Preparation method of medicinal and edible traditional Chinese medicine compound effective part group health care wine

Abstract

The invention provides a preparation method of medicinal and edible traditional Chinese medicine compound effective part group health care wine. The preparation method comprises the following steps: screening a qi deficiency zebra fish experiment contrast stock solution to obtain an effective part group of a formula for tonifying kidney and qi; comparing the content of effective parts of the kidney-tonifying and qi-benefiting formula with the content of total polysaccharides and total flavonoids in the stock solution based on the ultraviolet spectrum technology; establishing an electronic tongue response curve of the medicinal and edible traditional Chinese medicine compound effective part group health care wine sample based on the electronic tongue; optimizing volunteer evaluation indexes, making an evaluation scale, and combining with a fuzzy mathematics comprehensive evaluation method to establish the medicinal and edible traditional Chinese medicine compound effective part group health care wine taste evaluation method based on human real sensory evaluation. The preparation of the effective part group health-care wine of the kidney-tonifying and qi-benefiting formula is completed based on human-computer interaction. The preparation method of the medicinal and edible traditional Chinese medicine compound kidney-tonifying and qi-benefiting effective part group health-care wine has the advantages of visual and reliable result and wide applicability, and provides reference for the establishment of taste evaluation methods of other products and the preparation of the products.

Description

Technical Field

[0001] The invention belongs to the field of traditional Chinese medicine, and in particular relates to a method for preparing a health wine containing effective parts of a traditional Chinese medicine compound that is both edible and medicinal. Background Art

[0002] The recipe for nourishing the kidney and replenishing qi is an empirical recipe of the team of Academician Wang Qi, a master of traditional Chinese medicine. In the recipe, Polygonatum sibiricum and ginseng can replenish qi, strengthen the spleen and benefit the stomach; Lycium barbarum, raspberry and mulberry can all replenish the kidney and benefit the essence, nourish the liver and improve eyesight, and mulberry can also nourish yin and replenish blood; Allium macrostemon, clove, fennel and cinnamon have the effect of warming the kidney and supporting fire, which can improve the symptoms of deficiency and cold; Sophora japonica and Pueraria root can clear the liver and purge fire, cool blood and activate blood circulation, and prevent liver heat and dampness in the recipe; Poria cocos nourishes the heart and calms the mind, and has the effect of replenishing and improving sleep; Citron soothes the liver and relieves depression, regulates qi and relieves fullness. The combination of 13 Chinese medicines works together to exert the effect of nourishing the spleen and kidney, replenishing qi and nourishing blood in the recipe for nourishing the kidney and replenishing qi.

[0003] Human sensory evaluation is the "gold standard" for evaluating flavor quality attributes. However, human sensory evaluation is highly subjective and is greatly affected by individual differences, and the analysis and interpretation of evaluation results face severe challenges. In recent years, the rapid development of intelligent sensory analysis technology represented by the electronic tongue has many advantages such as strong objectivity and simple detection, but its measurement results are not completely consistent with the real human perception.

[0004] Therefore, a taste quality attribute evaluation method combining electronic tongue and human real senses needs to be established urgently. The two methods complement and verify each other to make up for the shortcomings of a single technology. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing a health wine containing effective parts of a Chinese herbal compound having both medicinal and edible properties, so as to provide support for the development and production process of Chinese herbal compound products.

[0006] In order to achieve the above-mentioned purpose of the present invention, the following technical scheme is adopted:

[0007] The Chinese medicine compound used in the present invention includes the following Chinese medicinal materials in parts by weight, namely 15 parts of polygonatum, 10 parts of wolfberry, 10 parts of mulberry, 10 parts of sophora japonica, 10 parts of raspberry, 15 parts of tuckahoe, 6 parts of citron, 10 parts of scutellaria baicalensis, 3 parts of cloves, 3 parts of fennel, 3 parts of cinnamon, 3 parts of ginseng, and 10 parts of kudzu root. In the prescription, polygonatum and ginseng can invigorate qi, strengthen the spleen and benefit the stomach; wolfberry, raspberry and mulberry can invigorate the kidney and benefit the essence, nourish the liver and improve eyesight, and mulberry can also nourish yin and blood; scutellaria baicalensis, cloves, fennel and cinnamon have the effect of warming the kidney and helping fire, and can improve the cold syndrome; sophora japonica and kudzu root can clear the liver and purge fire, cool blood and activate blood circulation, and prevent the liver heat and dampness in the prescription; tuckahoe nourishes the heart and calms the mind, and has the effect of invigorating and improving sleep; citron can soothe the liver and relieve depression, regulate qi and relieve fullness. The 13 Chinese herbs are combined to play the role of strengthening the spleen and kidney, replenishing qi and nourishing blood. After extraction and concentration, the next step is carried out.

[0008] The present invention provides a method for preparing a health wine containing effective parts of a Chinese medicinal compound having both medicinal and edible properties, which specifically comprises the following steps:

[0009] Step 1: Through the Qi-deficiency zebrafish experiment and the stock solution screening, the effective parts of the Kidney-Replenishing and Qi-Invigorating Formula were obtained;

[0010] Step 2: Comparison of the total polysaccharide and total flavonoid contents in the effective parts of the Bushen Yiqi prescription and the original solution based on ultraviolet spectroscopy technology;

[0011] Step 3: Establish the electronic tongue evaluation method for the health wine samples of the effective parts of the Bushen Yiqi recipe;

[0012] Step 4: Establish a taste evaluation method for the effective parts of Chinese herbal medicine compound health wine based on real human sensory evaluation;

[0013] Step 5: Use electronic tongue to initially screen samples for taste improvement to reduce the amount of samples for real human sensory evaluation, and then verify and evaluate the electronic tongue screened samples through real human senses.

[0014] As an optional manner, in the above preparation method, the zebrafish used in the Qi deficiency zebrafish experiment in step 1 is a transgenic zebrafish strain Tg (mpx: EGFP) in which neutrophils are labeled with green fluorescence.

[0015] As an optional way, in the above preparation method, the effective part group of the Bushen Yiqi prescription is screened by the Qi deficiency zebrafish experiment, and in step 1, screening the effective part group of the Bushen Yiqi prescription includes the following steps:

[0016] (1) 6 extracts of the Bushen Yiqi Recipe were subjected to alcohol precipitation separation using 40% to 90% ethanol to obtain 6 supernatants, a total of 6 samples of different parts of the Bushen Yiqi Recipe;

[0017] (2) Vinorelbine was used as the modeling drug. The six samples and the stock solution that had not been purified by alcohol precipitation were administered separately. SPSS software was used to analyze the data to see if there were significant differences between the six samples and the stock solution group and the modeling group.

[0018] Finally, by comparing the original solution data, it was found that the supernatant obtained by filtering after the effective part group of the Bushen Yiqi prescription with 50% ethanol volume concentration alcohol precipitation was significantly different from the model group data, and there was also a significant difference between this part and the original solution group, indicating that the supernatant of the Bushen Yiqi prescription with 50% ethanol volume concentration not only has a good therapeutic effect on zebrafish with qi deficiency, but also has better and more significant efficacy than the original solution.

[0019] As an optional manner, in the above preparation method, the content comparison in step 2 is to measure and compare the total polysaccharide and total flavonoid contents of the effective parts group of the Bushen Yiqi prescription and the original solution by ultraviolet spectrophotometer.

[0020] The specific steps are as follows:

[0021] Step 1: dilute the prepared extract 500 times with water to obtain the test solution, measure the absorbance value at a wavelength of 490nm, and calculate the total polysaccharide content based on the standard curve;

[0022] Step 2: dilute the prepared extract 40 times with water to obtain the test solution, measure the absorbance at a wavelength of 510 nm, and calculate the total flavonoid content based on the standard curve;

[0023] Step 3: Compare the total polysaccharide and total flavonoid contents of the effective parts group of the Bushen Yiqi prescription and the original solution and draw a chart.

[0024] The results showed that after screening the effective ingredient group, the amount of total flavonoids was about 3 times more than before, and the total polysaccharides decreased by nearly 11%. The RSD values ​​of total polysaccharides and total flavonoids after amplification were 3.30% and 7.38%, respectively, indicating that the fluctuations after amplification were also relatively stable. The loss rate of total polysaccharides was 29.00%, and the loss rate of total flavonoids was 8.66%. After amplification, the loss was small and the fluctuation and taste correction were stable.

[0025] As an optional manner, in the above preparation method, the raw material composition of the effective part group wine of the Bushen Yiqi prescription in step three is: 1-2g of dry paste powder of the effective ingredients group of the Bushen Yiqi prescription, 2-3g of crystal sugar, 50mL of base wine, and the alcohol content is 25-35%.

[0026] Taking the above three factors as key process parameters, Design-Expert 10 software was used to arrange 17 experiments with 3 factors and 3 levels, and then sample preparation was carried out and samples were prepared according to the corresponding flavor correction formula, and finally a total of 17 samples were obtained.

[0027] As an optional manner, in the above preparation method, the electronic tongue detection step in step 3 is as follows:

[0028] Step 1: Conduct an electronic tongue experiment using an unflavored intermediate to evaluate the repeatability and stability of the electronic tongue device;

[0029] Step 2: After activating and calibrating the electronic tongue sensor, test the sample, conduct experiments with the intermediate, and calculate and screen the test times and test time based on the obtained data. The final selected test times are 5-8 times and the test time is 101-120s.

[0030] As an optional manner, in the above preparation method, the specific steps of establishing the taste evaluation method in step 4 are as follows:

[0031] Step 1: Recruit and screen volunteers according to the inclusion and exclusion criteria, and provide operation training to the volunteers before the experiment. For specific operations, refer to GB / T16291.1-2012;

[0032] Step 2: Refer to the group standard T / CBJ 5102-2019 and develop a sensory evaluation score sheet, which is divided into three parts: color, aroma, and taste;

[0033] Step 3: Calculate the score based on FSEM and combine it with the forced decision method to obtain the comprehensive sensory score of the sample.

[0034] As an optional method, in the above preparation method, the specific steps of screening the final formula in step 5 are as follows:

[0035] Step 1: Based on the Box-Behnken experimental design, Design-Expert 8.0 software was used to design 17 experiments with 3 factors and 3 levels. The three factors were the base wine degree, the amount of crystal sugar added, and the amount of dry paste powder added.

[0036] Step 2: After filtering the 17 samples of the effective part group wine of the Bushen Yiqi Recipe to be tested through a filter membrane, the samples were placed in a special beaker for electronic tongue detection, and the Euclidean distance of the results of the 17 samples was calculated, and the top 3 samples with the highest scores were selected for the next step of evaluation;

[0037] Step 3: The four selected samples are subjected to real sensory evaluation and scoring by humans, and finally the flavor correction formula of the sample with the highest score is selected as the optimal flavor correction formula for the effective part group wine of the Bushen Yiqi prescription.

[0038] The best flavoring formula of the effective part group wine of the Bushen Yiqi recipe is: 50mL of base wine with a degree of 25%, 2.5g / 50mL of crystal sugar, and 1g / 50mL of dry paste powder.

[0039] In summary, the advantages and beneficial effects of the present invention are:

[0040] Compared with other health wines, the present invention screened out the effective part group of the Bushen Yiqi prescription by comparing the original liquid with the Qi-deficiency zebrafish experiment, and the results proved that the screened effective part group had a more significant therapeutic effect on the Qi-deficiency zebrafish than the original liquid; then the electronic tongue evaluation method and the human real sensory evaluation method of the Bushen Yiqi prescription effective part group health wine were established; finally, the flavor correction formula of the Bushen Yiqi prescription effective part group health wine was optimized by combining the electronic tongue and the human real sensory evaluation, including the PCA analysis of the electronic tongue data and the formulation of the sensory evaluation table combined with the FSEM method to statistically analyze the evaluation results. A health wine of the effective part group of the Chinese medicine compound with the same origin of medicine and food was prepared.

[0041] The present invention develops a health wine of effective parts of a Chinese herbal compound that is both food and medicine, and establishes a taste sensory evaluation method for the health wine of effective parts of a kidney-tonifying and qi-invigorating formula that combines an electronic tongue with real human sensory evaluation technology, filling the gap in the field of taste sensory evaluation of health wine of effective parts of a Chinese herbal compound that is both food and medicine. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0043] Figure 1 Bar chart of flavor assignments for the Kidney-Nourishing and Qi-Invigorating Recipe.

[0044] Figure 2 Flow chart for extraction of different parts of the Bushen Yiqi recipe.

[0045] Figure 3 Figure 1. Experimental process (left) and results (right) of Qi deficiency zebrafish.

[0046] Figure 4 Bar graph of Qi deficiency zebrafish results.

[0047] Figure 5 Comparison chart of the effective parts group and original solution component content of the Bushen Yiqi recipe.

[0048] Figure 6 Electronic tongue experiment-test time investigation line graph.

[0049] Figure 7 Electronic tongue experiment - line graph of test results.

[0050] Figure 8 Fuzzy comprehensive evaluation table for the taste of Bushen Yiqi Fang wine.

[0051] Fig. 9 PCA plot of electronic tongue.

[0052] Fig.10 Euclidean distance results of electronic tongue data.

[0053] Fig.11 Heat map of people’s real sensory evaluation results. DETAILED DESCRIPTION

[0054] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0055] The following is combined with specific embodiments and attached Figures 1 to 11 The present invention is further described. If the specific conditions are not specified in the examples, the conventional conditions are followed. If the manufacturer of the reagents or instruments is not specified, they are all conventional products that can be purchased commercially.

[0056] The objective of the present invention is achieved through such technical solution:

[0057] Example 1: Quantitative evaluation of bad taste of the Bushen Yiqi recipe based on flavor assignment

[0058] Step 1: Taste characteristics description statistical method

[0059] The composition of medicinal flavors in traditional Chinese medicine compound prescriptions was counted, and the description of their taste characteristics was counted according to the records of the properties of each medicinal flavor in the Chinese medicine pharmacopoeia.

[0060] Step 2: Flavor assignment method

[0061] First, the taste of the medicine is assigned a value according to the ranking of the taste, such as "a certain taste ranks 1st, 2nd, and 3rd in the taste description of a certain medicine, then the taste is assigned a score of 1, 0.5, and 0.25 respectively." At the same time, the taste of the medicine is assigned a value according to the degree of description of the taste. A direct description is assigned a value of 1. For example, if the description is "bitter", the bitterness is assigned a value of 1. A weakened description is assigned a value of 0.5, and if the description is "slightly bitter", the bitterness is assigned a value of 0.5. An enhanced description is assigned a value of 1.5, and if the description is "extremely bitter" or "very bitter", it is assigned a value of 1.5. The ranking score multiplied by the description degree score is the final score of the medicine's taste. The flavor values ​​of the medicinal materials in the Kidney-Nourishing and Qi-Invigorating Recipe are shown in Table 1.

[0062] Table 1 Drug composition, flavor description and value assignment of Bushen Yiqi prescription

[0063]

[0064] Step 3: Dose weight calculation method

[0065] The ratio of a certain drug dose to the doses of all drugs in the compound is the dose weight of the drug in the compound.

[0066] Table 2 Drug dosage weight distribution table of Bushen Yiqi prescription

[0067]

[0068] Step 4: Compound taste quantification method

[0069] The final score of the taste is multiplied by the dosage weight corresponding to the drug to get the contribution value of the drug in the compound. The score of all the tastes in the whole prescription is added up to get the score of a certain taste in the whole prescription. Figure 1 As shown, the unpleasant tastes such as bitterness, spiciness and sourness account for more than 60%, so improving the taste of the wine preparation of the kidney-tonifying and qi-invigorating prescription is an indispensable link.

[0070] Example 2: Screening of effective parts of the Kidney-tonifying and Qi-replenishing Recipe based on the Qi-deficiency zebrafish experiment

[0071] The specific process is as follows Figure 2 shown.

[0072] Step 1: Zebrafish embryo culture

[0073] According to the relevant regulations of the National Zebrafish Resource Center, the ambient temperature was 25-28°C, the incubator temperature was set at 28.5°C, and the dark time: light time was 10h:14h. Zebrafish embryos were cultured in fresh fish water (5.00mmol·L - 1 NaCl, 0.17mmol·L -1 KCl, 0.40mmol·L -1 CaCl2 and 0.16mmol·L -1 MgSO4), that is, accurately weigh 1462.5 mg NaCl, 63.325 mg KCl,

[0074] Place 242.583 mg of CaCl2 and 198 mg of MgSO4 in a 500 mL volumetric flask, dilute 10 times, and preheat at 28.5°C for 30 min for later use.

[0075] Step 2: Extraction and preparation of solution

[0076] Solutions of different parts of the Bushen Yiqi prescription: The extraction process is determined to be soaked in advance for 30 minutes, add 14 times the amount of water, the first extraction time is 42 minutes, and the second extraction time is 90 minutes. The concentration process is concentrated under reduced pressure at 70°C to a relative density of 1.10-1.15. The 6 batches of samples obtained were added with 40%, 50%, 60%, 70%, 80%, and 90% volume concentration of ethanol, respectively, the amount of ethanol added was 5 times, the alcohol precipitation time was 24 hours, and the alcohol precipitation temperature was room temperature 25°C. The samples were treated under the above alcohol precipitation conditions, filtered to obtain the supernatant, and finally 6 samples were obtained.

[0077] Vinorelbine (NVB) solution: Add 200 μL of dimethyl sulfoxide (DMSO) to 20 mg of vinorelbine to make 100 mg mL -1 of mother liquor.

[0078] Step 3: Experimental grouping and drug administration

[0079] A blank group, a model group, and a drug-treated group were set up. The blank group was treated with fresh fish water containing 0.1% DMSO, and the model group was treated with 100 μg mL -1 Vinorelbine (NVB) treatment, 6 samples were treated with 0.3 mg / mL of NVB, and 100 μg mL -1 Vinorelbine model was established, and the final concentration of DMSO was 0.1%. Each group had 3 parallel wells, 10 strips per well, and the liquid volume per well was 2 mL. The culture conditions in step 1 were used for 24 h. Figure 3 (Left) The supernatants obtained from different isolated parts of the Bushen Yiqi recipe with different ethanol concentrations were used for comparative administration.

[0080] Step 4: Image acquisition and data processing

[0081] After washing the zebrafish with fresh fish water, observe and photograph them under a fluorescence microscope. Figure 3 (Right) It can be seen that the original solution before alcohol precipitation, and the supernatant obtained by alcohol precipitation with 40% and 50% ethanol volume concentrations have a therapeutic effect on zebrafish with qi deficiency. Image-Pro Plus 6 data analysis software was used to count the number of neutrophils in the tail of zebrafish embryos. SPSS software was then used to analyze whether there were significant differences between each group and the model group, and the data was then input into prism software for analysis and drawing. P<0.05 indicates that the difference is statistically significant. The results are as follows Figure 4 As shown, the supernatant obtained after alcohol precipitation with a volume concentration of 50% ethanol has the best effect compared with the other groups, and there is also a significant difference compared with the original solution, indicating that the effect of this effective ingredient group is more significant than the original solution. Therefore, the effective part group of the supernatant obtained by separation with a volume concentration of 50% ethanol was finally selected for the next experiment.

[0082] Example 3: Comparison of total polysaccharide and total flavonoid contents in the effective parts group and stock solution of the Bushen Yiqi prescription based on ultraviolet spectroscopy technology

[0083] The extraction process is as follows Figure 2 shown.

[0084] Step 1: Preparation of effective parts and stock solution of Bushen Yiqi prescription

[0085] According to the extraction process, soak for 30 minutes in advance, add 14 times the amount of water, the first extraction time is 42 minutes, and the second extraction time is 90 minutes. The concentration process is to concentrate under reduced pressure at a temperature of 70°C to a relative density of 1.10-1.15. Extract 6 batches of small test samples and 6 batches of samples magnified 10 times, add 50% volume concentration of ethanol, and according to the previous literature screening, the amount of ethanol added is determined to be 5 times, the alcohol precipitation time is 24 hours, and the alcohol precipitation temperature is 4°C. The samples were processed under the above alcohol precipitation conditions, and finally 6 small test samples and 6 enlarged samples were obtained.

[0086] Step 2: Determination of the total polysaccharide and total flavonoid content of the effective parts of the Bushen Yiqi recipe and the original solution by UV spectrophotometer

[0087] 1. Establishment of glucose standard curve

[0088] Using distilled water as blank control, the absorbance value was measured at a wavelength of 490nm, and the standard curve was drawn with the solution concentration as the horizontal axis and the absorbance as the vertical axis. The equation of the glucose standard curve was Y=71.888x+0.0177, and the linear relationship was good (R 2 =0.9995). The prepared extract was diluted 500 times with water to obtain the test solution, and the absorbance value was measured at a wavelength of 490nm, and the total polysaccharide content was calculated based on the standard curve.

[0089] 2. Establishment of Rutin Standard Curve

[0090] The test solution without color developer was used as blank control, and the absorbance value was measured at a wavelength of 510 nm. The standard curve was drawn with the solution concentration as the horizontal axis and the absorbance as the vertical axis. The equation of the rutin standard curve was Y=13.008x-0.0103, and the linear relationship was good (R 2 =0.9990). The prepared extract was diluted 40 times with water to obtain the test solution, and the absorbance value was measured at a wavelength of 510 nm. The total flavonoid content was calculated based on the standard curve.

[0091] Step 3: Comparison of total polysaccharide and total flavonoid content between the effective parts of the Bushen Yiqi recipe and the original solution

[0092] The results are shown in Table 3. After screening the effective ingredient group, the amount of total flavonoids increased by about 3 times, and the total polysaccharide decreased by nearly 11%. Figure 5 As shown in the figure, the RSD values ​​of total polysaccharides and total flavonoids after magnification were 3.30% and 7.38% respectively, indicating that the fluctuations after magnification were also relatively stable. The loss rate of total polysaccharides was 29.00%, and the loss rate of total flavonoids was 8.66%. After magnification, the loss was small, and the fluctuation and taste correction were stable.

[0093] Table 3 Table of effective parts and original liquid components of Bushen Yiqi prescription

[0094]

[0095] Example 4: Study on the evaluation method of taste quality attributes of effective parts of Bushen Yiqi prescription based on electronic tongue

[0096] Step 1: Sample preparation

[0097] The extraction process is determined to be soaking for 30 minutes in advance, adding 14 times the amount of water, the first extraction time is 42 minutes, and the second extraction time is 90 minutes. The concentration process is concentrated under reduced pressure at 70°C to a relative density of 1.10-1.15. The extracted sample is added with 50% volume concentration of ethanol, the amount of ethanol added is determined to be 5 times, the alcohol precipitation time is 24 hours, and the alcohol precipitation temperature is 4°C. After the sample is processed under the above alcohol precipitation conditions, it is dried at normal pressure to finally obtain a dry paste powder sample of the effective part of the Bushen Yiqi prescription.

[0098] Step 2: Investigation of the electronic tongue measurement time

[0099] The RSD of the response values ​​of the 7 sensors at the electronic tongue varies with the test time. Figure 6 As shown in the figure, the sensor response value tends to be stable in 101-120s, and the RSD of the response values ​​of the seven sensors is less than 1%. Therefore, according to the changes in the response value of the electronic tongue sensor at different test times, combined with the time cost and instrument consumption cost, the sample test time is determined to be 120s, and the effective value range of the response value is 101-120s.

[0100] Step 3: Investigation of the number of electronic tongue measurements

[0101] The RSD of the response values ​​of the 7 sensors at the electronic tongue varies with the number of tests. Figure 7 As shown. The sensor response value tends to be stable in the 5th to 8th time, and the RSD of the 7 sensor response values ​​is less than 0.39%. Therefore, according to the change of the electronic tongue sensor response value at different test times, combined with the time cost and instrument consumption cost, the number of sample tests is determined to be 8 times, and the effective range of the response value is 5-8 times.

[0102] In addition, the RSD of the precision and repeatability of the response values ​​of the seven electronic tongue sensors AHS, PKS, CTS, NMS, CPS, ANS, and SCS were investigated. The results showed that the precision and repeatability of the instrument were good.

[0103] A method for evaluating the taste quality attributes of health wine containing the effective parts of the Bushen Yiqi recipe was established based on electronic tongue technology, laying a methodological foundation for subsequent taste improvement research.

[0104] Example 5: Study on the evaluation method of flavor quality attributes of effective parts of the Bushen Yiqi recipe based on real human sensory perception

[0105] Step 1: Recruit and screen volunteers according to the inclusion criteria, and provide them with operation training before the experiment. For specific operations, refer to GB / T16291.1-2012;

[0106] A questionnaire survey was used to evaluate the taste quality attributes based on real human senses, and volunteers were recruited and screened after being reviewed and approved by the school's Medical Ethics Committee.

[0107] The inclusion criteria are as follows:

[0108] (1) Aged 19 to 55 years, with a keen sense of taste and smell, the ability to clearly express feelings, and the ability to understand the content of this study and have a certain interest in it;

[0109] (2) No recent cold, fever, oral inflammation, etc.;

[0110] (3) No history of severe allergies, taste loss, or related genetic diseases;

[0111] (4) Those who voluntarily withdraw or refuse to cooperate in the evaluation using the taste evaluation form provided by the experiment.

[0112] Step 2: Referring to the group standard T / CBJ 5102-2019, as shown in Table 4, a fuzzy comprehensive evaluation table for the taste of kidney-tonifying and qi-invigorating wine was developed. Figure 8 The sensory evaluation score sheet is divided into three parts: color, aroma and taste.

[0113] Table 4 Group Standard - Sensory Requirements for Health Wine T / CBJ5102-2019

[0114]

[0115] Step 3: Calculate the score based on FSEM and combine it with the forced decision method to obtain the comprehensive sensory score of the sample.

[0116] The comprehensive evaluation method based on fuzzy mathematics was used to calculate the comprehensive score. The sensory evaluation results were divided by the total number of evaluations and converted into a ratio to obtain a fuzzy matrix. Then, the fuzzy comprehensive evaluation results were multiplied by their corresponding scores and added to obtain their respective comprehensive scores. The uncorrected intermediates of the effective part group health wine of the Bushen Yiqi prescription were used as samples for evaluation, and the results are shown in Table 5. The sensory comprehensive score was 60.015 points, which was relatively low. In the evaluation description, in terms of aroma, more than half of the evaluations believed that the sample had a strong wine aroma and did not have the unique aroma and style of the product; in terms of taste, all evaluators believed that the product was bitter and had no unique taste and style. In summary, the product needs to be further improved.

[0117] Table 5 Sensory score table of the effective parts of the Bushen Yiqi prescription health wine without flavor correction intermediates

[0118]

[0119] A method for evaluating human real sensory taste quality attributes based on fuzzy mathematics was established, which provided a methodological reference for subsequent research on the optimization of flavor correction formulas.

[0120] Example 6: Study on the evaluation method of the taste quality attributes of the effective parts of the Bushen Yiqi prescription based on the electronic tongue and real human senses and the optimization of the flavor correction formula

[0121] Step 1: BB Experimental Design of the Flavor Correction Formula of Health Wine with Effective Parts of the Bushen Yiqi Recipe

[0122] With base wine degree, crystal sugar addition amount and dry paste powder addition amount as key process parameters, 17 experiments with 3 factors and 3 levels were arranged using Design-Expert 10 software, and the factor table is shown in Table 6. Then, samples were prepared according to step 1 in Example 3 and samples were prepared according to the corresponding flavor correction formula, and finally a total of 17 samples were obtained.

[0123] Table 6 Box-Behnken process parameters and levels

[0124]

[0125] Step 2: Electronic tongue detection and screening of effective parts of the Bushen Yiqi recipe health wine with different flavor correction formulas

[0126] Electronic tongue detection was performed on 17 different flavor correction formulas of effective parts of the Bushen Yiqi prescription health wine obtained by BB experimental design. The samples to be tested were filtered through a 0.45μm filter membrane and placed in a special beaker for electronic tongue testing. The electronic tongue sensor was activated and calibrated before testing. The experiment was repeated 3 times, and the test results were taken 20s after each test, and the obtained data were normalized.

[0127] The electronic tongue sensor response values ​​of the health wine intermediates of the effective part group of the Bushen Yiqi recipe and the 17 taste improvement samples obtained by Box-Behnken experimental design are shown in Table 7, and the main component scores are shown in Table 7. Fig. 9 As shown in Figure 2, the cumulative contribution of the first principal component and the second principal component is 84.5%, indicating that the first two principal components can represent the taste information of the 18 samples. Further, the standardized Euclidean distance (SED) from the 17 taste-improved samples to the intermediates is calculated, as shown in Figure 2. Fig.10 As shown. It can be seen that samples 8, 9, 10, and 11 have the greatest difference from the intermediate, indicating that the taste improvement effect of the above four samples is more obvious. Therefore, samples 8, 9, 10, and 11 are preferred for real human sensory evaluation.

[0128] Table 7 Electronic tongue test data of 17 taste improvement samples obtained by Box-Behnken experimental design for the intermediates of health wines with effective parts of Bushen Yiqi prescription

[0129]

[0130]

[0131] Step 3: Evaluation and optimization of flavor correction formula of health wine based on real human sensory evaluation of effective parts of Bushen Yiqi recipe

[0132] The four samples and intermediates obtained by electronic tongue data screening were subjected to real human sensory evaluation, and the wine was evaluated in appearance, smell and taste. A heat map was drawn based on the evaluation results, which can intuitively show the differences between the samples in different aspects. Fig.11 As shown by Fig.11 It can be seen that sample No. 11 performed particularly well in all three aspects.

[0133] Then, the comprehensive evaluation method based on fuzzy mathematics was used to calculate the comprehensive score. The sensory evaluation results were divided by the total number of evaluations and converted into a ratio to obtain a fuzzy matrix. The fuzzy comprehensive evaluation results were then multiplied by their corresponding scores and added to obtain their respective comprehensive scores. The sensory comprehensive scores of the last five samples are shown in Table 8, among which sample No. 11 had the highest score of 96.33 points, which was 36 points higher than the intermediate score; the optimal result obtained was also consistent with the data obtained by electronic tongue analysis.

[0134] Table 8 Results of the real sensory evaluation of the effective parts of the Bushen Yiqi recipe and the flavor correction formula of the health wine

[0135]

[0136]

[0137] Therefore, combining the electronic tongue data and real human sensory evaluation, the final formula of the kidney-tonifying and qi-invigorating effective ingredient group wine preparation was selected as 50mL of base wine, 25% alcohol content, 1g / 50mL of dry paste powder, and 2.5g / 50mL of crystal sugar.

[0138] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a health wine containing effective parts of a Chinese medicinal compound having both medicinal and edible properties, characterized in that: The specific steps are as follows: Step 1: Through the Qi-deficiency zebrafish experiment and the stock solution screening, the effective parts of the Kidney-Replenishing and Qi-Invigorating Formula were obtained; Step 2: Comparison of the total polysaccharide and total flavonoid contents in the effective parts of the Bushen Yiqi prescription and the original solution based on ultraviolet spectroscopy technology; Step 3: Establish the electronic tongue evaluation method for the health wine samples of the effective parts of the Bushen Yiqi recipe; Step 4: Establish a taste evaluation method for the effective parts of Chinese herbal medicine compound health wine based on real human sensory evaluation; Step 5: Use electronic tongue to initially screen samples for taste improvement to reduce the amount of samples for real human sensory evaluation, and then verify and evaluate the electronic tongue screened samples through real human senses.

2. The preparation method according to claim 1, characterized in that: The zebrafish used in the Qi deficiency zebrafish experiment in step 1 is a transgenic zebrafish strain Tg (mpx: EGFP) in which neutrophils are labeled with green fluorescence.

3. The preparation method according to claim 1, characterized in that: In step 1, screening the effective parts of the kidney-tonifying and qi-invigorating prescription includes the following steps: (1) Using 40% to 90% ethanol by volume, 6 extracts of the Bushen Yiqi Recipe were subjected to alcohol precipitation separation to obtain 6 supernatants, a total of 6 samples of different parts of the Bushen Yiqi Recipe; (2) Vinorelbine was used as the modeling drug. The six samples and the original solution that had not been purified by alcohol precipitation were administered separately. SPSS software was used to analyze the data of the six samples and the original solution group and the modeling group to see if there were significant differences. The effective part group of the Bushen Yiqi prescription was obtained by comparison.

4. The preparation method according to claim 1, characterized in that: The content comparison in step 2 is to measure and compare the total polysaccharide and total flavonoid contents of the effective parts group of the Bushen Yiqi recipe and the original solution by ultraviolet spectrophotometer.

5. The preparation method according to claim 1, characterized in that: The composition of the effective component group wine sample of the Bushen Yiqi recipe in step three is: 1-2g of dry paste powder of the effective component group of the Bushen Yiqi recipe, 2-3g of crystal sugar, 50mL of base wine, and the alcohol content is 25-35%.

6. The preparation method according to claim 1, characterized in that: The detection steps of the electronic tongue in step 3 are as follows: Step 1: Conduct an electronic tongue experiment using an unflavored intermediate to evaluate the repeatability and stability of the electronic tongue device; Step 2: Activate and calibrate the electronic tongue sensor and then test the sample, use the intermediate to conduct experiments, and calculate and screen the test times and test time based on the obtained data.

7. The preparation method according to claim 1, characterized in that: The specific steps of establishing the taste evaluation method in step 4 are as follows: Step 1: Recruit and screen volunteers according to the inclusion and exclusion criteria, and provide operation training to the volunteers before the experiment. For specific operations, refer to GB / T16291.1-2012; Step 2: Refer to the group standard T / CBJ 5102-2019 and develop a sensory evaluation score sheet, which is divided into three parts: color, aroma, and taste; Step 3: Calculate the score based on the fuzzy mathematics comprehensive evaluation method (FSEM) and obtain the comprehensive sensory score of the sample.

8. The preparation method according to claim 1, characterized in that: The specific steps for screening the final formula in step 5 are as follows: Step 1: Based on the Box-Behnken experimental design, Design-Expert 8.0 software was used to design 17 experiments with 3 factors and 3 levels. The three factors were the base wine degree, the amount of crystal sugar added, and the amount of dry paste powder added. Step 2: After filtering the 17 samples of the effective part group wine of the Bushen Yiqi Recipe to be tested through a filter membrane, the samples were placed in a special beaker for electronic tongue detection, and the Euclidean distance of the results of the 17 samples was calculated, and the top 3 samples with the highest scores were selected for the next step of evaluation; Step 3: The four selected samples are subjected to real sensory evaluation and scoring by humans, and finally the flavor correction formula of the sample with the highest score is selected as the optimal flavor correction formula for the effective part group wine of the Bushen Yiqi prescription.

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