中药矫味与掩味技术的研究进展及问题分析

Research Progress and Problem Analysis on Flavoring and Taste Masking Technology for Traditional Chinese Medicine

中药及其制剂的矫味与掩味问题一直是制剂学面临的一个严峻挑战。通过对近十年来与之相关的中外期刊文献进行整理、分类和归纳,对味觉的形成和矫味与掩味的机制进行阐述,详细综述了目前可用于中药矫味与掩味如添加矫味剂、苦味阻滞剂、味蕾麻痹剂、包衣等的常用技术和近年来随着现代制剂技术不断发展而出现的固体分散技术、离子交换树脂技术、微囊微球化技术及包合技术等创新性技术的研究进展,对矫味与掩味中存在的问题进行分析探讨。随着患者对药物口感需求逐渐提高,中药的矫味与掩味技术越来越受到重视,并由单一技术向联合运用多种技术的趋势发展,但其目前仍然存在口感评价不完善、方法选择局限、产业化生产困难等系列问题,有待相关药学工作者进一步研究。

Flavoring and taste masking problem of traditional Chinese medicine （TCM） and its preparations has always been a serious challenge, which pharmaceutists usually faced. Through collating, classifying and summarizing literatures from journals at home and abroad in the last decade, this paper expounds the formation of taste and flavoring and taste masking mechanism, then gives a review detailedly of the current research progress about the common flavoring and taste masking techniques, such as adding taste masking agents, bitter blockers, taste buds paralyzing agents and coating, and several emerging innovative techniques, such as solid dispersion technology, ion exchange resin technology, the microencapsulated microsphere technique, inclusion technology and so on, that formed in the process of pharmaceutical development. Then, we made some analysis and discussions about the problems of flavoring and taste masking techniques in TCM. With the patients＇ demand in drug taste increases, flavoring and taste masking techniques in TCM are paid more attention and have the development trend to comprehensive use various techniques instead of the single technology. But currently, there are still some issues related to taste evaluation, limitations of method selection, industrial production difficult and so on, which need the pharmaceutical workers to study deeply.