人参黄精养生酒

目的:分析2020年版《中华人民共和国药典》（以下简称《中国药典》）中含黄精成方制剂的收载情况，为其综合开发研究提供参考依据。方法:查阅2020年版《中国药典》一部中含黄精的成方制剂，对含黄精成方制剂的名称、处方组成、黄精炮制品选材、常用配伍药、剂型、功效等情况进行数据统计，并归类分析。结果:2020年版《中国药典》一部收载的含黄精的成方制剂有31个(通过若干药味组成、功能主治一致，仅剂型存在差异的制剂则合并为某方，合并后统计含黄精处方为21个），处方组成的药味数少则有4味，多则有22味；选材主要为黄精（57.14%）；常用配伍药有黄芪（炙黄芪）(57.14%)、地黄（熟地黄）（52.38%）、枸杞（42.86%）等；剂型有片剂（35.48%）、胶囊剂（25.81%）、颗粒剂（22.58%）等；功效以滋补肝肾（85.71%）和补气（57.14%）为主。结论:2020年版《中国药典》一部收载的含黄精的成方制剂较少，黄精选材名称不够规范，剂型分布少，制法简单，无黄精有效成分作为含量检测指标，应加强黄精在复方制剂中的综合开发研究。

目的 采用气相色谱-质谱联用仪（GC-MS）分析研究气血双补酒中的挥发性化学成分。 方法 通过水蒸气蒸馏的方法提取出气血双补酒中的挥发性化学成分，同时采用GC-MS技术对挥发油提取物进行挥发性化学成分分析研究，利用谱库检索结合药材色谱峰归属对气血双补酒挥发油进行定性分析，应用峰面积百分比法计算相对量。 结果 从气血双补酒挥发油中共鉴定出39个主要挥发性成分，其中异鲸脑酸（10.24%）相对量最高，并对各色谱峰进行药材归属，39个色谱峰全部归属至药材。 结论 通过GC-MS能够快速有效分析气血双补酒中的挥发性成分，为气血双补酒药效物质基础的研究和质量控制提供参考。

当前，全球粮食安全形势复杂严峻，与饮食相关的慢性疾病普遍存在，“以健康为中心”“营养多元”“食物即药物”等观点成为普遍共识；利用农业生物多样性来探寻高产且有营养的新一代作物成为国际潮流，黄精具有明显的特色和优势。本文从充分发挥黄精潜能的角度出发，系统总结了黄精食药用历史、黄精林粮营养与功效的物质基础、黄精资源分布与粮食生产潜力。现有研究发现，黄精不含淀粉，富含结构复杂、易降解、有能量的果聚糖等营养功效物质，能够服务生命健康；适合林下栽培或与玉米套种，不占良田、不争林地，产能潜力极大，可用于保障粮食安全；适合广大农户种植和加工，经济效益良好，有利于实现共同富裕。为解决黄精林粮产业存在的基础科学研究薄弱、应用技术支撑不足、文化传承与政策支持滞后等问题，需加强黄精基础科学研究、强化黄精全产业链应用技术研究，同时将黄精生产列入木本粮油政策资金保障体系，将黄精应用纳入医疗保健与人口健康规划，将黄精产业列为乡村振兴和共同富裕的重要举措，构建完备的黄精全产业链创新应用体系。

Background Polygonatum sibiricum (PS) is a traditional Chinese medicine (TCM) first recorded in Mingyi Bielu. The book documents that PS can nourish five internal organs, be taken for a long time, relax the body and prolong lifespan. Presently, PS is widely used in TCM to prevent premature graying of hair. Based on TCM theory and clinical trials, the wine steaming processed product from PS provides a better effect. However, no published study has elucidated the anti-aging mechanism. Purpose The study aim was to investigate the anti-aging mechanism of PS and its wine steaming processed product in mice, specifically focusing on the effect of D-galactose (D-gal) surrounding the intestinal flora and the Kelch-like ECH-associated protein 1-nuclear factor erythroid 2-related factor 2-antioxidant response elements (Keap1/Nrf2/ARE) pathway. Methods The chemical components in Raw PS (RPS) and Wine-steamed PS (WPS) were identified by ultra-performance liquid chromatography–hybrid quadrupole-Orbitrap high-resolution mass spectrometry (UPLC-Q-Orbitrap HRMS). An aging model using Kunming mice was established through intraperitoneally injected D-gal. Concentrations of RPS and WPS at 5, 10, or 15 g/kg/day levels were administered intragastrically, respectively. The body weight, liver and spleen indexes, superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), and malondialdehyde (MDA) activities in serum and brain tissue were recorded. Hematoxylin and eosin (HE) stained brain tissue was histopathologically examined. The expressions of Keap1, Nrf2 and heme oxygenase 1 (HO-1) in the brain tissue at the mRNA and protein levels were respectively detected by reverse transcription-polymerase chain reaction (RT-PCR) and western blot (WB). Moreover, an Illumina Hiseq platform was used for 16S ribosomal RNA (16S rRNA) high-throughput sequencing to evaluate the proportions of intestinal flora in aging mice. Results The proportions of saccharides, flavonoids, and triterpene acids were different between RPS and WPS. In the aging model mice, WPS outperformed RPS in improving body weight and mental state by increasing the spleen index, SOD and GSH-PX activities, decreasing the liver index and MDA activities, and restoring the histopathological morphology in D-gal-induced aging mice. At the mRNA levels, RPS and WPS significantly reduced the expression of Keap1 and increased the expressions of Nrf2 and HO-1. The trend in protein expressions was similar to that of the mRNA results, and WPS had a stronger effect than RPS. Fecal microbiota analysis showed that RPS and WPS restored intestinal microbiota proportions to normal levels. Conclusion The results demonstrated that PS and its WPS had a positive effect in relieving oxidative stress in aging mice. WPS outperformed RPS, which might be related to the activation of the Keap1/Nrf2/ARE pathway and regulation of intestinal flora.

Ethnopharmacological relevance: The genus Polygonatum Tourn, ex Mill. contains numerous chemical components, such as steroidal saponins, polysaccharides, flavonoids, alkaloids, and others, it possesses diverse pharmacological activities, such as anti-aging, anti-tumor, immunological regulation, as well as blood glucose management and fat reducing properties. Aim of the review: This study reviews the current state of research on the systematic categorization, chemical composition, pharmacological effects, and processing changes of the plants belonging to the genus Polygonatum, to provide a theoretical foundation for their scientific development and rational application. Materials and methods: The information was obtained by searching the scientific literature published between 1977 and 2022 on online databases (including PubMed, CNKI, SciFinder, and Web of Science) and other sources (such as the Chinese Pharmacopoeia 2020 edition, and Chinese herbal books). Results: The genus Polygonatum contains 79 species, and 233 bioactive chemical compounds were identified in them. The abundance of pharmacological activities, such as antioxidant activities, anti-fatigue activities, anti-inflammatory activities, etc., were revealed for the representatives of this genus. In addition, there are numerous processing methods, and many chemical constituents and pharmacological activities change after the unappropriated processing. Conclusions: This review summarizes the taxonomy classification, chemical composition, pharmacological effects, and processing of the plants belonging to the genus Polygonatum, providing references and research tendencies for plant-based drug development and further clinical applications.

Wine-processing represents a distinctive technique in Traditional Chinese medicine (TCM) preparation. Refined through millennia of practice, it embodies ancient wisdom in modulating medicinal properties. This method utilizes interactions between wine and herbs to enhance targeted delivery, moderate cold/bitter properties, amplify therapeutic effects, and reduce toxicity. Its clinical significance remains paramount. We systematically analyzed literature from scientific databases (Baidu Scholar, CNKI, Google Scholar, PubMed, ScienceDirect, Web of Science, SciFinder), historical texts, and the 2025 Chinese Pharmacopoeia. Graphical abstracts were generated using the Generic Diagramming Platform (GDP, https://www.BioGDP.com) to identify research gaps and future priorities. Evidence confirmed wine-processing improves channel tropism, enhances kidney/liver tonification, and increases bioactive compound solubility. Nevertheless, significant challenges hinder its modernization. Future research should prioritize process parameter optimization, quality-marker discovery, and multi-omics studies to scientifically elucidate efficacy-toxicity modulation mechanisms and advance clinical translation of this traditional technique.

Polygonati Rhizoma (PR), a plant with dual medicinal and edible properties, has been utilized for over two millennia, and is widely distributed across temperate to frigid zones in the Northern Hemisphere. In ancient China, it was revered as the "immortals' surplus grain," and the classical medical text "Ming Yi Bie Lu" documents its health benefits. These benefits include "tonifying the middle jiao, replenishing qi, dispelling rheumatism, and harmonizing the five viscera," which particularly emphasizes the efficacy of PR in both nourishing the liver and kidneys and prolonging lifespan. Modern studies reveal that PR rhizomes are rich in fructans, non-starch polysaccharides, amino acids, and other nutritional components, and their primary active constituents include polysaccharides, saponins, flavonoids, and polyphenols. These compounds exhibit anti-aging, antidepressant, anti-osteoporotic, and neuroprotective activities. Notably, raw PR contains calcium oxalate raphides, which induce an irritating sensation in the throat. However, processing can not only mitigate this irritation but also enhance its anti-oxidant and anti-aging capacities. Although progress has been made toward understanding its polysaccharides and saponins, the mechanisms underlying its other critical components, such as flavonoids, polyphenols, and oligosaccharides, remain underexplored. This review systematically examines the geographic distribution, traditional and modern applications, and pharmacological activities of PR, and the transformation patterns of key bioactive constituents that occur during its processing. Furthermore, it critically addresses research gaps, and particularly addresses both the relative lack of mechanistic studies on functional components and the lack of correlation between processing-induced compositional changes, pharmacological efficacy, and quality control. These insights contribute to advancing PR exploration, promoting sustainable utilization, and establishing scientific evidence-based quality standards.

Microbial fermentation technology has emerged as a pivotal approach for enhancing ginseng efficacy through the transformation of active ingredient molecular structures. This paper reviews the impact of microbial fermentation on the structure–activity relationship of ginseng bioactive compounds and advances in its application. Bibliometric analysis indicates that Panax species (Panax ginseng, Panax notoginseng) are primarily fermented using lactic acid bacteria and Aspergillus spp., with research predominantly focused on conversion efficiency to rare ginsenosides (Compound K, Rg3, and Rh2). Specifically, this review details the biotransformation pathways of these rare ginsenosides and the resultant bioactivity enhancements. Additionally, it summarizes the effects of other microorganisms, such as fungal fruiting bodies, on additional ginseng constituents like polysaccharides and polyphenols. Microbial fermentation has been successfully implemented in functional products, including ginseng vinegar, wine, and fermented milk. This review subsequently examines these applications, emphasizing fermentation’s potential to enhance product functionality. However, challenges remain in strain screening, process standardization, and analysis of multi-component synergistic mechanisms. In summary, this review synthesizes recent advancements in understanding the mechanisms of microbial fermentation on ginseng and its translational applications in functional foods and pharmaceuticals.

The perennial herbaceous Polygonatum kingianum Collett & Hemsleye (Asparagaceae), mainly occurring in Yunnan province (southwest China), is a well-known homology plant of …

… pcos and Polygonatum cyrtonema polysaccharide content before and after wine steaming. … Optimization of processing technology of rice fried ginseng based on Box Behnkene.sponse …

… Based on TCM theory and clinical trials, the wine 20 … to investigate the anti-aging mechanism of PS and its wine 23 … and its wine steaming processed product in mice that focuses on the …

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.

The aims of this study were to explore the significant chemical changes in functional components induced by the traditional processing method and evaluate whether this method based on nine cycles of steaming and drying can effectively enhance the medicinal effects of Polygonatum cyrtonema rhizome. A global analysis on dynamic changes in secondary metabolites during nine processing cycles was performed, and the significantly differentially accumulated secondary metabolites were initially identified based on the secondary metabolome. Unsupervised principal component analysis (PCA), hierarchical clustering analysis (HCA), and orthogonal partial least squares discriminant analysis (OPLA-DA) on secondary metabolites clearly showed that processing significantly increased the global accumulation of secondary metabolites in processed P. cyrtonema rhizomes compared to unprocessed crude rhizomes. The first six processing cycles induced drastic changes in the accumulation of functional components, while the last three did not induce further changes. The accumulations of most functional components were significantly enhanced after the first three cycles and stabilized after six cycles; meanwhile, the first three cycles also led to numerous new components. However, the enhancing effects were unavoidably reversed or weakened under continued processing lasting 6–9 cycles. Furthermore, continued processing also reduced the contents of a small number of original components to undetectable levels. Processing induced some significantly enriched Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways, among which the first three processing cycles enhanced the synthesis of various secondary metabolites and significantly affected the metabolisms of amino acids. In conclusion, this study not only reveals that processing can effectively enhance the medicinal effects, by two main mechanisms including enhancing chemical synthesis and inducing structural transformation of functional components, but also provides theoretical guidance for the optimization of the traditional processing method based on nine cycles of steaming and drying for achieving optimal effects on enhancing the medicinal effects of P. cyrtonema rhizome.

To optimize the solid-state fermentation process of Polygonatum cyrtonema Hua by Lactobacillus bulgaricus and compare the quality of P. cyrtonema Hua enzymatic solution before and after fermentation, this study took the inoculation volume, fermentation temperature, and fermentation time as influencing factors, and used the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate and total saponin content as evaluation indicators. Single-factor combined with Box-Behnken response surface methodology was used to optimize the fermentation process, and antioxidant activity and the content of bioactive substances were detected. The optimal process conditions for the fermentation of P. cyrtonema Hua by L. bulgaricus were an inoculation amount of 3%, a fermentation temperature of 38 ℃, and a fermentation time of 49 h. Under these conditions, the DPPH free radical scavenging rate of P. cyrtonema Hua enzymatic solution was 76.76%±1.49%, and the total saponin content was (5.00±0.01) mg/mL. After testing, the 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) cation free radical scavenging rate and total antioxidant capacity of the fermented P. cyrtonema Hua enzymatic solution were 90.10%±0.85% and (20.23±0.98) µmol/mL, respectively. The total phenolic, polysaccharide, and soluble solids contents were (93.44±5.46) µg/mL, (26.16±0.03) mg/mL, and (6.57±0.05)°Brix, respectively, which were higher than those of the unfermented group. After solid-state fermentation with L. bulgaricus, the antioxidant activity of P. cyrtonema Hua was enhanced, and the content of some bioactive substances increased.

substance in China with a history of over 2000 years of use in both food and medicine. It has served as a grain substitute during famines, although its development has long focused on medicinal and health food applications. Entering the new century, the global prevalence of diet-related chronic diseases-coupled with China’s success in poverty alleviation, has shifted public dietary needs from “mere sustenance” toward “diversified nutritional”. Advances in forest cultivation of Huangjing development and the discovery of Agavin-type fructans in Huangjing have greatly accelerated its transition toward food-based and lifestyle applications. This article systematically reviews the history of Huangjing as a food substitute, the chemical composition, and the food applications of Huangjing. It clarifies the highly branched and short-chain characteristics of Huangjing fructans. In the processing of “nine cycles of steaming and sun-drying” and “Chinese herbal compound formulas”, Agavin-type fructans not only impart unique energy-sustaining and flavor-enhancing effects but also achieve functional synergy through ingredient blending. The Agavin-type fructans in Huangjing regulate the microstructure of starch/protein in food, improve digestibility, and lower the glycemic index, making them ideal companions for staple food energy release. Additionally, they serve as excellent natural substrates for the growth of probiotics, yeast, and other microorganisms, offering unique advantages for developing fermented products such as wine, yogurt, enzymes, and bread. The article also clarifies the material basis and application value of “flowers superior to fruits, fruits superior to roots” in Huangjing. The food application of Huangjing not only provides an innovative approach to addressing global food security and nutritional imbalances but also offers insights for the food development of other food-medicine homologous substances. Polygonati

In this study, electronic sensory techniques were employed to comprehensively evaluate the organoleptic quality, chemical composition and content change rules for Polygonatum cyrtonema Hua (PCH) during the steaming process. The results were subjected to hierarchical cluster analysis (HCA), principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). These analyses revealed, from a sensory product perspective, overall differences in colour, odour and taste among the samples of PCH with different numbers of steaming cycles. Using the UPLC-Q-Exactive Orbitrap MS technique, 64 chemical components, including polysaccharides, organic acids, saponins and amino acids were detected in PCH before and after steaming. The sensory traits were then correlated with the chemical composition. From the perspectives of sensory traits, chemical composition, and multi-component index content, it was preliminarily deduced that carrying out five cycles of steaming and sun-drying was optimal, providing evidence for the quality evaluation of PCH during the steaming process.

Background Depression, often accompanied by cognitive impairment, remains a major clinical challenge due to the limited efficacy and side effects of conventional anti-depressants. The herbal pair of Ginseng and Polygonatum has demonstrated synergistic effects in tonifying qi, nourishing yin, and improving neurological function. Emerging evidence suggests this combination may offer multi-targeted benefits in alleviating depressive symptoms and cognitive deficits with fewer adverse effects. Objectives This study employs network pharmacology, molecular docking, and animal experiments to investigate the mechanisms underlying the anti-depressant efficacy of the Ginseng–Polygonatum herbal pair. Materials and Methods The network pharmacology was adopted to analyze Ginseng and Polygonatum to identify core genes and perform gene ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analyzes. A chronic unpredictable mild stress (CUMS) rat model of depression was established, and after administering Ginseng–Polygonatum extract via gavage, behavioral tests were performed to assess depressive-like symptoms in the CUMS rats. Hematoxylin–eosin (H&E) staining was used to detect neuronal damage in the hippocampal tissue, and the expression levels of interleukin-1 beta (IL-1β), cysteine-aspartic protease 1 (Caspase-1), phosphoinositide 3-kinase (PI3K), protein kinase B (AKT), glycogen synthase kinase 3 beta (GSK3β), B-cell lymphoma 2 (Bcl-2), and Bcl-2-associated X protein (Bax) in the rats’ hippocampus were measured. Results The key components of the Ginseng and Polygonatum herbal pair against depression include kaempferol, aposiopolamine, frutinone A, panaxadiol, and n-coumaroyltyramine. The critical targets identified are PIK3CA, AKT1, IL-1β, Bcl-2, Caspase-1, and ICAM1. Molecular docking results indicate that these core components exhibit strong binding affinity to the key targets. Additionally, animal experiments demonstrate that the Ginseng and Polygonatum herbal pair can improve cognitive impairment in CUMS rats by regulating the PI3K/AKT/GSK3β signaling pathway and inhibiting cell apoptosis. Conclusion Ginseng and Polygonatum herbal pair can regulate multiple targets through various active components, influencing several signaling pathways. It modulates biological processes and related pathways, such as inflammatory responses and metabolic functions, to improve depressive symptoms and cognitive impairment in CUMS rats. This effect is likely mediated by the regulation of the PI3K/AKT/GSK3β signaling pathway and the alleviation of cell apoptosis.

Background: In this study, we explored the effects of different processing methods on the quality of Polygonatum cyrtonema Hua (PC), and the role of Huangjiu in the processing procedure. Methods: The sensory characteristics of the crude product, steamed product, and wine-processed product of PC were described. The colorimeter was used to analyze the chromatic values of three different processed products on PC. At the same time, the contents of the water extract and alcohol extract were measured separately. The content of three different processing Polygonatum Polysaccharide (PCP) was determined using 0.2% anthrone-sulfuric acid. The correlation difference between the chromatic values and chemical composition of different PC products was analyzed using various analytical methods. Results: The surface colors gradually deepened, the sweetness increased, the viscosity strengthened, and the tongue-numbing sensation disappeared after PC processing. The contents of extract and L * gradually decreased from the crude to the steamed to the wine-processed product, consistent with the pattern of surface color alteration. While, E *ab gradually increased. The content of PCP was crude product > wine-processed product > steamed product. The results of multivariate statistical analysis showed that the samples processed for crude, steamed, and wine-processed product were clustered into three classes. The correlation analysis showed that L * and E *ab were highly significant positively correlated with the content of PCP, and a * was significantly negatively correlated with the content of PCP. Conclusion: The results showed that the wine-processed product had the best quality. The internal quality of the PC was correlated with its characteristics and chromatic value. In this study, we investigated the internal and external quality of three different products of PC in order to provide a reference for further research on the impact of different processing methods on PC quality, the standardization of PC processing, and the role of Huangjiu in the processing of PC

… in the Jiahu extreme fermented beverage, especially honey (… in Traditional Chinese Medicine (TCM). The Jiahu finding is obviously very important for the history of Chinese medicine, …

This study aims to understand the functional component compositions of traditional herbal health beverages made from Polygonatum cyrtonema rhizomes and to reveal the pharmacodynamic chemical basis for their claimed health benefits. Two traditional methods, rhizome decoction and rhizome infusion, were used to make health herbal beverages, including “Huangjin” tea and “Huangjin” wine, respectively. The secondary metabolites of “Huangjin” beverages were investigated and compared by widely targeted metabolomics. The results clearly showed that the major functional components in “Huangjin” beverages were phenolic acids, flavonoids, and alkaloids. The “Huangjin” wine has a greater variety of flavonoids and alkaloids than “Huangjin” tea, and the functional components in “Huangjin” wine were more abundant than those in “Huangjin” tea. Homoisoflavones and amide alkaloids were the dominating flavonoids and alkaloids in “Huangjin” wine, respectively. Continuous rhizome infusion could not increase the content of functional components in “Huangjin” wine. In conclusion, this study not only provides primary evidence to support the claimed health benefits of “Huangjin” beverages but also suggests that making traditional herbal beverages by rhizome infusion has superior health benefits than making them by rhizome decoction, which is attributed to the higher yields of functional components extracted by Chinese liquor than hot water. Therefore, Chinese liquor shows advantages in its use as a superior binary ethanol–water solvent in making herbal health beverages to enhance the solubility of poorly water-soluble functional components.