Study on the Taste-masking Effects of Cyclodextrins on Lanqin Extract
10.13748/j.cnki.issn1007-7693.20233108
- VernacularTitle:环糊精对蓝芩提取物掩味作用的研究
- Author:
Yong XU
1
;
Haiqing YANG
1
;
Yining KONG
1
;
Xiating PING
1
;
Hui LI
1
;
Houhong HE
1
,
2
;
Jianbiao YAO
1
,
2
Author Information
1. Zhejiang CONBA Pharmaceutical Co., Ltd., Hangzhou 310052, China
2. Zhejiang Provincial Key Laboratory of Traditional Chinese Medicine Pharmacecutical Technology, Hangzhou 310052, China
- Publication Type:Journal Article
- Keywords:
Lanqin extract;
taste-masking technology;
cyclodextrin;
taste evaluation
- From:
Chinese Journal of Modern Applied Pharmacy
2024;41(2):228-235
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE :To prepare Lanqin extract/cyclodextrin complexes for probing its effects of different kinds of cyclodextrins on the taste-masking.
METHODS
Bitter compounds in the extracts were performed on ion exchange resin adsorption combined with HPLC. The formulations of complexes were screened by human taste panel method. The complexes were prepared by spray-drying and characterized through scanning electron microscope, differential scanning calorimetry, and hygroscopicty test. Moreover, the in vitro bitter taste perception of complexes was evaluated by electronic tongue and further valuation the credibility of the results was conducted on human gustatory sensation tests.
RESULTS
The sulfobutylether-β-cyclodextrin-based combinational formulation with multiple cyclodextrins could significantly inhibit the bitter taste of the extract which mainly caused by its alkaline constituents at a lower dosage. The results of electron scanning microscopy, differential scanning calorimetry, and hygroscopicity indicated that the Lanqin extract and cyclodextrin in the complex may form inclusion complexes rather than physical mixtures. The results of electronic tongue and human gustatory sensation tests showed that, compared with the extract suggested the taste characteristics of the optimal complexes was similar to corresponding excipient while the bitterness significantly reduced.
CONCLUSION
The Lanqin extract/cyclodextrin complexes prepared in this study are suitable for industrial production for its good flavour, less total amount of cyclodextrins, and simple process. The present study has important significance for the development of related taste masking products of Lanqin.
