Optimization of processing technology of wine-processed Polygonati Rhizoma based on orthogonal test and AHP-comprehensive scoring method and comparison of immunomodulation functions of Polygonati Rhizoma processed with different methods

Abstract

This study employed orthogonal design and AHP-comprehensive scoring method to optimize the processing technology of wine-processed Polygonati Rhizoma, and then explored the immunomodulation performance of the product. Orthogonal test was established based on single factor test results to study the effects of soaking time, steaming time, and drying temperature on the quality of wine-processed Polygonati Rhizoma. Further, the analytic hierarchy process(AHP) and comprehensive scoring method were employed to determine the optimum processing parameters. The immunosuppression model of mice was established by injecting cyclophosphamide intraperitoneally. The body weight, immune organ index, and white blood cell count(WBC) and red blood cell count(RBC) in peripheral blood were compared between the mice administrated with the non-processed Polygonati Rhizoma and the wine-processed Polygonati Rhizoma prepared with modern and traditional methods. Further, the levels of interleukin-2(IL-2) and interferon-gamma(IFN-γ) in serum were determined by enzyme-linked immunosorbent assay(ELISA) for comparison. The processing parameters were optimized as follows: soaking in Chinese rice wine for 10 h, steaming for 20 h, and drying thick slices at 60 ℃. The wine-processed Polygonati Rhizoma prepared with both modern and traditional methods can significantly enhance the immune function, with similar performance. The optimized processing technology of wine-processed Polygonati Rhizoma is stable and feasible and the product prepared with this process has obvious immune-enhancing effect, which provides a basis for the quality standard formulation and the modern research of wine-processed Polygonati Rhizoma.