Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi, Kanagawa 243-0032, Japan.
J Nat Med. 2011 Apr;65(2):293-300. doi: 10.1007/s11418-010-0489-3. Epub 2010 Dec 11.
It is difficult to describe the taste of Processed Aconite Root (PAR) because it contains toxic compounds, and tasting poses some risk to the examiner. Therefore, there is no description of the taste of PAR in the latest Japanese Pharmacopoeia, although the taste of crude drugs has been regulated as a criterion for judgment. In this study, we revealed the objective taste of PAR by using a taste-sensing system. The PAR samples examined were classified into four types by how the samples were processed: PAR1 processed by autoclaving; PAR2-a processed by autoclaving after rinsing in salt (sodium chloride) solution; PAR2-h processed by heating after rinsing in calcium chloride solution; PAR3 processed by treating with hydrated lime after rinsing in salt solution. The most characteristic taste factor of PAR is an aftertaste of cationic bitterness, which was detected in all PAR sample solutions, even at the concentration of 0.1 mg/ml. In addition, anionic bitterness and saltiness were detected in all sample solutions at 1 mg/ml. Furthermore, umami was detected in the PAR1, PAR2-a, and PAR3 sample solutions at 1 mg/ml. Detailing the analyses of the four taste factors on the four sample types, we found each type has its own characteristic taste pattern. On the basis of these results, we proposed a method for discriminating one PAR type from another by using the system.
炮制乌头根（PAR）的味道难以描述，因为它含有有毒化合物，而且品尝对检验员有一定的风险。因此，尽管对生药的味道有规定作为判断标准，但最新的日本药典中没有描述 PAR 的味道。在这项研究中，我们使用味觉传感系统揭示了 PAR 的客观味道。检查的 PAR 样本根据加工方式分为四种类型：PAR1 通过高压灭菌加工；PAR2-a 在氯化钠溶液中冲洗后通过高压灭菌加工；PAR2-h 在氯化钙溶液中冲洗后加热加工；PAR3 在盐溶液冲洗后用熟石灰处理。PAR 最具特征的味道因素是阳离子苦味的余味，即使在 0.1mg/ml 的浓度下，所有 PAR 样本溶液中都能检测到这种味道。此外，在 1mg/ml 的所有样品溶液中都检测到阴离子苦味和咸味。此外，在 1mg/ml 的 PAR1、PAR2-a 和 PAR3 样品溶液中检测到鲜味。详细分析四种味道因素在四种样品类型上的结果，我们发现每种类型都有其独特的味道模式。基于这些结果，我们提出了一种使用该系统区分 PAR 类型的方法。
