加工方式对黄精多糖的结构和活性影响的研究进展

黄精作为药食同源品种，包括黄精（Polygonatum sibiricum Red.）、滇黄精（Polygonatum kingianum Coll. et Hemsl）及多花黄精（Polygonatum cyrtonema Hua）3种，具有多种生理活性，其中多糖发挥着重要作用。由于生黄精辛辣，其生用对人咽喉有强烈的刺激性。因此，药用或食用前需经过炮制加工处理，旨在减毒和提质增效。传统及现代加工方式均会引起黄精多糖含量下降，进而改变其结构和生理活性。基于文献研究，综述了加工方式（包括蒸、炖、辅以黄酒、晒制等）对黄精多糖含量、结构（单糖组成、分子量等）及其生理活性（抗氧化、调节糖脂代谢、增强免疫力、抗疲劳、抑菌等）的影响，为黄精资源在加工中的高效利用和精准控制提供参考。

Effects of Processing on Structural Properties and Biological Activities of Polysaccharides from Polygonatum spp.: A Review

Rhizomes from Polygonatum spp. have multi-functions of both medicine and foods. Three major species are Polygonatum sibiricum Red., Polygonatum kingianum Coll. et Hemsl and Polygonatum cyrtonema Hua. As the key component, the polysaccharides from Polygonatum spp. have various biological activities. The astringency of fresh rhizomes of Polygonatum spp. can cause throat irritation. Thus, the rhizomes of Polygonatum spp. must be processed before consumption as foods or medicine to reduce toxicity and enhance efficacy. However, both of traditional and modern processing methods lead to significant reduction in polysaccharide content, which also change its structure and biological value. Thus, based on literature research, this article summarizes common processing methods of Polygonatum spp., including steaming, stewing, with wine, and shining. In addition, effects of processing methods on polysaccharide content, its structural properties (including monosaccharide composition, molecular weight, etc.), and its physiological activities (including antioxidant activity, regulation of glucose and lipid metabolism, immune-enhancing activity, anti-fatigue activity, antibacterial activity, etc.) are reviewed. It is meaningful to provide references for efficiently industrial use and accurate control during processing of Polygonatum spp..