基于经典人群口尝评价法的中药饮片水煎液味觉评价  

Taste Evaluation of Traditional Chinese Medicine Decoction Based on Traditional Human Taste Panel Method

作　　者：桂新景 张璐[2,3,4] 张璞 闫斌 陈洪燕 陈树和[6] 谢梦迪[1] 李海洋 侯富国 姚静 刘瑞新[2,3,4,5,7] 李学林 GUI Xinjing;ZHANG Lu;ZHANG Pu;YAN Bin;CHEN Hongyan;CHEN Shuhe;XIE Mengdi;LI Haiyang;HOU Fuguo;YAO Jing;LIU Ruixin;LI Xuelin(School of Pharmacy,Henan University of Chinese Medicine,Zhengzhou 450046,China;Department of Pharmacy,the First Affiliated Hospital of Henan University of Chinese Medicine,Zhengzhou 450000,China;Henan Engineering Research Center for Modernization of Clinical Application of Chinese Herbal Pieces,Zhengzhou 450000,China;Henan Key Laboratory for Clinical Pharmacy of Traditional Chinese Medicine,Zhengzhou 450000,China;Henan Engineering Laboratory for Clinical Evaluation Techniques of Traditional Chinese Medicine,Zhengzhou 450000,China;Department of Pharmacy,Hubei Hospital of Traditional Chinese Medicine,Wuhan 430061,China;Collaborative Innovation Center for Prevention and Treatment of Respiratory Diseases with Traditional Chinese Medicine,Henan University of Chinese Medicine,Zhengzhou 450046,China)

机构地区：[1]河南中医药大学药学院,郑州450046 [2]河南中医药大学第一附属医院药学部,郑州450000 [3]河南省中药饮片临床应用现代化工程研究中心,郑州450000 [4]河南省中药临床药学中医药重点实验室(建设单位),郑州450000 [5]河南省中药临床评价技术工程实验室,郑州450000 [6]湖北省中医院药事部,武汉430061 [7]河南中医药大学呼吸疾病中医药防治省部共建协同创新中心,郑州450046

出　　处：《医药导报》2021年第11期1544-1551,共8页Herald of Medicine

基　　金：国家重点研发计划项目(2017YFC1703400,2017YFC1703402);国家自然科学基金资助项目(81773892,81774452,81001646);河南省中医管理局国家中医临床研究基地科研专项(2018JDZX087);河南省中医药拔尖人才培养项目资助(2019ZYBJ07);河南省高层次人才特殊支持“中原千人计划”-“中原青年拔尖人才”项目(ZYQR201912158);河南省卫生健康中青年学科带头人专项(HNSWJW-2020014)。

摘　　要：目的评价单味中药饮片水煎液酸、苦、甜、辛、咸5种味道,为建立中药饮片味觉信息数据库奠定基础。方法以236种常用中药饮片水煎液(DCMM)为研究载体,分别以一定浓度无水柠檬酸(酸)、盐酸小檗碱(苦)、蔗糖(甜)、生姜提取物(辛)、氯化钠(咸)水溶液作为5种味道参比溶液,采用经典人群口尝评价法(THTPM)对DCMM进行5种味道定性及等级评价。结果236种DCMM中,酸味23种,苦味89种,甜味61种,辛味47种,咸味9种,淡味38种。结论该研究采用THTPM评价了236种常用DCMM酸、苦、甜、辛、咸5种味道等级,为建立中药饮片味觉信息数据库及中药汤剂质量评价方法奠定了基础。Objective To evaluate the five taste grades of common Chinese herbal pieces decoction,including acidity,bitterness,sweetness,pungency,and saltiness;and to lay a foundation for a database of taste information of Chinese herbal pieces decoction.Methods The decoction of 236 kinds of traditional Chinese medicine pieces were researched.A certain concentration of anhydrous citric acid(acidity),berberine hydrochloride(bitterness),sucrose(sweetness),ginger extract(pungency)and NaCl(saltiness)was used as reference solutions of five flavors.Decoction of traditional Chinese materia medica(DCMM)was evaluated qualitatively and graded by traditional human taste panel method(THTPM).Results Among the 236 kinds of DCMM,there are 23 kinds of sour taste,89 kinds of bitterness,61 kinds of sweetness,47 kinds with pungent taste,9 kinds of salty taste,and 38 kinds of light taste.Conclusion This study used THTPM to evaluate 236 commonly used DCMM taste levels of acidity,bitterness,sweetness,pungency,and saltiness,which laid a foundation for a taste information database and a quality evaluation method for Chinese herbal decoctions.

关 键 词：中药汤剂 中药饮片 水煎液 经典人群口尝评价法 质量评价 

分 类 号：R286[医药卫生—中药学] R927.1[医药卫生—中医学]