论文部分内容阅读
目的:探讨三氯蔗糖、阿魏酸钠和β-环糊精单独或联合应用对黄柏水煎液的掩味效果,比较黄柏掩味前后的化学成分变化。方法:3种苦味抑制剂采用单独抑制苦味、两两联合抑制苦味、三者联合抑制苦味共计7种组合对黄柏水煎液进行掩味,考察掩味前后黄柏水煎液的苦度变化;利用HPLC建立掩味前后各样品液的指纹图谱,以共有峰相对峰面积、共有峰总面积为指标,分析其化学成分变化的程度与特点。结果:7种组合对黄柏水煎液均具有较好的抑苦作用。掩味剂联用后掩味效果更佳,优于单独使用,掩味后平均苦度均为Ⅰ级(不苦或几乎不苦)。指纹图谱共有峰有8个,掩味后7组供试品的56个峰中,除3个色谱峰在掩味前后相对峰面积具有显著性差异(但总变化率均<10%)外,其余53个峰面积均无显著性差异;掩味前后黄柏的指纹图谱共有峰总面积无显著性差异。结论:3种掩味剂单独或联合应用对黄柏水煎液均具有较好的抑苦作用,且掩味前后对黄柏中化学成分的总量无显著影响。
OBJECTIVE: To study the taste-masking effect of sucralose, sodium ferulate and β-cyclodextrin alone or in combination on cork water decoction, and to compare the chemical composition before and after cork caramel taste. Methods: Three kinds of bitterness inhibitors were applied to suppress the bitterness of bittersweet decoction, the combination of bitterness with two pairs of bitterness, the combination of three bitterness suppression, The fingerprint of each sample before and after taste-masking was established by HPLC. The relative peak area of common peak and the total peak area of common peak were used as indexes to analyze the extent and characteristics of chemical composition change. Results: All the seven combinations had good inhibition effect on Cortex Phellodendri. Taste masking combination taste better, better than alone, taste average bitter taste are grade Ⅰ (no bitter or almost no bitter). There were 8 peaks in the fingerprint and 56 peaks in the 7 groups after the taste masking. Except for the three peaks, the relative peak area before and after masking was significantly different (all <10% of the total) The other 53 peak areas were no significant difference; before and after the taste concealing Phellodendri common fingerprint peak total area of no significant difference. CONCLUSION: The three kinds of taste masking agents alone or in combination have good depressant effect on Cortex Phellodendri decoction, and no significant effect on the total chemical composition of Phellodendron cv.