药物制剂中掩味技术的研究进展

Research progress of taste masking techniques of bitter pharmaceuticals

目的:介绍国内外药物掩味技术及其评价方法的发展近况。方法:查阅相关文献,对国内外最新的药物制剂的掩味方法和评价方法进行综述。结果:现有的掩味技术包括添加矫味剂、包衣、盐析包衣、制备包合物、制备微囊或微球、制备离子交换树脂复合物等;评价方法有传统的口尝评价和电子舌评价等。结论:以上各种掩味技术均能达到一定的掩味目的,但没有一种方法对改善苦味具有普适性。掩味评价方法相对于掩味技术的发展较缓慢,电子舌虽然克服了口尝评价的缺点,但目前多用在实验研究中。

Objective: To introduce the recent developments of taste masking techniques of bitter pharmaceuticals and evaluation methodologies at home and abroad.Method: Related articles were referred to summarize the recent developments of taste masking techniques of bitter pharmaceuticals and evaluation methodology at home and abroad.Result: Taste masking techniques in existence contained using flavors and sweeteners,hydrophilic polymer coating,salting-out coating,preparing clathrate compound,micro-capsule or micro-balloon,ion exchange resin composite etc.Evaluation methodologies included tasting flavor by tongue and evaluation by the electronic tongue etc.Conclusion: At present,these techniques can achieve the goal of masking taste to some extent,but no one has the characteristics of universality.The development of evaluation methodologies is slower than the taste masking techniques.Although the electronic tongue overcomes the shortcoming of tasting flavor by tongue,it is usually used in experiment research.