《中药口服液体制剂苦度感官评价技术规范》解读  

Interpretation of Technical Specification for Sensory Evaluation of Bitterness of Oral Liquid Preparation of Traditional Chinese Medicine

作　　者：王青晓 任延娜 桂新景 姚静[3,4,5,6] 王盼盼 王艳丽[3,4,5,6] 刘瑞新 WANG Qingxiao;REN Yanna;GUI Xinjing;YAO Jing;WANG Panpan;WANG Yanli;LIU Ruixin(Henan Institute for Drug and Medical Device Inspection(Provincial Vaccine Approval Center),Zhengzhou 450008,China;School of Pharamcy,Henan University of Chinese Medicine,Zhengzhou 450046,China;Department of Pharmacy,the First Affiliated Hospital of Henan University of Chinese Medicine,Zhengzhou 450000,China;Henan Province Engineering Research Center for Clinical Application,Evaluation and Transformation of Traditional Chinese Medicine,Zhengzhou 450000,China;Collaborative Innovation Center for Prevention and Treatment of Respiratory Diseases with Traditional Chinese Medicine,Henan University of Chinese Medicine,Zhengzhou 450046,China;Henan Key Laboratory for Clinical Pharmacy of Traditional Chinese Medicine,Zhengzhou 450000,China)

机构地区：[1]河南省药品医疗器械检验院(河南省疫苗批签中心),郑州450008 [2]河南中医药大学药学院,郑州450046 [3]河南中医药大学第一附属医院药学部,郑州450000 [4]河南省中药临床应用、评价与转化工程研究中心,郑州450000 [5]河南中医药大学呼吸疾病中医药防治省部共建协同创新中心,郑州450046 [6]河南省中药临床药学中医药重点实验室,郑州450000

出　　处：《医药导报》2025年第3期360-365,共6页Herald of Medicine

基　　金：国家自然科学基金资助项目(81001646,81774452);河南省自然科学基金项目杰出青年科学基金项目(242300421023);河南省卫生健康委员会国家中医临床研究基地科研专项课题(2022JDZX097);河南省中医药科学研究专项课题(2023ZY2014);国家岐黄工程中医药领军人才支持项目青年岐黄学者培养项目(国中医药人教函[2022]256号)。

摘　　要：口感是影响中药口服液体制剂应用和发展的重要方面,而苦味是该类制剂的主要不良口感。2024年1月,中华中医药学会发布了由中华中医药学会中药制剂分会、河南中医药大学第一附属医院、北京中医药大学牵头,全国22家单位共同参与研制的《中药口服液体制剂苦度感官评价技术规范》团体标准(标准编号:T/CACM 1574-2024),为该类制剂的苦度评价提供了科学标准和良好工具,也为后续实施口感改进奠定了技术基础。该文对该团体标准编制的背景和意义、制订过程、主要内容等进行了详细介绍,以利于中药药剂学工作者更好地理解、应用、推广和改进该团体标准,从而促进该类制剂口感品质和患者接受度的提升,推动中医药现代化发展。Taste is an important aspect that affects the application and development of oral liquid preparations of traditional Chinese medicine,and bitterness is the main adverse taste of such preparations.In January 2024,the Chinese Society of Traditional Chinese Medicine released the social organization standard"Technical Specification for Sensory Evaluation of Bitterness of Oral Liquid Preparation of Traditional Chinese Medicine"(standard number:T/CACM 1574-2024),led by the Chinese Medicine Preparation Branch of the Chinese Society of Traditional Chinese Medicine,the First Affiliated Hospital of Henan University of Traditional Chinese Medicine,and Beijing University of Traditional Chinese Medicine,with the participation of 22 units nationwide.It provided scientific guidance and good tools for the evaluation of bitterness of such preparations and lays a technical foundation for the subsequent implementation of taste improvement.This article provided a detailed introduction to the background and significance,formulation process,and main content of the standard development,which is beneficial for traditional Chinese medicine pharmacists to understand the standard better,apply,promote,and improve the group's standard,thereby promoting the improvement of the taste quality and patient acceptance of such preparations,and promoting the development of the modernization of traditional Chinese medicine.

关 键 词：中药口服液体制剂 苦度感官评价 团体标准 解读 

分 类 号：R286[医药卫生—中药学] R95[医药卫生—中医学]