Evidence map›Paper›PMID 41551810›Full record

ArticleFood chemistry: X2026

Sweetness-related chemical changes and antioxidant enhancement in black bean-processed Polygonati Rhizoma revealed by UHPLC-Q-TOF-MS/MS and molecular networking.

Hongna Su, Xiaomei Jika, Sirong Peng, Yue Li, Qing Yang, Zhifeng Zhang

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Hongna SuInstitute of Qinghai-Tibetan Plateau, College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.
Xiaomei JikaInstitute of Qinghai-Tibetan Plateau, College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.
Sirong PengInstitute of Qinghai-Tibetan Plateau, College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.
Yue LiInstitute of Qinghai-Tibetan Plateau, College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.
Qing YangInstitute of Qinghai-Tibetan Plateau, College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.
Zhifeng ZhangInstitute of Qinghai-Tibetan Plateau, College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Polygonati Rhizoma (PR), a traditional food and medicinal plant in China, is valued for nutrition and function; however, raw PR has limited palatability. Black bean-processed (BBP), a traditional food-processing technique, is widely used to enhance flavor and functionality. Using UHPLC-Q-TOF-MS/MS, multivariate statistical analysis, and molecular networking, this study investigated the impact of BBP on the sweetness-related composition and antioxidant capacity of PR. BBP markedly altered the amino acid (AA) and carbohydrate: the total AA content decreased, while the proportion of sweet-tasting AAs increased significantly.BBP increased galactose and arabinose contents and promoted the degradation of polysaccharides into oligosaccharides. The antioxidant activity was significantly increased. Based on these findings, we infer that the increased sweetness and antioxidant activity following BBP are attributable to significant alterations in carbohydrates. These results provide evidence supporting BBP as a strategy to improve the sweetness and nutrients of PR for potential development into value-added food products.

Indexed as

Black bean processingFunctional foodMolecular networkingPolygonati RhizomaUHPLC-Q-TOF/MS

Identifiers

PMID41551810
PMCPMC12807807

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