五(wu)味(wei)藥(yao)性(xing)(xing)理論(lun)中(zhong)(zhong)，“味(wei)"最(zui)初是指藥(yao)物的真(zhen)實滋味(wei)，電(dian)子舌可以(yi)對(dui)其(qi)進(jin)行(xing)客觀表征。黃(huang)連(lian)性(xing)(xing)寒、味(wei)苦，具有(you)很廣的抗菌(jun)譜，為了研究苦味(wei)藥(yao)黃(huang)連(lian)的物質(zhi)基礎(chu)(chu)，采用(yong)電(dian)子舌技術對(dui)色(se)譜分(fen)離得到的7種化合(he)物中(zhong)(zhong)的6種進(jin)行(xing)苦度評價，并(bing)結合(he)大(da)腸(chang)桿菌(jun)和(he)金黃(huang)色(se)葡萄球(qiu)菌(jun)抑菌(jun)活性(xing)(xing)實驗，對(dui)結果進(jin)行(xing)相關性(xing)(xing)評價，除非洲防己(ji)堿外，發現苦度越(yue)大(da)，抑菌(jun)效(xiao)果越(yue)好，并(bing)進(jin)一步證實苦味(wei)化合(he)物應為苦味(wei)藥(yao)的主要藥(yao)效(xiao)物質(zhi)基礎(chu)(chu)。沉(chen)香性(xing)(xing)微(wei)溫(wen)，味(wei)辛、苦，歸脾、胃、腎(shen)經，主要具有(you)行(xing)氣(qi)止(zhi)痛、溫(wen)中(zhong)(zhong)止(zhi)嘔、納(na)氣(qi)平喘等功效(xiao)。

上海保圣C-Tougue電子(zi)舌(she)在中藥產地(di)(di)(di)(di)鑒別方面應(ying)用(yong)(yong)(yong)較多(duo)，枳(zhi)實(shi)(shi)性微寒，味(wei)苦、辛、酸(suan)，其(qi)主要成分(fen)(fen)為(wei)(wei)生物堿(jian)類、黃(huang)(huang)酮類、揮(hui)發油類。不(bu)(bu)(bu)同(tong)產地(di)(di)(di)(di)的(de)(de)(de)(de)(de)枳(zhi)實(shi)(shi)中黃(huang)(huang)酮類成分(fen)(fen)差(cha)(cha)別很大，可(ke)能(neng)是(shi)導致氣味(wei)差(cha)(cha)異的(de)(de)(de)(de)(de)原因。為(wei)(wei)了(le)鑒別不(bu)(bu)(bu)同(tong)產地(di)(di)(di)(di)的(de)(de)(de)(de)(de)枳(zhi)實(shi)(shi)，利(li)用(yong)(yong)(yong)電子(zi)舌(she)對(dui)枳(zhi)實(shi)(shi)進行檢測(ce)，并(bing)用(yong)(yong)(yong)主成分(fen)(fen)分(fen)(fen)析(xi)和判別因子(zi)分(fen)(fen)析(xi)對(dui)數據進行處理，該方法(fa)能(neng)較好地(di)(di)(di)(di)區分(fen)(fen)不(bu)(bu)(bu)同(tong)產地(di)(di)(di)(di)枳(zhi)實(shi)(shi)，并(bing)結(jie)合高效液相色譜(pu)(pu)法(fa)進行驗證，結(jie)果表明該法(fa)可(ke)靠(kao)性較高，為(wei)(wei)電子(zi)舌(she)應(ying)用(yong)(yong)(yong)到枳(zhi)實(shi)(shi)不(bu)(bu)(bu)同(tong)產地(di)(di)(di)(di)鑒別提供了(le)依據。黃(huang)(huang)芩(qin)(qin)味(wei)苦、性寒，不(bu)(bu)(bu)同(tong)來源的(de)(de)(de)(de)(de)黃(huang)(huang)芩(qin)(qin)在味(wei)上具有一定(ding)差(cha)(cha)別，利(li)用(yong)(yong)(yong)電子(zi)舌(she)檢測(ce)不(bu)(bu)(bu)同(tong)產地(di)(di)(di)(di)、不(bu)(bu)(bu)同(tong)生長期限(xian)的(de)(de)(de)(de)(de)黃(huang)(huang)芩(qin)(qin)，并(bing)利(li)用(yong)(yong)(yong)高效液相色譜(pu)(pu)法(fa)對(dui)黃(huang)(huang)芩(qin)(qin)主成分(fen)(fen)進行分(fen)(fen)析(xi)，不(bu)(bu)(bu)同(tong)來源的(de)(de)(de)(de)(de)黃(huang)(huang)芩(qin)(qin)能(neng)得到很好地(di)(di)(di)(di)區分(fen)(fen)，黃(huang)(huang)芩(qin)(qin)苷的(de)(de)(de)(de)(de)含量與黃(huang)(huang)芩(qin)(qin)的(de)(de)(de)(de)(de)味(wei)呈正相關。

上(shang)海(hai)保圣C-Tougue電(dian)子(zi)舌用(yong)于有苦味(wei)或(huo)澀味(wei)的(de)藥用(yong)植物和中藥復(fu)方的(de)味(wei)覺(jue)評價和質(zhi)量控制，檢(jian)(jian)測中藥五味(wei)。用(yong)電(dian)子(zi)舌對酸、苦、甜(tian)、咸中藥進行(xing)(xing)分析辨識。對相同(tong)或(huo)相近滋(zi)味(wei)中藥的(de)電(dian)子(zi)舌檢(jian)(jian)測結果進行(xing)(xing)橫向統計(ji)(ji)，運用(yong)多(duo)元(yuan)統計(ji)(ji)學方法對味(wei)道相同(tong)的(de)中藥的(de)檢(jian)(jian)測結果進行(xing)(xing)建模，尋找(zhao)已(yi)知樣(yang)本(ben)的(de)共(gong)性特點(dian)，提(ti)煉共(gong)性味(wei)譜圖，客觀(guan)表征(zheng)中藥滋(zi)味(wei)。