基于UPLC-MS/MS和感官评价对人参提取物中主要苦味物质分析研究  

Analysis of main bitter substances in ginseng extracts based on UPLC-MS/MS and sensory evaluation

作　　者：陈阳 潘凯进 廖子蔚 彭婷 王喆 徐剑 CHEN Yang;PAN Kaijin;LIAO Ziwei;PENG Ting;WANG Zhe;XU Jian(Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food(Jing BrandCo.,Ltd.),Daye 435100;Jing Brand Chizhengtang Pharmaceutical Co.,Ltd.,Huangshi 435000;Hubei Engineering and Technology Research Center for Traditional Chinese Medicine Formula Granules,Huangshi 435000)

机构地区：[1]中药保健食品质量与安全湖北省重点实验室(劲牌有限公司),大冶435100 [2]劲牌持正堂药业有限公司,黄石435000 [3]湖北省中药配方颗粒工程技术研究中心,黄石435000

出　　处：《中国食品添加剂》2024年第6期220-227,共8页China Food Additives

基　　金：湖北省重点研发计划项目(2020ACA007-03)。

摘　　要：采用高效液相色谱法、高效制备液相色谱法、超高效液相色谱-串联质谱法(UPLC-MS/MS)以及感官评价对人参提取物中的主要苦味物质进行分离、纯化和鉴定。通过滋味稀释分析法对人参提取物中的主要苦味物质进行贡献度排序。结果表明,人参皂苷Rg1、人参皂苷Rf、人参皂苷Rb1、20(S)-人参皂苷Rg2和人参皂苷Rb3是人参提取物样品中的苦味物质,其中人参皂苷Rb1和20(S)-人参皂苷Rg2滋味稀释因子最高,是其主要的苦味物质,且与20(S)-人参皂苷Rg2相比,人参皂苷Rb1具有更小的苦味识别阈值,是人参提取物中最关键的苦味物质。The main bitter substances in ginseng extracts were separated,purified and identified by high performance liquid chromatography,high performance preparative liquid chromatography,ultra-high performance liquid chromatography tandem mass spectrometry(UPLC-MS/MS),and sensory evaluation.The contribution of the main bitter substances in ginseng extract was ranked through taste dilution analysis technology.The results showed that ginsenoside Rg1,ginsenoside Rf,ginsenoside Rb1,20(S)-ginsenoside Rg2 and ginsenoside Rb3 were bitter substances in the samples of ginseng extracts.Among them,ginsenoside Rb1 and 20(S)-ginsenoside Rg2 had the highest taste dilution factor,making them the primary bitter substances in the ginseng extract.Compared with 20(S)-ginsenoside Rg2,ginsenoside Rb1 had a lower bitterness recognition threshold,making it the most crucial bitter substance in the ginseng extracts.

关 键 词：人参 苦味物质 高效制备液相色谱法 超高效液相色谱-串联质谱法 滋味稀释分析 

分 类 号：TS202.3[轻工技术与工程—食品科学] O657.72[轻工技术与工程—食品科学与工程]