Characterization, Classification, and Authentication of Polygonatum sibiricum Samples by Volatile Profiles and Flavor Properties

Abstract

The importance of monitoring key aroma compounds as food characteristics to solve sample classification and authentication is increasing. The rhizome of Polygonatum sibiricum (PR, Huangjing in Chinese) has great potential to serve as an ingredient of functional foods owing to its tonic effect and flavor properties. In this study, we aimed to characterize and classify PR samples obtained from different processing levels through their volatile profiles and flavor properties by using electronic nose, electronic tongue, and headspace gas chromatography-mass spectrometry. Nine flavor indicators (four odor indicators and five taste indicators) had a strong influence on the classification ability, and a total of 54 volatile compounds were identified in all samples. The traditional Chinese processing method significantly decreased the contents of aldehydes and alkanes, while more ketones, nitrogen heterocycles, alcohols, terpenoids, sulfides, and furans/pyrans were generated in the processing cycle. The results confirmed the potential applicability of volatile profiles and flavor properties for classification of PR samples, and this study provided new insights for determining the processing level in food and pharmaceutical industries based on samples with specific flavor characteristics.

Comprehensive determination of the processing level of rhizome of Polygonatum sibiricum by macroscopic, micromorphological, and microscopic characterizations

“…Fresh PRs (FPR) were harvested in October 2019 from Qingyuan County, Liaoning Province, one of the most famous PR growing regions in China. According to our previous study (Cheng et al, 2022; Qu et al, 2020), FPR were made into raw PR (RPR) and processed PR (PPR, PPR1–PPR9) using traditional Chinese processing technology. The specimens were identified by Dr. Yingni Pan (Shenyang Pharmaceutical University) according to the morphological characteristics, tissue structure and powder characteristics.…”

“…Fresh PRs (FPR) were harvested in October 2019 from Qingyuan County, Liaoning Province, one of the most famous PR growing regions in China. According to our previous study (Cheng et al, 2022;Qu et al, 2020), FPR were made into raw PR (RPR) and processed PR (PPR, PPR1-PPR9) using traditional Chinese processing technology.…”

Health-Promoting Activities and Associated Mechanisms of Polygonati Rhizoma Polysaccharides

“…Among the three raw traditional herbs, P. cyrtonema is optimal both in quality and yield, endemic to China (central and eastern) and widely cultivated under forest [ 10 ]. Meanwhile, P. sibiricum is mainly distributed in northern China, North Korea, and Mongolia [ 11 ]. Furthermore, P. kingianum , also native to southern China, is mainly distributed in the Yunnan, Sichuan, Guizhou and Guangxi provinces, among others [ 12 ].…”

Effects of steam on polysaccharides from Polygonatum cyrtonema based on saccharide mapping analysis and pharmacological activity assays

“…In ancient China, people believed the number of steaming times is judged based on its color and macroscopic characters. Recently, changes of small molecular components in P. sibiricum (another plant origin of HuangJing) during steaming process was reported [16]. Although effects of steam on compositional monosaccharides, molecular weights, antioxidant and immunomodulatory activities of polysaccharides from HuangJing have been investigated [17][18][19][20], a comprehensive study for effects of steam on polysaccharides from Polygonatum cyrtonema based on saccharide mapping, a powerful method developed for polysaccharides analysis, and pharmacological activity is still necessary.…”