Initial Study On Separation And Characterization Of Chinese Herbal Taste Based On Bionics

The five taste theory of Chinese materia medica is the core of traditional Chinese herbal theory that including five tastes and four properties, channel tropism, compatibility and so on. The first explanation of five taste was the true flavor, then the taste of drugs associated with impact to elucidate and summarize the effect of drugs. Such as the pungent-taste can spread and promote gas; sweet-taste can nourish and regulate herbal property; sour-taste can astringency; bitter-taste has the function of depriving the evil wetness and discharge the defection; salty-taste can soft hardness. Substance of five taste were studied. Pungent- taste herbs have essential oil, terpene or alkaloid; sour-taste herbs have phenolic acid or tannin; bitter-taste herbs mainly have alkaloid or glycoside; sweet-taste herbs have polysaccharides, glycoside, amino acid, protein or vitamin; salty-sweet herbs have inorganic salt or protein.The taste and the effect of the drug were contacted by material basis.Chinese materia medica with invigorating blood circulation and eliminating blood stasis were as objects, initial study on taste characterization of traditional Chinese medicine based on the electronic nose and electronic tongue bionic technology, determining the material basis from the perspective of taste.The main research of this subject is as follows:1. The exploratory study on separation and characterization of taste of Chinese materia medica:Rhizome Chuanxiong, Radix Angelicae Dahurica, Rhizoma Corydalis, Radix Angelicae Sinensis and Pericarpium Citri Reticulatae were chosen as samples. Material group of Chinese medicine were separated with modern chemical means, and the material group include essential oil, coumarins, alkaloids, polysaccharides, flavonoid. According to the literature of bionic technology, characterizing the smell and taste of herbs, material group and simplex components by using the electronic nose and electronic tongue, analyzing the date with PCA and establishing the method of material basis of Chinese materia medica. In the PCA consequence of electronic nose, different samples were distinguished obviously. The samples that volatility were clustered. In the PCA consequence of electronic tongue, the different taste samples have different positions. Finally, The chemical components of material group were researched and identified by LC-MS.2. Study on separation and characterization of bitter-taste Chinese medicine:Bitter-taste medicine Polygonum Cuspidatum and bitter-sour-taste medicine Radix Paeoniae Alba were chosen as samples according to the literature and above experiments. Firstly, the material group were separated with modern chemical means, and determined the content with the help of HPLC. Subsequently electronic tongue inspection times, measurement points, sample solvent and concentration were investigated in this experiment. The herbs and simplex components that have representative taste were chosen as samples, using DFA to distinguish and determine the different taste area. The taste of Polygonum Cuspidatum, Radix Paeoniae Alba, material group and simplex components were analyzed through the establihed taste area. The result showed that anthraquinone and stilbene constituents were the bitter substances of Polygonum Cuspidatum; total glucosides of peonybitter were the bitter substances of Radix Paeoniae Alba. Material basis components of taste were analyzed with the LC-MS identification results.To sum up, this study choose herbs that have different taste, and use modern chemical means to get material group. Herbs, material group and simplex components were chosen as samples, utilizing electronic nose and electronic tongue to character the area of samples. Then using LC-MS to analysis the chemical component of material group, ascertaining the form of ingredient. This study laid a foundation for compatibility and clinical application and widen notion for the research of Chinese herbal theory.