目的 采用伏安型电子舌构建比准滋味，以此建立评价经典名方清心莲子饮（Qingxin Lianzi Yin，QLY）中间体与其基准样品质量一致性的方法，并探索其在经典名方QLY前处理工艺中的应用。方法 综合分析中间体、基准样品的滋味主成分分析（principal component analysis，PCA）得分图之间欧氏距离（Euclidean distance，Ed）、平均欧氏距离（mean Euclidean distance，M-Ed）、标准化距离（standardized euclidean distance，S-Ed）的精密性，结合滋味PCA得分图的区分指数（discrimination index，DI），构建比准滋味；研究pH值、盐离子、氧化还原物质对比准滋味的影响，考察比准滋味的精密性、重复性、稳定性；探索比准滋味在经典名方QLY提取、干燥等前处理工艺中的应用；分析比准滋味与指纹图谱相似度的相关性。结果 S-Ed精密性好，故定义比准滋味为“S-Ed*DI”，即滋味PCA得分图的标准化距离与区分指数的乘积，其精密度、重复性、稳定性的RSD分别为2.355%、5.630%、3.573%，且样品的pH值及其含有的盐离子、氧化还原物质均对比准滋味具有显著性影响（P＜0.05）；比准滋味能区分QLY的提取、干燥工艺参数，与其指纹图谱相似度有较好的相关性。结论 比准滋味为经典名方QLY中间体与其基准样品质量一致性评价提供了新方法，为经典名方开发提供新视角。

Objective Avoltammetric electronic tongue was applied to establish Bizhunziwei for evaluating the quality consistency between classical formulas Qingxin Lianzi Yin (QLY, 清心莲子饮) intermediate and explore its application in the pretreatment process optimization of QLY. Methods By comprehensively analyzing the precision of Euclidean distance (Ed), mean Euclidean distance (M-Ed), and standardized Euclidean distance (S-Ed) between the taste PCA score plots of intermediates and substance benchmark in combination with the discrimination index (DI), to construct the standard taste profile. The effects of the sample’s pH value, the salt ions and redox-active substances on Bizhunziwei were studied and the precision, repeatability and stability of Bizhunziwei were investigated. The application of Bizhunziwei in the pretreatment processes of QLY such as extraction and drying of classic famous prescriptions was explored and the correlation between Bizhunziwei and the similarity of fingerprint profiles was analyzed. Results The Bizhunziwei could be defined as “S-Ed*DI” which was the product of standardized Euclidean distance and the discrimination index of the taste PCA score plots. The RSD values for the precision, repeatability and stability of Bizhunziwei were 2.355%, 5.630%, 3.573%, respectively. The sample’s pH value, the salt ions and redox-active substances had a significant impact on Bizhunziwei (P < 0.05). The Bizhunziwei could distinguish the extraction and drying process parameters of QLY. The Bizhunziwei had a good correlation with the similarity of the fingerprint profile of QLY. Conclusion The Bizhunziwei provides a new approach for evaluating the quality consistency between intermediates and substance benchmark of QLY, and offers a new perspective for the development of classic famous prescriptions.

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江西省自然科学基金面上项目（20232BAB206171）；江西省研究生创新专项资金项目（XJ-S202483）；江西省研究生创新专项资金项目（XJ-S202483）；中药科研实践创新训练项目（24KYCX-YB053）