麻痹口腔苦味味蕾掩味剂的优选

An Optimization on Masking Agent for Oral Bitter Taste Buds

以罗红霉素溶液作为苦味剂,选取不同配比的川椒、胡椒、辣椒水煎液制作掩味剂,通过正交实验与浓度梯度实验分析最优的麻痹口腔的掩味剂组合。浓度为5 g/33 m L^10 g/33 m L的川椒、胡椒、辣椒组合的掩味剂最为优。

This study takes roxithromycin solution as the bittering agent, and selects different ratio of chanjiao, pepper, hot pepper’s decoction to make taste masking agent. Through the orthogonal experiment and the concentration gradient experiment, the author gave an analysis of the most utility of the taste masking agent by oral paralysis. When the concentration is 5 g/ 33 mL - 10 g/ 33 mL, the taste masking agent combination of hot pepper, pepper Chuanjiao is the most practical.