The Processing Technology And Quality Standard Of Polygonatum Sibiricum Red.

Polygonatum sibiricum Red.（PSR）belongs to the genus Polygonatum of Liliaceae.The Chinese Pharmacopoeia has no specific parameter requirements for the processing method of wine-processed Polygonatum sibiricum Red.（WPS）.It only determines the processing end point by artificially judging the color and appearance properties.There is no scientific evaluation index for the rationality of the processing method.This paper aims to optimize the traditional steaming process of WPS.Firstly,the extraction process of PSR was optimized.Secondly,the optimized extraction conditions were used to extract the processed samples for the investigation of the processing technology.At the same time,the changes of 5-hydroxymethylfurfural（5-HMF）produced in the steaming process were studied,and the changes of polysaccharide structure under different steaming times were preliminarily studied.Finally,the quality of wine-processed polygonatum slices（WPSS）under the optimized process was studied,and the limit of 5-HMF was introduced to further optimize the quality standard of WPSS.The research methods and main results are as follows:1.Optimization of polysaccharide extraction process:The experiment was carried out by hot water reflux extraction method.Taking the content of polysaccharide,saponin and pigment as the index,the single factor experiment was carried out.The extraction times,extraction time,extraction temperature and the parameter level of solid-liquid ratio were preliminarily selected.The comprehensive score of the investigation index was evaluated by analytic hierarchy process,and the response surface experimental design was optimized.The optimum extraction process was as follows:the ratio of solid to liquid was 1:15（g/m L）,the extraction temperature was 75℃,the extraction time was 2.0 h,and the crude polysaccharide content was 27.90±2.55%,and the extraction rate was 44.40±3.77%.Under this process,the extraction rate is high,and the process optimization model has good reliability.2.Optimization of processing technology of WPSS:Through the single factor experiment on the traditional nine steaming and nine drying process,four factors that have a great influence on the content of polysaccharide,saponin and harmful component 5-HMF in the processing process are selected:steaming time,drying temperature,drying time and steaming times.The content of polysaccharide,saponin,5-HMF and color quality taste were comprehensively scored by analytic hierarchy process,and optimized by response surface experimental design.Optimal processing technology:steaming time:6.3 h,drying temperature:74℃,drying time:13 h,processing times:2 times.Under this process,the polysaccharide content of WPSS was 17.82±1.79%,the saponin content was 0.18±0.05%,and the 5-HMF content was 0.14±0.01 mg/g.3.Changes of polysaccharide structure under different steaming times:A preliminary study was carried out on the polysaccharide structure of WPSS from raw products to the optimal steaming times,including extraction,purification of cotton DEAE cellulose,determination of monosaccharide composition and molecular weight,analysis of the changes of polysaccharides under different steaming times,and exploration of the relationship between the changes of monosaccharide components of Polysaccharides and 5-HMF.The results showed that the content of polysaccharide decreased and the content of uronic acid increased with the increase of steaming times.In addition,the aqueous extracts of the three samples were positive by Fe Cl₃reaction and molish reaction,indicating that they all contained phenolic hydroxyl groups and conjugated polysaccharides.The Fehling’s test showed that the water extracts of the three samples contained reducing sugar.In the study of monosaccharide composition,galactose,glucose and galacturonic acid change greatly by calculating the molar mass ratio.The molar mass proportion of galactose gradually increased（9.43%→9.59%→32.24%）,the molar mass proportion of galacturonic acid slightly decreased and then increased（5.37%→4.76%→14.45%）,the molar mass proportion of glucose first increased and then decreased（48.23%→52.30%→13.60%）,the glucose content of secondary steaming decreased significantly,and the content of 5-HMF increased sharply,which is speculated to be related to the formation of 5-HMF content.In the determination of molecular weight,the polydispersity coefficient of purified polysaccharide gradually increases with the increase of steaming times,and the molecular weight distribution gradually widens.4.Study on quality standard of WPSS:According to the Pharmacopoeia of the People’s Republic of China（Ch P）,the quality standard of WPSS was studied.The WPSS obtained in this study met the pharmacopoeia standard,and the limit of 5-HMF was introduced to further optimize the quality standard of WPSThe traditional WPS nine steaming and nine drying processing technology optimized in this subject not only ensures the efficacy when used in medicine,reduces toxic and side effects,but also ensures the taste when eaten,which provides a reference basis for the specific parameters of WPS processing technology,suggesting that 5-HMF produced in the processing process should be used as the index component for the quality control of WPSS,so as to improve the quality standard of WPSS,and optimize the processing method of WPS in Ch P.To provide basis for the quality control of traditional Chinese medicine.