Studies on taste-masking technology of traditional Chinese medicine compounds.
- Author:
You-jie WANG
1
;
Yi FENG
;
De-sheng XU
Author Information
- Publication Type:Journal Article
- MeSH: Acrylates; chemistry; Desiccation; Drug Combinations; Drugs, Chinese Herbal; chemistry; isolation & purification; Forsythia; chemistry; Microspheres; Oleaceae; chemistry; Plants, Medicinal; chemistry; Polymers; chemistry; Taste; Technology, Pharmaceutical; methods
- From: China Journal of Chinese Materia Medica 2007;32(13):1285-1288
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo investigate the preparation of Shuanghuanglian taste-masking microspheres by spray-drying.
METHODTraced the compounds bitterness source, marked its curve and optimized the microspheres preparation by taking taste evaluation, microspheres yield and inclusion rate as the indexes.
RESULTThe bitter taste of compounds comes from Forsythia suspensa. The best taste-masking material is Eudragit E100. The optimal spray-drying parameters: solvent concentration 2.0%, inlet air temperature 75 degrees C, aspirator 35.0 m3 x h(-1), spray flow 0.35 m3 x h(-1), pump speed 8.0 mL x min(-1).
CONCLUSIONThe spray-drying as a method of masking the traditional Chinese medicine compound taste have advantages of simple process and efficient masking.
