苦味评价方法的国内外研究进展

Research progress on the taste masking evaluation

随着掩味技术的发展,与掩味相关的评价技术也取得了巨大的进展。文中就目前国内外药学中的苦味评价方法进行综述。人群口感实验是最常用的方法,然而许多体外方法已出现。最新的是采用电子舌的方法,它具有客观性、重复性、不疲劳、检测速度快、数据电子化和易描述、易保存的优点,文中具体介绍了离子选择电极、多通道类脂膜传感器、伏安法式电子舌和Astree电子舌的特点和应用现状;溶出实验是通过测定掩味颗粒的包衣完整性来衡量掩味效果,改进的溶出装置包括改进的转篮、溶出杯、注射器、M ini柱等;电生理方法是利用牛蛙和小鼠的舌咽肌及鼓索神经纤维或纤维束对苦味物质敏感特征来用做味觉评价;生化实验可大量筛选苦味抑制剂,适合高通量筛选。体外评价方法的发展将降低对人群试验的依赖。

Huge progress in the taste masking evaluation has been made with the development of taste masking techniques. In this paper, we introduced the progress in taste assessment in pharmaceuticals. Human taste panel studies are the commonly used methods. Many in vitro approaches have been reported in literature for assessing the taste of drug products. Electronic tongue is a promising tool and it has been regarded as objective,repeatable, sensitive,time-saving,automated and ease of handling. The characteristic and application of ion selective electrode, lipid membrane taste sensors, vohammetric electronic tongue and Astree electronic tongue have been introduced in detail. Release studies are performed in taste assessment to measure the effectiveness of coating. Electrophysiological recording from responses of tastants from single glossopharangeal or chorda tympani nerve fibers or nerve bundles can be utilized for taste assessment. Biochemical assay can be used to achieve rapid-throughput screening of bitterness inhibitors. The advancement of in vitro approaches has reduced the rely on human taste panel studies.