Evaluation of the taste of crude drug and kampo formula by a taste-sensing system (4)

Taste of processed aconite root

Naoko Anjiki, Junko Hosoe, Hiroyuki Fuchino, Fumiyuki Kiuchi, Setsuko Sekita, Hidekazu Ikezaki, Masayuki Mikage, Nobuo Kawahara, Yukihiro Goda

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)293-300
Number of pages8
JournalJournal of Natural Medicines
Volume65
Issue number2
DOIs
Publication statusPublished - 2011 Apr

Fingerprint

Kampo Medicine
Aconitum
Pharmaceutical Preparations
Salts
Calcium Chloride
Hydrated lime
Poisons
Pharmacopoeias
Sodium Chloride
Heating

Keywords

  • Discrimination method
  • Japanese Pharmacopoeia
  • Processed aconite root
  • Taste evaluation
  • Taste-sensing system using artificial lipid membrane sensor

ASJC Scopus subject areas

  • Organic Chemistry
  • Drug Discovery
  • Pharmaceutical Science
  • Complementary and alternative medicine

Cite this

Evaluation of the taste of crude drug and kampo formula by a taste-sensing system (4) : Taste of processed aconite root. / Anjiki, Naoko; Hosoe, Junko; Fuchino, Hiroyuki; Kiuchi, Fumiyuki; Sekita, Setsuko; Ikezaki, Hidekazu; Mikage, Masayuki; Kawahara, Nobuo; Goda, Yukihiro.

In: Journal of Natural Medicines, Vol. 65, No. 2, 04.2011, p. 293-300.

Research output: Contribution to journalArticle

Anjiki, Naoko ; Hosoe, Junko ; Fuchino, Hiroyuki ; Kiuchi, Fumiyuki ; Sekita, Setsuko ; Ikezaki, Hidekazu ; Mikage, Masayuki ; Kawahara, Nobuo ; Goda, Yukihiro. / Evaluation of the taste of crude drug and kampo formula by a taste-sensing system (4) : Taste of processed aconite root. In: Journal of Natural Medicines. 2011 ; Vol. 65, No. 2. pp. 293-300.
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