Discrimination of Lycium chinense and Lycium barbarum by taste pattern and betaine analysis

摘要

Lycii Fructus was used as natural products with therapeutic properties for a long time. Betaine is a natural amino acid and one of the major constituents of Lycii Fructus. It is reported that this fruit plays a role in reducing blood levels of homocysteine, a toxic byproduct of the amino acid metabolism. This study was used to establish infra based on oriental medicine through the analysis of correlation of taste, contents of betaine, %Brix and physico-chemical properties of Lycii Fructus. To investigate betaine, quantitative analysis was performed using HPLC separation system. In addition, %Brix and saccharide were estimated. Taste pattern analysis was measured using the taste sensing system, SA402B equipped with six taste sensors including newly developed sweetness sensor. Betaine quantitative analysis showed that L. barbarum 0.64 ± 0.15% (n = 6) was significantly higher than L. chinense 0.55 ± 0.1% (n = 12). And %Brix and saccharide composition of Lycii Fructus analysis showed that L. barbarum was significantly higher than L. chinense. The results of taste pattern analysis between L. barbarum and L. chinense showed a significant difference in almost every taste. In contrast, sweetness of L. barbarum was higher than L. chinense. When clustering with sweetness and bitterness, the two species are distinctly separated. In conclusion, these taste patterns, %Brix, betaine, and saccharide composition analysis could be applied to the establishment of herbal medicine marker for identification of different species in various regions.