Screening of galangal quality markers based on taste information and ultra performance liquid chromatography
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.
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