Abstract:This study focused on Polygonatum odoratum，a medicinal and edible traditional Chinese medicine，to analyze the effects of stewing on its quality and components. Samples were collected from nine key stages of the stewing procedure. Then，qualitative and quantitative analyses of the samples' quality and components were conducted by colorimeter，texture analyzer，colorimetry，high-performance gel permeation chromatography（HPGPC），and the Kjeldahl method. According to the results，raw Polygonatum odoratum appeared yellowishwhite，with a hard texture. After the stewing process，its color changed to dark brown，with a soft and sticky texture. During the deep stewing stage，significant changes occurred in texture and color，while in subsequent stages，no noticeable differences in color or texture were observed. Throughout the stewing process，carbohydrate content changed:polysaccharide content was gradually decreased，while free sugar content was increased. During the deep stewing stage，5-hydroxymethylfurfural （5-HMF） and polygonatine A were detected for the first time. During the first boiling phase of the deep stewing stage，the content of 2，3-dihydro-3，5-dihydroxy-6-methyl-4H-pyran-4-one （DDMP），5-HMF，and polygonatine A was significantly increased and continued to rise thereafter，while the total flavonoid content also showed an upward trend. Correlation results suggested that the increase in Maillard reaction products（DDMP，5-HMF），polygonatine A，free sugar，and total flavonoid may be key factors contributing to the darkening color of stewed Polygonatum odoratum.