中医药信息2025，Vol.42Issue(3)：15-21,7.DOI:10.19656/j.cnki.1002-2406.20250304
基于电子舌技术的山药味觉信息与多糖含量的相关性研究
Study on the Correlation between Taste Information and Polysaccharide Content of Dioscorea opposita Thunb based on Electronic Tongue Technology
摘要
Abstract
Objective:To explore the correlation between the taste information of Dioscorea opposita(Chinese yam)and its polysaccharide content using electronic tongue technology.Methods:Polysaccharides from Dioscorea opposita were extracted using ultrasound-assisted thermal extraction,and proteins were removed using the Sevage method.The polysaccharide content was measured by the phenol-sulfuric acid method,while the taste information was quantified digitally using electronic tongue technology.The raw data collected by the sensors were preliminarily analyzed using the electronic tongue's DBMS data analyzer,and SPSS 22.0 software was used to calculate the correlation between taste information and polysaccharide content.Results:Digital quantification using electronic tongue technology revealed a negative correlation between sourness and saltiness:samples with higher sourness had weaker saltiness,and vice versa.Correlating polysaccharide content with taste information showed that the umami value of Dioscorea opposita from different regions was significantly negatively correlated with its polysaccharide content,indicating that higher umami values corresponded to lower polysaccharide content.Polysaccharide content showed weak correlations with other taste attributes.Conclusion:As an emerging technology,the electronic tongue enables rapid and comprehensive evaluation of the"taste"of traditional Chinese medicine,facilitating quick identification of Dioscorea opposita quality.关键词
山药/电子舌/多糖/相关性Key words
Dioscorea opposita Thunb/Electronic tongue/Polysaccharides/Correlation引用本文复制引用
李妍芃,李平,吴菲,王萍..基于电子舌技术的山药味觉信息与多糖含量的相关性研究[J].中医药信息,2025,42(3):15-21,7.基金项目
北京市隆福医院院内课题(LFYYKT-2022-10) （LFYYKT-2022-10）
