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Potential Quality Evaluation Method for Radix Astragali Based on Sweetness Indicators

机译：基于甜度指标的黄芪潜在质量评价方法

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摘要

Sweetness is a traditional sensory indicator used to evaluate the quality of the popular Chinese herb Radix Astragali (RA). RA roots with strong sweetness are considered to be of good quality. However, neither a thorough analysis of the component(s) contributing to RA sweetness, nor a scientific investigation of the reliability of this indicator has been conducted to date. In this study, seven kinds of sweetness components were identified in RA and a quality evaluation method based on these components was established and used to characterize the quality of 48 RA samples. The sweetness evaluation method of RA was first built based on the sweetness components, and a comprehensive evaluation index commonly used in quality control of RA was also derived, which was based on the contents of four indicators (astragaloside IV, calycosin glucoside, polysaccharides and extracts). After evaluating the correlation of these indexes the results showed that the level of sweetness exhibited a strong positive correlation with the proposed comprehensive index. Our results indicate that sweetness is one of the most important quality attributes of RA and thus provide a scientific basis for the utility of the sweetness indicator in quality assessment of this Chinese herb.
机译：甜度是用于评估流行中草药黄芪（RA）质量的传统感官指标。具有强烈甜味的RA根被认为具有良好的品质。然而，迄今为止，尚未对导致RA甜味的成分进行全面分析，也未对该指标的可靠性进行科学调查。在这项研究中，从RA中鉴定了7种甜味成分，并建立了基于这些成分的质量评估方法，并用于表征48种RA样品的质量。首先根据甜味成分建立甜味剂的甜度评价方法，并根据阿斯卡拉糖苷IV，花胶苷，多糖和提取物四个指标的含量，得出了常用的RA质量控制综合评价指标。 ）。在评估了这些指标的相关性之后，结果表明，甜度与拟议的综合指标之间显示出很强的正相关性。我们的结果表明，甜度是RA最重要的质量属性之一，因此为甜度指标在中草药质量评估中的应用提供了科学依据。

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