乌天麻外观性状与特征性成分含量相关性研究*

Study on the Correlation between the Appearance and the Content of Characteristic Constituents of Gastrodia elata f. g1auca

关键词:  乌天麻  性状特征  有效成分  颜色  电子舌  电子鼻

Key words:  G. elata f. g1auca  appearance traits  active ingredients  color  electronic tongue  electronic nose

摘要:

探究乌天麻外观性状与特征性化学成分含量之间的关系。采集乌天麻鲜品,测定其长度、宽度、厚度、重量,统一加工后,利用电子感官仪器获取样品色、气、味等性状特征值,采用高效液相色谱法测定样品中主要有效成分的含量,进一步做相关性分析。研究结果表明,乌天麻形、色、气、味等性状特征值与其主要成分含量之间均存在一定的相关性,其中外观性状与成分含量的相关性最强,乌天麻块茎的厚度与天麻素和对羟基苯甲醇的含量呈极显著正相关,与巴利森苷A、巴利森苷B、巴利森苷C成分含量呈显著正相关；颜色值a*^{与天麻素含量呈极显著负相关},L*^、E*^ab与对羟基苯甲醇含量呈显著负相关；对羟基苯甲醇含量与电子舌CTS(咸)、ANS(甜)响应值呈极显著正相关,与电子鼻LY型响应值呈显著或极显著负相关,与T和P型响应值呈显著或极显著正相关；色、气、味量化值均与巴利森苷类成分含量的相关性较小,研究结果为乌天麻质量评价提供参考。关键词: 乌天麻；性状特征；有效成分；颜色；电子舌；电子鼻

Abstract:

To reveal the relationship between the appearance and the content of characteristic components of G. elata f. g1auca. After the fresh samples of G. elata f. g1auca were collected, the length, width, thickness and weight of samples were measured. After unified processing, electronic sensory instruments were used to obtain the characteristic values of color, smell and taste of the samples. The contents of gastrodin, p-hydroxybenzyl alcohol and parishins in the samples were determined by high performance liquid chromatography(HPLC).