目的 探索苦味中药饮片水煎液（decoction of Chinese materia medica，DCMM）的苦度叠加规律。方法 以生物碱类（黄连Coptidis Rhizoma、黄柏Phellodendron Chinensis Cortex、苦参Sophora Flavescens Radix）、萜类（穿心莲Andrographis Herba、野菊花Chrysanthemi Indici Flos、苦楝皮Melia Cortex）、糖苷类（龙胆Gentianae Radix et Rhizoma、黄芩Scutellariae Radix、连翘Forsythiae Fructus）9种苦味DCMM为研究载体，在单味载体呈味规律研究基础上，采用均匀设计法进行二元（6组）、三元（10组）叠加实验，通过经典人群口尝法（traditional human taste panel method，THTPM）及电子舌法（electrionic tongue，E-tongue）分别评价其苦度，建立二元、三元叠加时叠加苦度-质量浓度对数（I_Z-lnC）、叠加苦度-叠加前分苦度（I_Z-I）、口尝叠加苦度-电子舌叠加苦度（I_Zo-I_Ze）拟合模型，探索其苦度叠加规律。结果 THTPM法中，二元叠加I_Z-lnC、I_Z-I共12组，均拟合出有意义模型（R_c² ≥ 0.868，P<0.05，n=6），模型类型为二次多项式或近似结构的模型（下同）；三元叠加I_Z-lnC、I_Z-I共20组，拟合出18组有意义模型（R_c² ≥ 0.659，P<0.05，n=6）。E-tongue法中，针对3类味觉信息进行分析，二元叠加I_Z-lnC、I_Z-I共36组，均拟合出有意义模型（R_c² ≥ 0.689，P<0.05，n=6）；三元叠加I_Z-lnC、I_Z-I共60组，拟合出52组有意义模型（R_c² ≥ 0.662，P<0.05，n=6）。I_Zo-I_Ze中，二元叠加共18组，拟合出8组有意义线性模型（R_c² ≥ 0.727，P<0.05，n=6）；三元叠加共30组，拟合出13组有意义的线性或对数模型（R_c² ≥ 0.670，P<0.05，n=6）。结论 叠加后苦度随浓度增加呈上升趋势；叠加实验良好模型获取率为（二元100%，R_c²=0.936；三元87.5%，R_c²=0.906），而I_Zo-I_Ze中有意义的模型获取率较低，即以I_Ze预测I_Zo的方法目前尚不成熟；二元、三元叠加中原始苦度越高的饮片对I_Z贡献度越大；黄连在同类型和不同类型叠加中苦度贡献度均最大；除黄连+黄柏+黄芩组存在因成分间可能发生沉淀反应等导致叠加后的苦度降低外，未发现更多因各成分交互作用而产生异常的苦度促进或拮抗现象；I_Zo-I_Ze相关性随组分增加而降低。

Objective To explore the bitterness superimposition law of the decoction of bitter decoction of Chinese materia medica (DCMM). Methods In this paper, nine bitter DCMM of alkaloids {Huanglian[Coptidis Rhizoma (CR)], Huangbo[Phellodendri Chinensis Cortex (PCC)], Kushen[Sophorae Flavescentis Radix (SFR)]}, terpenoids {Chuanxinlian[Andrographis Herba (AH)], Yejuhua[Chrysanthemi Indici Flos (CIF)], Kulianpi[Meliae Cortex (MC)], and glycosides {Longdan[Gentianae Radix et Rhizoma (GRR)], Huangqin[Scutellariae Radix (SR)], Lianqiao[Forsythiae Fructus (FF)]} were used as research carriers. Based on the study of taste regularity of single carrier, binary (six groups) and ternary (10 groups) superposition experiments were carried out by uniform design method. The bitterness of DCMM was evaluated by the traditional human taste panel method (THTPM) and electronic tongue test (E-tongue), and the fitting models of superimposed bitterness-concentration logarithm (I_Z-lnC), superimposed bitterness-pre-superimposed bitterness (I_Z-I), and oral taste superimposed bitterness-electronic tongue superimposed bitterness (I_Zo-I_Ze) were established to explore the superposition law of its bitterness. Results In the THTPM method, there were 12 groups of binary superposition of I_Z-lnC and I_Z-I, all of which fitted a meaningful model (R_c² ≥ 0.868, P<0.05, n=6). The model type was quadratic polynomial or approximate structure model (the same below); A total of 20 groups of ternary superposition of I_Z-lnC and I_Z-I were fitted to 18 groups of meaningful models (R_c² ≥ 0.659, P<0.05, n=6); In E-tongue method, three kinds of taste information were analyzed, and 36 groups of I_Z-lnC and I_Z-I were superimposed binary, all of which fitted meaningful models (R_c² ≥ 0.689, P<0.05, n=6). There were 60 groups of ternary superposition I_Z-lnC and I_Z-I, 52 groups of meaningful models were fitted (R_c² ≥ 0.662, P<0.05, n=6); In I_Zo-I_Ze, there were 18 groups of binary superposition, and eight groups of meaningful linear models were fitted (R_c² ≥ 0.727, P<0.05, n=6); A total of 30 groups of ternary superposition, fitting 13 sets of meaningful linear or logarithmic models (R_c² ≥ 0.670, P<0.05, n=6). Conclusion The bitterness increases with the concentration after superposition; The acquisition rate of good models in the superposition experiment was as following:binary 100%, R_c²=0.936; ternary 87.5%, R_c²=0.906, while the meaningful model acquisition rate in I_Zo-I_Ze is low, that is, the current method of predicting I_Zo with I_Ze is immature; The higher the original bitterness in the binary and ternary stacks, the greater the contribution to I_Z; The contribution of CR in the same type and different types of superposition is the greatest; Except for the reduction of bitterness caused by the possible acid-base complex or precipitation reaction between the components in the CR + PCC + SR group, no more abnormal bitterness degree promotion or bitterness antagonism caused by the interaction of the bitter components between the decoction pieces has been found.The I_Zo-I_Ze correlation decreased with the increase of components.

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国家自然科学基金面上项目（81774452）；国家自然科学基金青年基金项目（81001646）；国家重点研发计划中医药现代化重点专项（2017YFC1703400）；河南省首批自然科学基金面上项目（162300410187）；河南省高等学校重点科研项目（16A360021）；河南省中医药科学研究专项课题（2016ZY2055）；河南省中医管理局国家中医临床研究基地科研专项（2018JDZX039）；河南省中医药拔尖人才培养项目资助（2019ZYBJ07）；河南省高层次人才特殊支持“中原千人计划”-“中原青年拔尖人才”项目（ZYQR201912158）