Wine-processed Huangjing (Polygonati Rhizoma) is one of the primary processed products of the Polygonati Rhizoma, its preparation technology has seen important progress in recent years. Literature research and the latest research results indicate that the chemical composition undergoes notable changes during the wine-processing of Polygonati Rhizoma, particularly generating substances that pose potential health risks to humans, such as 5-hydroxymethylfurfural, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, acrylamide. Following processing, the pharmacological activities such as immunomodulation, antioxidant, hypoglycemic, and hypolipidemic effects are markedly enhanced. Current research on wine-processed Polygonati Rhizoma faces challenges such as inconsistent processing standards, unclear process parameters and difficulties in quality control. This paper systematically summarizes research progress of wine-processed Polygonati Rhizoma, including the historical evolution, modern processing techniques, chemical composition, and pharmacological effects. Future research should focus on standardizing processing techniques, modernizing mechanism analysis, and applying technological innovations to further promote the comprehensive and rapid development of the wine-processed Polygonati Rhizoma industry.

wine-processed Polygonati Rhizoma  /  processing technology  /  Polygonatum polysaccharides  /  5-hydroxymethylfurfural  /  wine-processed Polygonati Rhizoma industry