摘要
目的:比较不同矫味剂对羌活胜湿汤口感的调节作用。方法:以β-环糊精为包合物,结合不同矫味剂协同作用,采用电子舌技术与人工口尝相结合的方法对制剂矫味效果进行评价,优选最佳矫味工艺。结果:通过对实验数据进行95%可信区间重叠法比较及多组独立样本比较秩和(Kruskal-Wallis H)检验,确定出最佳的矫味组合为:木糖醇与甜菊苷组合,其中甜菊苷的使用量为1.0%。结论:该研究确定出了改善羌活胜湿汤制剂口感的最佳矫味组合,有助于提高患者的用药依从性。实验证明电子舌能够对中药制剂味道进行准确地辨识。
Objective: To compare the regulating effects of different flavoring agents on the taste of Qianghuo shengshi decoction. Methods: Using β-cyclodextrin as inclusion compound, combined with the synergistic effect of different flavoring agents, the effects of flavoring preparation were evaluated by the combination of electronic tongue technology and artificial taste, the best flavoring technology was optimized.Results: By comparing the experimental data with 95% confidence interval overlap method and comparing rank sum of multiple independent samples(Kruskal-Wallis H)test, the best combination of flavoring agents was xylitol and stevioside, and the dosage of stevioside was 1.0%.Conclusion: This study results determine the best combination of flavoring agent to improve the taste of Qianghuo shengshi decoction, which can significantly improve the medication compliance of patients.The experiment proves that electronic tongue can accurately identify the taste of traditional Chinese medicine preparation.
作者
饶智
陈光宇
何群
谢梦洲
陈彦坤
瞿昊宇
RAO Zhi;CHEN Guang-yu;HE Qun;XIE Meng-zhou;CHEN Yan-kun;QU Hao-yu(Hunan University of Chinese Medicine,Changsha 410208,China;Hunan Provincial Engineering and Technology Research Center of Drug and Food Homologous Functional Food,Changsha 410208,China;Institute of TCM Diagnostics,Hunan University of Chinese Medicine,Changsha 410208,China)
出处
《中药材》
CAS
北大核心
2021年第3期658-663,共6页
Journal of Chinese Medicinal Materials
基金
湖南中医药大学校企合作科研项目(50010046)
关键词
电子舌
人工口尝
羌活胜湿汤
矫味剂
雷达图
Electronic tongue
Artificial mouth taste
Qianghuo shengshi decoction
Flavoring agents
Radar-graph
作者简介
饶智(1996-),男,在读硕士研究生,专业方向:药食同源功能性食品研究,Tel:18790132122,E-mail:1822479675@qq.com;通讯作者:瞿昊宇,Tel:0731-88458167,E-mail:1173511369@163.com。
