基于电子舌技术的生炒酸枣仁滋味比较  

Taste Comparison Between Raw and Fried Ziziphi Spinosae Semen Based on Electronic Tongue Technology

作　　者：李虹 黄晓欣 刘勇[1] 田卉玄 王泽亿 王宇航 LI Hong;HUANG Xiao-xin;LIU Yong;TIAN Hui-xuan;WANG Ze-yi;WANG Yu-hang(School of Chinese Materia Medica,Beijing University of Chinese Medicine,Beijing 102488,China)

机构地区：[1]北京中医药大学中药学院,北京102488

出　　处：《中国现代中药》2022年第1期122-127,共6页Modern Chinese Medicine

摘　　要：目的:运用电子舌技术对炒制前后酸枣仁滋味进行定量表征,建立生、炒酸枣仁滋味判别模型。方法:采用电子舌技术对生、炒酸枣仁本身味道进行检测,通过配对t检验、主成分分析(PCA)、正交偏最小二乘法-判别分析(OPLS-DA)对获取的各味道特征值进行处理,分析酸枣仁炒制前后各味道的变化情况。结果:配对t检验显示,酸枣仁炒制对AHS(酸)、CTS(咸)、NMS(鲜)、ANS(甜)、CPS(通用)、SCS(苦)味值的变化均有影响,对PKS(通用)味值影响不明显,其中SCS、NMS、CPS、AHS、ANS味值上升,CTS味值下降,炒制对各滋味的影响程度为SCS>NMS>CPS>AHS>ANS>CTS>PKS;通过PCA可以区分酸枣仁与炒酸枣仁;通过OPLS-DA可以建立酸枣仁与炒酸枣仁滋味判别模型,该模型对X矩阵的解释率(R^(2)X)=0.900、对Y矩阵的解释率(R^(2)Y)=0.967、预测能力(Q^(2))=0.965,表明该模型拟合度、预测性良好。结论:电子舌技术可以从数值上客观化体现炒制对酸枣仁滋味的影响,可以对生、炒酸枣仁滋味进行鉴别,为生、炒酸枣仁差异研究提供数据参考。Objective:The study aims at using electronic tongue technology to quantitatively characterize the taste of Ziziphi Spinosae Semen before and after frying and establish a discriminant model for the taste of raw and fried Ziziphi Spinosae Semen.Methods:The electronic tongue technology was employed to detect the taste of raw and fried Ziziphi Spinosae Semen,and the changes in the taste of Ziziphi Spinosae Semen before and after frying were analyzed by paired t-test,principal component analysis(PCA),and orthogonal projections to latent structures discriminant analysis(OPLS-DA)of the taste characteristic values.Results:The paired t-test showed that the frying had an effect on AHS,CTS,NMS,CPS,ANS,and SCS while had no obvious influence on the PKS.Specifically,frying rose SCS,NMS,CPS,AHS,and ANS while decreased CTS.The influencing degrees of frying on the taste characteristic values ranked as follows:SCS>NMS>CPS>AHS>ANS>CTS>PKS.PCA can distinguish raw and fried Ziziphi Spinosae Semen;OPLS-DA can establish a taste discrimination model for raw and fried Ziziphi Spinosae Semen,with R^(2)X=0.900,R^(2)Y=0.967,Q^(2)=0.965,which indicate that the model has good fitting performance and predictability.Conclusion:The electronic tongue technology can objectively reflect the effect of frying on the taste of Ziziphi Spinosae Semen,and distinguish raw and fried Ziziphi Spinosae Semen.This study provides data reference for the further research on the difference between raw and fried Ziziphi Spinosae Semen.

关 键 词：电子舌 酸枣仁 炒酸枣仁 配对T检验 主成分分析 正交偏最小二乘法-判别分析 

分 类 号：R286[医药卫生—中药学]