Connotation and mitigation of polyphenolic astringency in Chinese medicine.
10.19540/j.cnki.cjcmm.20211118.303
- Author:
Xue HAN
1
;
Yu ZHENG
2
;
Xing-Liang XIE
2
;
Li HAN
3
;
Jun-Zhi LIN
4
;
Zhen-Feng WU
5
;
Ding-Kun ZHANG
3
Author Information
1. State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Chinese Medicine Nanchang 330004, China School of Pharmacy, Chengdu Medical College Chengdu 610500, China.
2. School of Pharmacy, Chengdu Medical College Chengdu 610500, China.
3. State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine Chengdu 611137, China.
4. the Affiliated Hospital of Chengdu University of Traditional Chinese Medicine Chengdu 610072, China.
5. State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Chinese Medicine Nanchang 330004, China.
- Publication Type:Journal Article
- Keywords:
astringency;
evaluation method;
mechanism;
polyphenols;
taste mitigation
- MeSH:
Animals;
Astringents;
Medicine, Chinese Traditional;
Taste;
Polyphenols;
Sensation
- From:
China Journal of Chinese Materia Medica
2022;47(20):5443-5451
- CountryChina
- Language:Chinese
-
Abstract:
Taste is one of the important factors in the design of oral drug preparations. Polyphenols are the secondary metabolites produced in the growth process of Chinese medicine with a variety of physiological activities. However, astringency perceived from polyphenols tastes uncomfortable. As one of the true taste of Chinese medicine, astringency with drying, rough, and wrinkled sensation, seriously affects the texture of Chinese medicine and the compliance of patients. Due to the universality of polyphenolic astringency in Chinese medicine and the weakness of modern research, this study systematically reviewed and summarized the latest research on the mechanism of polyphenolic astringency, the astringency evaluation method, and the astringency-mitigation technology. Through comprehensively analyzing the quantification methods, such as sensory evaluation, animal preference evaluation, chemical evaluation, bionic evaluation, and polyphenol-protein interaction evaluation, the direction of overall astringency assessment with "unified dimension" was proposed. Since the characteristics of Chinese medicine and the mechanism of polyphenolic astringency did not reach a consensus, this study proposed the idea of astringency mitigation suitable for Chinese medicine. This study is intended to deepen the understanding of astringency associated with Chinese medicine, and establish a real and objective astringency evaluation method for Chinese medicine, thus promoting the technique of astringency mitigation of polyphenolic Chinese medicine preparations from trial and error to science.
