13596 10.30848/PJB2026-4(6) <p> Study the differences between different concoctions of <em>Polygonatum odoratum</em> based on sugar composition</p> Huihui Zhan, Chunjuan Fang, Zhenyao Yu, Hui Wu, Wenwen Jiang and Yanling Liu <p> The present study aimed to investigate the variations in sugar composition among different processed forms of <em>Polygonatum odoratum</em> and establish a methodology for analyzing its carbohydrate content. This approach provides a reference for the clinical selection of processed <em>Polygonatum odoratum</em> products. Raw <em>Polygonatum odoratum</em> is bitter and astringent&nbsp;and&nbsp;is typically consumed after processing. However, research on processed <em>Polygonatum odoratum</em> products remains limited. Therefore, this paper examines the differences among various processed slices of <em>Polygonatum odoratum</em>, focusing on sugars as the primary active ingredient. The results demonstrate that processing reduces the total polysaccharide content and the relative molecular mass. Meanwhile, the free sugar content increases in all cases, with the degree of increase following the order: processed <em>Polygonatum odoratum</em> &gt; stewed <em>Polygonatum odoratum</em> &gt; wine-processed <em>Polygonatum odoratum</em> &gt; honey-processed <em>Polygonatum odoratum</em>. While the composition of monosaccharides remains consistent before and after processing, the molar ratios change significantly. These findings indicate that different processing methods result in substantial alterations in the sugar composition of <em>Polygonatum odoratum</em>, with each processed product exhibiting unique characteristics. Notably, the stewed method shows significant advantages, providing a foundation for developing clinically relevant stewed <em>Polygonatum odoratum</em> products.</p> <p> &nbsp;</p> Published 2026 58 4 873 881