Investigating the Bitter Substance Foundation of Platycodonis Radix Based on Taste-Component Correlation Analysis
Objective Using electronic tongue and HPLC combined with molecular docking technology to preliminarily clarify the bitter substance foundation of Platycodonis Radix.Methods Collect 26 batches of Platycodonis Radix samples,quantify the taste of Platycodonis Radix using electronic tongue technology,and determine the contents of 8 components in Platycodonis Radix using HPLC.The acquired data on taste characteristics and the contents of 8 components were analyzed by cluster analysis,orthogonal partial least squares discrimination analysis,and spearman correlation analysis.Afterward,we compared the differences in taste and content of active ingredients between different origins of Platycodonis Radix,screened the chemical components related to the bitter taste,and verified the binding of the flavor components to the bitter taste receptor TAS2R14 using molecular docking tech-nology.Results There are differences in the taste and active ingredient content of Platycodonis Radix between the north and south regions.The bitterness of Platycodonis Radix was significantly positively correlated with Lobetyolin,Platycoside G1,Platycoside E,Platycodin D3,Platycodin D2,Platycodin D,Polygalacin D2,and Polygalacin D.The molecular docking results showed that the 8 components had good binding force with TAS2R14.Conclusion The bitter substance foundation of Platycodonis Radix was e-lucidated,which can provide a scientific basis for the evaluation method of the authenticity of Platycodonis Radix.
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