Preliminary analysis of bitter substances in spica of Prunella vulgaris.
- Author:
Xin ZHAI
;
Meng-Qian XI
;
Qiao-Sheng GUO
;
Huan-Huan HAN
;
Xiang ZHANG
;
Wei YANG
;
Rong-bo ZHENG
;
Xiao-Dan HUANG
;
Huan-Rong ZHU
- Publication Type:Journal Article
- MeSH:
Amino Acids;
analysis;
Gas Chromatography-Mass Spectrometry;
Oils, Volatile;
analysis;
Prunella;
chemistry;
Taste
- From:
China Journal of Chinese Materia Medica
2014;39(3):423-426
- CountryChina
- Language:Chinese
-
Abstract:
Volatile oil components and the contents and types of amino acid in spica of Prunella vulgaris were analysed by GC-MS and amino acid analyzer. Esters, fatty acids, aromatic hydrocarbon, ketone and several alcohol compounds were identified by mass spectrum comparison. In these ingredients, beta-ionone smelled aroma of cedar, raspberry, nerolidol showed weak sweet soft orange blossom flavor, neroli tasted sweet and fresh, nerolidol tasted sweet with light aroma of wood, hexadecanal showed a weak aroma of flowers and wax, alpha-sinensal had rich and fresh sweet orange flavor. To some extent, these types of aromatic substances can affect the taste of herbal tea or decoction made of Spica Prunellae. Among amino acids detected, natural amino acids accounted for a larger proportion, and those natural amino acids showed bitterness, slight bitterness, sourness (freshness), sweetness, slight sweetness, sourness (slight freshness). The results indicated that bitter and slightly bitter amino acids have the greatest impacts on the sense of Spica Prunellae.
