基于滋味-成分关联分析探究桔梗苦味物质基础

Investigating the Bitter Substance Foundation of Platycodonis Radix Based on Taste-Component Correlation Analysis

目的通过电子舌与高效液相色谱法,结合分子对接技术初步明确桔梗苦味物质基础。方法收集桔梗样品26批,运用电子舌技术对其滋味进行量化,同时用HPLC法测定桔梗中8种单体成分含量,通过聚类分析、正交-偏最小二乘分析和斯皮尔曼相关性分析对获取的滋味和单体成分含量进行处理,比较不同产地桔梗滋味与有效成分含量差异,筛选出与桔梗苦味相关的化学成分,并利用分子对接技术验证苦味物质与人源苦味受体TAS2R14的结合力。结果桔梗的滋味及有效成分含量在南北地区间存在差异,桔梗的苦味与党参炔苷、桔梗皂苷G_1、桔梗皂苷E、桔梗皂苷D_3、桔梗皂苷D_2、桔梗皂苷D、远志皂苷D_2、远志皂苷D存在显著正相关性,分子对接结果显示所测的8种单体成分与TAS2R14的有较好的结合力。结论初步阐明了桔梗的苦味物质基,为桔梗道地性评价方法提供了科学依据。

Objective Using electronic tongue and HPLC combined with molecular docking technology to preliminarily clarify the bitter substance foundation of Platycodonis Radix.Methods Collect 26 batches of Platycodonis Radix samples,quantify the taste of Platycodonis Radix using electronic tongue technology,and determine the contents of 8 components in Platycodonis Radix using HPLC.The acquired data on taste characteristics and the contents of 8 components were analyzed by cluster analysis,orthogonal partial least squares discrimination analysis,and spearman correlation analysis.Afterward,we compared the differences in taste and content of active ingredients between different origins of Platycodonis Radix,screened the chemical components related to the bitter taste,and verified the binding of the flavor components to the bitter taste receptor TAS2R14 using molecular docking technology.Results There are differences in the taste and active ingredient content of Platycodonis Radix between the north and south regions.The bitterness of Platycodonis Radix was significantly positively correlated with Lobetyolin,Platycoside G_1,Platycoside E,Platycodin D_3,Platycodin D_2,Platycodin D,Polygalacin D_2,and Polygalacin D.The molecular docking results showed that the 8 components had good binding force with TAS2R14.Conclusion The bitter substance foundation of Platycodonis Radix was elucidated,which can provide a scientific basis for the evaluation method of the authenticity of Platycodonis Radix.