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摘要：本文主要研究用直链淀粉与盐酸小檗碱进行包合，制备出马铃薯直链淀粉-盐酸小檗碱的包合物。在不同的摩尔比，包合温度，包合时间下，配制出9组包合物。以盐酸小檗碱标准溶液作为苦评价系统模型，一方面，通过电子舌的定性和定量分析计算包埋率，确定最优包合条件，建立电子舌对药物苦的检测方法；另一方面，选定10位感官评定人员，采用10分制，通过感官评定对包合物及其未包合的对照样品进行苦评定并评分，计算包埋率以确定最优包合条件。通过实验得出，最优包合条件是盐酸小檗碱与直链淀粉的摩尔比为100:1，包合温度为50℃，包合时间为4h。电子舌评价与感官评定相结合可以更好的确定最优包合条件，得到最优包合效果。38721
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毕业论文关键词：直链淀粉；盐酸小檗碱；包合物；苦；电子舌；感官评定
Evaluation the Bitterness of Drugs Based on Electronic Tongue Method
Abstract：This paper mainly studied the preparation of the inclusion compounds of amylose from potato and berberine. Under the condition of different molar ratio, inclusion temperatures and inclusion times, nine groups of inclusion compounds were prepared. Using the standard solution of berberine hydrochloride as bitterness evaluation system model，on the one hand，the embedding rate is calculated by qualitative and quantitative analysis of electronic tongue to determine the optimal conditions for inclusion. A method for the detection of the bitterness of the drug by electronic tongue is established. On the other hand, we selected 10 sensory evaluation personnel and using 10 points system. The bitterness of the inclusion complexes and non-inclusion control sample was evaluated and scored by the sensory evaluation. Calculating the embedding rate to determine the optimum conditions for inclusion could be done. Through experiment, we can draw a conclusion that the optimal inclusion conditions was 100:1 of the mole ratio of berberine hydrochloride and amylose,50 inclusion temperature,4h the inclusion time. The combination of electronic tongue evaluation and sensory evaluation can better determine the optimal inclusion conditions and get optimal inclusion effect.
Keywords: amylose; berberine; inclusion compounds; bitterness; electronic tongue; Sensory evaluation
目 录
1. 绪论 1
1.1 苦研究概况 1
1.1.1 苦形成机理 1
1.1.2 苦呈机理 1
1.1.3 苦物质 2
1.2 盐酸黄连素研究概况 4
1.3 包合物对抑制药物苦的研究概况 4
1.4 电子舌的研究概况 5
1.4.1 电子舌原理 5
1.4.2 电子舌传感器分类介绍 5
1.4.3 两种新型的电子舌系统 6
1.4.4 电子舌对苦评价的研究概况 7
1.5 研究的目的和意义 8
1.5.1 研究的目的 8
1.5.2 研究的意义 8
1.6 主要研究内容 8
2. 实验材料和方法 8
2.1 实验材料 8
2.1.1 原料与试剂 8
2.1.2 仪器与设备 9
2.2 实验方法 9
2.2.1 酸水解法制备直链淀粉 9
2.2.2 盐酸小檗碱苦评价系统的建立 10