目的 研究中国年轻人的味觉敏感性.方法 将4种基本味觉溶液配制成5种不同浓度的试剂,对52名受试者口腔内的6个部位进行测试.采用方差分析,比较不同部位各溶液尝味人数的差异,以及最低刺激浓度时不同味别溶液的尝味人数是否有差异.结果 舌和软腭部可以感知4种基本味觉,舌部的尝出人数高于软腭,差异有统计学意义(P＜0.001)；各溶液最低浓度时,咸味和甜味尝出的人数较多,与酸味和苦味尝出的人数相比有统计学差异(P＜0.001).结论 舌和软腭部可以感知4种基本味觉；舌的味觉敏感性高于软腭；舌和软腭对咸味和酸味的敏感性最高.%Objective To study the gustation of young Chinese people. Methods Fifty-two subjects were recruited in this test,and four types of tasty solutions in five different concentrations were used to test the sensitivity of different parts of tongue and the soft palate to the solutions. Results The tongue and the soft palate had sense of taste toward the four types of solutions, while the tongue had more gustatory points than the soft palate with statistical differences(P<0.05). The gustatory points to salty and sourish solutions were more than those to sweet and bitter solutions with statistical differences (P <0.001). Conclusions The tongue and the soft palate have gustation, and the tongue are more sensitive than the soft palate. Salty and sour can be more easily tasted than sweetness and bitterness.
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