摘要
辣味广泛存在于中药材、植物油脂与提取物以及中成药中,其特殊的刺激性严重影响患者的服药顺应性,尤其是儿童对辣味的接受度低。但辣味不同于酸、甜、苦、咸、鲜5味,它不属于味觉感受,而是辣味物质刺激神经末梢而形成的一种痛觉。目前,制药行业对中药辣味的物质基础、呈辣机制、掩蔽技术等方面研究薄弱,主要借鉴食品科学的研究结论,难以科学指导中药制剂的辣味掩蔽。该研究通过文献查阅,发现辣味中药集中分布于解表药、化湿药、温里药,尤其是部分植物油脂与提取物辣味显著;以姜类药物的呈辣物质研究为例,深入阐释中药辣味的物质基础及其构效特征;揭示辣味成分激活瞬时受体电位香草醛亚家族1(transient receptor potential vanilloid subfamily member 1,TRPV1)的呈辣机制;总结分析分离去除法、糖类中和法、包合掩蔽法等辣味掩蔽方法的优缺点及其在中药中的适宜性,并提出未来的发展方向,以期推动中药儿童制剂辣味掩蔽技术的发展与进步。
Many Chinese medicinal materials,vegetable oils and extracts,and even Chinese patent medicines are spicy,which influences the medication compliance of patients,especially children.Different from the sour,sweet,bitter,salty,and umami tastes,it is a painful sensation formed when the spicy substances stimulate the nerve endings.At the moment,there are a few studies on the spicy components and mechanism and masking technology for the spicy flavor of Chinese medicine in the pharmaceutical industry,and the findings in food science are usually taken as a reference,which fail to guide the masking of the spicy flavor in Chinese medicine preparations.According to literature research,the exterior-releasing medicine,dampness-resolving medicine,and interior-warming medicine are spicy,especially some vegetable oils and extracts.Taking Zingiberis Rhizoma and prescriptions containing this medicinal as an example,the spicy components in Chinese medicine and the structure-activity characteristics were analyzed to reveal the mechanism for the spicy flavor:spicy components activate the transient receptor potential vanilloid subfamily member 1(TRPV1).The advantages and disadvantages of separation,neutralization with sugar,and inclusion for the masking of the spicy flavor were summarized and the applicability in Chinese medicine was analyzed.Moreover,the future development direction was put forward.This study is expected to promote the development of spicy masking technology for Chinese medicine prescriptions for children.
作者
卢泰
谢正江
刘霖
仇敏
贺亚男
韩丽
林俊芝
张定堃
LU Tai;XIE Zheng-jiang;LIU Lin;QIU Min;HE Ya-nan;HAN Li;LIN Jun-zhi;ZHANG Ding-kun(State Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China,School of Pharmacy,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China;School of Pharmacy,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China;Sichuan Key Laboratory of Traditional Chinese Medicine Regulation of Metabolic Diseases,Hospital of Chengdu University of Traditional Chinese Medicine,Chengdu 610072,China)
出处
《中国中药杂志》
CAS
CSCD
北大核心
2022年第20期5460-5466,共7页
China Journal of Chinese Materia Medica
基金
国家自然科学基金面上项目(82173991)
四川省科技厅青年杰出科技人才项目(2019JDJQ0007)
成都市科技局技术创新研发项目(2018-YFYF-00060-SN)。
关键词
辣味
中药儿童制剂
物质基础
呈味机制
掩味技术
spicy
Chinese medicine preparation for children
material basis
flavor mechanism
taste-masking technology
