中国中药杂志

2021, v.46(24) 6410-6416

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基于智能感官分析技术探讨古代经典方法炮制过程中苦参的气味和味道变化规律
Flavorand taste change rules of Sophora Flavescentis Radix processed using ancient classical method:an exploration based on intelligent sensory analysis

代悦;于定荣;刘颖;肖永庆;李丽;
DAI Yue;YU Ding-rong;LIU Ying;XIAO Yong-qing;LI Li;Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences;

摘要(Abstract):

研究《雷公炮炙论》经典方法炮制过程中苦参的气味和味道变化规律。首先基于《雷公炮炙论》中对苦参炮制方法的记载制备苦参饮片及其炮制过程的供试品,然后采用电子鼻和电子舌技术对米泔水浸泡、清水漂洗及蒸制不同时间的苦参供试品进行气味和味道的分析比较。结果发现采用古代方法炮制苦参,其中米泔水浸泡和清水漂洗过程对苦参气味无明显影响,蒸制过程使气味减弱;在味道方面,米泔水浸泡使苦参苦味增强,再经清水漂洗,苦味无明显变化,蒸制后苦味减弱,与苦参药材苦味相近。在蒸制6~8 h过程中,随蒸制时间的延长,苦参气味无明显变化,苦味呈现先减弱后增强的趋势,蒸制6 h和蒸制8 h的苦参供试品苦味相近。同时,还对上述方法与《中国药典》2020年版收载的方法炮制的苦参饮片进行了气味和味道的差异分析,结果发现按古代方法炮制的苦参饮片气味弱于现代方法炮制苦参饮片,苦味强于现代方法炮制苦参饮片。该研究通过探索苦参在古代经典方法炮制过程中的气味和味道变化规律及古今2种方法炮制的苦参饮片气味和味道差异,为进一步阐释苦参古代炮制方法的科学内涵,揭示苦参古今用药理论奠定了基础。
This study was designed to investigate the flavor and taste change rules of Sophora Flavescentis Radix processed using the ancient classical method documented in Master Lei′s Discourse on Medicinal Processing(Lei Gong Pao Zhi Lun). The Sophora Flavescentis Radix pieces and the corresponding test samples in each processing stage were first prepared based on the processing method for Sophora Flavescentis Radix recorded in Master Lei′s Discourse on Medicinal Processing(Lei Gong Pao Zhi Lun). Then the flavors and tastes of Sophora Flavescentis Radix test samples undergoing the soaking in rice-washed water, washing with clean water, and steaming for different time were compared with the electronic nose and tongue. The results showed that in the preparation of Sophora Flavescentis Radix with the ancient method, such processes as soaking in rice-washed water and washing with clean water had no significant influences on the flavor, which, however, was weakened by steaming. In terms of the taste, soaking with rice-washed water enhanced the bitter taste of Sophora Flavescentis Radix, which remained unchanged after being washed with the clean water. The steaming would also diminish the bitter taste, making it taste similar to the original Sophora Flavescentis Radix medicinal materials. During the steaming for six to eight hours, the flavor did not vary significantly over time, while the bitter taste was first weakened and then intensified. The bitter taste of Sophora Flavescentis Radix steamed for six hours was similar to that steamed for eight hours. In addition, the differences in flavor and taste between Sophora Flavescentis Radix pieces processed by the ancient method in Master Lei′s Discourse on Medicinal Processing(Lei Gong Pao Zhi Lun)and those by the modern method in the 2020 edition of Chinese Pharmacopoeia were analyzed. The findings demonstrated that the flavor of Sophora Flavescentis Radix pieces prepared by the ancient method was weaker than that by the modern method, whereas the bitter taste showed the opposite trend. The exploration on the flavor and taste change rules of Sophora Flavescentis Radix in its preparation by the ancient classical method and the differences in flavor and taste between Sophora Flavescentis Radix decoction pieces prepared by ancient and modern methods will lay a foundation for further elucidation of the scientific connotation of the ancient processing method and the medication principles of Sophora Flavescentis Radix in both ancient and modern times.

关键词(KeyWords): 苦参;雷公炮炙论;古代经典炮制方法;智能感官分析;电子鼻;电子舌
Sophora Flavescentis Radix;Master Lei′s Discourse on Medicinal Processing(Lei Gong Pao Zhi Lun);ancient classical processing method;intelligent sensory analysis;electronic nose;electronic tongue

Abstract:

Keywords:

基金项目(Foundation): 国家中医药管理局中医药科研专项(201507002)

作者(Author): 代悦;于定荣;刘颖;肖永庆;李丽;
DAI Yue;YU Ding-rong;LIU Ying;XIAO Yong-qing;LI Li;Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences;

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