基于电子眼和电子舌结合化学计量学的五味子生醋鉴别有效策略

IF 3 3区 生物学 Q2 BIOCHEMICAL RESEARCH METHODS
Lixia Wang, Kaiyang Liu, Tong Wu, Xiaoxu Chen, Yingying Chen, Chunyu Yue, Zhuju Wang, Hongwei Wu, Liying Tang
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引用次数: 0

摘要

简介五味子是一种传统中药,自古以来就被用于治疗虚损劳损。中国药典》记载,五味子包括生煎和醋煎两种:本研究开发了一种结合电子眼(e-eye)、电子舌(e-tongue)和化学计量学的有效方法,从化学成分、颜色和味道的角度来鉴别生煎和醋煎:首先,收集 RSCF 并加工成 VSCF,测定其颜色参数、电子舌感官特性、高效液相色谱(HPLC)和超高效液相色谱(UPLC)特征指纹图谱以及标称成分。进行了多变量统计分析,包括主成分分析、线性判别分析、相似性分析和偏最小二乘法判别分析:结果:确定了 HPLC 和 UPLC 指纹,相似度大于 0.900。含量测定表明,VSCF 中的五味子苷 A、五味子苷 B 和五味子苷 A 含量增加。电子眼数据显示,加工前后的总色差ΔE*ab > 1.5,表明加工前后样品的颜色和外观发生了显著变化。电子舌技术用于定量描述 RSCF 和 VSCF 的味道。t 检验表明,醋加工后 SCF 的酸味、后味-苦味和后味-涩味值明显降低。主成分分析和偏最小二乘法判别分析表明,电子眼和电子舌实现了对 RSCF 和 VSCF 的快速识别:结论:所提出的电子眼和电子舌与化学计量学相结合的综合策略取得了令人满意的结果,具有高效性、准确性和可靠性。结论:所提出的电子眼和电子舌与化学计量学相结合的综合策略取得了令人满意的结果,具有高效、准确、可靠的特点,可以发展成为一种新颖、准确的 RSCF 和 VSCF 识别方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effective strategy for distinguishing raw and vinegar Schisandrae Chinensis Fructus based on electronic eye and electronic tongue combined with chemometrics.

Introduction: Schisandrae Chinensis Fructus (SCF), a traditional Chinese medicine, has been used in treating virtual injury and strain since ancient times. The Chinese Pharmacopoeia reveals that SCF includes raw (RSCF) and vinegar-processed (VSCF) decoction pieces.

Objective: This study developed an effective method combining the electronic eye (e-eye), electronic tongue (e-tongue), and chemometrics to discriminate RSCF and VSCF from the perspective of chemical composition, color, and taste.

Material and methods: First, RSCF were collected and processed into VSCF, and their color parameters, e-tongue sensory properties, high-performance liquid chromatography (HPLC) and ultra-HPLC (UPLC) characteristic fingerprints, and nominal ingredients were determined. Multivariate statistical analyses, including principal component, linear discriminant, similarity, and partial least squares discriminant analyses, were conducted.

Results: HPLC and UPLC fingerprints were established, demonstrating a > 0.900 similarity. The content determination indicated increased schisantherin A, schisantherin B, and schisandrin A contents in VSCF. The e-eye data demonstrated a > 1.5 total color difference before and after processing ΔE*ab, indicating the significantly changed sample color and appearance before and after processing. The e-tongue technology was used to quantitatively characterize the taste of RSCF and VSCF. The t-test revealed significantly reduced sourness, aftertaste-bitter, and aftertaste-astringent values of SCF after vinegar processing. Principal component and partial least squares discriminant analyses indicated that e-eye and e-tongue realize the rapid RSCF and VSCF identification.

Conclusion: The proposed comprehensive strategy of electronic eye and electronic tongue combined with chemometrics demonstrated satisfactory results with high efficiency, accuracy, and reliability. This can be developed into a novel and accurate method for discriminating RSCF and VSCF.

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来源期刊
Phytochemical Analysis
Phytochemical Analysis 生物-分析化学
CiteScore
6.00
自引率
6.10%
发文量
88
审稿时长
1.7 months
期刊介绍: Phytochemical Analysis is devoted to the publication of original articles concerning the development, improvement, validation and/or extension of application of analytical methodology in the plant sciences. The spectrum of coverage is broad, encompassing methods and techniques relevant to the detection (including bio-screening), extraction, separation, purification, identification and quantification of compounds in plant biochemistry, plant cellular and molecular biology, plant biotechnology, the food sciences, agriculture and horticulture. The Journal publishes papers describing significant novelty in the analysis of whole plants (including algae), plant cells, tissues and organs, plant-derived extracts and plant products (including those which have been partially or completely refined for use in the food, agrochemical, pharmaceutical and related industries). All forms of physical, chemical, biochemical, spectroscopic, radiometric, electrometric, chromatographic, metabolomic and chemometric investigations of plant products (monomeric species as well as polymeric molecules such as nucleic acids, proteins, lipids and carbohydrates) are included within the remit of the Journal. Papers dealing with novel methods relating to areas such as data handling/ data mining in plant sciences will also be welcomed.
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