摘要
目的:采用电子舌技术考察不同来源黄芩药材味觉信息和主要化学成分之间的相关性。方法:采集不同栽培区域和不同生长年限的黄芩,采用TS-5000Z电子舌系统分析不同来源黄芩味觉信息,采用高效液相色谱仪分析黄芩中主要化学成分含量,考察不同来源黄芩的味觉信息差异性,同时分析味觉信息和化学成分之间的相关性。结果:不同来源黄芩的口味主要是苦味,其次是涩味、鲜味及其相应的回味和咸味;味觉分析信息可以对不同来源黄芩进行分类;黄芩的苦味、涩味、苦回味、涩回味、酸味与黄芩苷含量呈现显著的正相关。结论:基于电子舌技术的味觉分析方法可以量化不同来源黄芩的特征,从而对黄芩药材进行分类,其聚类结果与化学成分的聚类结果并不完全一致,电子舌在反应药材的总体特征上有一定优势;同时,可通过电子舌味觉分析信息推测出黄芩药材中黄芩苷的含量。
Objective： To study the taste information of different Scutellaria baicalensis Georgi and the correlation between the taste information and main chemical composition using the technology of Electronic-Tongue. Methods： The S. baicalensis Georgi from different cultivated area were collected as the samples, the taste information difference between these samples used the TS-5000Z Electronic-Tongue system was analyzed. At the same time, the main chemical compositions were analyzed by HPLC, so to study the relationship between the taste information and chemical compositions. Results： The bitterness was the main taste, and followed by astringent, umami, aftertaste-B, aftertaste-A, and salty. We could classify the samples using the taste information. There existed a significant positive correlation between baicalin and the bitterness, astringency, aftertaste-B, aftertaste-A also the sourness. Conclusion： Thefeatures of the S. baicalensis could be quantified by the TS-5000Z Electronic-Tongue system, and so the medicinal materials would be classified, but the results were not in accordance with the chemical analysis through the cluster analysis. The Electronic-tongue system would be superior to response the whole characteristics of the medicinal material. At the same time, the baicalin Would be inferred from the taste information.
出处
《中国现代中药》
CAS
2015年第11期1139-1147,共9页
Modern Chinese Medicine
基金
中国中药公司博士后专项(2013)
中药材产地加工技术平台[(工信部消费(2011)340)]
中医药行业科研专项(201407005-5)
中药材种子种苗与种植(养殖)标准平台(2012ZX09304006)
江苏省中药资源产业化过程协同创新中心项目(2013)
关键词
黄芩
电子舌
感官分析
品质相关性
Scutellaria baicalensis Georgi
Electronic-Tongue system
sensory analysis
correlation analysis ofmedicinal materials quality
