摘要
目的:采用HPLC同时测定生、焦栀子中京尼平苷酸、新绿原酸、京尼平龙胆双糖苷、绿原酸、隐绿原酸、栀子苷、香草酸、芦丁、西红花苷Ⅰ、西红花苷Ⅱ的含量,采用TS-5000Z味觉分析系统进行生、焦栀子5种味觉及回味的数字化表征,建立一种栀子化学成分与味觉关联分析的新方法。方法:采用Aglient Eclipse XDB-C18色谱柱(4.6 mm×250 mm,5μm),以乙腈-水为流动相,梯度洗脱,柱温35℃,流速1 mL/min,进样量10μL,对20批栀子饮片样品指标成分的含量进行检测。采用TS-5000Z味觉分析系统对栀子样品的酸、苦、咸、鲜、涩味及回味进行数字化表征,并进行相关性分析。结果:栀子炒焦前后隐绿原酸、京尼平龙胆双糖苷含量无明显变化;栀子苷、绿原酸、西红花苷Ⅰ、西红花苷Ⅱ、芦丁、香草酸经炮制后含量下降,其中,西红花苷Ⅰ下降最为明显;新绿原酸、京尼平苷酸经炒焦后含量升高。栀子炮制前后味觉发生明显变化,主要差异在苦味、咸味、鲜味和苦味回味这些味觉指标,焦栀子的苦味、苦味回味、涩味回味、鲜味和咸味均明显高于生栀子。相关性分析结果表明,香草酸、西红花苷Ⅰ、西红花苷Ⅱ、芦丁对栀子炮制前后味道变化有较大贡献。结论:栀子炒焦前后化学成分含量发生变化,且饮片味觉变化与内在成分具有相关性,本研究为栀子饮片的质量控制及临床应用提供了有力的研究基础。
Objective:To simultaneous determination geniposide acid,neochlorogenic acid,genipin gentioside,chlorogenic acid,cryptochlorogenic acid,geniposide,vanillic acid,rutin,saffron,crocinⅠand crocinⅡin raw and processed Fructus Gardeniae by HPLC.The 5 tastes and aftertaste of raw and processed Fructus Gardeniae were tested by TS-5000Z taste analysis system.To establish a new method for the correlation analysis of Fructus Gardeniae chemical compositions and tastes.Methods:Aglient Eclipse XDB-C18 column(4.6 mm×250 mm,5μm)was used,with acetonitrile-water as the mobile phase,gradient elution,column temperature 35℃,volume flow rate 1 mL/min,sample injection volume 10μL,the content of components of 20 batches of Fructus Gardeniae decoction pieces was tested.The TS-5000Z taste analysis system was used to digitally characterize the sour,bitter,salty,fresh,astringent tastes and aftertaste of Fructus Gardeniae samples,and perform correlation analysis between components and tastes.Results:There were no significant changes in the contents of cryptochlorogenic acid and geniping gentioside between raw and processed Fructus Gardeniae.The contents of geniposide,chlorogenic acid,crocinⅠ,crocinⅡ,rutin,vanillic acid were decreased,especially the decrease of crocinⅠwas the most significant.The contents of neochlorogenic acid and geniposide increased after processing.The taste of Fructus Gardeniae had changed significantly before and after processing.The main differences were in the taste indicators of bitterness,saltiness,umami and bitter aftertaste.The bitterness,bitter aftertaste,astringency aftertaste,umami and salty taste of processed Fructus Gardeniae were significantly higher than those of raw Fructus Gardeniae.The results of correlation analysis showed that vanillic acid,crocetinⅠ,crocinⅡ,and rutin had a greater contribution to the taste change of raw and stir-baked Fructus Gardeniae.Conclusion:The content of chemical components in Fructus Gardeniae decoction pieces changes significantly before and after stirbake
作者
楚越
李烨
雷婧萱
刘志远
赵梦亭
姚周辉
桑夏楠
王奎龙
曹岗
郝敏
章红燕
CHU Yue;LI Ye;LEI Jing-xuan;LIU Zhi-yuan;ZHAO Meng-ting;YAO Zhou-hui;SANG Xia-nan;WANG Kui-long;CAO Gang;HAO Min;ZHANG Hong-yan(Zhejiang Chinese Medical University,Hangzhou 310053,China;Henan Technical Institute,Zhengzhou 450052,China;Guizhou University of Traditional Chinese Medicine,Guiyang 550025,China;Cancer Hospital of The University of Chinese Academy of Sciences,Hangzhou 310022,China)
出处
《中华中医药杂志》
CAS
CSCD
北大核心
2022年第6期3416-3422,共7页
China Journal of Traditional Chinese Medicine and Pharmacy
基金
浙江省基础公益研究计划项目(No.LGF18H280003)。
关键词
栀子
中药炮制
含量测定
性状数字化表征
相关性分析
质量控制
化学成分
电子舌
Fructus Gardeniae
Chinese herbal medicine processing
Content determination
Digital traits
Correlation analysis
Quality control
Chemical composition
Electronic tongue
