对中药饮片感官质量的评价，目前主要依据《全国中药炮制规范》，由于在其评价标准上，存在大量的“模糊概念”，缺乏明确的定量特征，如“味甜而特殊”、“味微甜而略带苦”、“质坚”、“气微香”等，不同的人去认识会有不同的理解和判断，因此，该《规范》的可操作性较差， The evaluation of the sensory quality of TCM decoction pieces is mainly based on the National TCM Concocting Code. Because of its evaluation criteria, there are a large number of “fuzzy concepts” and lack of clear quantitative characteristics such as “taste sweet and special” and “weiwei “Sweet and slightly bitter”, “hard”, “slightly fragrant”, etc. Different people will have different understandings and judgments. Therefore, the “norm” has poor operability.