基于电子舌技术与人工口尝评价相结合的银杏叶提取物掩味技术研究  被引量:6

Taste masking of Ginkgo biloba leaf extract based on the combination of electronic tongue technology and artificial oral tasting evaluation

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作  者:薛婉莹 李红鑫 吴婧楠 孙常胜 李思潼[1] 马宏瑞 陈晓娇 孙腾跃 郭杏梅 蔡程科[1] 王洪飞 XUE Wan-ying;LI Hong-xin;WU Jing-nan;SUN Chang-sheng;LI Si-tong;MA Hong-rui;CHEN Xiao-jiao;SUN Teng-yue;GUO Xing-mei;CAI Cheng-ke;WANG Hong-fei(School of Chinese Meteria Medica,Beijing University of Chinese Medicine,Beijing 102488;Beijing Quantum Hi-tech Pharmaceutical Co.,Ltd,Beijing 102200)

机构地区:[1]北京中医药大学中药学院,北京102488 [2]北京量子高科制药科技有限公司,北京102200

出  处:《中南药学》2022年第8期1799-1803,共5页Central South Pharmacy

基  金:国家科技重大专项研发项目(No.2011ZX09201-201-15);北京市科技计划专项研发项目(No.Z16010101390)。

摘  要:目的研究不同掩味剂单独使用对银杏叶提取物的掩味情况,寻找苦味评价方法。方法以银杏叶提取物水溶液为苦味药物研究载体,以苦度降低值为指标,运用经典人工口尝和电子舌评价法比较纽甜、甜菊苷、三氯蔗糖、阿斯巴甜的掩味效果,并选取不同的浓度,考察加入掩味剂后溶液的苦度变化。结果纽甜在质量浓度范围为1.25~5 mg·mL^(-1)时对于银杏叶的掩味效果变化最为显著(P<0.05),三氯蔗糖和阿斯巴甜对银杏叶的掩味效果也比较显著(P<0.05),甜菊苷对银杏叶没有明显的掩味效果。结论纽甜对银杏叶提取物的掩味效果最好,但纽甜质量浓度超过3.75 mg·mL时,过于甜腻不能被大多数口尝者接受。Objective To determine the flavor masking of Ginkgo biloba leaf extract with different masking agents to find an evaluation method for bitter taste.Methods The aqueous solution of Ginkgo biloba leaf extract was taken as the carrier for the study of bitterness,reduction in bitterness as the index,the taste masking effect of neotame,stevia,sucralose and aspartame was compared by the conventioanl oral taste and electronic tongue evaluation.Different concentrations were selected to determine the change of bitterness in the solution after adding the taste masking agents.Results The taste masking effect of neosmembrane on Ginkgo biloba leaves was the most significant(P<0.05)at 1.25~5 mg·mL^(-1),sucralose and aspartame did show correction effect on Ginkgo biloba leaves(P<0.05),stevia had no obvious taste masking effect on Ginkgo biloba leaves.Conclusion The taste masking effect of neotame on Ginkgo biloba leaf extract is the best,but when the concentration of neotame exceeds 3.75 mg·mL,it is too sweet and greasy to be accepted by most tasters.

关 键 词:掩味剂 电子舌 感官评价 苦味评价 

分 类 号:R94[医药卫生—药剂学] R283[医药卫生—药学]

 

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