目的 清热类口服液是最常用的中成药类型之一，其处方组成以苦味类饮片居多。评价并掌握该类制剂味觉尤其是苦度的现状、整体规律及特点，有利于更有针对性地实施或改进掩味方法，进而提升其口感和服用依从性。方法 选择具有清热类功效的69种口服液，采用感官评价法对其酸、甜、辛、咸味及整体口感进行半定量评价，同时对苦味进行定量评价；采用电子舌进行味觉评价；采用Pearson相关性分析、多元线性回归、偏最小二乘回归法(partial least-squares regression，PLSR)方法分析各类味觉信息之间的相关性；探究基于处方中单味饮片的半定量苦度信息、定量苦度信息及其在处方中的占比等信息，建立苦度预测模型的可能性。结果 获取儿童清咽解热口服液等69种清热类中药口服液的345种半定量味觉信息、69种定量味觉信息；整体口感评价：有27.5%为A类(一般或好喝)、49.3%为B类(不好喝，但可以接受)、23.2%为C类(难喝)，有44.9%添加掩味剂但仍在B/C类；苦度口感评价：有59.4%为甲类(没有苦味或微苦)、33.3%为乙类(可忍受的苦度)、7.3%为丙类(很苦)，有27.5%添加掩味剂但仍在乙/丙类；获取上述载体电子舌AN0(碱性苦味)等11类味觉传感器信息，以碱性苦味回味平均得分为最高，与感官评价结果一致，其他味觉评价与感官评价结果不一致；整体口感与苦、辛、咸味分别呈极显著负相关(P＜0.01)，与甜味呈极显著正相关(P＜0.01)，与酸味无显著相关性(P＞0.05)；建立了口尝苦度与所含苦味饮片苦度等级(P＜0.05)、标准表观苦度(P＜0.01)之间的良好预测模型。结论 清热类口服液的整体口感仍有较大的改进空间，且其不良口味以苦味为主；目前该类电子舌对于该类研究的参考意义有限；可基于复方中苦味饮片占比等对整体苦度值进行初步预测，未来有望基于该法建立更为精准的中药复方制剂苦度预测模型，最终为开发安全有效、口感良好的口服液体制剂奠定基础。

Objective Heat-clearing oral liquid is one of the most commonly used types of Chinese patent medicine, and its prescription composition is mostly bitter decoction pieces. Evaluating and mastering the current situation, overall rules and characteristics of taste, especially bitterness, is conducive to more targeted implementation or improvement of masking methods, and then improve their taste and medication compliance. Methods A total of 69 kinds of oral liquid with heat-clearing effect were selected. Semi-quantitative evaluation of sour, sweet, pungent, salty taste and overall taste was carried out by sensory evaluation method, and bitter taste was quantitatively evaluated. Electronic tongue was used for taste evaluation; Pearson correlation analysis, multiple linear regression and partial least-squares regression (PLSR) were used to analyze the correlation between various taste information. To explore the possibility of semi-quantitative bitterness information, quantitative bitterness information and its proportion in the prescription of single decoction pieces was explored. Results A total of 345 kinds of semi-quantitative taste information and 69 kinds of quantitative taste information of 69 kinds of traditional Chinese medicine oral liquid such as Ertong Qingyan Jiere Koufuye (儿童清咽解热口服液) were obtained; The whole taste semi-quantitative evaluation: 27.5% for A (general or good), 49.3% for B (bad, but acceptable), 23.2% for C (hard to drink), 44.9% added masking agent but still in B/C; Evaluation of bitterness taste: 59.4 % were in Class A (no bitterness or slight bitterness), 33.3% were in Class B (tolerable bitterness), 7.3% were in Class C (very bitterness), and 27.5% masking agent but still in class B/C; Eleven kinds of taste sensor information such as electronic tongue AN0 (alkaline bitterness) were obtained. Among them, the average score of alkaline bitter aftertaste was the highest, which was consistent with the sensory evaluation results, and other taste evaluations were inconsistent with sensory evaluation results. The whole taste was highly negatively correlated with bitter, pungent and salty taste (P < 0.01), and it was significantly positively correlated with sweetness (P < 0.01), but not significantly correlated with sourness (P > 0.05). The prediction models of taste bitterness and bitterness grade (P < 0.05), the prediction models of taste bitterness and standard apparent bitterness (P < 0.01) were both established. Conclusion The whole taste of Qingre Oral Liquid still has great room for improvement, and its unfavorable taste is mainly bitter. At present, this kind of electronic tongue has limited reference significance for this kind of research; The bitterness value can be preliminarily predicted based on the proportion of bitter pieces in the compound. It is expected to establish a more accurate bitterness prediction model of traditional Chinese medicine compound preparations based on this method in the future, and finally lay the foundation for the development of safe and effective oral liquid preparations with good taste.

国家自然科学基金资助项目(81001646)；国家自然科学基金资助项目(81774452)；河南省中医药拔尖人才培养项目资助(2019ZYBJ07)；国家重点研发计划中医药现代化重点专项(2017YFC1703400)；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)；河南省卫生健康中青年学科带头人专项(HNSWJW-2020014)