Non-targeted metabolomics-mediated elucidation of metabolite changes in Polygonatum kingianum during traditional steaming with black beans

This study provides the first evidence that steaming with black beans can synergistically increase the diversity of triterpenoid saponins and isoflavones in PK, with the optimal quality achieved after three rounds of steaming. These findings validate the scientific efficacy of the traditional processing method. Our results advocate for the continued use of the black bean steaming method to enhance the nutritional and health-promoting value of PK, while also providing a template for the innovation of herbal processing techniques based on auxiliary ingredients.