To study the effects of pre-and post-processing on total protein, amino acid composition, and nutritional value of Polygonatum, and to clarify the nutritional basis of its edible nutritional value and therapeutic effect.The protein amino acid composition of Polygonatum and processed products were analyzed, and the differences in amino acid composition in the samples were analyzed by principal component analysis (PCA), hierarchical cluster analysis (HCA), and t-test, and the protein nutrition of Polygonatum and processed products were evaluated according to the amino acid reference model of Food and Agriculture Organization of the United Nations / World Health Organization.Results showed that there were 17 kinds of amino acids in Polygonatum before and after processing, and the content of umami amino acids (glutamic acid and aspartic acid) was the highest, and it was rich in medicinal amino acids, essential amino acids, branched-chain amino acids, and so on.More medicinal amino acids and umami amino acids revealed the reasons why Polygonatum, as a traditional medicinal and edible material, could improve the physical functions and make the dishes more delicious.The results of PCA and HCA showed that the roots were divided into two types, including the processed group and the non-processed group, which indicated that processing played an important role in the changes in the amino acid composition of Polygonatum protein.Compared with the non-processed group, serine, cysteine, lysine and arginine were significantly lower, while methionine, isoleucine, valine, leucine, threonine, phenylalanine, proline, and glycine were significantly higher.There was no significant difference in functional amino acids between processed and non-processed groups, and essential amino acids showed a significant increase, all of the results indicated that processing could help not only to keep its work on healthcare but also to improve its nutritional value.In processed and non-processed Polygonatum roots, respectively, the first limited amino acids were lysine and isoleucine.The priority order on protein nutritional value was processed roots>raw roots according to protein nutrition evaluation results.Thus, processing is beneficial to improve the nutritional value and quality of Polygonatum.
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