A novel quantified bitterness evaluation model for traditional Chinese herbs based on an animal ethology principle.
10.1016/j.apsb.2017.08.001
- Author:
Xue HAN
1
;
Hong JIANG
1
;
Li HAN
1
;
Xi XIONG
1
;
Yanan HE
1
;
Chaomei FU
1
;
Runchun XU
1
;
Dingkun ZHANG
1
;
Junzhi LIN
2
;
Ming YANG
3
Author Information
1. College of Pharmacy, 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:
Bitter;
Electronic tongue;
Human sensory evaluation;
Quantification;
Quinine;
Two-bottle preference test
- From:
Acta Pharmaceutica Sinica B
2018;8(2):209-217
- CountryChina
- Language:English
-
Abstract:
Traditional Chinese herbs (TCH) are currently gaining attention in disease prevention and health care plans. However, their general bitter taste hinders their use. Despite the development of a variety of taste evaluation methods, it is still a major challenge to establish a quantitative detection technique that is objective, authentic and sensitive. Based on the two-bottle preference test (TBP), we proposed a novel quantitative strategy using a standardized animal test and a unified quantitative benchmark. To reduce the difference of results, the methodology of TBP was optimized. The relationship between the concentration of quinine and animal preference index (PI) was obtained. Then the PI of TCH was measured through TBP, and bitterness results were converted into a unified numerical system using the relationship of concentration and PI. To verify the authenticity and sensitivity of quantified results, human sensory testing and electronic tongue testing were applied. The quantified results showed a good discrimination ability. For example, the bitterness of Coptidis Rhizoma was equal to 0.0579 mg/mL quinine, and Nelumbinis Folium was equal to 0.0001 mg/mL. The validation results proved that the new assessment method for TCH was objective and reliable. In conclusion, this study provides an option for the quantification of bitterness and the evaluation of taste masking effects.
