Study on Bitterness Evaluation of Chinese Herbal Decoction by THTPM

LI Xue-lin1; WU Zi-dan2; LIU Rui-xin1; XU Zhen-zhen2; SHI Jun-han1; LI Hui-ling2

doi:10.13422/j.cnki.syfjx.2011.23.017

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Study on Bitterness Evaluation of Chinese Herbal Decoction by THTPM

更新时间：2024-09-23

- Study on Bitterness Evaluation of Chinese Herbal Decoction by THTPM
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 17, Issue 23, Pages: 11-13(2011)
- 作者机构：
  
  1. 河南中医学院第一附属医院药学部
  2. 河南中医学院
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2011.23.017
  CLC： R283.6
- Published：2011
- 稿件说明：
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[1]李学林,吴子丹,刘瑞新,许真真,施钧瀚,李慧玲.口尝法评价中药汤剂苦味的研究[J].中国实验方剂学杂志,2011,17(23):11-13.

LI Xue-lin1, WU Zi-dan2, LIU Rui-xin1, et al. Study on Bitterness Evaluation of Chinese Herbal Decoction by THTPM[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(23): 11-13.
[1]李学林,吴子丹,刘瑞新,许真真,施钧瀚,李慧玲.口尝法评价中药汤剂苦味的研究[J].中国实验方剂学杂志,2011,17(23):11-13. DOI： 10.13422/j.cnki.syfjx.2011.23.017.

LI Xue-lin1, WU Zi-dan2, LIU Rui-xin1, et al. Study on Bitterness Evaluation of Chinese Herbal Decoction by THTPM[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(23): 11-13. DOI： 10.13422/j.cnki.syfjx.2011.23.017.

摘要

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。

Abstract

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.

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