基于智能感官分析技术对茯苓皮五味辨识及产地鉴别的研究  

Study on Identifying the Five Tastes of Fulingpi(Poriae Cutis)from Different Producing Areas Based on Intelligent Sensory Analytic Technologies

作　　者：程磊[1] 修慧迪 王文全 李乙平 韩影 江庆伍 CHENG Lei;XIU Huidi;WANG Wenquan;LI Yiping;HAN Ying;JIANG Qingwu(Bozhou Vocational and Technical College,Bozhou 236800,Anhui,China;Chinese Academy of Chinese Medical Sciences,Beijing 100193,China;Anhui University of Chinese Medicine,Hefei 230012,Anhui,China;Anhui Jinzhai Qiaokang Pharmaceutical Co.Ltd.,Lu’an 237300,Anhui,China)

机构地区：[1]亳州职业技术学院,安徽亳州236800 [2]中国医学科学院,北京100193 [3]安徽中医药大学,安徽合肥230012 [4]安徽金寨乔康药业有限公司,安徽六安237300

出　　处：《辽宁中医药大学学报》2024年第4期12-16,共5页Journal of Liaoning University of Traditional Chinese Medicine

基　　金：安徽省高等学校省级质量工程项目(2020zyq53);亳州职业技术学院自然科学项目(ykzyb001)。

摘　　要：目的基于智能感官分析技术对不同产地茯苓皮气味、滋味进行量化表征,认知茯苓皮五味药性,鉴别茯苓皮产区。方法采用电子鼻、电子舌分析6个省份18个产地茯苓皮样品的气味、滋味特征,以传感器响应值为指标,采集气味、滋味信息值并制作雷达信息图,进行主成分分析、R型系统聚类分析。结果电子鼻、电子舌传感器对茯苓皮气味、滋味特征具有较好的响应,茯苓皮具有芳香气味,甜味、苦味、鲜味、涩味等滋味。电子鼻、电子舌主成分分析总贡献率分别达到97.64%、98.74%,能够较完整地反映不同产地样品信息,结合聚类分析,可有效区分不同产区茯苓皮样品。结论智能感官分析技术能够表征茯苓皮丰富的气味、滋味属性,且不同产区存在差异性,为茯苓皮五味药性研究、产地区分提供可参照的技术方法。Objective The smell and taste characteristics of Fulingpi(Poriae Cutis)with different producing areas were analyzed and characterized based on intelligent sensory analytic technologies,to recognize the five tastes of Fulingpi(Poriae Cutis)and identify Fulingpi(Poriae Cutis)from producing areas.Methods 18 producing areas of 6 provinces Fulingpi(Poriae Cutis)were analyzed by electronic nose and electronic tongue.The sensor responses were taken as indicators and create radar information map,principal component analysis,R-type cluster analysis were analyzed.Results There were significant differences in the smell and taste of Fulingpi(Poriae Cutis)from different producing areas which were rich with sweetness,bitterness,umami,astringency,and aroma.Moreover,almost all the sample information have been fully reflected by PCA analysis because their total contribution rates have reached to be 97.64%and 98.74%respectively.Therefore,Fulingpi(Poriae Cutis)samples from different producing areas could be distinguished effectively,combined with R-type cluster analysis.Conclusion Fulingpi(Poriae Cutis)were rich of smell and taste information,which can be objectively characterized by electronic nose and electronic tongue.Above all,Intelligent sensory analytic technologies would provide a technical basis for“five tastes”and identifying the producing areas.

关 键 词：茯苓皮 电子鼻 电子舌 主成分分析 聚类分析 五味 

分 类 号：R282.5[医药卫生—中药学]