目前中药制剂中多用蔗糖作矫味剂,然而实践中发现,①液体中药制剂,一般情况下多呈酸性,而蔗糖在酸性环境中不稳定,甜味降低,从而导致蔗糖的用量大,成本增高。②蔗糖对于中药制剂是有选择性的,在补益药剂中较易显出甜味。而在清热解毒类及收涩类药剂中则效果甚微。⑧蔗糖本身有增加血糖浓度的 At present, traditional Chinese medicine preparations use sucrose as a flavoring agent. However, in practice, it has been found that 1 liquid Chinese medicine preparations are generally acidic, while sucrose is unstable in an acidic environment and its sweetness is reduced, resulting in a large amount of sucrose and a higher cost. . 2 Sucrose is selective for traditional Chinese medicine preparations, and it is easier to show sweetness in replenishing pharmaceuticals. In Qingrejiedu and astringent drugs, the effect is minimal. 8 sucrose itself has increased blood glucose concentration