基于仿生技术对不同产地当归阿魏酸含量与滋味的关联性研究  

Correlation Between Ferulic Acid Content and Taste of Angelica from Different Origins Based on Biomimetic Technology

作　　者：吴钰[1,2,3,4] 饶智 陈彦坤 陈光宇 李俊明[1,2,3,4] 黄雄超 于添 俞伟祖 谢梦洲 王亚敏 WU Yu;RAO Zhi;CHEN Yan-kun;CHEN Guang-yu;LI Jun-ming;HUANG Xiong-chao;YU Tian;YU Wei-zu;XIE Meng-zhou;WANG Ya-min(Hunan University of Chinese Medicine,Changsha 410208,China;Hunan Provincial Medicine&Food Homologous Functional Food Engineering and Technology Research Center,Changsha 410208,China;Provincial Key Laboratory of TCM Diagnostics,Hunan University of Chinese Medicine,Changsha 410208,China;The Key Laboratory of Cardiopulmonary Disease Syndrome Differentiation and Medicinal Diet Therapy in Chinese Medicine,Changsha 410208,China;Liangpin Puzi Nutrition Food Co.,Ltd.,Wuhan 430000,China)

机构地区：[1]湖南中医药大学,长沙410208 [2]湖南省药食同源功能性食品工程技术研究中心,长沙410208 [3]中医诊断学湖南省重点实验室,长沙410208 [4]中医心肺病证辨证与药膳食疗重点研究室,长沙410208 [5]良品铺子营养食品有限责任公司,武汉430000

出　　处：《中国食物与营养》2022年第2期37-43,共7页Food and Nutrition in China

基　　金：湖南中医药大学药食同源工程中心开放基金资助(项目编号:2018YSTY010)。

摘　　要：目的:比较45个产地当归的滋味及阿魏酸含量差异,探讨滋味与阿魏酸含量的相关性,从而评价不同产地当归品质的优劣。方法:运用电子舌技术测定甘肃省45个县市当归样品的9种滋味,HPLC法测定阿魏酸含量,采用95%可信区间重叠法进行统计分析与比较味觉及阿魏酸差异,并将9种滋味与阿魏酸含量进行相关性研究,为当归药材的品质评价提供参考。结果:GS19(西宁县)阿魏酸含量最高(0.29%),GS37(西当县)甜味值最高,GS38(高台县)苦味值最高,GS14(合水县)鲜味值最高。当归滋味与其品质相关,阿魏酸与鲜味值呈显著正相关(R=0.508,P=0.000,n=45),与苦味、涩味、甜味、咸味、苦味回味、鲜味回味值无显著相关性。结论:不同产地当归的鲜味值差异反映阿魏酸含量的高低,故可用电子舌技术评价及快速鉴别药材的品质。[Objective]To compare the taste and ferulic acid content of angelica from 45 producing areas,and to explore the correlation between taste and ferulic acid content,so as to evaluate the quality of angelica from different producing areas.[Method]The electronic tongue technology was used to determine the 9 flavors of Angelica sinensis samples from 45 counties and cities in Gansu province.The content of ferulic acid was determined by HPLC.The 95%Confidence Interval Overlap Method was used for statistical analysis and comparison of taste and ferulic acid differences.The correlation between 9 flavors and ferulic acid content was studied to provide reference for the quality evaluation of Angelica sinensis.[Result]GS19(Xining county)had the highest ferulic acid content(0.29%),GS37(Xidang county)had the highest sweetness value,GS38(Gaotai county)had the highest bitterness value,GS14(Heshui county)had the highest umami value.The taste of angelica is related to its quality.Ferulic acid is significantly positively correlated with umami and aftertaste values(R=0.508,P=0.000,n=45),and is related to bitterness,astringency,sweetness,salty,and bitter aftertaste.There is no significant correlation between the values.[Conclusion]The difference in the umami value and umami aftertaste value of Angelica sinensis from different origins reflects the level of ferulic acid content,so electronic tongue technology can be used to evaluate and quickly identify the quality of medicinal materials.

关 键 词：当归 电子舌 HPLC 阿魏酸 95%可信区间重叠法 Pearson相关性分析 

分 类 号：R284[医药卫生—中药学]