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目前的涩味表征主要采用感官评价,具有高度的主观性与模糊性,缺少客观、统一、量化的评价指标,不利于涩味强度的精准表征。为此,该文建立了基于动物偏好指数与电子舌评价体内外关联的中药涩味整体量化表征方法。首先,采用涩味标准物鞣酸进行双瓶喜好实验的方法学优化及验证,确定标准实验动物为140~180 g的雌性大鼠,得到鞣酸浓度-动物偏好指数的函数关系Y=ln(1.682 6-0.441 66X),r=0.997 3。然后,利用优化后的方法对典型涩味中药诃子、矮地茶、青果、儿茶、大腹皮进行评价,计算其2 g·L~(-1)时的涩味强度分别相当于0.56,0.29,0.24,0.34,0.25 g·L~(-1)鞣酸的涩度。最后,采用电子舌进行验证,将其主成分分析(PCA)图中欧氏距离与样品偏好指数及换算的鞣酸浓度分别进行pearson相关分析,发现具有较高的相关性。上述体内、体外实验结果相互佐证,共同表明由动物偏好指数换算得到的结果客观、真实、可靠。该方法的建立,为中药涩味的精准量化以及掩味效果的客观评价提供了可靠的工具,也为药品、食品领域其他味觉的量化评价提供了新的思路与范例。
The current astringency characterization mainly uses the sensory evaluation, which has a high degree of subjectivity and ambiguity. The lack of objective, uniform and quantitative evaluation indexes is not conducive to the accurate characterization of the astringent intensity. To this end, this paper established a method based on animal preference index and electronic tongue to evaluate the overall quantitative characterization of astringency of Chinese medicine in vivo and in vitro. First of all, using the astringent standard tannin to optimize the two-bottle preference test and verify that the standard experimental animal is 140 ~ 180 g female rat, the tannin concentration-animal preference index is obtained as a function of Y = ln 1.682 6-0.441 66X), r = 0.997 3. Then, the astringent traditional Chinese medicine Myrobalan, shortened tea, green fruit, catechu and big belly skin were evaluated by the optimized method, and the astringency intensity at 2 g · L -1 was calculated to be equivalent to 0.56 , 0.29,0.24,0.34,0.25 g · L -1 tannic acid. Finally, the electronic tongue was used for validation. Pearson correlation analysis between the Euclidean distance and the sample preference index and the tannic acid concentration in the principal component analysis (PCA) graph showed that the correlation coefficient was high. The above in vitro and in vivo experimental results corroborate each other, and jointly show that the result obtained from animal preference index conversion is objective, true and reliable. The establishment of this method provides a reliable tool for the accurate quantification of the astringent taste of traditional Chinese medicine and the objective evaluation of the taste-masking effect, and also provides a new idea and example for the quantitative evaluation of other taste in the field of medicine and food.