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口感设计与掩味、矫味效果评价是中药制剂处方设计的重要组成部分。从传统的志愿者感官评价、动物偏好实验评价到化学成分定量分析、电子舌智能味觉评价,分析方法的灵敏度与分辨率越来越高,但与人体真实感受的相关性却越来越低。如何同时满足检测方法的客观真实性、高灵敏度,乃至实时动态量化,是中药制剂掩味技术发展的重要方向。同时兼具上述特点的功能性磁共振成像(functional magnetic resonance imaging,f MRI)技术在中医临床诊断、针刺效应研究以及食品行业等方面得以广泛应用,用于中药制剂掩味评价的基础条件也趋于成熟。对f MRI技术的基本原理、实验设计与数据处理方法进行介绍,并从人体与样品角度对实验的影响因素进行了分析,在此基础上,提出了“标准物质浓度-志愿者感官等级-脑信号强度相关性”的研究思路,以期为中药制剂产品优化与口感改进提供新的思路与方法,推动中药制剂品质评价从“经验试错”走向“科学有据”。
Taste design and taste masking, taste evaluation is an important part of prescription formulation of traditional Chinese medicine. From the traditional volunteer sensory evaluation, animal preference experiment evaluation to quantitative analysis of chemical components, electronic tongue intelligent taste evaluation, the sensitivity and resolution of the analysis method are getting higher and higher, but the correlation with the true feelings of the human body is getting lower and lower. How to simultaneously meet the objective authenticity of detection methods, high sensitivity and even real-time dynamic quantification is an important direction for the development of taste-masking technology in traditional Chinese medicine preparations. Functional magnetic resonance imaging (fMRI), which combines the above characteristics, has been widely used in clinical diagnosis, acupuncture and food industry, etc. The basic conditions for the taste masking evaluation of traditional Chinese medicine To mature. The basic principle, experimental design and data processing method of f MRI technique are introduced, and the influencing factors of the experiment are analyzed from the perspective of human body and sample. On this basis, the “standard substance concentration - the sensory rank of volunteers - Brain signal intensity ”research ideas, in order to optimize the preparation of traditional Chinese medicine products and taste to provide new ideas and methods to promote the quality evaluation of Chinese medicine preparations from “ experience trial and error ”to “ scientific evidence ”.