Flavor technology for Jiannaoning Mixture based on electronic tongue combined with preference index
10.3969/j.issn.1001-1528.2024.11.008
- VernacularTitle:基于电子舌结合偏好指数的健脑宁合剂矫味技术研究
- Author:
Ji-Yong FU
1
;
Lv-Feng ZHANG
;
Yan-Xu ZHANG
;
Zhi WANG
;
Pan-Wen HUANG
;
Nian-Ping FENG
;
Guo-Fu ZHU
Author Information
1. 驻马店市第二人民医院,河南 驻马店 463002
- Keywords:
Jiannaoning Mixture;
flavor technology;
electronic tongue;
preference index
- From:
Chinese Traditional Patent Medicine
2024;46(11):3585-3593
- CountryChina
- Language:Chinese
-
Abstract:
AIM To investigate the flavor technology for Jiannaoning Mixture based on electronic tongue combined with preference index.METHODS Artificial sensory evaluation method was employed to screen the type of flavor agents,electronic tongue was applied to screening the consumption of flavor agents,and double-bottle preference test was adopted in the analysis of effects of rat gender and body weight on taste sensitivity,after which acceleration test was conducted.RESULTS Sucrose,stevioside and xylitol were taken as flavor agents,whose optimal consumptions were 15%,0.08%and 15%,respectively.Male rats demonstrated stable taste perception with the body weights of 220-280 g,and 0.08%stevioside displayed the best flavoring effect.After placed under accelerated condition for 3 months,the preparation exhibited stable appearance,pH value and contents of lobetyolin,salvianolic acid B,schizandrin,ruscogenin.CONCLUSION This stable and reliable method can provide reference for improving the terrible tastes of Jiannaoning Mixture and other oral liquid preparations of traditional Chinese medicines.
