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作者中文名	作者英文名	单位中文名	单位英文名	E-Mail
李欣欣	LI Xin-xin	北京中医药大学中药学院，北京102488	School of Chinese Materia Medica，Beijing University of Chinese Medicine，Beijing 102488，China
张凯	ZHANG Kai	北京中医药大学中药学院，北京102488	School of Chinese Materia Medica，Beijing University of Chinese Medicine，Beijing 102488，China
王丽霞	WANG Li-xia	中国中医科学院广安门医院，北京100083	Guang′anmen Hospital，China Academy of Chinese Medical Sciences，Beijing 100083，China
柴冲冲	CHAI Chong-chong	北京中医药大学中药学院，北京102488	School of Chinese Materia Medica，Beijing University of Chinese Medicine，Beijing 102488，China
陈冬玲	CHEN Dong-ling	北京中医药大学中药学院，北京102488	School of Chinese Materia Medica，Beijing University of Chinese Medicine，Beijing 102488，China
魏龙吟	WEI Long-yin	北京中医药大学中药学院，北京102488	School of Chinese Materia Medica，Beijing University of Chinese Medicine，Beijing 102488，China
尹贻慧	YIN Yi-hui	北京中医药大学中药学院，北京102488	School of Chinese Materia Medica，Beijing University of Chinese Medicine，Beijing 102488，China
常永卓	CHANG Yong-zhuo	北京丰台医院，北京100070	Beijing Fengtai Hospital，Beijing 100070，China
李飞	LI Fei	北京中医药大学中药学院，北京102488	School of Chinese Materia Medica，Beijing University of Chinese Medicine，Beijing 102488，China	李飞，教授，研究方向：中药炮制工艺、原理及其质量标准的研究；E-mail：lf668@sina.com
杨辉	YANG Hui	中国中医科学院广安门医院，北京100083	Guang′anmen Hospital，China Academy of Chinese Medical Sciences，Beijing 100083，China	杨辉，主管中药师，研究方向：中药鉴定与临床中药学；E-mail：weizi9881@vip.sina.com

基金项目:国家自然科学基金面上项目（81973479）；国家科技基础性工作专项（2014FY111100-3）；中国中医科学院广安门医院所级课题项目（2019S447）

中文摘要:目的：通过口尝和电子舌技术，结合胆巴含量，研究味道检测在黑顺片质量评价中的实用价值。方法：通过口尝和电子舌检测饮片味道，利用主成分分析（PCA）和Fisher模型分析市售黑顺片味道差异，利用偏最小二乘法（PLS）建立口尝评价和电子舌传感器数值的关系模型，建立电子舌CTS（咸）传感器与胆巴含量线性回归方程。结果：采集的样品中有84%具有咸涩味，与《中华人民共和国药典》（以下简称《中国药典》）2015年版规定的“味淡”不一致。电子舌技术结合PCA和fisher模型可明显区分“味淡”饮片与其余27批黑顺片。电子舌CTS（咸）传感器响应值（X）与胆巴含量（Y）线性回归方程为Y=-19.013+0.025X（r=0.930 4）。结论：电子舌能够快速准确辨别黑顺片是否符合《中国药典》2015年版“味淡”的要求，由CTS（咸）传感器响应值可推测出对味道影响较大的胆巴的含量，味道检测在黑顺片质量评价中具有实用价值，可以作为中药饮片质量评价的补充。

中文关键词:口尝电子舌黑顺片质量评价

Practical Value of Taste Detection in Quality Evaluation of Aconiti Lateralis Praeparata Based on Oral Taste and Electronic Tongue Technology

Abstract:Objective：Through the taste and electronic tongue technology，combined with the content of the brine，the practical value of taste detection in the quality evaluation of Aconiti Lateralis Praeparata was studied. Methods：The ″taste″ of the pieces was detected by taste and electronic tongue，using principal component analysis and fisher model to analyze the ″taste″ difference of commercially available Aconiti Lateralis Praeparata，using partial least squares method to establish a relationship model between taste evaluation and the value of the electronic tongue sensor A linear regression equation of tongue CTS （salty） sensor and brine content. Results：84% of the collected samples had a salty and astringent taste，which was inconsistent with the ″flavor″ prescribed by the 2015 edition of Chinese Pharmacopoeia. Electronic tongue technology combined with principal component analysis and fisher model can clearly distinguish ″light taste″ slices from the other 27 batches of black slices. The linear regression equation between the response value of electronic tongue CTS （salty） sensor （X） and bile content （Y） is Y=-19.013+0.025X，r=0.930 4. Conclusion：The electronic tongue can quickly and accurately distinguish whether Aconiti Lateralis Praeparata meet the requirements of ″light taste″ in 2015 edition of Chinese Pharmacopoeia，and the content of brine which has great influence on ″taste″ can be inferred from the response value of CTS （salty） sensor，Taste detection is of practical value in the quality evaluation of Aconiti Lateralis Praeparata and can be used as a supplement to the quality evaluation of traditional Chinese medicine slices.

keywords:oral taste electronic tongue Aconiti Lateralis Praeparata quality evaluation

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