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

Food Chem X · 2026 · PMC12807807 · PMID 41551810

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a decreasing trendP < 0.001actually significant

1 C, after BBP, the water, 50 % ethanol, and 75 % ethanol leachate contents of PR showed a decreasing trend, with a significant decrease in 50 % ethanol leachate content ( P < 0.001).

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