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Evaluation of the taste of crude drug and Kampo formula by a taste-sensing system (4): taste of Processed Aconite Root

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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.

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Acknowledgements

The authors are grateful to members of PAR-WG for kindly providing PAR samples and information for aconite processing. This work was supported in part by a Health and Labour Sciences Research Grant.

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Author notes

  1. Fumiyuki Kiuchi

    Present address: Faculty of Pharmacy, Keio University, 1-5-30 Shibakoen, Minato-ku, Tokyo, 105-8512, Japan

  2. Setsuko Sekita

    Present address: Faculty of Pharmaceutical Sciences at Kagawa Campus, Tokushima Bunri University, 1314-1 Shido, Sanuki, Kagawa, 769-2193, Japan

Authors and Affiliations

  1. Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi, Kanagawa, 243-0032, Japan

    Naoko Anjiki & Hidekazu Ikezaki

  2. Graduate School of Natural Science and Technology, Kanazawa University, Kakuma-machi, Kanazawa, 920-1192, Japan

    Naoko Anjiki & Masayuki Mikage

  3. National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo, 158-8501, Japan

    Junko Hosoe, Nobuo Kawahara & Yukihiro Goda

  4. Research Center for Medicinal Plant Resources, National Institute of Biomedical Innovation, 1-2 Hachimandai, Tsukuba, Ibaraki, 305-0843, Japan

    Hiroyuki Fuchino, Fumiyuki Kiuchi, Setsuko Sekita & Nobuo Kawahara

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  1. Naoko Anjiki
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Correspondence to Yukihiro Goda.

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Anjiki, N., Hosoe, J., Fuchino, H. et al. Evaluation of the taste of crude drug and Kampo formula by a taste-sensing system (4): taste of Processed Aconite Root. J Nat Med 65, 293–300 (2011). https://doi.org/10.1007/s11418-010-0489-3

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