基于电子舌智能感官评定与人工口尝评价相结合的含片矫味技术研究

Research on taste masking of buccal tablets based on the technology combined intelligent sensory evaluation of electronic tongue with artificial taste evaluation

目的通过电子舌智能感官评定与人工口尝相结合的方法筛选青果含片最佳矫味剂。方法基于电子舌技术从设定的15组矫味组合中筛选出味觉值较好的几组,再通过人工口尝评价的方法选出最佳矫味组合。电子舌智能感官评定统计分析采用95%置信区间重叠法进行多组间比较,人工口尝评价结果采用SPSS软件分类数据统计中单因素ANOVA检验和独立样本t检验分析方法。结果电子舌智能感官评价,筛选出4组矫味组合样品;人工口尝评价,确定出最佳的矫味组合为:乳糖与甜菊糖苷组合,其中甜菊糖苷的使用量为0.4%。结论该研究确定了改善青果含片口感的最佳矫味组合,显著改善了口感。

Objective Screening the best flavoring agent for Qingguo buccal tablets by combining electronic tongue intelligent sensory evaluation with artificial tasting.Methods Based on electronic tongue technology,select several groups with better taste values from the 15 set taste correction combinations,then select the best set of flavor correction combinations through artificial taste evaluation method.Electronic tongue intelligent sensory evaluation statistical analysis using 95%confidence interval overlap method for inter group comparison,the results of artificial taste evaluation were analyzed using single factor ANOVA test and independent sample T-test in SPSS software classification data statistics Results Intelligent sensory evaluation of electronic tongue,screening out 4 sets of corrective taste combination samples,artificial taste evaluation determines the best combination of flavors:combination of lactose and stevia glycosides,the usage of stevia glycosides is 0.4%.Conclusion This study has determined the optimal flavor correction combination for improving the taste of Qingguo buccal tablets,significantly improved taste.