首页|智能感官技术在中药饮片品质评价中的应用探究

智能感官技术在中药饮片品质评价中的应用探究

扫码查看
中药饮片质量受自身因素(水分、淀粉、黏液质等)及环境因素(温度、湿度、日光灯)等影响会逐渐发生变化,品质变化的同时会映射在味道、气味、颜色及质地等感官属性上.传统中药饮片质量评价主要依靠人工评判,存在主观性强、重复性差、易疲劳、效率低且有违人类伦理道德等弊端.近年来,随着现代化科学技术的发展,智能化、信息化、自动化的感官技术日趋成熟,以电子眼、电子鼻、电子舌、电子皮肤、质构仪等为代表的技术在工业、农业、食品、药品等多个领域得到了广泛应用.本研究总结各类智能感官技术在中药饮片质量评价中的应用现状,并展望未来发展前景,旨在为中药饮片品质评价领域的研究提供新思路,促进中医药事业的继承和发展.
Application Dissussion on Intelligent Sensory Technology in Quality Evaluation of Traditional Chinese Herbal Pieces
The quality of Chinese herbal pieces is affected by its own factors(moisture,starch,mucus,etc.)and environmental fac-tors(temperature,humidity,solar lights),etc.,and will gradually change.The quality evaluation of traditional Chinese herbal pieces mainly depends on manual judgment.It has the disadvantages such as strong subjectivity,poor duplication,prone to fatigue,low effi-ciency,and violation of human ethics.In recent years,with the development of modern science and technology,intelligent,informa-tized,and automated sensory technology has become increasingly mature.Technologies represented by electronic eyes,electronic nose,electronic skin,and quality instruments have been widely used in industry,agriculture,food and drug fields and other fields.This study summarizes the current application situation of various intelligent sensory technologies in the quality evaluation of Chinese herbal pieces,and looks forward to the future development prospects,in order to provide new ideas for researches in the field of quality evaluation of Chi-nese medicine and promote the inheritance and development of traditional Chinese medicine.

Intelligent sensory technologyChinese herbal piecesQualityEvaluation

赵高亮、贾红政、贾永涛、田亮玉

展开 >

郑州中医骨伤病医院,河南 郑州 450016

智能感官技术 中药饮片 品质 评价

2024

中国医药导刊
国家食品药品监督管理局信息中心

中国医药导刊

影响因子:1.408
ISSN:1009-0959
年,卷(期):2024.26(7)
  • 46