基于电子舌技术对不同来源龙胆的苦味与品质相关性研究  

The Study on the Relationship between the Bitter Taste and Quality of the Different Sources of Gentianae Radix

作　　者：赵童瑶 尹海波[1] 李旭[1] 陶玲[1] 杨婷婷 刘洪娇 ZHAO Tong-yao;YIN Hai-bo;LI Xu;TAO Ling;YANG Ting-ting;LIU Hong-jiao(Liaoning Unitversity of Traditional Chinese Medicine,Dalian 116600,China)

机构地区：[1]辽宁中医药大学,辽宁大连116600

出　　处：《中国现代中药》2018年第9期1068-1073,共6页Modern Chinese Medicine

基　　金：2016年校级大学生创业训练计划项目(201610162093);辽宁省自然科学基金项目(201402004)

摘　　要：目的:应用电子舌技术对不同来源龙胆的苦味与产地及品质进行相关性分析,建立药材苦味评价药材质量的方法。方法:通过电子舌对不同来源的龙胆提取物进行测定,对样品的口感进行客观化检测,用主成分分析(PCA)和判别因子分析(DFA)来判断测试龙胆药材的品质与产地,并用高效液相色谱法及显微鉴定法进行验证。结果:电子舌对10批龙胆药材的测定结果与高效液相色谱测定结果基本一致。结论:电子舌技术能够用于鉴定不同产地龙胆的品质及品种。Objective： The electronic-tongue technology was used to analyze the bitterness of different sources of Gentianae Radix and its origin and quality. Methods： Through the determination of Gentianae Radix extract from different sources by electronic tongue,the taste of the sample was tested objectively. The quality and origin of Gentianae Radix medicinal materials were determined by the main component analysis（ PCA） and discriminant factor analysis（ DFA）,and the results were verified by HPLC and microscopy. Results： The results of the determination of 10 batches of Gentianae Radix herbs were consistent with the results of high performance liquid chromatography. Conclusion： The technology of electronic-tongue can be used to identify the quality and variety of Gentianae Radix.

关 键 词：龙胆 电子舌 主成分分析 判别因子分析 龙胆苦苷 獐牙菜苦苷 獐牙菜苷 

分 类 号：R284[医药卫生—中药学] R285.1[医药卫生—中医学]