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苦味是影响药物制剂应用的重要因素之一,也是制剂研究设计的重要内容。在传统苦味掩味技术基础上,国内外学者不断探索苦味感知的影响因素,进而改进、完善苦味掩蔽方法。该文梳理总结了近年来的最新研究成果,主要包括5种基本呈味物质之间的相互作用及药物在口腔内的释药速率对苦味感知的影响,以及基于此原理的现代苦味掩蔽技术的系统介绍,以期丰富发展传统的苦味掩蔽技术,为开发新的掩味辅料,改善药物口服顺应性,提高药物质量提供理论支持。
Bitterness is one of the important factors that affect the application of pharmaceutical preparations and is also an important content of formulation research and design. Based on the traditional techniques of bitterness and taste masking, domestic and foreign scholars continuously explore the influencing factors of bitterness perception, and then improve and perfect the method of masking bitterness. This paper reviews and summarizes the latest research results in recent years, including the interaction between five basic taste substances and the drug release rate in the oral cavity on bitterness perception, and the modern bitter masking technique based on this principle Systematic introduction, in order to enrich the development of traditional bitter masking techniques, to provide theoretical support for the development of new taste-masking materials, improvement of oral compliance and improvement of drug quality.