中国中药杂志2026，Vol.51Issue(6)：1604-1614,11.DOI:10.19540/j.cnki.cjcmm.20251103.302
栀子炒焦过程中氨基酸成分变化与滋味的内在关联分析
Variation of amino acid components and taste correlation analysis during stir-frying process of Gardeniae Fructus
摘要
Abstract
This study investigated the dynamic changes of twelve amino acids during the processing of Gardeniae Fructus Praeparatus(Jiao Zhizi)and their association with taste properties,so as to provide a scientific basis for the underlying processing mechanism and quality assessment.Samples obtained during the stir-frying process were analyzed using an electronic tongue to quantify taste characteristics,and the contents of twelve amino acids were determined by pre-column derivatization with phenyl isothiocyanate(PITC)followed by high performance liquid chromatography(HPLC)via chemometric analysis.Correlation heatmaps were generated to explore the relationship between amino acid profiles and taste attributes.The electronic tongue results revealed an increase in bitterness(including bitter aftertaste and acidic bitterness)and astringency during the later stages of processing,while umami and richness decreased.Total amino acid content initially increased and subsequently decreased,with arginine and lysine undergoing the most substantial degradation.Chemometric analysis classified the processing into three distinct stages,identifying phenylalanine,threonine,glycine,lysine,arginine,isoleucine,and tyrosine as key amino acids indicative of the processing degree.Amino acids were significantly positively correlated with umami and richness and negatively correlated with bitterness.Arginine showed the strongest positive contribution to umami and the most significant suppressive effect on bitterness.During processing,amino acids were extensively consumed and degraded via Maillard and Strecker reaction,serving as critical precursors responsible for the enhancement of bitterness and the reduction of umami.关键词
焦栀子/氨基酸/柱前衍生化/电子舌/化学计量学Key words
Gardeniae Fructus Praeparatus/amino acid/pre-column derivatization/electronic tongue/chemometrics引用本文复制引用
严林,乔梦如,宋亚南,贾哲,王云,张村..栀子炒焦过程中氨基酸成分变化与滋味的内在关联分析[J].中国中药杂志,2026,51(6):1604-1614,11.基金项目
国家自然科学基金项目(82474084,82173979) （82474084,82173979）
中国中医科学院科技创新工程项目(CI2024E003,CI2023C034YGL,CI2021A04204) （CI2024E003,CI2023C034YGL,CI2021A04204）
国家中医药管理局全国老药工传承工作室建设项目(国中医药人教函[2024]255号) （国中医药人教函[2024]255号）
全国名老中医药专家传承工作室建设项目(国中医药人教函[2022]75号) （国中医药人教函[2022]75号）
国家中医药管理局中药炮制技术传承基地项目(国中药科技中药[2022]59号) （国中药科技中药[2022]59号）
