Composition Of Bitter Substances In Platycondonis Radix Based On Chromatography And Electronic Tongue Technology

Objective:Based on the viewpoint that the Chinese bellflower taste "bitter" is better,Collecting eustoma Platycodon grandiflorum from Huaining,Anhui,Taihe,Inner Mongolia,Shangluo,Shanxi,and other places,extracting and purifying effective bitter ingredientsin Platycodon grandiflorum,and using electronic tongue technology to study different taste information of the origin of the Platycodon grandiflorum.The influencing factors of the bitterness of the Platycodon grandiflorum were tentatively identified.Methods:1.Using 70% methanol and 60% ethanol to extract the total saponins and total amino acid components in Platycodon grandiflorum,using AB-8,732 cation exchange resin to purify the total saponins and total constituents in Platycodon grandiflorum,and extracting the volatile oil by steam distillation.2.Amino acid analyzer to determine the content of 16 amino acids in Platycodon grandiflorum from different origins Val,Phe,Ile,Leu,Lys,His,Arg,Thr,Ser,Gly,Ala,Asp,Glu,Met,Pro,Cys;HPLC-ELSDmethod was determined the contents of desiccant platycodin E,platycodin E,platycodin D3,platycodin D,platycodin D2,platycodin D,polygala saponin D,and platycodin D in Platycodon grandiflorum from different origins and compared the contents of 7 monomer saponins;GC-MS was used to analyze the volatile oil composition,and the relative content of each component was calculated according to the peak area normalization method.3.The TS-5000 Z electronic tongue taste analysis system was used to detect the total saponin and total amino acid taste information in Platycodon grandiflorum.SPSS software was used to analyze the chemical components of Platycodon grandiflora.Results:1.The purity was more than 60% of platycodon saponin from different places and the total saponin content was from Huaining Platycodon from Anhui to Taihe platycodon from Anhui> Chifeng platycodon from Inner Mongolia> Shangluo platycodon from Shanxi> Chifeng(peeled)platycodon from Inner Mongolia.The purity of amino acids of Platycodon grandiflorum from different origins was above 70%,and the total amino acid content was from Shangluo Platycodon grandiflorum in Shanxi> Inner Mongolia Chifeng(peeled)Platycodon grandiflorum> Anhui Huaining Platycodon grandiflorus> Inner Mongolia Chifeng Platycodon grandiflorum> Taihe Platycodon grandiflorum.2.The sum of the contents of 7 kinds of monomer saponins in Platycodon grandiflorum from 4.71 to 15.01 mg/g.The sum of the contents of 7 kinds of saponinswas from Huaining Platycodon grandiflorum in Anhui> Inner Mongolia Chifeng(Peeled)Platycodon grandiflora> Inner Mongolia Chifeng Bellflower> Anhui Taihe bellflower> Shangluo bellflower.Platycodon grandiflorum from all four regions contains 16 amino acids,the content of bitter amino acidswass 0.307% to 1.33%,the content of sweet amino acids is 0.0513% to 0.195%,and the content of other amino acids is 0.127% to 0.888%.3.Correlation between electronic tongue taste information and content The results showed that amino acids and saponins in Platycodon grandiflorum from different regions were related to their bitterness and sweetness.The saponins related to the bitterness and sweetness of Platycodon grandiflorum were desiccant platycodin E,desiccant platycodin D,platycodin D2,and platycodin D.The related amino acids were Asp,Ala,Cys,Glu,Gly,Ser,Val.The content of bitter amino acids and bitter saponins in Huaining,Platycodon grandiflorum from Anhui is higher than those cultivated in other regions.Conclusion:Using high performance liqiid chromatography,gashchromatography-mass spectrome-try combined with electronic tongue technology to analyze the relationship between bitterness and related components in Platycodon grandiflorum from different habitats,it was confirmed that the bitterness of Platycodon grandiflorum was related to saponin,amino acid and volatile oil content,among which Dwaspositively correlated with bitterness;decelery sugar bellflower saponin D was negatively correlated with bitterness of balloonflower.Asp and Arg amino acids have the greatest effect on bitterness.The components that affect the bitterness of wild eustoma and cultivated eustoma are aromatics,terpenes,and acid compounds.