摘要
中药历史悠久,疗效显著,但多具有苦味,味苦是影响患者用药依从性的重要原因。中药苦味物质大致可分为生物碱类、萜类、黄酮类三类,而中药常用的苦味掩盖方法可分为两种:添加甜味剂、芳香剂、麻痹剂等矫味剂矫味和运用包衣技术、包合技术、微囊化技术等新型掩味技术,针对不同的苦味物质可选择合适的掩味方法。参考近10年的相关文献,对中药和中药制剂常用的掩味方法及应用进行了综述,以期能为中药掩味技术研究提供思路和方法。
Traditional Chinese medicine has a long history and significant curative effect. But most of them have bitter taste. Bitter taste is one of the important factors affecting the compliance of patients. Chinese medicine bitter substances can be divided into alkaloids, terpenoids, flavonoids three categories, and traditional Chinese medicine common bitterness cover method can be divided into two kinds： add sweetener, fragrance, paralysis and other flavoring and flavoring and use Coating technology, inclusion technology, microencapsulation technology and other taste masking technology. For different bitter substances can choose the appropriate method of taste making. In this paper, we have reviewed the methods and applications of traditional Chinese medicine and traditional Chinese medicine preparation in the past 10 years, hoping to provide ideas and methods for the research of traditional Chinese medicine taste masking technology and methods.
出处
《亚太传统医药》
2017年第22期74-76,共3页
Asia-Pacific Traditional Medicine
关键词
中药
口服制剂
掩味
苦味
Traditional Chinese Medicine
Oral Preparation
Taste-masking
Bitterness
