中国食品添加剂2024，Vol.35Issue(6)：220-227,8.DOI:10.19804/j.issn1006-2513.2024.6.028
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
摘要
Abstract
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Key words
ginseng/bitter substance/high performance preparation liquid chromatography/UPLC-MS/MS/taste dilution analysis分类
轻工纺织引用本文复制引用
陈阳,潘凯进,廖子蔚,彭婷,王喆,徐剑..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[J].中国食品添加剂,2024,35(6):220-227,8.基金项目
湖北省重点研发计划项目(2020ACA007-03) （2020ACA007-03）
