电子舌结合化学计量学分析淫羊藿滋味特征及其与黄酮类成分的相关性OA

Objective:To explore the relationship between the key marker components of Epimedium specified in the 2025 edition of the Chinese Pharmacopoeia(epimedin A,epimedin B,epimedin C,and icariin),along with total flavonol glycosides,and the taste characteristics of the medicinal material.Methods:Epimedium samples from genuine producing areas were selected.The contents of epimedin A,epimedin B,epimedin C,icariin,and total flavonol glycosides were determined using high-performance liquid chromatography(HPLC).Taste responses,including sourness,bitterness,astringency,umami,and saltiness,were measured using an electronic tongue.Spearman correlation analysis and partial least squares regression(PLSR)were employed to analyze the constituent-taste relationships.Furthermore,differences in chemical constituents and taste profiles between wild and cultivated samples were compared.Results:Electronic tongue results indicate that the overall taste profile of Epimedium samples is dominated by bitterness and astringency,with a positive correlation between the two.Both bitterness and astringency are negatively correlated with umami and saltiness.Constituent and taste correlation analysis shows that sourness is negatively correlated with the contents of total flavonol glycosides and epimedin C.PLSR analysis reveals that the first three latent factors cumulatively explain 96.9%of the constituent variance,with an overall explained variance for taste(coefficient of determination,R2)of 0.301 and an adjusted R2 of 0.263.Variable importance in projection(VIP)results identify icariin,epimedin B,and epimedin C as the key components driving the overall taste variations of Epimedium.The main differences between wild and cultivated samples are concentrated in taste profiles rather than major component contents,suggesting that the taste mechanism may be jointly influenced by multiple factors.Conclusion:Epimedium decoctions exhibit a taste profile dominated by bitterness and astringency,and their taste variations are closely related to the flavonoid glycoside spectrum.Based on quantitative evidence of spectrum and taste correlations,this study provides a reference for the rapid quality evaluation and sensory trait standardization of Epimedium.