UPLC-Q-TOF-MS与电子舌分析不同产地多花酒黄精滋味特征OACSTPCD

[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.