Quantification of astringency for traditional Chinese medicine based on animal preference index and electronic tongue.
10.19540/j.cnki.cjcmm.20170103.032
- Author:
Xue HAN
1
;
Hong JIANG
1
;
Jun-Zhi LIN
2
;
Li HAN
1
;
Xi XIONG
1
;
Jiao-Jiao JIAO
1
;
Ying-Ying ZHANG
1
;
Ding-Kun ZHANG
1
;
Ming YANG
3
Author Information
1. Key Laboratory Breeding Base of Systematic Research and Utilization on Chinese Material Medical Resources Co-founded by Sichuan Province and Ministry of Science and Technology, Pharmacy College, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
2. Affiliated Hospital, Chengdu University of Traditional Chinese Medicine, Chengdu 610072, China.
3. Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China.
- Publication Type:Journal Article
- Keywords:
astringency;
concentration of tannic acid;
electronic tongue;
preference index;
quantification;
taste masking;
two-bottle preference test
- From:
China Journal of Chinese Materia Medica
2017;42(3):486-492
- CountryChina
- Language:Chinese
-
Abstract:
Current evaluation method for astringency is mainly focused on human sensory evaluation. However, it is subjective, vague, and short of assessment indicators for objective quantification. In this paper, the quantification method for astringent intensity of traditional Chinese medicine was established based on the animal preference index and electronic tongue in vitro and in vivo. Firstly, the standard substance of astringency, tannic acid, was used for the methodology optimization and validation of two-bottle preference test. It was determined that the standard experimental animals were female rats of 140-180 g. The functional relationship between concentration of tannic acid and preference index was obtained Y= ln(1.682 6－0.441 66X), r=0.997 3. Then the typical astringent Chinese herbs Chebulae Fructus, Ardisiae Japonicae Herba, Canarii Fructus, Catechu, and Arecae Pericarpium were evaluated by the optimized method. Their corresponding concentration of tannic acid was converted by the concentration-preference index relationship through preference index. Their astringency was equivalent to 0.56, 0.29, 0.24, 0.34, 0.25 g•L⁻¹ tannic acid. Finally, the results were verified by electronic tongue. The correction analysis between Euclidean distance in PCA and preference index and concentration of tannic acid converted by samples showed a high correlation through pearson correlation analysis. The above results indicated that the method was objective, true and reliable. The method provided a reliable tool for the quantification of astringency and evaluation of taste masking effect for Chinese medicines, and also offered a new idea and model for the quantification of taste in the pharmaceutical and food fields.
