Bitterness-masking Effects of Neotame on Five Bitter Chinese Herbal Ingredients
10.11842/wst.2014.09.007
- VernacularTitle:纽甜对5种苦味中药的掩味效果
- Author:
Lu ZHANG
;
Junhan SHI
;
Bingya KANG
;
Xiaojie GAO
;
Xuelin LI
;
Ruixin LIU
- Publication Type:Journal Article
- Keywords:
Neotame;
sweeteners;
taste masking;
bitterness
- From:
World Science and Technology-Modernization of Traditional Chinese Medicine
2014;(9):1904-1907
- CountryChina
- Language:Chinese
-
Abstract:
This study was ai med to observe the taste-masking effects of Neotame on bitter Chinese herbal ingredients. Five kinds of herbal ingredients, which include Scutellaria baicalensis Georgi, Cortex Phellodendri chinensis, Coptis chinensis Franch, Gentiana scabra Bunge, Andrographis paniculata, were selected to measure the bitterness degree of decoctions with berberine solution as the benchmark. The decreasing of bitterness degree was used as index. Healthy volunteers were recruited to taste and compare the changes of bitterness of decoctions with the taste-masking effects of Neotame. Different concentrations of Neotame were selected in the determination of the influence on changes of bitterness. The results showed that when the concentration of Neotame was at 0.012 5‰-0.4‰, taste-masking effects of Neotame on selected herbal decoctions were in a concentration-dependent fashion. When the concentration of Neotame was 0.4‰, the reduced bitterness of S. baicalensis Georgi and Cortex P. chinensis decoctions were 1.22 and 1.77, by 70.11% and 71.88%, respectively. Three highly-bitter herbal ingredients C. chinensis Franch, G. scabra Bunge and A . paniculata were also reduced in bitter taste by 49.12%, 50.87% and 38.39%, with the bitter reduced value (△I) of 1.78, 2.02 and 1.43, respectively. It was concluded that Neotame exerted taste masking potential on bitter herbal ingredients with different bitter degrees.
