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Determination of Ginseng with Different Ages Using a Taste-Sensing System
閱讀：3104發(fā)布時(shí)間：2013-05-14
| 提 供 商： | 北京盈盛恒泰科技有限責(zé)任公司 | 資料大小： | 759.6KB |
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In the medicinal herb market, adulteration of ginseng at different ages is commonly
observed, which harms the health of consumers. Changes in the taste properties of
ginseng at different ages were investigated using an inligent taste-sensing system
with artificial lipid-based membrane sensors and an ultraviolet spectrophotometer. It
was found that the ginsenoside content increased linearly with increasing age, with the
determination coefficient （R2） reaching 0.951. Results from the taste-sensing system
provided rich information for the tested ginseng samples. The radar curve of taste value
indicated that ginseng samples of different ages showed various taste characteristics
and some certain tendencies. A linear correlation was established between ginseng
age and the taste values of sourness, saltiness, and umami, with the determination
coefficients （R2） being 0.941, 0.943, and 0.974 respectively. Taste data were analyzed
using principal component analysis （PCA） and discriminant function analysis （DFA）. A
difference was obtained among groups with the first two PCs reaching 92.25%. While
in DFA a significant difference was observed with the first two function scores reaching
99.4%. From the viewpoint of sensor response, the responses of the umami sensor AAE,
saltiness sensor CTO, and sourness sensor CAO increased over the first 30 s, while those
of the bitterness sensor COO and astringency sensor AE1 decreased and remained at
maximum in the negative value continuously, which provided additional information for
the determination of ginseng samples at different ages. On the basis of integrated and
special taste information, the ginseng growing year might be identified from the taste
evaluation angles. A flow chart for further research on the taste features was suggested.
This study intimated possible indexes for determining adulteration of ginseng at different
ages by using an inligent taste-sensing system.
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