Flavorand taste change rules of Sophora Flavescentis Radix processed using ancient classical method:an exploration based on intelligent sensory analysis / 中国中药杂志

This study was designed to investigate the flavor and taste change rules of Sophora Flavescentis Radix processed using the ancient classical method documented in Master Lei's Discourse on Medicinal Processing(Lei Gong Pao Zhi Lun). The Sophora Flavescentis Radix pieces and the corresponding test samples in each processing stage were first prepared based on the processing method for Sophora Flavescentis Radix recorded in Master Lei's Discourse on Medicinal Processing(Lei Gong Pao Zhi Lun). Then the flavors and tastes of Sophora Flavescentis Radix test samples undergoing the soaking in rice-washed water, washing with clean water, and steaming for different time were compared with the electronic nose and tongue. The results showed that in the preparation of Sophora Flavescentis Radix with the ancient method, such processes as soaking in rice-washed water and washing with clean water had no significant influences on the flavor, which, however, was weakened by steaming. In terms of the taste, soaking with rice-washed water enhanced the bitter taste of Sophora Flavescentis Radix, which remained unchanged after being washed with the clean water. The steaming would also diminish the bitter taste, making it taste similar to the original Sophora Flavescentis Radix medicinal materials. During the steaming for six to eight hours, the flavor did not vary significantly over time, while the bitter taste was first weakened and then intensified. The bitter taste of Sophora Flavescentis Radix steamed for six hours was similar to that steamed for eight hours. In addition, the differences in flavor and taste between Sophora Flavescentis Radix pieces processed by the ancient method in Master Lei's Discourse on Medicinal Processing(Lei Gong Pao Zhi Lun)and those by the modern method in the 2020 edition of Chinese Pharmacopoeia were analyzed. The findings demonstrated that the flavor of Sophora Flavescentis Radix pieces prepared by the ancient method was weaker than that by the modern method, whereas the bitter taste showed the opposite trend. The exploration on the flavor and taste change rules of Sophora Flavescentis Radix in its preparation by the ancient classical method and the differences in flavor and taste between Sophora Flavescentis Radix decoction pieces prepared by ancient and modern methods will lay a foundation for further elucidation of the scientific connotation of the ancient processing method and the medication principles of Sophora Flavescentis Radix in both ancient and modern times.

Advances in consideration and application of identification methods for powdered Chinese materia medica / 中草药

Powdered Chinese materia medica (CMM) is widely applied in the field of medicine. Because their qualities directly influence the safety and efficiency of clinical medication, it is very important to conduct the identification of powdered CMM in order to supply an excellent quality for clinical medication. In this paper, a review on the current identification methods was carried on through reading many relative papers. Subsequently we further searched for their evolvement trend, then the new viewpoints that the key of the development of identification technologies lies in using proper technologies and methods to dig CMM characteristics and to expand its application were proposed based on concluding these methods. The embodiment of description comes true as the development of Bionic Technology. Therefore, in this work, we proposed a new thread that on the basis of "odor and taste", with the help of electronic nose and electronic tongue technologies, a successful identification of powdered CMM has been accomplished. Additionally, the authors express their views about the identification methods by adopting Fritillaria Unibracteata Bulbus and Fritillariae Thunbergii Bulbus powders as experimental materials.