基于电子舌技术评价黄芩酒炙前后滋味变化及其在黄芩饮片鉴别中的应用研究

Evaluation of taste changes of Scutellariae Radix before and after wine-frying based on electronic ongue technology and its application in identification of Scutellariae Radix pieces

黄芩是临床常用的清热药,生用苦寒,酒炙可缓和苦寒之性。研究黄芩酒炙前后滋味变化对鉴别黄芩、酒黄芩及阐明传统酒炙理论具有重要意义。该实验制备黄芩片、酒黄芩各10批,采用HPLC测定5种黄酮类成分含量,以5种黄酮类成分含量为变量做PCA分析,结果不同批次黄芩饮片之间含量有一定的差异,但无法将黄芩片、酒黄芩区分开。通过人工口尝评价2种饮片的酸、咸、鲜、甜、苦5种感官属性,再利用电子舌检测代表饮片滋味的7根传感器(AHS,PKS,CTS,NMS,CPS,ANS,SCS)响应值。分析感官评价与电子舌响应值的相关性,结果显示感官评价的酸,咸,鲜,甜,苦与AHS,CTS,NMS,ANS,SCS 5根传感器具有不同程度的相关关系,表明电子舌技术可作为一种代替人工口尝并且量化检测味觉的手段,应用于中药饮片的滋味评价。采用味觉法对电子舌响应值进行分析,发现酒黄芩苦味降低,咸味增加;PCA分析黄芩酒炙前后滋味变化,结果显示2种饮片的滋味差异将其分成2类,PCA载荷图表明咸味和苦味的响应值是影响黄芩与酒黄芩整体味道的主要因素。基于电子舌响应值建立黄芩片、酒黄芩的Fisher判别模型,可对黄芩酒炙前后能进行有效的判别,判别识别率为100%。实验结果表明,电子舌检测结合多元统计分析可用于评价中药滋味,同时为鉴别不同炮制品提供一种快速、简便的技术手段。

Scutellariae Radix(Huangqin)is a well-known traditional Chinese medicine(TCM)used for the treatment of clearing heat in clinical application.It is bitter-cold by using directly,but the bitter-cold property can be relieved after wine-frying.The study of taste changes before and after wine-frying of Scutellariae Radix is of great significance in identifying Scutellariae Radix and wine-processed Scutellariae Radix and clarifying the traditional theory of wine-processing.In this experiment,10 batches of Scutellariae Radix and wine-processed Scutellariae Radix were prepared.The contents of 5 flavonoids were determined by high performance liquid chromatography(HPLC),and principal component analysis(PCA)was performed with 5 flavonoids as variables.As a result,the contents were different in different batches of Scutellariae Radix,but Scutellariae Radix and wine-processed Scutellariae Radix could not be distinguished.Five sensory attributes(sour,salty,fresh,sweet,and bitter)were evaluated by artificial tasting,and the response values of 7 sensors(AHS,AHS,PKS,CTS,NMS,CPS,ANS,SCS)representing the taste of pieces were detected by electronic tongue.The correlation between sensory evaluation and response values of the electronic tongue were analyzed,and the results showed that the sensory evaluation of sour,salty,fresh,sweet,bitter and AHS,CTS,NMS,ANS,SCS sensors had different degrees of correlation,indicating that the electronic tongue technology can be used as an alternative to artificial taste and can serve as a means for quantifying the taste,and it can be used to evaluate the taste of TCM pieces.The taste method was used to analyze the response values of the electronic tongue,and the results showed that the bitterness of wine-processed Scutellariae Radix decreased and the salty taste increased.PCA was used to analyze taste changes before and after wine-processed Scutellariae Radix,and the results showed that taste differences between 2 pieces were divided into 2 categories.PCA loading scattering plots showed that response of saltiness and bitterness were the major factors to affect overall taste in Scutellariae Radix and wine-processed Scutellariae Radix.Based on electronic tongue response values,the Fisher discriminant model for Scutellariae Radix and wine-processed Scutellariae Radix was established,which showed that it could effectively discriminate them with a recognition rate of 100%.The experimental results showed that the electronic tongue combined with multivariate statistical analysis can be used to evaluate taste of TCM,at the same time,it could provide a fast and simple method for identifying different processed products.