3种掩味剂单独或联合应用对黄柏的掩味作用探究及掩味前后化学成分的比较

Investigation of Taste-masking Effects of Three Kinds of Masking Agents Used Alone or in Combination on Phellodendri Chinensis Cortex and Comparison on Its Chemical Components Before and After Taste-masking

目的:探讨三氯蔗糖、阿魏酸钠和β-环糊精单独或联合应用对黄柏水煎液的掩味效果,比较黄柏掩味前后的化学成分变化。方法:3种苦味抑制剂采用单独抑制苦味、两两联合抑制苦味、三者联合抑制苦味共计7种组合对黄柏水煎液进行掩味,考察掩味前后黄柏水煎液的苦度变化;利用HPLC建立掩味前后各样品液的指纹图谱,以共有峰相对峰面积、共有峰总面积为指标,分析其化学成分变化的程度与特点。结果:7种组合对黄柏水煎液均具有较好的抑苦作用。掩味剂联用后掩味效果更佳,优于单独使用,掩味后平均苦度均为Ⅰ级(不苦或几乎不苦)。指纹图谱共有峰有8个,掩味后7组供试品的56个峰中,除3个色谱峰在掩味前后相对峰面积具有显著性差异(但总变化率均<10%)外,其余53个峰面积均无显著性差异;掩味前后黄柏的指纹图谱共有峰总面积无显著性差异。结论:3种掩味剂单独或联合应用对黄柏水煎液均具有较好的抑苦作用,且掩味前后对黄柏中化学成分的总量无显著影响。

Objective： To investigate taste-masking effects of sucralose,β-cyclodextrin（ β-CD） and sodium ferulate used alone or in combination on Phellodendri Chinensis Cortex decoction,and establish its the fingerprint for comparing chemical components before and after taste-masking. Method： Seven combinations（ sucralose,β-CD and sodium ferulate used alone or in combination） was adopted to cover up the taste of Phellodendri Chinensis Cortex decoction, and change of its bitterness before and after taste-masking was investigated. HPLC was employed to collect the fingerprints of every sample before and after taste-masking,taking relative peak area and total area of the common peak as indexes,characteristics and degree of chemical components changes were analyzed. Result： Seven combinations showed good taste-masking effects on Phellodendri Chinensis Cortex decoction. Taste-masking agents used in combination showed more significant effects than that used alone,the average bitterness belonged to grade Ⅰ（ not bitter or almost not bitter）. There were eight common peaks in the HPLC fingerprint of Phellodendri Chinensis Cortex before and after taste-masking,7 groups had 56 peaks in total,the relative peak areas of three peaks had significant difference before and after taste-masking（ the total variation rate was 〈10%）,and there were no significant difference in other 53 peaks. There was no great difference in total peak area of common peaks before and after taste-masking. Conclusion： Sucralose,β-CD and sodium ferulate used alone or in combination all have taste-masking effects on Phellodendri Chinensis Cortex decoction,and there are no significant difference about the total contents of its chemical components.