不同口尝评价方法在苦参碱苦度评价中的应用比较

Application and Comparison of Different Methods in the Evaluation of Bitter Degree of Matrine

目的:比较不同口尝评价方法在苦参碱苦度评价中的应用与结果。方法:选取健康评价员20名,制备不同浓度的苦参碱溶液,分别采用不同的方法进行口尝评价。对比不同评价方法的得分。并对不同方式的排序正确率与判断灵敏度数据进行统计学处理。结果:采用排序+评价综合法所得数据的排序正确率与判断灵敏度最高,且与其他两种方法相比,差异具有统计学意义(P<0.05)。结论:采用排序+评价综合法的口尝评价方式,对于苦参碱苦度评价具有更高的应用价值。

Objective： To compare the applicationand results of different oral and taste evaluation methods in the evaluation of matrine. Methods： 20 patients with different concentrations of matrine solution were selected, and different methods were used to evaluate the oral taste. The scores ofdifferent evaluation methods were compared. Andthe sorting accuracy of different methods and the sensitivity data were statistically analyzed. Results：the sorting method and the comprehensive method were used to determine the correct rate and the highest sensitivity of the data, and the difference was statistically significant （P〈0.05） compared with theother two methods. Conclusion： using the method of sorting and evaluating comprehensive evaluation method, it has a higher application value in the evaluation of the hitter degree of matrine.