论中药煎剂掩味研究的必要性、现状与对策  

Necessity, Status Quo and Countermeasures of Taste Masking Study of TCM Decoction

作　　者：刘瑞新[1] 李学林[1] 吴子丹[2] 康冰亚[1] 

机构地区：[1]河南中医学院第一附属医院药学部,郑州450000 [2]河南中医学院药学院,郑州450008

出　　处：《中国药房》2012年第27期2497-2500,共4页China Pharmacy

基　　金：国家自然科学基金青年科学基金项目(81001646)

摘　　要：目的:为开展中药煎剂掩味研究提供思路和方法。方法:分析中药煎剂掩味研究的必要性和现状,提出中药煎剂掩味研究的对策。结果:在把握中药呈味规律的前提下,借鉴食品与化学制药领域相关成果,以苦味中药中生物碱类成分的掩味为切入点,采用"抑苦"为主、"增甜"、"加香"为辅的手段,并与体内、外口感评价相结合的方法,是目前中药煎剂掩味研究相对可行、合理的途径之一。结论:随着中药煎剂掩味研究的不断深入开展,将在一定程度上有利于中药煎剂使用比例的提高和中医药现代化进程的推进。OBJECTIVE： To provide ideas and methods for taste masking study of TCM decoction. METHODS： The necessity and status quo of taste masking study of TCM decoction were analyzed to put forward countermeasures for the study. RESULTS： Based on the regularity of TCM tasting, referring to the achievements of food industry and pharmaceutical field, taking taste mask- ing of alkaloid in TCM with bitter taste as breakthrough point, multiple methods, placing ＂masking bitter taste＂ first and ＂enhanc- ing sweet state＂ and ＂adding fragrance＂ second, were combined, and in vitro taste evaluation method was combined with in vivo taste evaluation method, which was one of feasible and reasonable methods for taste masking study of TCM decoction. CONCLU- SION： Benefit the increase of application proportion of TCM decoction and the modernization process promotion of TCM along with the further development of taste masking research of TCM decoction.

关 键 词：掩味 煎剂 必要性 对策 苦味抑制剂 味觉指纹技术 

分 类 号：R285.1[医药卫生—中药学] R283[医药卫生—中医学]