中国食物与营养2024，Vol.30Issue(8)：21-25,5.
UPLC-Q-TOF-MS与电子舌分析不同产地多花酒黄精滋味特征
Taste Characteristics Analysis of Polygonatum cyrtonema from Different Producing Areas by UPLC-Q-TOF-MS and Electronic Tongue
摘要
Abstract
[Objective]To analyze the taste characteristics of Polygonatum cyrtonema from different producing areas and provide the basis for the improvement of identification and analysis methods of producing area.[Method]Polygonatum cyrtonema fine powder from 11 producing areas as the research sample,chemical components were analyzed by Ultra Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry(UPLC-Q-TOF-MS),taste radar map was analyzed by electronic tongue intelligent sensory evaluation technology,the identification model of producing areas was constructed according to electronic tongue signal response by Principal Component Analysis(PCA)and Loadings Analysis.[Result]A total of 68 components were identified by UPLC-Q-TOF-MS method,among which 28 differential components could be used to distinguish 10 producing areas.The results of electronic tongue showed that PCA could distinguish Polygonatum cyrtonema from different producing areas.The difference of Polygonatum cyrtonema in odor was mainly reflected in bitter,sweet,salty,umami and so on.[Conclusion]There are differences in the taste characteristics of Polygonatum cyrtonema from different producing areas,which can be used as the basis for identification of producing areas.Electronic tongue technology can provide a simple and rapid new method for the analysis and quality standard of Polygonatum cyrtonema.关键词
多花酒黄精/超高效液相色谱/质谱/电子舌/滋味Key words
Polygonatum cyrtonema/UPLC/mass spectrometry/electronic tongue/taste引用本文复制引用
陈光宇,王祥斌,卜宇翀,瞿昊宇,谢梦洲,李亮..UPLC-Q-TOF-MS与电子舌分析不同产地多花酒黄精滋味特征[J].中国食物与营养,2024,30(8):21-25,5.基金项目
湖南省重点研发计划(2021-2022年)项目(第二批)(项目编号:2022SK2018). （2021-2022年）
