目的:研究两蒸两烘和茶辅两蒸三烘两种炮制工艺对多花黄精质量的影响。方法:以多花黄精不同炮制品的外观性状等级分类、浸出物、多糖、5-羟甲基糠醛含量和抗氧化能力作为指标,采用外观性状与内在质量结合的方式对多花黄精炮制品进行综合评价。结果:指标综合评价结果优劣依次为:两蒸两烘三级(69.419) > 两蒸两烘一级(59.899) > 两蒸两烘二级(56.190) > 茶辅两蒸三烘三级(51.742) > 茶辅两蒸三烘一级(51.645) > 茶辅两蒸三烘二级(41.733)。结论:不同长度多花黄精中,长度较短龄节较少的黄精经炮制后品质较优;不同的炮制工艺中,两蒸两烘的炮制工艺优于茶辅两蒸三烘工艺。Objective: To study the effects of different processing techniques, namely “two steaming two drying” and “two steaming three drying with tea”, on the quality of Polygonatum cyrtonema. Methods: The grade classification, extract, polysaccharide, content of 5-hydroxymethylfurfural and antioxidant capacity of different products of Polygonatum cyrtonema were used as indexes to evaluate the products of Polygonatum cyrtonema by combining the appearance traits and intrinsic quality. Results: The results of comprehensive evaluation of indicators are as follows: “two steaming two drying” level 3 (69.419) > “two steaming two drying” level 1 (59.899) > “two steaming two drying” level 2 (56.190) > “tea auxiliary two steaming three drying” level 3 (51.742) > “tea auxiliary two steaming three drying” level 1 (51.645) > “tea auxiliary two steaming three drying” level 2 (41.733). Conclusion: Among the different lengths of Polygonatum cyrtonema, the short length of Polygonatum cyrtonema with younger showed better performance after processing. Among the different processing technologies, the processing technology of “two steaming two drying” is superior to that of “two steaming three drying”.
