基于味觉信息和超高效液相色谱的高良姜质量标志物筛选
Screening of galangal quality markers based on taste information and ultra performance liquid chromatography
刘爽 1朱小玲 2孙国园 2董玉1
作者信息
- 1. 内蒙古医科大学药学院,呼和浩特 010110
- 2. 内蒙古自治区国际蒙医医院,呼和浩特 010065
- 折叠
摘要
目的:采用电子舌和超高效液相色谱(UPLC)技术考察不同批次高良姜药材味觉信息和主要化学成分含量,并筛选其质量标志物.方法:采用电子舌分析高良姜药材味觉信息,通过雷达图、主成分分析和Loading分析对测量值进行处理和分析;UPLC测定高良姜药材中主要化学成分含量,通过主成分分析,结合高良姜信息值筛选味觉质量标志物.结果:电子舌结果显示高良姜药材在苦味值上响应最高;UPLC分析得到不同批次的高良姜药材中高良姜素含量最高;相关性分析表明高良姜素含量与高良姜苦味呈显著正相关(P＜0.05).结论:高良姜主要味觉信息为苦味,主要成分为高良姜素,且味觉信息与化学成分具有相关性,为筛选高良姜质量标志物提供坚实的研究基础.
Abstract
Objective:Electronic tongue and ultra performance liquid chromatography(UPLC)technology were used to investigate the taste information and chemical components of different batches of galangal,and screen quality markers.Methods:The electronic tongue was used to analyze the taste information of galangal,and the measured values were processed and analyzed by radar chart,principal component analysis and Loading analysis;UPLC was used to assay the content of the chemical components in galangal,and taste quality markers were screened by principal component analysis,combined with the galangal information value.Results:The results of electronic tongue showed that galangal had the highest response in bitterness values;UPLC analysis showed that the content of galangin was highest in different batches of galangal;The results of correlation analysis showed that the content of galangin was positively correlated with bitterness(P＜0.05).Conclusion:The main taste information of galangal is bitterness,the main component is galangin,and the taste information is related to the chemical composition,which provide a solid research basis for screening galangal quality markers.
关键词
高良姜/电子舌/超高效液相色谱/苦味/质量标志物Key words
Galangal/Electronic tongue/Ultra performance liquid chromatography(UPLC)/Bitterness/Quality markers引用本文复制引用
基金项目
国家自然科学基金(82060773)
内蒙古自治区科技成果转化项目(2020GG0117)
高等学校青年科技人才发展计划(NMGIRT2226)
内蒙古自治区高等学校科研平台建设项目()
内蒙古自然科学基金重点项目(2019ZD16)
出版年
2024
NETL
NSTL
万方数据