Alpha 2.0
Login Register
» Articles » PMID: 39574447

Study on the Correlation Between Alkaloids and Tastes of Rhizome from Four Species Based on UHPLC-QQQ-MS/MS Combined with Electronic Tongue Technique

Overview
Journal Front Plant Sci
Date 2024 Nov 22
PMID 39574447
Authors
Yufeng Huang
Wenhui Luo
Wenhan Pei
Dongmei Sun
Hua Zhou
Fan He
Affiliations
Soon will be listed here.
Abstract

Objective: Taste is one of the vital indicators for the quality evaluation of rhizome (CR), but the traditional taste evaluation lacks objectivity. By establishing the correlation between CR's tastes and alkaloids, an objective basis for the taste evaluation was established.

Methods: Ultra-high performance liquid chromatography tandem triple quadrupole mass spectrometry (UHPLC-QQQ-MS/MS) and electronic tongue technique were performed to determine ten alkaloid contents and eight tastes from rhizome, rhizome, rhizome, and rhizome, respectively. Combined with multivariate statistical analysis, we established models to discriminate the alkaloid contents and tastes of CR, screened the differential alkaloids and tastes, and performed Pearson's correlation analysis on the results of alkaloids and tastes.

Results: 1) According to the previous UHPLC-QQQ-MS/MS method established by our research group, the contents of ten alkaloids of the four species of CR were quantified, of which jatrorrhizine, columbamine, and magnoflorine were the differential alkaloids of the four species. 2) The electronic tongue technique realized the objectification of CR's tastes and distinguished the species of CR based on the tastes of aftertaste-A, sourness, bitterness, and richness. 3) Pearson's correlation analysis shows the bitterness of CR was mainly manifested as aftertaste-B, indicating the higher the aftertaste-B value, the higher the berberrubine content. Astringency and aftertaste-A could be suggested as quality evaluation indexes of CR, due to the positively correlated or significantly positively correlated with coptisine, epiberberine, berberine, and palmatine, respectively.

Conclusion: Electronic tongue technique has successfully achieved the objectification of the tastes of CR, and combined with UHPLC-QQQ-MS/MS technique for alkaloid quantification and correlation research, it provides a new idea for the quality evaluation of CR.

References
1.
Wang J, Pei Z, Chen Y, Li S, Wang T, Kang T . A strategy to distinguish similar traditional Chinese medicines by liquid chromatography-mass spectrometry, electronic senses, and gas chromatography-ion mobility spectrometry: Marsdeniae tenacissimae Caulis and Paederiae scandens Caulis as examples. Phytochem Anal. 2024; 36(1):144-155. DOI: 10.1002/pca.3425. View
2.
Li H, Wang P, Lin Z, Wang Y, Gui X, Fan X . Identification of and related decoction pieces: a data fusion method combining electronic nose, electronic tongue, electronic eye, and high-performance liquid chromatography data. Front Chem. 2024; 11:1342311. PMC: 10806155. DOI: 10.3389/fchem.2023.1342311. View
3.
Li J, Ma Z, Yang Z, Yang M, Li C, Li M . Integrating transcriptomics and network pharmacology to reveal the mechanisms of total Rhizoma Coptidis alkaloids against nonalcoholic steatohepatitis. J Ethnopharmacol. 2023; 322:117600. DOI: 10.1016/j.jep.2023.117600. View
4.
Liang X, Wu F, Wang Y, Fu Z, Wang Y, Feng Y . [Research on bitter components from Coptis chinensis based on electronic tongue]. Zhongguo Zhong Yao Za Zhi. 2014; 39(17):3326-9. View
5.
Lu L, Hu Z, Hu X, Li D, Tian S . Electronic tongue and electronic nose for food quality and safety. Food Res Int. 2022; 162(Pt B):112214. DOI: 10.1016/j.foodres.2022.112214. View