目的 以川贝枇杷糖浆（Chuanbei Pipa Syrup，CPS）为研究对象，建立其滋味关键质量属性的辨识及评价方法，并基于此开展其口感改善策略研究，以提高患者的服药依从性。方法 首先，使用滋味赋值法对CPS的滋味关键质量属性进行辨识；其次，基于人感官与电子舌建立CPS的滋味关键质量属性评价方法；最后，基于人机交互建立CPS中间体的口感改善策略。结果 CPS苦味占比为总滋味的53.42%，确定苦味是导致其口感不良的滋味关键质量属性；以安全性、溶解度、甜度等为限定条件，优选出每毫升CPS中间体的最优口感配方为甜菊糖苷4.8 mg、赤藓糖醇90 mg、海藻糖90 mg，矫味后的样品相比于CPS成品，感官评价得分提升了14分。结论 以CPS为研究对象，形成了一套从滋味关键质量属性辨识到配方优化的口感改善策略，为有效解决中成药的不良口感提供思路和方法借鉴。

Objective Taking Chuanbei Pipa Syrup (CPS, 川贝枇杷糖浆) 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

国家重点研发计划项目（2023YFC3504505）；国家重点研发计划项目（2022YFC3501902）；国家自然科学基金项目（82274110）；北京科技新星交叉项目（20230484458）；江西省重大科技研发专项（20203ABC28W018）