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使用味觉传感器对葛根汤的味道进行研究。材料及方法：①实验材料为组成葛根汤的生药及制备葛根汤提取剂的原料粉末。②味觉传感器：型号SA402B。⑨试剂：以溶解氯化钾(30 mM)与酒石酸(0．3 mM)的水溶液为标准液,近似无味。④样品的制备：葛根汤及组成生药的煎液：取日剂量的葛根汤(葛根8 g、麻黄4g、大枣4g、桂皮3g、
The taste of Kudzu root soup was studied using a taste sensor. Materials and Methods: 1 The experimental materials were the crude drugs that compose Pueraria decoction and the raw material powders for the preparation of Pueraria decoction. 2 taste sensor: model SA402B. 9 Reagents: Dissolve an aqueous solution of potassium chloride (30 mM) and tartaric acid (0.3 mM) as a standard solution, which is approximately odorless. 4 Preparation of sample: Pueraria decoction and decoction composing crude drugs: Take a daily dose of Gegentang (Pueraria lobata 8 g, Ephedra 4 g, jujube 4 g, cinnamon 3 g,