| Objective:This paper was aimed to further explore the hypoglycemic effect of Polygonatum cyrtonema Hua through exploring the sensory quality,chemical composition differences and change rules of Polygonatum cyrtonema Hua in the process of industrialized steaming,and combining with the model of type Ⅱ diabetes,hoping to provide some data support for the clarification of the processing method of Polygonatum cyrtonema Hua and its products.Methods:1 Subjective taste evaluation and electronic eye,electronic nose,and electr onic tongue intelligent sensory technology were used to quantify the color,sme ll,and taste of Polygonatum cyrtonema Hua in the process of industrial steami ng,and the three technical data fitting combined with multivariate statistical an alysis method were used to explore the"color,gas,and taste"change rule of Polygonatum cyrtonema Hua in the process of industrial steaming,and its sens ory flavor quality was comprehensively evaluated.2 The chemical components of the extracts of Polygonatum cyrtonema Hua in the process of industrial steaming were rapidly analyzed by using UHPLC-Q-Exactive-MS.Based on the full MS-dd-MS~2 scanning mode,the primary and secondary mass spectrometry data were collected in the positive and negative ion modes,respectively,so as to obtain the MS and MS/MS data based on the IDA collection mode.The chemical composition of Polygonatum cyrtonema Hua in the process of industrial steaming was characterized in combination with literature reports.3 Based on ultraviolet spectrophotometry and ultrafast liquid chromatography triple quadrupole/linear Ion trap mass spectrometry,this experiment measured the content of 31 chemical components in J Polygonatum cyrtonema Hua in the industrial steaming process,including polysaccharides,amino acids,nucleosides,diosgenin,and5-hydroxymethylfurfural.Combining multiple statistical methods such as TOPSIS and PCA,a comprehensive evaluation was conducted on the quality of Polygonatum cyrtonema Hua during the steaming process.4 In the early stage,the mice were fed with high-fat diet for 4 weeks,and then injected with streptozotocinfor many times to induce the establishment of type Ⅱ diabetes mouse model.Then the drug group was given a certain dose of Polygonatum cyrtonema Hua water extract to intervene for 4 weeks.During the period,observe the changes of blood sugar and physical signs of diabetes model mice,detect the fasting blood sugar and body weight of mice every week,and carry out oral glucose tolerance test four weeks later.The kit detects TC and TG in mouse serum,ELISA detects fasting insulinof mice,and the kit detects liver oxidative stress indicators SOD,GSH-Px,MDA of mice,and take part of liver and pancreas for HE staining,to explore the effect of water extracts of Polygonatum cyrtonema Hua on blood glucose in diabetes mice after steaming.Results:1 In the process of industrial steaming,Polygonatum cyrtonema Hua gradually becomes dark and moist,with a strong aroma and even a burnt aroma.The taste gradually changes from initial bitterness and numbness to sweetness.Hierarchical clustering analysis,PCA and OPLS-DA analysis after fitting the intelligent sensory technical indicators found that there were overall differences in color,smell and taste among the steamed products,and the samples were distinguished.And from the perspective of sensory quality evaluation,it was found that the five steaming and five making methods have achieved the purpose of steaming.2 A total of 54 chemical components were identified by analyzing the chemical composition profile of Polygonatum cyrtonema Hua after industrial steaming.It contains 8 flavonoids,10 organic acids,7 alkaloids,8 amino acids,7 saponins and 14other compounds.The chemical components of Polygonatum cyrtonema Hua with different steaming times are mainly flavonoids,organic acids,alkaloids,saponins,and other components,with similar chemical compositions.3 The content determination results showed that compared to the steamed products of Polygonatum cyrtonema Hua,the content of polysaccharides,total amino acids,total nucleosides,and diosgenin in the raw products was the highest,and showed a downward trend with increasing steaming times On the contrary,the content of 5-hydroxymethylfurfural in raw products is the lowest,and it tends to rise with the increase of steaming times.Among the amino acid components of Polygonatum cyrtonema Hua,the content of glutamic acid is the highest,and the content of adenosine and Guanine is the highest in the nucleoside components.The entropy weight TOPSIS,PCA and cluster analysis were used for comprehensive scoring.It was found that the overall score of Polygonatum cyrtonema Hua showed a downward trend with the increase of the number of steaming times.The score of Polygonatum cyrtonema Hua after five steaming and five systems was lower,and the score changed little.And there are certain differences among the steamed Polygonatum cyrtonema Hua,and the raw product and other samples show a large dispersion.Based on a comprehensive evaluation of 31 multi index components such as polysaccharides,amino acids,and nucleotides,the quality of Polygonatum cyrtonema Hua after five steaming and five processing has consistency.4 After 4 weeks of treatment with water extract of Polygonatum cyrtonema Hua,the diabetic symptoms of mice were improved.The body weight of mice increased slowly,the blood glucose showed an extremely significant decrease trend,and the serum TC,TG,FINS and HOMA-IR indexes were significantly decreased.The water extracts of the steamed products of Polygonatum cyrtonema Hua significantly improved the fasting insulin level and insulin resistance of mice.It can increase the level of SOD and GSH Px in the liver of mice,reduce MDA,and improve the pathological changes of liver and pancreatic islets in type Ⅱ diabetes.On the whole,there is no significant difference in the improvement of type Ⅱ diabetes between the water extracts of each steamed product of Polygonatum cyrtonema Hua,and the water extracts of each steamed product are superior in protecting the liver and pancreatic islet cells.Conclusion:In the process of industrial steaming,the sensory changes of"color,gas,taste"and other characteristics of Polygonatum cyrtonema Hua may be due to the long-term high temperature during the processing process,resulting in non-enzymatic browning reaction and Maillard reaction under the influence of temperature,resulting in the sensory changes of such characteristics as blackening of color,burning aroma,and sweet taste.Based on UHPLC-Q-Exactive-MS technology,54 chemical components such as flavonoids,organic acids,saponins and amino acids in the essence of Polygonatum cyrtonema Hua before and after industrial steaming were preliminarily identified.There is no obvious difference in the types of chemical components among the steamed products,but the relative content is quite different.The function of reducing toxicity and increasing efficiency after steaming may be the synergy of these components.The contents of 31 components,such as polysaccharides,amino acids and nucleosides,were determined.It was found that the number of steaming times had a great impact on the chemical content and composition of Polygonatum cyrtonema Hua.The water extracts of each steamed product of Polygonatum cyrtonema Hua can protect the liver and islet cells of type Ⅱ diabetes by improving insulin resistance,abnormal lipid metabolism and liver oxidative stress.And the results showed no significant differences between the groups.In general,according to the steaming standard of Polygonatum cyrtonema Hua in the pharmacopoeia and literature,the five steaming and five drying are selected as the better processing technology through comprehensive evaluation from the aspects of character sense,chemical composition and hypoglycemic effect,in order to provide scientific explanation for the traditional processing method of"nine steaming and nine drying"... |
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