目的 以川貝枇杷糖漿（Chuanbei Pipa Syrup，CPS）為研究對象，建立其滋味關鍵質量屬性的辨識及評價方法，并基于此開展其口感改善策略研究，以提高患者的服藥依從性。方法 首先，使用滋味賦值法對CPS的滋味關鍵質量屬性進行辨識；其次，基于人感官與電子舌建立CPS的滋味關鍵質量屬性評價方法；最后，基于人機交互建立CPS中間體的口感改善策略。結果 CPS苦味占比為總滋味的53.42%，確定苦味是導致其口感不良的滋味關鍵質量屬性；以安全性、溶解度、甜度等為限定條件，優(yōu)選出每毫升CPS中間體的最優(yōu)口感配方為甜菊糖苷4.8 mg、赤蘚糖醇90 mg、海藻糖90 mg，矯味后的樣品相比于CPS成品，感官評價得分提升了14分。結論 以CPS為研究對象，形成了一套從滋味關鍵質量屬性辨識到配方優(yōu)化的口感改善策略，為有效解決中成藥的不良口感提供思路和方法借鑒。

Objective Taking Chuanbei Pipa Syrup (CPS, 川貝枇杷糖漿) as the research object, this study aims to establish the identification and evaluation methods for its taste critical quality attribute (CQA). Based on these methods, research on its taste improvement strategy is conducted to improve patients’ medication compliance. Methods Firstly, the taste assignment method was used to identify the taste CQA in CPS. Secondly, the taste CQA evaluation method of CPS was established based on human senses and electronic tongue. Finally, the taste improvement strategy for CPS intermediate was established based on human-machine interaction. Results The bitterness of CPS accounted for 53.42% of the total taste, and it was determined that bitterness is the taste CQA that led to the poor taste of CPS. Based on the safety, solubility, sweetness, and other limiting conditions, the optimal taste formula for per milliliter of CPS intermediate was made up of 4.8 mg stevia, 90 mg erythritol and 90 mg trehalose. Compared with the CPS product, the sensory evaluation score of the sample after flavoring was improved by 14 points. Conclusion This study focuses on CPS and develops a set of taste improvement strategies from identification of taste CQA to formula optimization. It provides ideas and methods for effectively addressing the adverse taste of Chinese patent drug.

R283.6

國家重點研發(fā)計劃項目（2023YFC3504505）；國家重點研發(fā)計劃項目（2022YFC3501902）；國家自然科學基金項目（82274110）；北京科技新星交叉項目（20230484458）；江西省重大科技研發(fā)專項（20203ABC28W018）