目的 采用经典人群口感评价法（THTPM）及电子舌（E-tongue）探讨羟丙基-β-环糊精（HP-β-CD）等不同类型掩味剂在不同浓度时对苦味中药水煎液（BDCMM）的抑苦效能及抑苦规律。方法 基于THTPM法，以苦度降低值（ΔI）、修正抑苦率（CRBS）及修正半效抑苦效价指数（PI50）为指标，评价4种掩味剂不同浓度时对苦参等BDCMM的抑苦效能，并建立ΔI与掩味剂浓度之间的关系模型，探讨掩味剂对不同BDCMM的抑苦规律；基于电子舌法，分别测定HP-β-CD、安赛蜜不同浓度时对苦参等BDCMM的电子舌味觉响应信息值，以电子舌苦度降低值（ΔI_e）为指标，探索ΔI_e随掩味剂浓度变化的规律；结合THTPM和电子舌所得ΔI建立抑苦效果预测模型。结果 测得不同质量浓度的掩味剂对4种BDCMM的ΔI、CRBS和PI₅₀，均可用于比较掩味剂的抑苦效能；ΔI与掩味剂浓度之间符合威布尔曲线模型；基于电子舌得到ΔI_e，建立了其与掩味剂浓度关系的抑苦效果模型；建立了ΔI_e与ΔI的关系模型，HP-β-CD对2种BDCMM的两类ΔI_e的模型决定系数分别为0.986 1、0.977 9、0.989 0、0.982 0（P<0.01，n=6）；安赛蜜对传感器无响应，未建立抑苦规律模型。结论 基于THTPM与电子舌建立了掩味剂对BDCMM的抑苦效能评价方法，初步掌握了分子包合、高效增甜等不同抑苦机制的掩味剂对苦参等BDCMM的抑苦规律。

Objective To investigate the effects and the law of anti bitterness efficiency of hydroxypropyl-β-cyclodextrin (HP-β-CD) and other different types bitterness masking at different concentrations on the bitterness decoction of Chinese materia medica (BDCMM) by using the traditional human taste panel method (THTPM) and Electronic tongue (E-tongue). Methods Based on THTPM, the bitterness reduction value (ΔI), the correction rate of bitterness suppression (CRBS), and the correction rate of bitterness suppression potency index (PI₅₀) were used as indicators to evaluate the bitterness suppression effect of four bitterness masking at different concentrations on BDCMM such as Sophorae Flavescentis Radix (SFR), and the relationship model between the concentrations of ΔI and bitterness masking was established to explore the bitterness suppression rule of bitterness masking on different BDCMM. Based on the E-tongue method, the E-tongue taste response information values of HP-β-CD and Acesulfame K to BDCMM such as SFR were measured at different concentrations, and the electronic tongue bitterness reduction value (ΔI_e) was used as an index to explore the change rule of ΔI_e with bitterness masking concentration. THTPM and E-tongue was combined to establish a prediction model of the effect of bitterness suppression. Results The ΔI, CRBS, and PI₅₀ of four kinds of BDCMM with different concentrations of bitterness masking were measured, which can be used to compare the bitterness suppression effect of bitterness masking; The relation between ΔI and bitterness masking concentration accorded with Weibull curve model; Based on E-tongue, ΔI_e was obtained, and the model of the relationship between ΔI_e and bitterness masking concentration was established. The relationship between ΔI_e and ΔI was established. The model determination coefficients of HP-β-CD for the two types of ΔI_e of the two BDCMM were 0.986 1, 0.977 9, 0.989 0, and 0.982 0 respectively (P < 0.01, n=6). Acesulfame had no response to the sensor and did not establish a model of bitterness suppression law. Conclusion Based on THTPM and E-tongue, a method for evaluating the bitterness suppression effect of bitterness masking on BDCMM was established. The bitterness suppression effect of bitterness masking on BDCMM such as SFR was studied by molecular inclusion, high-efficiency sweetening, and other bitterness suppression mechanisms were inverstigated.

国家自然科学基金青年基金项目（81001646）；国家自然科学基金面上项目（81774452）；河南省科技攻关计划项目（172102310135）；河南省中医管理局中医药科学研究专项课题（2017ZY2039）