A modeling method for evaluating the astringent taste of traditional Chinese medicine
An evaluation model and astringency technology, which can be used in testing pharmaceutical preparations, preparation and sampling of samples for testing, etc. It can solve problems such as reducing correlation and damaging sensor sensitivity, and achieves high accuracy.
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Embodiment 1
[0031] Example 1: Optimization and verification of the methodology of the double-bottle preference experiment
[0032] The double-bottle preference experiment is to place the same two drinking bottles with the same shape outside the animal cage. According to the amount of drinking water (usually compared with the control group) of the tested animals to different samples and the degree of self-reaction when drinking water (shaking head, Agitation and other escape responses) for a comprehensive evaluation. Studies have shown that different genders and weights have different sensitivities to taste, so gender and weight are listed as indicators for investigation. The test method refers to the experimental method of Monell Chemical Senses Center in the United States.
[0033] 1. Choice of astringent standard
[0034] Currently recognized astringent compounds mainly include epigallocatechin gallate (EGCG), tannic acid, aluminum potassium sulfate, etc. However, EGCG has a bitter t...
Embodiment 2
[0052] Embodiment 2: Quantitative characterization of the astringent taste of typical medicines
[0053]Grind the dried Myrobalan chebula, Aodicha, green fruit, catechu, and Dabupi into coarse particles, weigh 2g of each drug, add 200mL of deionized water, soak for 30min, heat and reflux for 1h, let cool, filter, and constant volume to 1000mL, set aside. The preference index was determined by the double-bottle preference experiment, and then the preference index was substituted into the tannic acid concentration-preference index equation to convert the tannic acid concentration equivalent to the astringency of the sample. The results are shown in figure 2 A, 2B.
[0054] It can be seen from the results that 2mg·mL -1 Myrobalan, short tea, catechu, green fruit and Dabupi are equivalent to 0.56, 0.29, 0.34, 0.24, 0.25mg·mL, respectively -1 The astringency of tannic acid; that is, 1mg of myrobalan, short ground tea, catechu, green fruit and Dabupi are respectively equivalent ...
Embodiment 3
[0055] Example 3: Verification of the results of the double-bottle preference experiment by the electronic tongue experiment
[0056] The double-bottle preference experiment is an in vivo experiment. Since individuals have different sensitivities to astringent tastes, the bionic taste sensor—electronic tongue was used to verify the results in vitro.
[0057] 1. Electronic tongue analysis method
[0058] The signal acquisition parameters are acquisition temperature 25°C, data acquisition time 120s, acquisition period 1s, stirring speed 1r s -1 . Use ultrapure water as the cleaning solution, and clean the sensor for 10 seconds before each measurement of the sample. The above five astringent traditional Chinese medicine solutions and the corresponding concentration of tannic acid solutions were filtered through a 0.45 μm microporous membrane and placed in a 50 mL standard beaker for determination. Each sample was measured 10 times in parallel according to the above method. In ...
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