Taste comparison of unprocessed and processed Siegesbeckiae puescens based on electronic tongue / 中草药

ABSTRACT

Objective: To study the taste of unprocessed and processed Siegesbeckiae puescens (SP) and establish a taste discrimination model. Methods: The sour, bitter, astringent, salty, and sweet values of 12 batches of unprocessed and processed SP were measured by electronic tongue using a paired t-test, principal component analysis (PCA), and the linear discriminant factor analysis (LDA) to study the changes of the taste of unprocessed and processed SP. Results: The paired t-test showed that the bitterness and saltiness of processed SP decreased; Astringency, sweetness, and sourness did not significantly change. The PCA can distinguish unprocessed and processed SP. The model of the taste of unprocessed and processed SP was established through the LDA, and conduct cross validation; Its correct rate reached 100%. The fingerprint of taste of unprocessed and processed SP was established through radar-graph. Conclusion: Electronic tongue can identify sour, bitter, astringent, salty, and sweet values of traditional Chinese medicine accurately. It can reflect the numerical change of taste of unprocessed and processed SP combining with statistical method. Based on it, it can be inferred that the relationship between the change of taste and clinical efficacy before and after processing of SP. Besides, the discriminant model can be used to distinguish unprocessed and processed SP.