Evaluation of taste changes of Scutellariae Radix before and after wine-frying based on electronic ongue technology and its application in identification of Scutellariae Radix pieces.
10.19540/j.cnki.cjcmm.20200328.303
- Author:
Chong-Chong CHAI
1
;
Yan CAO
2
;
Min MAO
3
;
Jing-Yue WANG
1
;
Na LIU
1
;
Xin-Xin LI
1
;
Kai ZHANG
1
;
Dong-Ling CHEN
1
;
Long-Yin WEI
1
;
Yi-Hui YIN
1
;
Fei LI
1
Author Information
1. School of Chinese Meteria Madica, Beijing University of Chinese Medicine Beijing 102488, China.
2. Modern Research Center for Traditional Chinese Medicine, School of Chinese Meteria Madica, Beijing University of Chinese Medicine Beijing 100029, China.
3. Pharmaceutical Factory, Beijing Tongrentang Science and Technology Co., Ltd. Beijing 100079, China.
- Publication Type:Journal Article
- Keywords:
Scutellariae Radix;
identification;
multivariate statistical analysis;
taste detection;
wine-processed Scutellariae Radix
- MeSH:
Chromatography, High Pressure Liquid;
Medicine, Chinese Traditional;
Scutellaria baicalensis;
Taste;
Wine;
analysis
- From:
China Journal of Chinese Materia Medica
2020;45(11):2552-2559
- CountryChina
- Language:Chinese
-
Abstract:
Scutellariae Radix(Huangqin) is a well-known traditional Chinese medicine(TCM) used for the treatment of clearing heat in clinical application. It is bitter-cold by using directly, but the bitter-cold property can be relieved after wine-frying. The study of taste changes before and after wine-frying of Scutellariae Radix is of great significance in identifying Scutellariae Radix and wine-processed Scutellariae Radix and clarifying the traditional theory of wine-processing. In this experiment, 10 batches of Scutellariae Radix and wine-processed Scutellariae Radix were prepared. The contents of 5 flavonoids were determined by high performance liquid chromatography(HPLC), and principal component analysis(PCA) was performed with 5 flavonoids as variables. As a result, the contents were different in different batches of Scutellariae Radix, but Scutellariae Radix and wine-processed Scutellariae Radix could not be distinguished. Five sensory attributes(sour, salty, fresh, sweet, and bitter) were evaluated by artificial tasting, and the response values of 7 sensors(AHS, AHS, PKS, CTS, NMS, CPS, ANS, SCS) representing the taste of pieces were detected by electronic tongue. The correlation between sensory evaluation and response values of the electronic tongue were analyzed, and the results showed that the sensory evaluation of sour, salty, fresh, sweet, bitter and AHS, CTS, NMS, ANS, SCS sensors had different degrees of correlation, indicating that the electronic tongue technology can be used as an alternative to artificial taste and can serve as a means for quantifying the taste, and it can be used to evaluate the taste of TCM pieces. The taste method was used to analyze the response values of the electronic tongue, and the results showed that the bitterness of wine-processed Scutellariae Radix decreased and the salty taste increased. PCA was used to analyze taste changes before and after wine-processed Scutellariae Radix, and the results showed that taste differences between 2 pieces were divided into 2 categories. PCA loading scattering plots showed that response of saltiness and bitterness were the major factors to affect overall taste in Scutellariae Radix and wine-processed Scutellariae Radix. Based on electronic tongue response values, the Fisher discriminant model for Scutellariae Radix and wine-processed Scutellariae Radix was established, which showed that it could effectively discriminate them with a recognition rate of 100%. The experimental results showed that the electronic tongue combined with multivariate statistical analysis can be used to evaluate taste of TCM, at the same time, it could provide a fast and simple method for identifying different processed products.
