【摘要】 目的 基于电子舌结合偏好指数考察健脑宁合剂矫味技术。方法 人工口尝法筛选矫味剂种类，电子舌筛选矫味剂用量，双瓶喜好实验分析大鼠性别、体质量对味觉敏感性的影响，再进行加速试验。结果 以蔗糖、甜菊素、木糖醇为矫味剂，其最佳用量分别为15%、 0.08%、 15%。体质量220～280 g的雄性大鼠味觉较稳定，0.08%甜菊素矫味效果最好。在加速条件下放置3个月后，制剂外观、 pH值、相对密度及党参炔苷、丹酚酸B、五味子醇甲、鲁斯可皂苷元含量稳定。结论 该方法稳定可靠，可为健脑宁合剂及其他中药口服液体制剂不良口感的改善提供参考。更多还原

【Abstract】 AIM To investigate the flavor technology for Jiannaoning Mixture based on electronic tonguecombined with preference index.METHODS Artificial sensory evaluation method was employed to screen thetype of flavor agents, electronic tongue was applied to screening the consumption of flavor agents, and double-bottlepreference test was adopted in the analysis of effects of rat gender and body weight on taste sensitivity, after whichacceleration test was conducted.RESULTS Sucrose, stevioside and xylitol were taken as flavor agents, whoseoptimal consumptions were 15%, 0. 08% and 15%, respectively. Male rats demonstrated stable taste perception withthe body weights of 220-280 g, and 0. 08% stevioside displayed the best flavoring effect. After placed underaccelerated condition for 3 months, the preparation exhibited stable appearance, pH value and contents oflobetyolin, salvianolic acid B, schizandrin, ruscogenin.CONCLUSION This stable and reliable method canprovide reference for improving the terrible tastes of Jiannaoning Mixture and other oral liquid preparations oftraditional Chinese medicines.更多还原