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<p>This study aimed to construct an innovative “sensory‑chemical” comprehensive evaluation model for optimizing the processing technology of Dali ginseng (DLG) and to compare the anti‑aging efficacy before and after processing. Seventeen batches of DLG were prepared using a Box‑Behnken design. High‑performance liquid chromatography (HPLC) was used to quantify 14 ginsenosides, an electronic tongue was employed to characterize the taste profiles, and multivariate analyses (principal component analysis, orthogonal partial least squares‑discriminant analysis, and factor analysis) were integrated to build the comprehensive evaluation model. Total ginsenosides of DLG (TGDLG) were prepared under the optimal process determined by the model (solid‑to‑liquid ratio 1:10, root diameter 2.1–2.5&#xa0;cm, blanching time 10&#xa0;min), and their anti‑aging effects were evaluated in a Caenorhabditis elegans (<i>C. elegans</i>) model using total ginsenosides of sun‑dried ginseng (TGSG) as a control. The results showed that processing promoted the generation of rare ginsenosides (e.g., Rk1, Rg5), and bitterness was positively correlated with rare ginsenoside content. In vivo, compared with TGSG, TGDLG extended the mean lifespan of nematodes by 28.07% (<i>P</i> &lt; 0.001), increased the survival rate under heat stress by 1.39‑fold, and reduced lipofuscin accumulation by 42.31%. In conclusion, this study not only established a novel “sensory‑chemical” evaluation method that can precisely guide the optimization of DLG processing technology, but also, for the first time, rigorously demonstrated the effectiveness of this model in enhancing product bioactivity through in vivo experiments. This work provides a data‑driven modern interpretation of traditional empirical knowledge in Chinese herbal medicine processing and offers a valuable paradigm for quality control and efficacy improvement of other herbs.</p>

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Processing optimization and anti-aging evaluation of Dali ginseng: leveraging a “sensory-chemical” assessment model

  • 期刊论文

  • 发表日期：

    2026年7月30日

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  • Yifei Wang,
  • Junbao Li,
  • Yidan Zhang,
  • Lijing Li,
  • Jiaying Sun,
  • Hongmei Gao

摘要

This study aimed to construct an innovative “sensory‑chemical” comprehensive evaluation model for optimizing the processing technology of Dali ginseng (DLG) and to compare the anti‑aging efficacy before and after processing. Seventeen batches of DLG were prepared using a Box‑Behnken design. High‑performance liquid chromatography (HPLC) was used to quantify 14 ginsenosides, an electronic tongue was employed to characterize the taste profiles, and multivariate analyses (principal component analysis, orthogonal partial least squares‑discriminant analysis, and factor analysis) were integrated to build the comprehensive evaluation model. Total ginsenosides of DLG (TGDLG) were prepared under the optimal process determined by the model (solid‑to‑liquid ratio 1:10, root diameter 2.1–2.5 cm, blanching time 10 min), and their anti‑aging effects were evaluated in a Caenorhabditis elegans (C. elegans) model using total ginsenosides of sun‑dried ginseng (TGSG) as a control. The results showed that processing promoted the generation of rare ginsenosides (e.g., Rk1, Rg5), and bitterness was positively correlated with rare ginsenoside content. In vivo, compared with TGSG, TGDLG extended the mean lifespan of nematodes by 28.07% (P < 0.001), increased the survival rate under heat stress by 1.39‑fold, and reduced lipofuscin accumulation by 42.31%. In conclusion, this study not only established a novel “sensory‑chemical” evaluation method that can precisely guide the optimization of DLG processing technology, but also, for the first time, rigorously demonstrated the effectiveness of this model in enhancing product bioactivity through in vivo experiments. This work provides a data‑driven modern interpretation of traditional empirical knowledge in Chinese herbal medicine processing and offers a valuable paradigm for quality control and efficacy improvement of other herbs.