目的 針對傳統(tǒng)“口嘗微有麻舌感”評價草烏Aconiti Kusnezoffii Radix炮制終點的主觀性和安全性問題，探究利用電子舌技術(shù)量化草烏炮制品麻舌感等級的可行性，建立基于味覺特征值的雙酯型生物堿含量預(yù)測方法。方法 選取生草烏，按不同時間段炮制，制作不同麻舌感草烏樣品，通過人工感官評價、電子舌味覺檢測及HPLC法測定6種生物堿（雙酯型生物堿及其單酯型衍生物）含量，結(jié)合多元統(tǒng)計分析方法，分析感官強度評分、生物堿含量與電子舌特征響應(yīng)值的動態(tài)關(guān)聯(lián)規(guī)律，建立基于電子舌特征響應(yīng)值的草烏麻舌感等級評價和雙酯型生物堿總量預(yù)測曲線方程。結(jié)果 隨著炮制時間延長，麻舌感評分顯著降低（r＝−0.85，P＜0.01），電子舌苦味值顯著升高（r＝0.96，P＜0.01），新烏頭堿、次烏頭堿和烏頭堿等雙酯型生物堿含量逐步減少，苯甲酰新烏頭原堿、苯甲酰烏頭原堿和苯甲酰次烏頭原堿等單酯型生物堿含量逐步增加；偏最小二乘法-判別分析（partial least squares-discriminant analysis，PLS-DA）結(jié)合單因素方差分析表明，苦味值（VIP值＞1，P＜0.01）是電子舌區(qū)分不同麻舌感草烏的重要味覺指標。電子舌苦味值與麻舌感評分（r＝−0.93，P＜0.01）、雙酯型生物堿總量（r＝−0.78、P＜0.01）均呈現(xiàn)顯著相關(guān)性。電子舌苦味值（X）與麻舌感評分（Y）進行曲線擬合，得到了方程式為Y＝−3.123 0 lnX＋5.915 4，R²＝0.937 3的對數(shù)回歸方程；電子舌苦味值（X）與雙酯型生物堿總量（Y）進行曲線擬合，得到了方程式為Y＝3.814 5 e^−0.760 X，R²＝0.875 5的指數(shù)回歸方程，該方程預(yù)測結(jié)果良好。結(jié)論 電子舌苦味值可作為客觀量化草烏炮制品麻舌感等級和預(yù)測雙酯型生物堿含量的指標，為草烏炮制終點的判斷提供了客觀量化依據(jù)。

Objective In view of the subjectivity and safety of the traditional “tasting slightly hemp tongue” to evaluate the end point of processing of Caowu (Aconiti Kusnezoffii Radix, AKR), the feasibility of using electronic tongue technology to quantify the grade of hemp tongue of processed products of AKR was explored, and a prediction method of diester alkaloid content based on taste characteristic value was established. Methods AKR was selected and processed according to different time periods to make different samples of AKR. The contents of six alkaloids (diester alkaloids and their monoester derivatives) were determined by artificial sensory evaluation, electronic tongue taste detection and HPLC. Combined with multivariate statistical analysis method, the dynamic correlation between sensory intensity score, alkaloid content and electronic tongue characteristic response value was analyzed, and the evaluation of AKR’s tongue feeling grade and the prediction curve equation of total diester alkaloids based on electronic tongue characteristic response value were established. Results With the prolongation of processing time, the score of Ma-tongue sensation decreased significantly (r = −0.85, P < 0.01), the bitterness value of electronic tongue increased significantly (r = 0.96, P < 0.01), the content of diester alkaloids such as mesaconitine, hypaconitine and aconitine decreased gradually, and the content of monoester alkaloids such as benzoylmesaconine, benzoylaconitine and benzoylhypaconine increased gradually. Partial least squares-discriminant analysis (PLS-DA) combined with one-way analysis of variance showed that the bitterness value (VIP value > 1, P < 0.01) was an important taste index for the electronic tongue to distinguish different numb-tongue sensation of AKR. The bitterness value of electronic tongue was significantly correlated with the score of numbness (r = −0.93, P < 0.01) and the total amount of diester alkaloids (r = −0.78, P < 0.01). The logarithmic regression equation of Y = −3.123 0 lnX + 5.915 4, R² = 0.937 3 was obtained by fitting the bitterness value (X) of the electronic tongue with the numbness score (Y) curve. The exponential regression equation of Y = 3.814 5 e^−0.760 X, R² = 0.875 5 was obtained by fitting the electronic tongue bitterness value (X) with the total amount of diester alkaloids (Y), and the prediction result of the equation was good. Conclusion The bitterness value of electronic tongue can be used as an index to objectively quantify the level of numb-tongue sensation and predict the content of diester-type alkaloids in processed products of AKR, which provides an objective quantitative basis for judging the end point of processing of AKR.

R283.6

國家自然科學(xué)基金項目（82160790）；內(nèi)蒙古醫(yī)科大學(xué)蒙藥學(xué)“一流學(xué)科”研究生科研能力提升計劃項目（MYX2022-R13）；蒙藥藥味理論現(xiàn)代研究科研創(chuàng)新團隊（2024MYYLXK005）