| 基于电子舌、GC-IMS技术和人工感官评价对小儿感冒颗粒的气味分析及口感改善研究 |
| 投稿时间：2024-02-27 点此下载全文
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| 引用本文：万顺,谭润泽,何倜,何金芳,郭静,白璐,龚云,张鹏,杨秀伟,凌勇根,王炜.基于电子舌、GC-IMS技术和人工感官评价对小儿感冒颗粒的气味分析及口感改善研究[J].中国现代中药,2024,26(9):1586-1595 |
| DOI：10.13313/j.issn.1673-4890.20240227007 |
| 摘要点击次数: 390 |
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| 作者中文名 | 作者英文名 | 单位中文名 | 单位英文名 | E-Mail |
| 万顺 |
WAN Shun |
湖南中医药大学，湖南 长沙 410208 |
Hunan University of Chinese Medicine, Changsha 410208, China |
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| 谭润泽 |
TAN Run-ze |
株洲千金药业股份有限公司，湖南 株洲 412007 |
Zhuzhou Qianjin Pharmaceutical Co., Ltd., Zhuzhou 412007, China |
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| 何倜 |
HE Ti |
株洲千金药业股份有限公司，湖南 株洲 412007 |
Zhuzhou Qianjin Pharmaceutical Co., Ltd., Zhuzhou 412007, China |
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| 何金芳 |
HE Jin-fang |
株洲千金药业股份有限公司，湖南 株洲 412007 |
Zhuzhou Qianjin Pharmaceutical Co., Ltd., Zhuzhou 412007, China |
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| 郭静 |
GUO Jing |
株洲千金药业股份有限公司，湖南 株洲 412007 |
Zhuzhou Qianjin Pharmaceutical Co., Ltd., Zhuzhou 412007, China |
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| 白璐 |
BAI Lu |
株洲千金药业股份有限公司，湖南 株洲 412007 |
Zhuzhou Qianjin Pharmaceutical Co., Ltd., Zhuzhou 412007, China |
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| 龚云 |
GONG Yun |
株洲千金药业股份有限公司，湖南 株洲 412007 |
Zhuzhou Qianjin Pharmaceutical Co., Ltd., Zhuzhou 412007, China |
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| 张鹏 |
ZHANG Peng |
株洲千金药业股份有限公司，湖南 株洲 412007 |
Zhuzhou Qianjin Pharmaceutical Co., Ltd., Zhuzhou 412007, China |
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| 杨秀伟 |
YANG Xiu-wei |
北京大学 药学院 天然药物及仿生药物全国重点实验室，北京 100191 |
State Key Laboratory of Natural and Biomimetic Drugs, School of Pharmaceutical Sciences, Peking University, Beijing 100191, China |
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| 凌勇根* |
LING Yong-gen |
株洲千金药业股份有限公司，湖南 株洲 412007 |
Zhuzhou Qianjin Pharmaceutical Co., Ltd., Zhuzhou 412007, China |
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| 王炜* |
WANG Wei |
湖南中医药大学，湖南 长沙 410208 |
Hunan University of Chinese Medicine, Changsha 410208, China |
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| 中文摘要:目的 改善小儿感冒颗粒的口感，提高患者用药依从性。方法 采用气相色谱-离子迁移谱法（GC-IMS）分析小儿感冒颗粒气味并确定气味来源，采用电子舌分析评价热浸温度、加水量、矫味剂、贮存期等参数对小儿感冒颗粒口感的影响，并结合排序+评分法（ISEM）综合评价矫味剂对小儿感冒颗粒的矫味效果。结果 通过GC-IMS分析在小儿感冒颗粒中共检测出57个挥发性物质，气味主要来自挥发油、挥发油滤液和热浸液中的有机酸类及部分醛类；电子舌分析结果表明，生产工艺中不同参数各中间产品口感上的差别并不影响颗粒的最终口感，结合ISEM评价体系进行人工感官评价，最终得出添加2‰氯化钠矫味可以明显改善小儿感冒颗粒的口感，其口感会随贮存期发生变化。结论 通过GC-IMS分析、电子舌智能感官评定与人工口尝评价相结合的方法可以科学合理地筛选出小儿感冒颗粒的最佳矫味剂组合，显著地改善其口感，优化制剂配方。 |
| 中文关键词:电子舌 小儿感冒颗粒 口感 气味 |
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| Odor Analysis and Taste Improvement of Xiao′er Ganmao Granules Based on Electronic Tongue, GC-IMS Technology, and Artificial Sensory Evaluation |
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| Abstract:Objective To improve the taste of Xiao′er Ganmao Granules and improve the medication compliance of patients.Methods In this experiment, the gas chromatography-ion mobility spectroscopy (GC-IMS) technology was used to analyze the odor of Xiao′er Ganmao Granules and to determine its source, and electronic tongue was used to evaluate the influence of production process parameters such as hot dipping temperature, water addition, flavoring agent, and storage period on the taste of Xiao′er Ganmao Granules. Moreover, the integrated score evaluation method (ISEM) was used to comprehensively evaluate the effect of the flavoring agent on Xiao′er Ganmao Granules.Results From a total of 57 volatile substances detected in Xiao′er Ganmao Granules through GC-IMS analysis, The odor mainly came from the organic acids and some aldehydes in the volatile oil, volatile oil filtrate, and hot dipping solution. From the analysis of the electronic tongue, the difference in the taste of intermediate products under different parameters shows no effect on the final Granules. Using artificial sensory evaluation combined with ISEM, this study found that the addition of 2‰ sodium chloride can significantly improve the taste of Xiao′er Ganmao Granules, and it will change with the storage period.Conclusion This study provides great references for improving the taste of Xiao′er Ganmao Granules by giving the above result. |
| keywords:electronic tongue Xiao′er Ganmao Granules taste odor |
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