基于电子舌技术分析多花黄精炮制过程中“味”的变化

Based on Electronic Tongue Technology Analyzes the Change of"Taste"in Process of Duohua Huangjing(Polygonatum Cyrtonema Hua)

目的:探究多花黄精从生品、一蒸一晒至九蒸九晒炮制过程中“味”的变化,将处于不同炮制阶段中多花黄精的味道差异进行客观化表达,以期为九蒸九晒黄精的真伪鉴定提供依据。方法:利用电子舌技术对多花黄精生品、黄精一蒸一晒至九蒸九晒炮制过程中味觉值进行测定,采集味觉信息值和制作雷达信息图,采用酶标仪对不同炮制过程多花黄精中的多糖含量进行测定。结果:多花黄精的味道呈现主要以甜、苦、涩、鲜为主,且生品多花黄精味觉值最大,九蒸九晒多花黄精味觉值最小;随着黄精蒸晒次数的增加,多糖含量呈逐渐降低的趋势。结论:多花黄精自身的甜味、苦味、涩味、鲜味会随着炮制次数的增加而逐渐减弱,且电子舌能够准确辨识其味道。

Objective:To explore the changes of"taste"of Duohua Huangjing(Polygonatum Cyrtonema Hua)during processing from raw product,one-steam-one-bask to nine-steam-nine-bask,and to objectively express the taste differences of Duohua Huangjing(Polygonatum Cyrtonema Hua)in different processing stages,so as to provide a basis for the authenticity identification of nine-steam-nine-bask of Duohua Huangjing(Polygonatum Cyrtonema Hua).Methods:The electronic tongue technology was used to measure the taste value of the raw products,one-steam-one-bask to nine-steam-nine-bask of Duohua Huangjing(Polygonatum Cyrtonema Hua).The taste information value was collected and the radar information map was made.The content of polysaccharides in Duohua Huangjing(Polygonatum Cyrtonema Hua)in different processing processes was determined by enzyme calibration.Results:The taste of Duohua Huangjing(Polygonatum Cyrtonema Hua)was mainly sweet,bitter,astringent and fresh,and the taste value of raw product Duohua Huangjing(Polygonatum Cyrtonema Hua)was the largest,and the taste value of nine-steam-nine-bask of Duohua Huangjing(Polygonatum Cyrtonema Hua)was the smallest.With the increase of the times of steaming and basking,the content of polysaccharide decreased gradually.Conclusion:The sweetness,bitterness,astringency and umami of Duohua Huangjing(Polygonatum Cyrtonema Hua)will gradually weaken with the increase of processing times,and the electronic tongue technology can accurately identify its taste.