Objective: To investigate inhibition effects of bitterness of steviosin and neohesperidin dihydrochalcone on decoction of traditional Chinese medicine with bitter taste. Method: Taking decoction of Sophorae Flavescentis Radix as a carrier

classic crowd tasting eveluation method was adopted to investigate changes of bitter value before and after adding different concentrations of taste masking agents into decoction. Result: When the mass fraction of stevioside was in the range of 0.075%-0.675%

bitter level of decoctions gradually droped by Ⅳ to Ⅲ

bitter value declined 0.58-1.26 with decline ratio of 14.0%-30.5%

inhibition effects of bitterness reached the strongest with the concentration of 0.675%

no significant improvement in inhibitory effects with higer concentration of taste masking agents

while the mass fraction of neohesperidosyl dihydrochalcone was in the range of 0.003%-0.081%

bitter level of decoction gradually droped by Ⅳ to Ⅲ

bitter value declined 0.44-1.50 with decline ratio of 10.65%-36.32%.Logarithmic of the concentration of taste masking agents was proportional to bitter taste value drops of decoction. Conclusion: Effects of two kinds of taste masking agents was not ideal

but them both coulc reduce bitter to a certain extent of decoction of Sophorae Flavescentis Radix.