中药涩味的形成原理及掩蔽技术的研究概况  

Study on forming principle and masking technology of astringent taste of Chinese materia medica

作　　者：林俊芝 张定堃[2] 段渠[1] 杨明[2,3] 

机构地区：[1]成都中医药大学附属医院,四川成都610072 [2]成都中医药大学药学院,四川成都611137 [3]江西中医药大学现代中药制剂教育部重点实验室,江西南昌330004

出　　处：《中草药》2014年第18期2716-2721,共6页Chinese Traditional and Herbal Drugs

基　　金：国家自然科学基金资助项目(81403115);四川省教育厅项目(P09304);四川省重大产业技术创新专项(2011ZY00299)

摘　　要：涩味是中药的真实滋味之一,普遍存在于中药材与中成药中。由于受到五味理论的限制,中药学对于涩味一直缺乏深入的认识。初步梳理了本草文献中涩味的含义,统计了涩味的普遍性,深入阐释了涩味形成的原理与影响因素,总结了涩味随制剂过程链的传递规律;归纳了涩味的掩蔽方法,并对适合中药口含片特点的涩味掩蔽方法进行了初步探讨,以期深化对中药涩味的理解,促进适宜于中药特性的涩味掩蔽技术与特色辅料的发展。Astringency, one of the true taste of Chinese materia medica （CMM）, generally exists in traditional Chinese medicinal materials and China patent medicines. However, due to the profound influence of traditional five flavors theory, it is lacking of depth understanding in Chinese pharmacy discipline. In this paper, authors initially generalized the meanings of astringency in herbal literatures, figured out the universality of astringency, interpreted the forming principle and factors deeply, summarized the spreading rules along the preparation process chain, summed up the masking methods, and discussed the suitable masking methods for the buccal tablets of CMM, so as to deepen the understanding, promote the development of suitable masking technology and applicable accessories.

关 键 词：涩味 中药 中成药 五味 掩味技术 

分 类 号：R285.1[医药卫生—中药学] R283[医药卫生—中医学]