食品科学2026，Vol.47Issue(7)：43-53,11.DOI:10.7506/spkx1002-6630-20250626-192
炆黄精加工过程中物质成分和品质变化规律的解析及预测
Analysis and Prediction of Compositional and Quality Variations of Stewed Polygonatum sibiricum Delar.ex Redoute during Processing
摘要
Abstract
In response to the lack of clarity around the variation pattern of physicochemical quality and the challenges in precise regulation of process parameters during the processing of stewed Polygonatum sibiricum Delar.ex Redoute(SPR),this study systematically analyzed the quality evolution during the stewing process and established fitting curves between quality attributes and key processing parameters,aiming to provide a reference for process optimization.Samples were collected from seven major processing stages:rinsing,deep stewing,light drying,wine processing,tiger stewing(intense stewing),continued drying,and baking.The samples were subjected to qualitative and quantitative analyses of color,texture,and compositional indicators,including sugars,proteins,total flavonoids,5-hydroxymethylfurfural(5-HMF),and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one(DDMP),and a model to predict the optimal parameters was established based on the correlation between quality changes and processing parameters.The results showed that the color and texture of SPR changed significantly before and after deep stewing:the color turned from yellowish-white to dark brown,and the texture became soft and sticky.Moreover,boiling time was identified as a key process parameter to control during the deep stewing stage.In addition,this study found that the contents of various substances in SPR,such as sugars and proteins,changed significantly.Correlation analysis suggested that the contents of DDMP,5-HMF,polygonatine A,free sugars,and total flavonoids were the major material basis for the changes in color and texture.The proposed prediction model provides theoretical and technical support for the establishment of a standardized stewing process for P.sibiricum Delar.ex Redoute.关键词
黄精/炆制/相关性分析/品质预测Key words
Polygonatum sibiricum Delar.ex Redoute/stewing/correlation analysis/quality prediction分类
医药卫生引用本文复制引用
胡雁,刘子良,薛艳华,黄晓君..炆黄精加工过程中物质成分和品质变化规律的解析及预测[J].食品科学,2026,47(7):43-53,11.基金项目
江西省重点研发计划项目(20232BBF60027) （20232BBF60027）
