Comparison and improvement of palatability for multisourced oral azithromycin suspension
10.16438/j.0513-4870.2023-0982
- VernacularTitle:阿奇霉素干混悬剂适口性比较与改善
- Author:
Shu-ye QI
1
;
Yi ZHENG
2
;
Min HUANG
3
;
Min YANG
3
;
Hui-dan TU
1
;
Shang-chen YAO
1
;
Bao-ming NING
1
Author Information
1. National Institutes for Food and Drug Control, Beijing 102629, China
2. Shijiazhuang No.4 Pharmaceutical Co., Ltd., Shijiazhuang 050000, China
3. Zhejiang Belling Biological Medicine Co., Ltd., Hangzhou 311203, China
- Publication Type:Research Article
- Keywords:
azithromycin;
ry suspension;
solvent;
extemporaneous preparation;
palatability
- From:
Acta Pharmaceutica Sinica
2023;58(11):3216-3221
- CountryChina
- Language:Chinese
-
Abstract:
Azithromycin dry suspension is one of the most commonly used drugs in pediatric clinic, but its taste masking has been difficult to achieve. 5 representative products of azithromycin dry suspension were chose to compare their tastes both using electronic tongue and human sensory evaluation methods, and there existed the differences of bitterness, later bitterness, graininess, and adhesion among these products. Raman micro-imaging was used to determine the difference in taste mainly due to different prescription ingredients and manufacturing techniques. Through mixing the dry suspensions with alkaline mixing solvent, the bad taste of each product was masked after evenly dispersing in the solvent, and their tastes were all close to the taste of the solvent. In the future, it is planned to investigate the stability and bioavailability of the solvent preparations, and then to give the medication suggestion of solvent preparation after ensuring their efficacy.
