Masking Efficiency and Regularity of Bitterness Suppressants to Berberine Hydrochloride Based on Tongue Taste and Electronic Tongue Taste
- Author:
Rui-Xin LIU
1
Author Information
- Publication Type:Journal Article
- Keywords: Berberine hydrochloride; Bitterness suppressant; Efficiency; Electronic tongue; Masking regularity; Tongue tasting
- From: Chinese Pharmaceutical Journal 2019;54(3):208-218
- CountryChina
- Language:Chinese
- Abstract: OBJECTIVE: To explore the masking efficiency and regularity of bitterness suppressants (BS) to a representative bitterness substance berberine hydrochloride (BBR). METHODS: Some quantitative evaluation methods of BS efficiency were established based on relevant literature and our previous research. Efficiency of respectively added into eight kinds of BS such as acesulfame, on bitter degree 3 BBR solution (0.05 mg•mL-1) were evaluated using the established methods. Bitterness masking regularity of BS on BBR solution were explained by respectively establishing the relationships between tongue tasted bitter decreased value (ΔI), electronic tongue tasted bitter decreased value (ΔIe) with BS concentration (ρ). RESULTS: ①Five tongue taste bitter masking efficiency (calibrated masking rate, bitterness revised standard half effect index and so on), two electronic tongue bitter masking efficiency(first taste reduce and aftertaste reduce) were established. ②Seven kinds of bitterness suppressants efficacy indicators can be used to compare the bitterness suppressants efficacy of BS to BBR solution, and the maximum bitterness reduction of 8 kinds of BS to BBR solution is above 1.8. ③ΔI-ρ Weibull regularity models of eight BS and nine ΔIe-ρ models of six BS were brlilt.HP-β-CD, glycine and crystalline fructose had good response to two sensor, stevioside, soluble soybean polysaccharide and acesulfame had a good response to one sensor and xanthan gum and aspartame had no response to any sensor. CONCLUSION: Seven evaluation indexes and methods are built based on human tongue and electronic tongue taste method. Max standard capability index of BS is suitable for the development of bitterness suppressants in taste method and two indicators of electronic tongue are also can be used as indicative indicators. Masking regularity of BS to BBR solution is exposed which could provide reference for the development and application of more BS.
