全口味觉检查法在健康成人味觉功能评估中的信度研究

Reliability of whole-mouth taste test in assessment of gustatory function in healthy adults

目的:对全口味觉功能检查法的信度进行评价,分析其在健康成人味觉功能中的一致性及可重复性。方法:采用全口法对50例健康受试者进行味觉功能检查。味觉功能检查包括酸、甜、咸、鲜、苦五种味剂,每种味剂包含7个浓度梯度,采用伪随机顺序,从最低浓度开始,分别记录每种味剂的感知和识别得分。2周后由同一操作人员以相同方法进行第2次味觉功能检查。全口味觉检查法的相对信度及绝对信度分别使用组内相关系数(ICC)和标准误差(SEM)及SEM%评估。结果:健康受试者酸、甜、咸、鲜和苦五种味剂感知得分的组内相关系数ICC=0.753~0.819,识别得分的ICC=0.751~0.828。五种味觉感知得分的SEM=0.329~0.463,SEM%=6.60%~9.07%;味觉识别得分的SEM=0.425~0.581,SEM%=9.09%~14.66%。结论:全口法是一种可靠的主观味觉功能检查方法,在健康成人主观味觉功能评估中有良好的重测信度。

Objective: The purpose of this study was to evaluate the test-retest reliability of gustatory function using whole-mouth taste tests in healthy adults. Methods: Fifty healthy subjects were tested by whole-mouth taste test. The taste test involved 5 tastants(sour, sweet, salty, umami and bitter) and 7 concentrations. The tastant solutions were administered in a pseudo-random order starting with the lowest concentration. Record the perception and recognition scores of each tastant separately. The same operator performed test again by the same method two weeks later. The relative reliability and absolute reliability of the whole-mouth taste test were evaluated with intraclass correlation coefficient(ICC) and standard errors of measurement(SEM), SEM% respectively. Results: The intraclass correlation coefficient of the perception scores of the sour, sweet, salty, umami and bitter in healthy subjects were from 0.753 to 0.819, ICC values of recognition score range from 0.751 to 0.828. In terms of absolute reliability, the SEM and SEM% values of perception scores were 0.329-0.463 and 6.60%-9.07% respectively;SEM of recognition scores were 0.425-0.581 and SEM%=9.09%-14.66%. Conclusion: The whole-mouth taste test could be a reliable tool for gustatory function test with good test-retest reliability in healthy adults.