蒸制对黄精品质的影响

doi:10.19640/j.cnki.jtau.2026.02.008

Journal of Tianjin Agricultural University ›› 2026, Vol. 33 ›› Issue (2): 39-43.doi: 10.19640/j.cnki.jtau.2026.02.008

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Effect of steaming on the quality of Polygonatum

Dong Xinyi¹, Liu Yi¹, Hu Xinyi¹, Dai Hanzhe¹, Shan Zhenguang², Zhang Pingping^{1,Corresponding Author}

1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China;
2. Chengde Dajinxing Food Co., Ltd., Luanping 068253, Hebei Province, China

Received:2025-03-26 Online:2026-04-30 Published:2026-05-06

Abstract

Abstract: To study the effect of steaming on the quality of Polygonatum,sensory evaluation,content determination of active substances and extracts of two kinds of Polygonatum from various sources were conducted,and the best method of Polygonatum steaming was determined by TOPSIS method. The results showed that: With the increase of steaming times,the contents of flavonoids and saponins of Polygonatum from Banbishan Town,Xinglong County,reached the highest value of（1.17± 0.02）% and（0.94± 0.03）% respectively at fivefold steaming and five sun drying, and the highest values of 5-hydroxymethylfurfural（5-HMF）at sixfold steaming and drying were（0.058± 0.002）%. The highest extract content was（2.122± 0.06）% at one steaming and drying,and the highest sensory evaluation was 78 points at fivefold steaming and five drying. Combined with the comprehensive evaluation results of entropy TOPSIS method and sensory evaluation results,the best quality was determined and the Polygonatum from Banbishan Town,Xinglong County,steamed five times and sunned five times was the best. The results of this study can provide some reference for the development of Polygonatum in food processing.

Key words: Polygonatum, number of steaming, active substance, quality

CLC Number:

TS205

Dong Xinyi, Liu Yi, Hu Xinyi, Dai Hanzhe, Shan Zhenguang, Zhang Pingping. Effect of steaming on the quality of Polygonatum[J]. Journal of Tianjin Agricultural University, 2026, 33(2): 39-43.

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Effect of steaming on the quality of Polygonatum

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