Comparison on Quality of Honey Processed Lilii Bulbus Prepared by Traditional Empirical and Pharmacopoeial Methods Based on Chemical Analysis and Sensory Techniques
10.13422/j.cnki.syfjx.20240965
- VernacularTitle:基于化学分析和感官技术的传统经验和药典法炮制蜜百合的质量比较
- Author:
Juanjuan ZHU
1
;
Li LIN
2
;
Qiao ZHOU
1
;
Qi LU
1
;
Yanpeng DAI
1
;
Dianhua SHI
1
Author Information
1. The Key Unit for Research of Technique and Priciple of Honey-processing and Carbonizing of SATCM，Shandong Academy of Chinese Medicine，Jinan 250014，China
2. Jinan Hospital of TCM，Jinan 250014，China
- Publication Type:Journal Article
- Keywords:
honey-processed Lilii Bulbus;
processing of traditional Chinese medicine;
fingerprint;
intelligent sensory;
chemical analysis;
electronic tongue;
electronic nose
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2024;30(19):198-205
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo compare the quality of two kinds of honey-processed Lilii Bulbus（HPLB） prepared by empirical and pharmacopoeial methods based on chemical analysis and intelligent sensory technology， and to improve and upgrade the quality standard of HPLB on the basis of excavating and inheriting the traditional experience of famous experts in traditional Chinese medicine（TCM）. MethodSamples of HPLB were prepared according to the method in the 2020 edition of Chinese Pharmacopoeia（honey was added before frying） and the empirical method of the old pharmacists（honey was added after frying）， and the appearance characteristics， thin layer chromatography（TLC） identification， inspection， leachables and other items of the two kinds of samples were detected according to the methods under the Lilii Bulbus in the 2020 edition of Chinese Pharmacopoeia. The fingerprints of HPLB with different honey addition methods were established by high performance liquid chromatography（HPLC）， and the contents of regaloside A， regaloside B and 5-hydroxymethylfurfural（5-HMF） were determined， the quality difference between the two HPLB samples was evaluated by multivariate statistical analysis. Meanwhile， electronic nose and electronic tongue were used to measure the sense of smell and taste， and combined with multivariate statistical analysis， the difference sensors were screened with the variable importance in the projection（VIP） value>1 in order to compare the differences between the two kinds of HPLB. ResultCompared with HPLB prepared by the pharmacopoeial method， the sample prepared by the empirical method had lower water content， slightly higher soluble extract content， better appearance and easy storage. HPLC fingerprints of two kinds of HPLB samples were established， and the similarity between them was≥0.999， indicating that the composition of two species was similar. And 29 common peaks were calibrated， among which peaks 8 and 18 were regaloside A and regaloside B. The quantitative analysis of the index components in the two kinds of HPLB samples showed that the difference in the contents of regaloside A and regaloside B was not statistically significant， whereas the content of 5-HMF in empirical HPLB was significantly higher than that of the pharmacopoeial HPLB（P<0.01）. The electronic tongue and electronic nose test results showed that the umami， umami richness and saltiness of the empirical HPLB were higher than those of the pharmacopoeial HPLB. The results of electronic nose detection showed that the four sensors W1W， W2S， W5S and W1S were the differential odor sensors of the two samples， among which the response values of W1S and W2S sensors were higher than those of the pharmacopoeial HPLB， which might be related to the content of 5-HMF. ConclusionCompared with the pharmacopoeial HPLB， the empirical sample is of better quality， but the two can be clearly distinguished by electronic nose and electronic tongue， which can provide a reference for excavating and inheriting the traditional experience of famous experts in TCM and further improving the processing methods and quality standards of HPLB.
