基于电子舌智能感官评定与人工口尝评价相结合的山苓荷甘粉矫味技术研究  

Research on Taste Masking of Shan-Qing-He-Gan Extract Powder Based on the Technology Combined Intelligent Sensory Evaluation of Electronic-Tongue with Artificial Sensory Evaluation

作　　者：瞿昊宇 刘玥含[1,2,3] 刘恒杰 饶智 谢梦洲 陈光宇 Qu Haoyu;Yuehan;Liu Hengjie;Rao Zhi;Xie Mengzhou;Chen Guangyu(Hunan Medicine and Food Homologous Functional Food Engineering Technology Research Center,Changsha 410208,China;Hunan Provincial Key Laboratory of Traditional Chinese Medicine Diagnostics,Hunan University of Chinese Medicine,Changsha 410208,China;Key Laboratory of Syndrome Differentiation of Heart and Lung Disease and Diet Therapy,Hunan University of Chinese Medicine,Changsha 410208,China;School of Information Science and Engineering,Hunan University of Chinese Medicine,Changsha 410208,China;College of Traditional Chinese Medicine,Hunan University of Chinese Medicine,Changsha 410208,China)

机构地区：[1]湖南省药食同源功能性食品工程技术研究中心,湖南长沙410208 [2]湖南中医药大学中医诊断学湖南省重点实验室,湖南长沙410208 [3]湖南中医药大学中医心肺病证辨证与药膳食疗重点研究室,湖南长沙410208 [4]湖南中医药大学信息科学与工程学院,湖南长沙410208 [5]湖南中医药大学中医学院,湖南长沙410208

出　　处：《亚太传统医药》2022年第3期28-34,共7页Asia-Pacific Traditional Medicine

基　　金：农业农村部农产品加工重点实验室农业农村部农产品质量安全收贮运管控重点实验室开放课题(S2020KFKT-19);湖南省药食同源工程中心开放基金(2018YSTY02);湖南省大学生创新创业训练计划(2612)。

摘　　要：目的:通过电子舌智能感官评定与人工口尝评价相结合的方法筛选山苓荷甘粉的最佳矫味剂与辅料组合。方法:基于电子舌技术综合评分将常用的20种矫味剂与辅料和山苓荷甘干浸膏配伍,找出矫味剂最佳用量及矫味剂与辅料最优组合,再通过人工口尝评价优选出一种最佳的矫味剂与辅料组合。电子舌智能感官评定统计分析采用95%可信区间重叠法及单因素试验LSD法,进行多组间的两两比较;人工口尝评价结果采用DPS统计软件中单向有序列联表项下的秩和检验,进行处理数据。结果:电子舌智能感官评定结果表明,甜菊糖苷用量在1.05%增甜作用最好,β-环糊精抑制苦味及涩味作用最优;电子舌智能感官评定初筛出5组样品,人工口尝评价结果最终选出最优的矫味剂组合比例是:山苓荷甘粉干浸膏占48%,β-环糊精占50.95%,甜菊素占1.05%。结论:通过电子舌智能感官评定与人工口尝评价相结合的方法,可以科学正确合理地筛选出山苓荷甘粉最适合的矫味剂及辅料,显著改善口感,优化制剂处方。Objective:To select the optimal combination of Shan-Qin-He-Gan extract powder,accessories and corrigent by the method combined intelligent sensory evaluation of Electronic-Tongue with artificial sensory evaluation.Methods:20 kinds of corrigent were combined with Shan-Qing-He-Gan extract powder and accessories to find the optimal combination of corrigent and accessories and the optimal dosage of accessories,then the best combination of corrigent and accessories was selected by artificial sensory evaluation.The measurement data of intelligent sensory evaluation of Electronic-Tongue in multiple groups were compared in pairs with 95%credibility interval overlap and single factor experiment LSD method,The measurement data of artificial sensory evaluation in multiple groups were compared with rank sum test of Unidirectional sequence.Results:The results of intelligent sensory evaluation of Electronic-Tongue show that stevioside have the best effect on adding sweetness when the amount of stevioside is in the 1.05%.beta-cyclodextrin have the best effect on inhibiting bitterness and astringency.5 groups of samples were selected by intelligent sensory evaluation of electronic-tongue first,then the optimal combination was:48% Shan-Qing-He-Gan extract powder,50.95% beta-cyclodextrin,1.05% Steviosin,which was selected by artificial sensory evaluation.Conclusion:The optimal combination of Shan-Qin-He-Gan extract powder,accessories and corrigent could be selected by the method of intelligent sensory evaluation of Electronic-Tongue with artificial sensory evaluation,which is scientifically,reasonably,feasibly.The taste of this product was improved and the combination was optimized.

关 键 词：电子舌 智能感官评定 人工口尝评价 山苓荷甘粉 矫味剂 95%可信区间重叠法 单因素试验LSD法 多组间两两比较 秩和检验 

分 类 号：R284.3[医药卫生—中药学]