基于感官评价的中药制剂工艺实验设计研究进展  

Research progress in experimental design of TCM preparation technology based on sensory evaluation

作　　者：夏新凤 张天翼 胡佳亮[2] 王优杰[2] 吴飞[1,2] 林晓[1] 冯怡[2] XIA Xin-feng;ZHANG Tian-yi;HU Jia-liang;WANG You-jie;WU Fei;LIN Xiao;FENG Yi(College of Chinese Materia Medica,Shanghai University of Traditional Chinese Medicine,Shanghai 201203,China;Engineering Research Center of Modern Preparation Technology of TCM of Ministry of Education,Shanghai University of Traditional Chinese Medicine,Shanghai 201203,China)

机构地区：[1]上海中医药大学中药学院,上海201203 [2]上海中医药大学中药现代制剂技术教育部工程研究中心,上海201203

出　　处：《中国新药杂志》2021年第18期1687-1691,共5页Chinese Journal of New Drugs

基　　金：上海市卫健委科研基金资助项目(201940296)。

摘　　要：随着中药现代研究的进展,感官评价被重新重视。作为化学成分和物性参数的有效补充,感官指标在中药质量控制及工艺研究等多个领域广泛应用。实验设计作为工艺优化的重要工具,可以通过少量实验获得优选的工艺参数及考察不同参数之间相互作用的规律,在工艺研究中发挥重要作用。以实验设计方法为脉络,以感官指标为检测对象,用赋权法确定评价指标的权重系数,结合感官评价结果的数据处理,本文对近年来感官评价技术在中药制剂工艺研究过程中的应用进展进行综述。With the development of modern Chinese medicine, sensory evaluation has been paid more attention to. As an effective supplement of chemical composition and physical parameters, sensory indexes are widely used in many fields such as quality control and process research of traditional Chinese medicine. As an important tool for process optimization, experimental design can obtain optimized process parameters and the law of interaction between different parameters through few experiments, which plays an important role in process research. This paper reviews the application of sensory evaluation technology in the preparation process research of traditional Chinese medicine in recent years, taking experimental design as context and sensory index as detection objects, determining the weight coefficients of evaluation indexes by weighting method, combined with data processing of sensory evaluation results.

关 键 词：感官评价 实验设计 中药制剂工艺研究 赋权法 

分 类 号：R943[医药卫生—药剂学]