Guan Yanhui, Liang Zhengwei, Li Ruoyu, Guo Yunjiao, Dang Lingjing, Gong Fuming, Xu Susu, Wang Teng, Bo Nianguo, Yang Shengchao, Jiang Weiwei, Zhang Guanghui, Zhao Ming, Chen Junwen
College of Agronomy and Biotechnology & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, People's Republic of China.
Yunnan Characteristic Plant Extraction Laboratory, Kunming 650201, People's Republic of China.
Food Chem X. 2024 Mar 15;22:101292. doi: 10.1016/j.fochx.2024.101292. eCollection 2024 Jun 30.
Coll. et (Hemsl) is a famous Chinese traditional food and medicine analogous plant. The rhizome of showed a decrease in levels of alkaloids, amino acids and derivatives, terpenoids, and an increase in organic acid and saccharides when it was processed by the traditional method of "Nine Cycles of Steaming and Sun-Drying". The relative content of 341 metabolites were increased (fold change, FC > 2; variable importance in projection, VIP > 1 and , < 0.05); while 456 metabolites were decreased (FC < 0.5, VIP > 1, and < 0.05). The changes in chemical components result in a decrease in numb taste and an increase in sweetness. The increased antioxidant activity was observed in the processed samples. Together, this work has advanced the mechanism of reducing numb taste and enhancing antioxidant activity in the resource plants, such as , processed by the traditional method.
Coll. et (Hemsl)是一种著名的中国传统食药同源植物。采用“九蒸九晒”传统方法加工后，其根茎中的生物碱、氨基酸及其衍生物、萜类化合物含量降低，有机酸和糖类含量增加。341种代谢物的相对含量增加（倍数变化，FC > 2；投影变量重要性，VIP > 1且，< 0.05）；而456种代谢物含量降低（FC < 0.5，VIP > 1，且< 0.05）。化学成分的变化导致麻味降低、甜味增加。在加工后的样品中观察到抗氧化活性增强。总之，这项工作推进了对通过传统方法加工的资源植物如Coll. et (Hemsl)降低麻味和增强抗氧化活性机制的认识。
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