基于电子舌技术研究蜜炙枇杷叶配方颗粒的“炮制痕迹”  

Study on“processing trace”of honey-fried Eriobotryae Folium formula granules based on electronic tongue technology

作　　者：奉梅 徐杨 时小东 杨文蓉 邓梦雨 李秭钰 刘涛[2,3] 罗勇 徐玉玲[1,3] FENG Mei;XU Yang;SHI Xiaodong;YANG Wenrong;DENG Mengyu;LI Ziyu;LIU Tao;LUO Yong;XU Yuling(School of Pharmacy,Chengdu University,Chengdu 610106,China;College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Sichuan Antiviral Chinese Medicine Industrialization Engineering Technology Research Center,Chengdu 610106,China;Jiangsu Kangyuan Pharmaceutical Co.,Ltd.,Lianyungang 222001,China)

机构地区：[1]成都大学药学院,四川成都610106 [2]成都大学食品与生物工程学院,四川成都610106 [3]四川省抗病毒中药产业化工程技术研究中心,四川成都610106 [4]江苏康缘药业股份有限公司,江苏连云港222001

出　　处：《中草药》2024年第6期1970-1976,共7页Chinese Traditional and Herbal Drugs

基　　金：四川省2021—2023年高等教育人才培养质量和教学改革项目(JG2021-2023);四川省科技成果转移转化示范项目(2023ZHCG0071)。

摘　　要：目的为了解决配方颗粒的质量标准无法检识原料是否进行炮制的弊端,引入电子舌识别技术进行“炮制痕迹”挖掘,建立枇杷叶配方颗粒(Eriobotryae Folium formula granules,EF-FG)和蜜枇杷叶配方颗粒(honey-fried Eriobotryae Folium formula granules,HEF-FG)的电子滋味识别方法,对EF-FG和HEF-FG进行了味值定量表征。方法利用电子舌技术,对EF-FG、HEF-FG的酸味、咸味、鲜味、甜味、苦味、通用6种味值进行检测,并通过配对样本t检验、主成分分析(principal component analysis,PCA)、正交偏最小二乘法-判别分析(orthogonal partial least squares-discriminant analysis,OPLS-DA)对用电子舌技术所获得的各种味值进行统计分析。结果电子舌配对样本t检验表明,枇杷叶蜜炙对AHS(酸味)、CPS(通用)、SCS(苦味)味阈值的改变都有作用;PCA有助于识别HEF-FG和EF-FG;利用OPLS-DA可以构建EF-FG和HEF-FG的滋味判别模式,该模型对X矩阵的解释率(Rχ^(2))为0.978、对Y矩阵的解释率(RY^(2))为0.852、预测能力(Q^(2))为0.788,表明该模式预测性较好。结论电子舌技术能够利用数字客观显示出蜜炙对EF-FG滋味的差异,有助于对EF-FG与HEFFG进行有效的区分,可作为HEF-FG“炮制痕迹”的探索技术。Objective In order to solve the problem that the quality standard of formula granules can not identify whether the raw materials are processed,the electronic tongue recognition technology was introduced to excavate the“processing trace”,and the electronic taste recognition method of Pipaye(Eriobotryae Folium,EF)formula granules(EF-FG)and honey-fried Eriobotryae Folium(HEF)formula granules(HEF-FG)was established.The taste values of EF-FG and HEF-FG were quantitatively characterized.Methods The electronic tongue technology was used to detect the six taste values[AHS(acid),CTS(salty),NMS(fresh),ANS(sweet),CPS(general),SCS(bitter)]of EF-FG and HEF-FG.The paired sample t test,principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)were used to analyze the data of various taste values obtained by electronic tongue technology.Results The paired sample t test of electronic tongue showed that EF honey-fried had effects on the changes of AHS(acid),CPS(general)and SCS(bitter)taste thresholds.PCA is helpful to identify HEF-FG and EF-FG.OPLS-DA can be used to construct the taste discrimination model of EF-FG and HEF-FG.The interpretation rate the model for X matrix(Rχ^(2))is 0.978,the interpretation rate for Y matrix(RY^(2))is 0.852,and the predictive ability(Q^(2))is 0.788,indicating that the model has good predictability.Conclusion The electronic tongue technology can objectively show the difference in the taste of EF-FG by honeyfried using digital display,which is helpful to effectively distinguish EF-FG from HEF-FG,and can be used as the exploration technology of“processing trace”of HEF-FG.

关 键 词：电子舌技术 枇杷叶 配方颗粒 炮制痕迹 滋味特征 蜜炙 主成分分析 正交偏最小二乘法-判别分析 

分 类 号：R283.6[医药卫生—中药学]