Research Progress of Granulation Technology for Taste Masking of Pharmaceutical Preparation
10.13422/j.cnki.syfjx.20190953
- VernacularTitle: 制粒技术在药物掩味方面的研究进展
- Author:
Jie YAN
1
;
Zhi-yuan CHEN
1
;
Zhi-yu GUAN
1
;
Yi-cheng WANG
1
;
Wen-ting WU
1
;
Li-hua CHEN
1
;
Wei-feng ZHU
1
;
Jing LIU
1
;
Ye ZHU
1
Author Information
1. Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
- Publication Type:Research Article
- Keywords:
taste masking technique;
high speed shear granulation;
melt granulation;
steam granulation;
fluidized bed granulation;
dry granulation;
oral preparation
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2019;25(18):221-226
- CountryChina
- Language:Chinese
-
Abstract:
In commonly used oral solid preparations, poor mouthfeel results in poor patient compliance with the drug, which in turn reduces the market competitiveness of the drug. The problem of taste masking of pharmaceutical preparations has always been one of the important problems faced by pharmaceutics. With the increasing demand for the taste of drugs, the methods of masking bad taste of drugs have gradually increased in recent years. By summarizing the relevant literature covering the bad taste of drugs, the commonly used taste masking techniques include the addition of taste masking agents, inclusion techniques, microsphere/microcapsule technology, solid dispersion technology, ion exchange technology and the like. However, in addition to the above taste masking techniques, in the manufacturing process of the solid preparation, the granulation technique also can achieve the shielding of the bad taste of the medicine, and the granulation technique is simple, and can well achieve the effect of masking the bad taste of the medicine. This paper systematically introduces the research progress of granulation technology in drug taste masking, in order to provide reference for the selection of drug taste masking technology. With the increasing demand for drug taste, drug masking technology has been paid more and more attention by the majority of preparation workers, however, there are still some problems, such as imperfect taste evaluation system and low specificity of methods. This series of problems need to be further studied and solved by relevant pharmaceutical researchers.
