25味临床常用苦味中药的滋味评价与专属甜味剂筛选

Evaluation of Taste and Screening of Proprietary Sweeteners for 25 Bitter Chinese Herbs Commonly Used in Clinic

目的:探究25味临床常用苦味中药的真实滋味特点及甜味剂应用规律。方法:采用志愿者视觉模拟评分法对25味中药的真实滋味进行分型评价,整体把握每种中药的主要味感、味感等级、感知部位和感知趋势等味觉相关特点。选取11种常用甜味剂,通过志愿者口尝实验匹配能有效掩蔽各中药不良滋味的专属甜味剂。结果:各中药主要味感具有差异。黄连与龙胆入口剧烈苦,且龙胆兼有涩味;黄柏、穿心莲等苦味严重,且穿心莲兼有涩味;延胡索、莲子心等13味药具有明显苦味,余味在吐出药液后3~4 min消散;苦杏仁、茵陈等有轻微苦味,余味在吐出药液后1~3 min消散;干姜具有明显辣味。甜味剂的专属性研究结果表明,穿心莲最适宜甜味剂为三氯蔗糖;龙胆、黄柏等为纽甜;化橘红、枳实等为罗汉果甜苷;百部、浙贝母等为甜菊糖苷;连翘为阿斯巴甜;青蒿为甘草甜素;三七为安赛蜜。结论:上述各中药主要味感多为苦味,其中3/5具有兼味;绝大多数中药滋味感知部位在口腔后端,辣味感知在舌前端。分析21味中药的滋味特点可知,甜菊糖苷、罗汉果甜苷、三氯蔗糖、甘草甜素适宜于多数苦味中药的抑苦掩味。

Objective:To explore the real taste characteristics and the application rules of sweeteners for 25 bitter Chinese herbs commonly used in clinic.Methods:The volunteer visual analogue scoring method was used to classify the real taste of 25 kinds of Chinese herbs,and grasp the main taste,taste grade,perception position and perception trend of each kind of Chinese herb.11 kinds of common sweeteners were selected,and the exclusive sweeteners that can effectively mask the bad taste of the above Chinese herbs were matched through the volunteer tasting experiment.Results:The main tastes of different Chinese herbs were different.Huanglian and Longdan had intense bitterness,and Longdan had astringency;Huangbai and Chuanxinlian had strong bitterness,and Chuanxinlian had astringency;13 herbs,such as Yanhusuo and Lianzixin,had obvious bitterness,and the aftertaste disappeared 3-4 minutes after spitting the liquid;Kuxingren and Yinchen had slight bitterness,and the aftertaste disappeared 1-3 minutes after spitting the liquid;Ganjiang had obvious spicy taste.The results of the specificity of sweeteners showed that the most suitable sweetener for Chuanxinlian was sucralose;for Longdan and Huangbai,it was neotame;for Huajuhong and Zhishi,it was mogroside;for Baibu and Zhebeimu,it was stevioside;for Lianqiao,it was aspartame;for Qinghao,it was glycyrrhizin;for Sanqi,it was acesulfame-K.Conclusion:The main taste of the above-mentioned Chinese herbs is bitter,and 3/5 of them have concurrent tastes;the taste perception site of the vast majority of Chinese herbs is in the back of the mouth,and the spicy taste perception is in the front of the tongue.According to the analysis of taste characteristics of 21 kinds of Chinese herbs,stevioside,mogroside,sucralose and glycyrrhizin are suitable for suppressing the bitterness of most bitter Chinese herbs.