基于经典人群口感评价方法的苦度评价中评价员分级探索  

Classification of Evaluators in Evaluation of Bitterness Based on Traditional Human Taste Panel Method

作　　者：张璐[1] 高晓洁[2] 桂新景 施钧瀚[1] 康冰亚[1] 李学林[1] 刘瑞新[1] 

机构地区：[1]河南中医药大学第一附属医院,郑州450000 [2]河南中医药大学药学院,郑州450046

出　　处：《中国实验方剂学杂志》2017年第2期12-18,共7页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家自然科学基金青年基金项目(81001646);河南中医学院省属高校基本科研业务费优青培育项目(2014KYYWF-YQ01);河南省中医管理局中医药科学研究专项课题(2014ZY02066);天江药业横向联合项目(XZ2011030042)

摘　　要：目的:建立基于经典口感评价的苦度评价中评价员的分级方法,使苦度评价更加高效便捷地进行。方法:以前期19次实验数据为载体,以赋值精密度和数据有效率为指标分别进行评价员初步分级,结合二者建立综合分级;基于主观赋值法给予权重,选择研究不同浓度羟丙基-β-环糊精(HP-β-CD),β-CD,γ-CD,甘草甜素(GL),甘氨酸(GLY)和可溶性大豆多糖(SSPS)对盐酸小檗碱溶液的最大抑苦度,并探讨抑苦能力与六者质量浓度关系的试验数据,以实测苦度排序、实测评分排序与已知苦度排序的接近度和苦度降低值与掩味剂质量浓度相关系数为指标,用赋予权重后的全部评价员数据和已分级评价员数据2种方式进行验证。结果:HP-β-CD,γ-CD,GL和GLY的验证试验结果Ⅰ,Ⅱ和Ⅲ实测苦度排序和实测评分排序均与已知苦度排序一致,β-CD的结果Ⅰ实测苦度排序与已知苦度排序不一致,SSPS的结果Ⅰ和结果Ⅲ实测评分排序与已知苦度排序的顺序不一致。6个试验各3个结果的排序正确率无显著性差异。结论:少数经分级并给予权重的评价员即可得到与多数评价员一致的评价结果,在实测苦度排序和实测评分排序方面,少数经分级并给予权重的评价员,或评价员中部分给予权重,能得到更接近真实的评价结果。Objective： To establish a classification method of evaluators based on traditional human taste panel method,which make evaluation of bitterness more efficient and convenient. Method： Taking 19 previous experimental data as the carrier, the assignment accuracy and the data efficient were evaluators preliminary classification indexes,a combination of them was adopted to establish a comprehensive classification. Weights were given based on subjective evaluation method, maximum degree of inhibition of bitterness of different concentrations of hydroxypropyl-β-cyclodextrin（ HP-β-CD）,β-CD,γ-CD,glycyrrhizin（ GL）,glycine（ GLY）and soybean soluble polysaccharides（ SSPS） on berberine hydrochloride solution was investigated,the relationship between ability to inhibition of bitterness and concentration of taste-masking agent was observed. Taking nearness among measured bitterness sort,measured score sort and known bitterness sort,the correlation coefficient between reduced bitterness value and taste-masking agent concentration as indicators,all evaluator data after weighting and graded evaluator data were used for verification. Result： Graded and given a weight of evaluators were available,there were no significant differences of sorting accuracies among the three results of six trials. Conclusion：Minority of evaluators after being graded and given weight can get the same evaluation result of majority of evaluators,in measured bitterness sort and measured score sort,minority of evaluators after being graded and given weight,or partial weight in evaluators,can get evaluation results close to the real.

关 键 词：苦度评价 评价员 分级 Β-环糊精 甘氨酸 可溶性大豆多糖 甘草甜素 

分 类 号：R283.6[医药卫生—中药学] G254.1[医药卫生—中医学]