中药“苦味”产生机制及评价方法研究进展

Progress on the mechanism of bitterness and evaluation methods of traditional Chinese medicine

口服中药的良好口感是提高患者服药顺应性的重要因素,而中药由于其成分的复杂性和复方使用的特点,通常呈现苦味而使患者难以接受。为使"良药苦口"向"良药可口"转变,现对中药"苦味"产生机制及"苦味"物质化学结构、性质进行综述,整理分析中药苦味的评价及分级方法,为掩味技术的研究与发展提供参考。

The good oral taste of traditional Chinese medicine（ TCM） is an important factor to improve patients＇ medication compliance,and TCM usually present bitterness and make the patients with difficult to accept because of the complexity of its composition and application characteristics of the compound prescription.To make ＂good medicine is bitter＂ into ＂medicine delicious＂,TCM ＂bitter＂ material,chemical structure and properties in recent years are reviewed here.Meantime, the evaluation and classification methods of TCM bitter taste are also analyzed.These results may provide a reference for taste masking technology research and development.