（一）中药掩味评价体系构建与中药伴侣研发
基于电子舌评价法和经典人群口感评价方法，开展了苦度评价方法和掩味评价体系的研究，建立了评价员分级、异常值剔除、苦度预测等方法，进而研发适用于中药汤剂掩味的中药伴侣系列产品。
（1）高晓洁,白明学,桂新景,王艳丽,王君明,姚静,张璐,施钧瀚,李学林,刘瑞新.基于苦味阈值浓度的药物分子苦度定量方法研究.中草药,2022. 53(03):696-703.
（2）李学林,张耀,陈鹏举,施钧瀚,姚静,王青晓,桂新景,张璐,王柯涵,马静,王艳丽,刘瑞新.基于口尝评价和电子舌评价的药物苦味叠加规律研究[J].中国中药杂志. 2019,44(23):5134-5142.
（3）Liu Ruixin, Gao Xiaojie, Wang Junming, Dai Liping, Kang Bingya, Zhang Lu, Shi Junhan, Gui Xinjing, Liu Pei, Li Xuelin. Traditional Human Taste Panel and Taste Sensors Methods for Bitter Taste Masking Research on Combined Bitterness Suppressants of Berberine Hydrochloride. Sensors and Materials. 2017, 29(1):105-116.
（4）Li Xuelin. Gao Xiaojie, Liu Ruixin, Wang Junming, Wu Zidan, Zhang Lu, Li Huiling, Gui Xinjing, Kang Bingya, Shi Junhan. Optimization and validation of the protocol used to analyze the taste of traditional Chinese medicines using an electronic tongue. Exp Ther Med. 2016, 12(5):2949-2957.
（5）Lin Zhaozhou, Zhang Qiao, Liu Ruixin. Gao Xiaojie, Zhang Lu, Kang Bingya, Shi Junhan, Wu Zidan, Gui Xinjing, Li Xuelin. Evaluation of the Bitterness of Traditional Chinese Medicines using an E-Tongue Coupled with a Robust Partial Least Squares Regression Method. Sensors (Basel). 2016, 16(2):151.
（6）Liu Ruixin, Zhang Xiaodong, Zhang Lu, Gao Xiaojie, Li Huiling, Shi Junhan, Li Xuelin. Bitterness intensity prediction of berberine hydrochloride using an electronic tongue and a GA-BP neural network. Exp Ther Med. 2014, 7(6):1696-1702.
（二）基于智能感官技术的中药饮片品质辨识
基于人工智能感官（AIS）和多智能感官信息融合（MISIF）技术，对川贝母、白及、山茱萸等中药饮片的质量快速辨识方法进行了研究，建立了中药饮片品质智能辨识方法体系。
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