基于电子舌技术的山药味觉信息与多糖含量的相关性研究  

Study on the Correlation between Taste Information and Polysaccharide Content of Dioscorea opposita Thunb based on Electronic Tongue Technology

作　　者：李妍芃 李平[2] 吴菲 王萍 LI Yanpeng;LI Ping;WU Fei;WANG Ping(Beijing Longfu Hospital,Beijing 100010,China;Beijing University of Chinese Medicine,Beijing 102488,China)

机构地区：[1]北京市隆福医院,北京100010 [2]北京中医药大学,北京102488

出　　处：《中医药信息》2025年第3期15-21,共7页Information on Traditional Chinese Medicine

基　　金：北京市隆福医院院内课题(LFYYKT-2022-10)。

摘　　要：目的:应用电子舌技术探讨山药味觉信息与多糖含量的相关性。方法:采用超声辅助热浸提法加热提取山药多糖,Sevage法除掉其中的蛋白质。运用苯酚-硫酸法测定山药多糖含量,应用电子舌技术数字定量化测定山药的味觉信息,通过电子舌自带的DBMS数据分析器,对传感器采集的原始数据进行初步分析,并使用SPSS 22.0软件计算山药味觉信息与山药多糖含量之间的相关性。结果:电子舌技术数字定量化显示,酸味与咸味呈负相关,酸味大的样品咸味弱,咸味大的则酸味弱。将山药多糖含量与其味觉信息相关联,结果发现不同产地山药的鲜味值与山药多糖含量呈极显著负相关,表明鲜味值越高,山药多糖含量越低,山药多糖含量与其他味觉信息相关性不强。结论:电子舌作为一种新兴技术,能够对中药“味道”进行快速整体评价分析,从而实现对山药品质的快速鉴别。Objective:To explore the correlation between the taste information of Dioscorea opposita(Chinese yam)and its polysaccharide content using electronic tongue technology.Methods:Polysaccharides from Dioscorea opposita were extracted using ultrasound-assisted thermal extraction,and proteins were removed using the Sevage method.The polysaccharide content was measured by the phenol-sulfuric acid method,while the taste information was quantified digitally using electronic tongue technology.The raw data collected by the sensors were preliminarily analyzed using the electronic tongue's DBMS data analyzer,and SPSS 22.0 software was used to calculate the correlation between taste information and polysaccharide content.Results:Digital quantification using electronic tongue technology revealed a negative correlation between sourness and saltiness:samples with higher sourness had weaker saltiness,and vice versa.Correlating polysaccharide content with taste information showed that the umami value of Dioscorea opposita from different regions was significantly negatively correlated with its polysaccharide content,indicating that higher umami values corresponded to lower polysaccharide content.Polysaccharide content showed weak correlations with other taste attributes.Conclusion:As an emerging technology,the electronic tongue enables rapid and comprehensive evaluation of the"taste"of traditional Chinese medicine,facilitating quick identification of Dioscorea opposita quality.

关 键 词：山药 电子舌 多糖 相关性 

分 类 号：R284.1[医药卫生—中药学]