Main spicy components, mechanism and masking technology for spicy flavor of Chinese medicine: a review.
10.19540/j.cnki.cjcmm.20211123.302
- Author:
Tai LU
1
;
Zheng-Jiang XIE
2
;
Lin LIU
2
;
Min QIU
1
;
Ya-Nan HE
1
;
Li HAN
1
;
Jun-Zhi LIN
3
;
Ding-Kun ZHANG
1
Author Information
1. State Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China, School of Pharmacy, Chengdu University of Traditional Chinese Medicine Chengdu 611137, China.
2. School of Pharmacy, Chengdu University of Traditional Chinese Medicine Chengdu 611137, China.
3. Sichuan Key Laboratory of Traditional Chinese Medicine Regulation of Metabolic Diseases, Hospital of Chengdu University of Traditional Chinese Medicine Chengdu 610072, China.
- Publication Type:Journal Article
- Keywords:
Chinese medicine preparation for children;
flavor mechanism;
material basis;
spicy;
taste-masking technology
- MeSH:
Child;
Humans;
Medicine, Chinese Traditional;
Spices;
Technology;
Plant Oils;
Plant Extracts
- From:
China Journal of Chinese Materia Medica
2022;47(20):5460-5466
- CountryChina
- Language:Chinese
-
Abstract:
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.
