Optimization of Steaming and Roasting Conditions for Maximized Hypoglycemic Properties of Polygonatum odoratum Tea

摘要

Response surface methodology (RSM) was applied in steaming and roasting processes of Polygonatum odoratum roots in order to monitor hypoglycemic components and sensory property. In steaming and roasting processes based on the central composite designwith variations in steaming time (60 approx 180 min), roasting temperature (110 approx 150°C) and roasting time (10 approx 50 min), coefficients of determinations (R ) were 0.8691 (p< 0.05), 0.8253 (p<0.10), 0.8727 (p<0.05), 0.8706 (p<0.05) and 0.8316 (p<0.10) in soluble solid, stigmasterol, beta-sitosterol, hypoglycemic component (total), and overall acceptability, respectively. The maximum value of soluble solid was 71.47% in 65.24 min of steaming time, 126.93°C of roasting temperature and 37.58 minof roasting time. The maximum value of hypoglycemic component (total) was 764.10 mu g/g in 107.76 min, 117.78°C and 14.70 min. Meantime, the maximum value of overall acceptability was 6.89 in 126.04 min, 115.79°C and 43.93 min. The predicted values inoptimum conditions for hypoglycemic components and sensory property were in good agreement with experimental values.