不同等级黄连饮片味觉信息表征及其与总生物碱的相关性  

Study on the Relevance between Taste Information Representation and Total Alkaloids of Coptis Chinensis Decoction Pieces of Different Grades

作　　者：张明智 潘海金 梁维维 严涛 冶倩雯 万军[1,2] 周霞 

机构地区：[1]西南交通大学生命科学与工程学院,四川成都610031 [2]国家中医药管理局中药炮制技术重点研究室,四川成都610036

出　　处：《西南科技大学学报》2017年第3期99-102,共4页Journal of Southwest University of Science and Technology

基　　金：四川省大学生科研创新训练计划项目(2016093)

摘　　要：目的:采用电子舌技术量化黄连味觉信息并考察其与总生物碱的相关性。方法:采集并加工得到不同产地黄连饮片,采用电子舌采集味觉信息,采用紫外分光光度法检测总生物碱含量,利用SPSS统计软件考察二者之间的相关性。结果:不同等级黄连饮片味觉信息差别不大,但总生物碱含量有差异,二者之间具有相关性。结论:总体上不同等级黄连总生物碱含量与其味觉信息呈负相关。Objective：To study the quantification of taste information and its correlation with total alka-loids by electronic tongue. Methods：The coptis chinensis decoction pieces from different producing areas were collected and processed;The electronic tongue was used to collect taste information;The total alka-loid content was detected with ultraviolet spectrophotometry;The correlation between the two was examined with SPSS statistical software. Results：The difference between the taste information of coptis chinensis decoction pieces of different grades was not obvious,but the content of total alkaloids was signif-icantly different,and there is a correlation between the two. Conclusion：On the whole,the total alkaloid content of different grades of Coptis chinensis was negatively related to the taste information.

关 键 词：黄连 总生物碱 电子舌 味觉信息 

分 类 号：R284.1[医药卫生—中药学]