UPLC-Q-TOF-MS与电子舌分析不同产地多花酒黄精滋味特征

Taste Characteristics Analysis of Polygonatum cyrtonema from Different Producing Areas by UPLC-Q-TOF-MS and Electronic Tongue

目的:分析不同产地多花酒黄精的滋味特征,为产地判别、分析方法改进提供依据。方法:以11个产地的多花酒黄精细粉为研究样品,采用超高效液相色谱-四极杆-飞行时间质谱(UPLC-Q-TOF-MS)分析多花酒黄精化学成分,采用电子舌智能感官评定技术分析多花酒黄精滋味雷达图,采用主成分(PCA)、Loadings方法分析电子舌信号响应结果,构建产地判别模型。结果:UPLC-Q-TOF-MS法结果共鉴别出68个化学成分,其中28个差异性成分可用于10个产地的区分。电子舌结果表明,主成分判别分析能较好地区分不同产地多花酒黄精,多花酒黄精在滋味上的差异主要体现在苦味、甜味、咸味、鲜味等。结论:不同产地多花酒黄精的滋味特征存在差异,可作为产地判别依据。电子舌技术可为多花酒黄精分析及质量标准提供简单、快速的新方法。

【Objective】To analyze the taste characteristics of Polygonatum cyrtonema from different producing areas and provide the basis for the improvement of identification and analysis methods of producing area.【Method】Polygonatum cyrtonema fine powder from 11 producing areas as the research sample,chemical components were analyzed by Ultra Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry(UPLC-Q-TOF-MS),taste radar map was analyzed by electronic tongue intelligent sensory evaluation technology,the identification model of producing areas was constructed according to electronic tongue signal response by Principal Component Analysis(PCA)and Loadings Analysis.【Result】A total of 68 components were identified by UPLC-Q-TOF-MS method,among which 28 differential components could be used to distinguish 10 producing areas.The results of electronic tongue showed that PCA could distinguish Polygonatum cyrtonema from different producing areas.The difference of Polygonatum cyrtonema in odor was mainly reflected in bitter,sweet,salty,umami and so on.【Conclusion】There are differences in the taste characteristics of Polygonatum cyrtonema from different producing areas,which can be used as the basis for identification of producing areas.Electronic tongue technology can provide a simple and rapid new method for the analysis and quality standard of Polygonatum cyrtonema.