摘要
目的研究余甘子Phyllanthus emblica药材表面白霜的化学组成及析霜对其生津作用的影响,以期为余甘子“析霜者佳”的传统认知提供科学依据。方法收集余甘子药材表面形成的白霜,采用扫描电镜、能谱仪、傅里叶变换红外光谱仪和UPLC-Q-TOF-MS分析余甘子药材在贮藏过程中表面形成的白霜的化学成分;采用电子舌(E-tongue)结合志愿者的感官评定,研究药材表面析霜前后生津作用的变化;采用质谱成像技术对余甘子中化合物的含量和空间分布信息进行研究,分析其“析霜”代谢物的可能变化规律。结果扫描电镜观察表明余甘子药材表面析出白霜主要由细小的团簇晶体结构组成,能谱仪分析表明白霜主要为有机物组成,主要含有R-COOH、C-C、C-O等官能团;UPLC-Q-TOF-MS研究发现,白霜的主要成分是小分子有机酸和多酚,如粘酸、柠檬酸、DL-(+)-苹果酸和没食子酸等。感官评价及E-tongue研究发现,表面析霜后,余甘子药材滤液的酸味、涩味和苦味均不同程度增加,生津作用更加明显;质谱成像结果发现随着余甘子的干燥,其内部的DL-(+)苹果酸、没食子酸等成分会发生表面迁移。结论余甘子药材表面白霜主要是小分子有机酸及多酚类物质,“析霜”后酸味、涩味和苦味有所增强,有效成分含量增加,生津与健胃消食作用增强。
Objective To study the chemical composition from the white frost on the surface of the fruits of Phyllanthus emblica and the effect of frost precipitation on its fluid production,in order to provide a scientific basis for the traditional cognition of"frost precipitation is better"of P.emblica.Methods The white frost formed on the surface of the fruits of P.emblica was collected.The chemical components of the white frost formed on the surface of the fruits of P.emblica during storage were analyzed by scanning electron microscope(SEM),energy dispersive spectroscopy(EDS),fourier transform infrared spectroscopy(FT-IR)and UPLC-Q-TOF-MS;Electronic tongue(E-tongue)combined with sensory evaluation of volunteers was used to study the changes of fluid generating effect before and after frost precipitation on the surface of medicinal materials;The content and spatial distribution of compounds in P.emblica were studied by mass spectrometry imaging technology,and the possible changes of"frost evolution"metabolites were analyzed.Results SEM observation showed that the white frost precipitated on the surface of the fruits of P.emblica was mainly composed of fine cluster crystal structure.EDS analysis showed that the frost was mainly composed of organic matter,mainly containing R-COOH,C-C,C-O and other functional groups;UPLC-Q-TOF-MS study found that the main components of white cream were small molecular organic acids and polyphenols,such as mucic acid,citric acid,DL-(+)malic acid and gallic acid.Sensory evaluation and E-tongue study found that after surface frosting,the acidity,astringency and bitterness of the filtrate of the fruits of P.emblica increased in varying degrees,and the effect of fluid generation was more obvious;Mass spectrometry imaging results showed that the surface migration of malic acid,gallic acid and other components occurred with the drying of P.emblica.Conclusion The white frost on the surface of the fruits of P.emblica is mainly small molecular organic acids and polyphenols.After"frost separation",the
作者
谭庆刍
黄浩洲
林俊芝
仇敏
李莞
谭鹏
樊三虎
韩丽
张定堃
TAN Qing-chu;HUANG Hao-zhou;LIN Jun-zhi;QIU Min;LI Wan;TAN Peng;FAN San-hu;HAN Li;ZHANG Ding-kun(State Key Laboratory of Southwestern Chinese Medicine Resources,School of Pharmacy,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China;TCM Regulating Metabolic Diseases Key Laboratory of Sichuan Province,Hospital of Chengdu University of Traditional Chinese Medicine,Chengdu 610072,China;Key Laboratory of Biological Evaluation of TCM Quality of the State Administration of Traditional Chinese Medicine,Sichuan Academy of Chinese Medicine Sciences,Chengdu 610041,China;Sanajon Pharmaceutical Group,Chengdu 610000,China)
出处
《中草药》
CAS
CSCD
北大核心
2022年第11期3487-3495,共9页
Chinese Traditional and Herbal Drugs
基金
国家自然科学基金面上项目(81973493)
四川省重点研发项目(2021YFN0100)
三勒浆药业-成都中医药大学联合实验室项目(2019-YF04-00086-JH)
四川省中医药管理局项目(2021MS018)。
关键词
余甘子
成分变化
析霜
感官评价
粘酸
柠檬酸
DL-(+)苹果酸
没食子酸
Phyllanthus emblica L.
composition change
frosting
sensory evaluation
mucic acid
citric acid
DL-(+)malic acid
gallic acid
