Exploring the Quality of lophatherum gracil based on Taste and Quantitative Multi-component Determination

Lipan Liu; Ying Wang

doi:10.54097/c07svn51

Authors

Lipan Liu
Ying Wang

DOI:

https://doi.org/10.54097/c07svn51

Keywords:

L. gracile, Flavour, Constituent Content, Quality

Abstract

Lophatherum gracile is both edible and medicinal, and quality evaluation of lophatherum gracil is necessary to ensure the clinical efficacy of lophatherum gracil. In this study, an HPLC method was established to determine the contents of eight components in lophatherum gracil, namely orientin, isoorientin, vitexin, isovitexin, kaempferol, luteolin, caffeic acid and chlorogenic acid, and it was found that chlorogenic acid, kaempferol, isovitexin, luteolin, and isoorientin were the characteristic components for the quality difference of lophatherum gracil in different origin. At the same time, the taste of lophatherum gracil was determined, and it was found that the taste was differentiated by the content of the active components. The correlation study between the taste information and the content of active components found that the taste reacted to the high or low content of active components in the herbs, and the pattern presented could be used for rapid identification of the quality of herbs. In conclusion, the present study combines the taste of herbs with the analysis of the active components content to provide new ideas and means for the evaluation of the quality of herbs and to provide reference for their clinical application.

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