摘要
目的建立不同产地及加工方法的多花黄精药材“味”觉变化的电子舌鉴别方法。方法采集安徽不同产地多花黄精药材和不同产地加工的样品,采用电子舌技术对各样品进行测定,获取各样品味觉数据,通过主成分分析(PCA)对响应值进行处理和分析。结果苦味和甜味是多花黄精主要成分;不同产地多花黄精“味”响应值显著差异;通过蒸和煮的加工,多花黄精药材苦味减低,甜味增加。结论电子舌技术可用于不同产地多花黄精药材的区分,能够客观测定产地加工导致黄精药材“味”的变化参数。
Objective To establish an electronic tongue identification method for the change of"taste"of Polygonati Rhizoma from different producing areas and processing methods.Methods Samples of Polygonati Rhizoma from different producing areas and processed from different producing areas in Anhui province are collected.The taste data of samples are obtained by electronic tongue technology.The response values are processed and analyzed by principal component analysis(PCA).Results Bitterness and sweetness are the main components of Polygonati Rhizoma.The response value of“flavor”of Polygonati Rhizoma from different producing areas is significantly different.The bitterness of Polygonati Rhizoma decreases and its sweetness increases through steaming and boiling.Conclusion Electronic tongue technology can be used to distinguish Polygonati Rhizoma from different origins,and“taste”as a new parameter can objectively describe the processing of Polygonati Rhizoma from different origins.
作者
赵丽蓉
张虹
方文韬
罗汉
方成武
刘守金
李雷
ZHAO Li-rong;ZHANG Hong;FANG Wen-tao;LUO Han;FANG Cheng-wu;LIU Shou-jin;LI Lei(College of Pharmacy,Anhui University of Chinese Medicine,Hefei 230012,China;Institute of Conservation and Development of Traditional Chinese Medicine Resources,Anhui Academy of Traditional Chinese Medicine,Hefei 230012,China;Anhui Senfeng Agricultural Comprehensive Development Co.,Ltd.,Hefei 230001,China)
出处
《现代中药研究与实践》
CAS
2019年第6期5-9,共5页
Research and Practice on Chinese Medicines
基金
国家重点研发计划项目(高品质黄精规模化种植及精准扶贫示范研究,2017YFC1701606)
关键词
多花黄精
电子舌
味
Polygonatum cyrtonema Hua
electronic tongue
taste
