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Study on the Separation, Identification, and Quality Control Methods of Oligosaccharide Components in Wine-Processed
Hong Guo1, Haonan Wu1,2, Rui Yao1,2
1National Institutes for Food and Drug Control, Beijing 102629, China.
Foods (Basel, Switzerland)
|February 13, 2026
Summary
This study identified key oligosaccharides, including difructose anhydrides (DFAs), as quality markers in wine-processed Polygonati Rhizoma. Increased DFA levels correlate with processing-induced color changes, suggesting their use in quality control.
Area of Science:
- Phytochemistry
- Food Science
- Analytical Chemistry
Background:
- Polygonati Rhizoma (WPR) is a traditional herbal medicine.
- Processing methods like steaming and drying significantly alter WPR's chemical composition and quality.
- Identifying specific quality markers is crucial for standardization.
Purpose of the Study:
- To identify oligosaccharide quality markers in wine-processed Polygonati Rhizoma (WPR).
- To investigate changes in sugar components during WPR processing.
- To correlate sugar component changes with the color of processed WPR slices.
Main Methods:
- Water extraction, ethanol precipitation, and preparative liquid chromatography for oligosaccharide isolation.
- Nuclear Magnetic Resonance (NMR) spectroscopy for structural identification and purity assessment (>93%).
- Colorimetric analysis (Eab*) and quantification of total reducing sugars, DFA III, and DFA I.
Main Results:
- Seven oligosaccharides were identified: DFA III, DFA VII, DFA II, a novel difructose anhydride, DFA I, sucrose, and 1-kestose.
- Compounds 1-5 (DFA III, DFA VII, DFA II, novel DFA, DFA I) were newly isolated from WPR and increased post-processing.
- A strong correlation was observed between increased total color difference (Eab*) and changes in sugar components, particularly DFA III and DFA I, during processing.
- DFA III and DFA I levels were significantly higher in commercial WPR compared to raw material.
Conclusions:
- Difructose anhydrides (DFAs), specifically DFA III and DFA I, are potential quality markers for wine-processed Polygonati Rhizoma.
- The progressive darkening of WPR slices during processing is strongly linked to alterations in its oligosaccharide profile.
- Quantification of DFA III and DFA I can aid in assessing the processing degree and quality of WPR.
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