Characterization of main components in Xiao'er Xiaoji Zhike oral liquid by UPLC-MS and their taste evaluation

Abstract

This paper provided a method for determining the potential quality markers in Xiao' er Xiaoji Zhike oral liquid (XXZOL) based on the concordant tastes of compounds with their respective originated Chinese medicinal pieces. UPLC-Q-Exactive-Orbitrap-MS technology was used to identify the main chemical constituents in XXZOL. The electronic tongue collected the electronic responses of the sour, bitter, sweet, pungent, and salty sample solutions, and the discriminant factor analysis (DFA) model was established to recognize the taste characteristics of 23 liquid samples. Fifteen high content ingredients in XXZOL were identified by UPLC-MS, and the established DFA model recognized their respective tastes. The accurate recognition rate of the DFA model was 73.33%, the false rate was 6.67%, and the unrecognized rate was 20%. The concordance rate of their authentic tastes with the tastes of their respective originated Chinese medicinal pieces was 78.57%. Trigonelline, malic acid, citric acid, and caffeic acid were the potential sour material bases of XXZOL. Mannitol was the potential sweet material basis of XXZOL. L-phenylalanine, sinapine, forsythoside I, pinoresinol-4-O-β-D-glucopyranoside, naringin, and neohesperidin were the potential bitter material bases of XXZOL. So the above 11 main compounds were the potential quality markers of XXZOL.

Recent Advances in Bitterness-Sensing Systems

“…Many studies on the application of the Astree II E-tongue for bitter taste detection have been reported [ 62 , 63 , 64 ]. For instance, Li and coworkers used the Astree II E-tongue to measure the bitterness intensity of 35 different traditional Chinese medicines [ 65 ].…”

Comparative growth, biochemical and sensory analyses reveal the feasibility of large-scale development of selenium-enriched Tartary buckwheat sprouts

“…However, this sensory evaluation is subjective. As an alternative, an electronic tongue is an intelligent instrument that can simulate human gustatory evaluation to detect taste (Wu et al, 2022;Zaukuu et al, 2021). Therefore, we used an electronic tongue to evaluate the taste profiles of the samples.…”

Aquaphotomics investigation of the state of water in oral liquid formulation of traditional Chinese medicine and its dynamics during temperature perturbation

“…It is composed of ten herbs, which have the effect of clearing heat, purging the lungs, eliminating the stagnation and relieving cough. 23 The methods used in the previous studies to investigate the quality of XXZOL have mainly focused on chromatographic methods such as liquid chromatography and mass spectrometry, 24,25 and no detailed discussion of the O–H stretching vibrational region of the IR spectrum has been reported.…”