The taste correction process of ibuprofen oral solution based on the combination of electronic tongue technology and artificial taste comprehensive evaluation
10.16438/j.0513-4870.2024-0272
- VernacularTitle:基于电子舌技术与人工口尝综合评价相结合的布洛芬口服液矫味工艺研究
- Author:
Rui YUAN
1
;
Yun-ping QU
2
;
Yan WANG
2
;
Ya-xuan ZHANG
1
;
Wan-ling ZHONG
1
;
Xiao-yu FAN
1
;
Hui-juan SHEN
1
;
Yun-nan MA
1
;
Jin-hong YE
1
;
Jie BAI
1
;
Shou-ying DU
1
Author Information
1. School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
2. Shenwei Pharmaceutical Group Co., Ltd., Shijiazhuang 051430, China
- Publication Type:Research Article
- Keywords:
ibuprofen oral solution;
corrigent;
fuzzy mathematics evaluation;
analytic hierarchy process;
Box-Behnken design-response surface method
- From:
Acta Pharmaceutica Sinica
2024;59(8):2404-2411
- CountryChina
- Language:Chinese
-
Abstract:
This experiment aims to study the taste-masking effects of different kinds of corrigent used individually and in combination on ibuprofen oral solution, in order to optimize the taste-masking formulation. Firstly, a wide range of corrigent and the mass fractions were extensively screened using electronic tongue technology. Subsequently, a combination of sensory evaluation, analytic hierarchy process (AHP)-fuzzy mathematics evaluation, and Box-Behnken experimental design were employed to comprehensively assess the taste-masking effects of different combinations of corrigent on ibuprofen oral solution, optimize the taste-masking formulation, and validate the results. The study received ethical approval from the Review Committee of the Beijing University of Chinese Medicine (ethical code: 2024BZYLL0102). The results showed that corrigent fractions and types were screened separately through single-factor experiments. Subsequently, a Box-Behnken response surface design combined with AHP and fuzzy mathematics evaluation was used to fit a functional model: Z = 688.310 11 - 3 023.722 22X1 - 11.477 00X2 + 62.721 67X3 + 14.600 00X1X2 - 179.666 67X1X3 - 3.152 00X2X3 + 4 031.111 11X12 + 0.525 28X22 + 9.772 00X32. This model is stable and reliable, determining the optimal taste-masking formulation to be 3.9 g·L-1 of stevioside, 100 g L-1 of xylitol, and 30 g L-1 of methyl-β-cyclodextrin. The comprehensive score of the verification test is 88.14, with a relative RSD of 0.39%, indicating the feasibility of this model. This study achieved the improvement of the taste of ibuprofen oral solution through a combination of objective and subjective methods. Three types of corrigent were identified for enhancing drug taste, leading to the selection of the optimal taste-masking formulation for ibuprofen oral solution. This significantly enhanced the taste of the original formulation, improved patient compliance, and offered a new approach to mitigating the undesirable taste of formulations.
