compared with the control group,the total sugar content decreased by 42.2％at 135℃.Subsequent high-pressure steam hot processing significantly enhanced the antioxidant and anti-inflammatory activities of Polygonatum kingianum.The results of the high performance liquid chromatography-triple quadrupole mass spectrometer(HPLC-TQXS)indicated that the mass concentrations of niacin,quinic acid,and tanshinol in 135℃group were increased by 3.4 fold,9.2％,and 1.2 fold compared those in the 9-9 group.Meanwhile,the mass concentrations of isogliquiritin,isoquercitrin,and rutin in the 135℃group were decreased by 13％,70.90％,and 40.30％respectively compared to those in the 9-9 group.The mass concentration of naringin in the 9-9 group was 24.4 times that of the 135℃group.Conclusion:The active ingredient content of Polygonatum kingianum was enhanced by high-pressure steam hot processing,along with its antioxidant and anti-inflammatory activities.This method was identified as a potential replacement for traditional nine-steaming-and-nine-drying methods through high-temperature precision processing for standardized pharmaceutical applications and industrial-scale production of Polygonatum kingianum.关键词
药食同源/滇黄精/高压蒸汽热加工/高效液相色谱质谱联用/抗氧化活性/抗炎活性Key words
homology of medicine and food/Polygonatum kingianum/high pressure steam hot working/high performance liquid chromatography-mass spectrometry/antioxidant activity/anti-inflammatory activity分类
预防医学引用本文复制引用
牛世蓉,李敏敏,崔伟业,杨建斌,白小佳,范蓓..高压蒸汽热加工对滇黄精抗氧化及抗炎活性的影响[J].食品工业科技,2025,46(10):351-359,9.基金项目
国家重点研发计划项目(2021YFD1000205). （2021YFD1000205）
