基于CNKI文献计量分析的中药矫味与掩味研究现状

Research status of traditional Chinese medicine taste correction and masking based on CNKI bibliometric analysis

目的分析国内中药矫味与掩味技术研究现状。方法以CNKI数据库2001—2021年矫味与掩味研究文献为数据来源,利用VOSviewer对文献关键词进行聚类可视化分析。结果限定学科为“中药学”后,2001—2021年间发表矫味与掩味共325篇,其中共有1569个关键词,出现4次及以上的关键词共48个,前10个关键词分别为制备工艺、质量标准、掩味、中药、成型工艺、正交试验、口腔崩解片、苦味、电子舌、掩味技术。同时,48个关键词被分为7个聚类。结论当前矫味与掩味大部分研究热点都集中在制备工艺和质量标准上,对于新兴技术开发及应用涉及较少。在满足临床安全有效的基础上,开拓矫味新技术及规范质量标准制订,是推动中药现代化、国际化及生产智能化的有效途径。

Objective To analyze the current research on taste correcting and masking techniques of Chinese traditional medicine in China.Methods CNKI(China national knowledge infrastructure)China Journal Database from 2001 to 2021 was used as the data source.VOSviewer was used in the clustering and visual analysis of literature keywords.Results After the discipline was defined as“traditional Chinese medicine”,325 papers were published from 2001 to 2021.There were 1569 keywords in total and 48 keywords appeared 4 times or more.The top 10 frequent keywords included preparation process,quality standard,taste masking,traditional Chinese medicine,molding process,orthogonal test,oral disintegrating tablet,bitter taste,electronic tongue,and taste masking technology.The 48 keywords were divided into 7 clusters.Conclusion Currently,most research focuses more on the preparation process and quality standards rather than on the development and application of emerging technologies.On the basis of clinical safety and effectiveness,developing new taste correcting technologies and quality standards helps promote the modernization,internationalization and intelligent production of traditional Chinese medicine.