口尝法评价中药汤剂苦味的研究

目的:建立适合中药汤剂苦味研究的口尝评价方法。方法:选择35种不同苦度的单味中药煎煮液,以不同浓度的盐酸小檗碱溶液为参照溶液,通过20名健康志愿者的口尝测试,参照预设的苦度评级与评分表进行评价,并采用Grubbs检验法对评价数据中的离群值进行必要的剔除。结果:得到35种单味中药煎煮液的苦度值及其分布特征,初步建立了适于中药汤剂苦味研究的口尝评价方法。结论:建立的口尝评价方法客观、准确,可以作为中药苦味评价的参考方法。

Study on Bitterness Evaluation of Chinese Herbal Decoction by THTPM

Objective: Established evaluation method of THTPM(traditional human taste panel method) which is suitable for bitterness study of traditional Chinese medicine decoction. Method: Choose single herb decoction of 35 different intensity of bitterness, with different concentrations of berberine hydrochloride solution as reference solution, using default of intensity of bitterness ratings and scoring table to evaluate taste test results of 20 healthy volunteers, removing outliers of the evaluation results by using Grubbs test method. Result: Got results of single herb decoction of 35 different bitterness intensition and distribution characteristics, and established for a system of THTPM which was suitable for bitterness study of traditional Chinese medicine decoction. Conclusion: Established method of THTPM in this paper was objectively and accurately and could be used as the reference method to evaluate bitterness of traditional Chinese medicine decoction.