摘要
目的:采用电子舌技术考察不同来源广枣药材味觉信息和主要化学成分之间的关系。方法:采用C-SA402B电子舌系统分析不同来源广枣味觉信息,采用高效液相色谱仪分析广枣中主要化学成分含量,并分析味觉信息和化学成分之间的相关性。结果:不同来源广枣的差异主要体现在鲜味、酸味和苦味,而在咸味和涩味上差异较小;广枣的酸味和咸味与总酚酸含量呈显著的正相关。结论:味觉信息分析可以对不同来源广枣进行分类;基于电子舌技术的味觉信息分析显示广枣有明显的地域差异,其聚类结果与化学成分的聚类结果并不完全一致,电子舌在反映药材的总体特征上有一定优势。
Objective:To study the taste information of different Choerospondiatis Fructus and the correlation between the taste information and main chemical composition using the technology of electronic tongue.Methods:The taste information of Choerospondiatis Fructus from different sources used the C-SA402B electronic tongue was analyzed.The content of main chemical compositions were analyzed by HPLC,so to analyze the correlation between the taste information and chemical components.Results:The differences were mainly reflected in the umami,sourness and bitterness,but the less differences in the saltiness and astringency.There was a significant positive correlation between total phenolic acid content and sourness also saltiness.Conclusion:Gustatory information analysis can be used to classify different sources of Choerospondiatis Fructus,can show that there are obvious regional differences in Choerospondiatis Fructus,the results are not completely consistent with the chemical analysis through the cluster analysis,the electronic tongue has certain advantages in the overall characteristics of the reactive medicinal materials.
作者
张雪妮
王凯
贾鑫
董玉
ZHANG Xue-ni;WANG Kai;JIA Xin;DONG Yu(College of Pharmacy,Inner Mongolia Medical University,Hohot O10059,China;Engineering Technology Research Center of Pharmacodynamic Substance and Quality Control of Mongolian Medicine in Inner Mongolia,Hohhot O10110,China;Department of Pharmacy,The Affiliated Hospital of Inner Mongolia Medical University,Hohhot 010059,China)
出处
《中华中医药杂志》
CAS
CSCD
北大核心
2023年第1期376-381,共6页
China Journal of Traditional Chinese Medicine and Pharmacy
基金
内蒙古自治区科技成果转化项目(No.2020GG0117)
内蒙古自治区科技计划项目(No.2019GG128)。
关键词
广枣
电子舌
味觉
化学成分
产地区分
Choerospondiatis Fructus
Electronic tongue
Taste
Chemical composition
Regions identification
