CN112439077A - Flavoring agent composition, preparation method and application thereof - Google Patents
Flavoring agent composition, preparation method and application thereof Download PDFInfo
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- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/50—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates
- A61K47/69—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit
- A61K47/6949—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit inclusion complexes, e.g. clathrates, cavitates or fullerenes
- A61K47/6951—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit inclusion complexes, e.g. clathrates, cavitates or fullerenes using cyclodextrin
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Abstract
The invention belongs to the field of pharmaceutical preparations, and particularly relates to a flavoring agent composition and a preparation method thereof. The flavoring agent composition comprises 9-40% of a cooling agent, 30-55% of essence and 15-40% of a sweetening agent, and the flavoring agent can effectively cover the special smell of the traditional Chinese medicinal materials or the traditional Chinese medicine preparation, particularly the fishy smell or the stinking smell of the animal medicinal materials, eliminate the adverse reaction of patients after taking the medicine and improve the medication compliance.
Description
Technical Field
The invention belongs to the field of pharmaceutical preparations, and particularly relates to a flavoring agent composition, a preparation method and application thereof.
Background
The taste of the medicine is generated by the interaction of taste receptors on human tongue taste buds and medicine molecules or ions, so that the medicine can generate the taste only when the medicine has certain solubility in human oral saliva. The human body's feeling to the medicine is also closely related to the individual's sensitivity to the medicine, the medicine property, the mode of taking the medicine, etc., so different methods should be adopted for the different tastes and the taste-masking and taste-masking of the medicine. The taste-modifying and taste-masking mechanism of the existing medicines mainly comprises the following aspects: firstly, by changing the sensitivity of taste buds to bad taste, such as adding flavoring agents (sweetening agents, aromatic agents and the like), taste blockers or taste bud paralytic agents and the like; direct contact between the medicine and taste buds is cut off by related preparation means, such as granulation, coating, adsorption inclusion, microsphere microencapsulation and the like; and thirdly, modifying the molecular structure of the medicine, such as preparing a prodrug and the like.
The method is mainly applied to western medicines with definite medicinal ingredients, and the taste of the traditional Chinese medicines is influenced by a plurality of factors due to complex ingredients, so that a single method is rarely used for taste correction.
The traditional Chinese medicine commonly used medicinal materials comprise various animal medicinal materials, wide application and remarkable curative effect. However, the chemical components of animal medicinal materials are complex, and most of the medicinal materials contain a large amount of components such as protein, fat, alkaloid and the like, and the components can generate unpleasant and unpleasant bad smells, particularly fishy smells after being oxidized and decomposed. Particularly, for some Chinese patent medicine preparations containing animal medicinal materials, such as vein relaxing granules, vein relaxing pills, and leech and other animal medicinal materials, the animal medicinal materials such as leech, centipede, scorpion and the like are contained in the prescription, and in the process of processing the medicinal materials and preparing the preparation, although the animal medicinal materials are treated, the fishy smell of the animal medicinal materials cannot be completely eliminated, a patient has poor taste when taking the medicine, adverse reactions such as nausea, vomiting and the like are generated when taking the medicine or after taking the medicine, and the patient has poor medication compliance, so that the clinical use effect is influenced.
The traditional methods for masking the fishy smell in the traditional Chinese medicine preparation generally comprise two methods, one is to adopt coating after tabletting, and the other is to prepare granules and then encapsulate. In the two methods, the medicine is not dispersed in the oral cavity, so that the retention of the fishy smell in the oral cavity is avoided, and the medicine is easy to accept by patients. However, the administration method of the Chinese medicinal granule is to dissolve and take, and the fishy smell is released simultaneously when the medicine is dissolved and dispersed, so that the patient still feels uncomfortable in smell and taste when taking the medicine, and the taking is difficult.
Chinese patent CN100584341C discloses a method for masking fishy smell of animal traditional Chinese medicine formula granules, which comprises mixing animal traditional Chinese medicine dry extract powder with silica gel micropowder, pregelatinized starch, peppermint essence and lemon essence, and granulating. The fishy smell is covered by adopting the edible essence to prepare the fishy smell-free particles, so that the problem of discomfort of patients when the medicine is taken in the mouth is solved.
Chinese patent CN104906046A discloses a method for covering the fishy smell of Chinese medicinal granules, which comprises coating fishy smell raw medicinal powder or extract with coating adjuvants, adding sweetener and essence, mixing, drying, granulating and forming.
The method can solve the discomfort of a patient in the mouth of the patient, but can not avoid the adverse gastrointestinal reactions of hiccup, regurgitation, vomiting and the like after the patient takes the medicine.
Disclosure of Invention
Aiming at the defects and shortcomings in the prior art, the invention provides a novel flavoring agent composition which can cover and relieve fishy smell or fishy smell of a preparation in the mouth and eliminate gastrointestinal adverse reactions such as vomit and the like generated after a patient takes the preparation.
The invention aims to provide a flavoring agent composition, which comprises a cooling agent, essence and a sweetening agent, and the preparation method of the flavoring agent composition comprises the following steps: dissolving essence, coating with cyclodextrin, oven drying at low temperature, and mixing with algefacient and sweetener to obtain the final product.
Preferably, the contents of the cooling agent, the essence and the sweetener are as follows:
9 to 40 percent of refrigerant, 30 to 55 percent of essence and 15 to 40 percent of sweetener;
preferably, the contents of the cooling agent, the essence and the sweetener are as follows:
10-33% of cooling agent, 35-45% of essence and 20-40% of sweetening agent;
further preferably, the contents of the cooling agent, the essence and the sweetener are as follows:
a cooling agent 27%, a flavor 40% and a sweetener 33%.
In the flavoring agent composition, the cooling agent is selected from one or more of menthyl carboxamide, menthyl lactate, N, 2, 3-trimethyl-2-isopropyl butanamide, menthol, menthyl acetate, menthone, isomenthone, isopulegol, borneol, eucalyptol, N- (4-methoxyphenyl) -p-menthyl-3-carboxamide, etc.
Preferably, the cooling agent is a mixture of menthol and isomenthone.
Preferably, the weight ratio of the menthol to the isomenthone is 0.5-7.5: 1.
preferably, the weight ratio of the menthol to the isomenthone is 2-5: 1.
further preferably, the weight ratio of the menthol to the isomenthone is 3.5: 1.
in the flavoring agent composition, the essence is selected from one or more of blueberry essence, sweet orange essence, cassia bark essence, lemon essence, strawberry essence, cherry essence, vanilla essence, chocolate essence, ginger oil essence, ethyl vanillin, raspberry essence, pineapple essence, mango essence, rose essence, mulberry essence, lychee essence, grape essence, banana essence, almond essence, mint essence, and the like.
Preferably, the essence is a mixture of cinnamon essence, ethyl vanillin and ginger oil essence.
Preferably, the weight ratio of the cinnamon essence, the ethyl vanillin and the ginger oil essence is = 1: 0.2: 0.5-2.
Preferably, the weight ratio of the cinnamon essence, the ethyl vanillin and the ginger oil essence is = 1: 0.2: 0.5-1.5.
Further preferably, the weight ratio of the cinnamon essence, the ethyl vanillin and the ginger oil essence is = 1: 0.2: 0.8.
in the flavoring agent composition, the sweetener is one or more selected from sucrose, lactose, stevioside, sucralose, aspartame, xylitol, sorbitol, maltitol, glycyrrhizin, acesulfame potassium, thaumatin, etc.;
preferably, the sweetener is a mixture of xylitol and aspartame.
Preferably, the weight ratio of the xylitol to the aspartame is 1: 0.2-1.
Preferably, the weight ratio of the xylitol to the aspartame is 1: 0.5.
in addition, as preferable, the cyclodextrin in the preparation method of the flavoring agent composition is one or more of beta-cyclodextrin, hydroxypropyl-beta-cyclodextrin or gamma-cyclodextrin; further preferably, the cyclodextrin is γ -cyclodextrin.
Preferably, the drying temperature in the preparation method of the flavoring agent composition is 15-45 ℃.
The second purpose of the invention is to provide the application of the flavoring agent composition, which specifically comprises the following steps:
the application of the flavoring agent composition in masking fishy smell or stinking smell of traditional Chinese medicinal materials or extracts thereof, in particular to the application of the flavoring agent composition in masking fishy smell or stinking smell of animal medicinal materials.
The application of the flavoring agent composition in masking fishy smell or stinking smell of a traditional Chinese medicine preparation, in particular to the application of the flavoring agent composition in masking fishy smell or stinking smell of a traditional Chinese medicine preparation containing animal medicinal materials.
The animal medicinal materials include, but are not limited to, one or more of Hirudo, Scorpio, Scolopendra, Lumbricus, Eupolyphaga Seu Steleophaga, Bombyx Batryticatus, Gecko, Mylabris, Zaocys, Bungarus Parvus, periostracum Serpentis, and Agkistrodon.
The invention also aims to provide a method for covering the fishy smell of the traditional Chinese medicine preparation containing the animal medicinal materials, which is to add the flavoring agent composition into the traditional Chinese medicine preparation containing the animal medicinal materials.
The method comprises the following specific operations: preparing a traditional Chinese medicine composition containing animal medicinal materials into dry paste powder, and adding the flavoring agent composition or adding other conventional medicinal auxiliary materials to prepare the traditional Chinese medicine preparation.
Wherein, the adding amount of the flavoring agent composition in each 1000g of the traditional Chinese medicine preparation is 0.5 to 2 percent.
Preferably, the addition amount of the flavoring agent composition is 0.5% -1.5%.
Further preferably, the adding amount of the flavoring agent composition is 0.8-1.2%.
Most preferably, the amount of flavor composition added is 1%.
The flavoring agent composition provided by the invention has unexpected technical effects, such as:
the method has the advantages that: can cover the fishy smell of animal medicinal materials without affecting the property of the medicine.
The advantages are two: not only can cover the fishy smell of animal medicinal materials when the animal medicinal materials enter the mouth, but also can basically eliminate gastrointestinal adverse reactions such as belching, hiccup, vomiting and the like generated after the patient takes the medicine, relieve the uncomfortable feeling of the patient taking the medicine and improve the compliance of the patient taking the medicine.
The advantages are three: the method and the flavoring agent composition prepared by the method can be widely applied to the preparation or production of animal medicinal materials or preparations containing the animal medicinal materials, can also be applied to plant medicinal materials or preparations with special odor, and are suitable for further industrialized mass production.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The present invention is further illustrated by the following detailed description, which is not intended to limit the present invention, and various modifications or improvements made by those skilled in the art based on the basic idea of the present invention are within the protection scope of the present invention.
Example 1 taste masking of Bombyx Batryticatus
Dissolving blueberry essence 5g in ethanol, coating with hydroxypropyl-beta-cyclodextrin, drying at 15 ℃, and mixing with menthane carboxamide 0.9g and aspartame 4g to obtain the flavoring agent composition.
And (2) uniformly mixing the obtained flavoring agent composition with 15g of fine powder of the stiff silkworm, adding hydroxypropyl starch and mannitol (in a weight ratio of 3: 1) in a formula amount, uniformly mixing, granulating, drying, and finishing granules to obtain the stiff silkworm formula granules without fishy smell.
Example 2 taste masking of Mylabris drug
Uniformly mixing 2g of sweet orange essence and 2g of lemon essence, dissolving the mixture in ethanol, coating the mixture with gamma-cyclodextrin, drying the mixture at 25 ℃, and uniformly mixing the dried mixture with 1g of N, 2, 3-trimethyl-2-isopropyl butanamide and 2g of sucralose to obtain the flavoring agent composition.
Mixing the obtained taste corrective composition with 10g of Mylabris fine powder, adding hydroxypropyl starch and mannitol (weight ratio of 3: 1) according to the formula amount, mixing, granulating, drying, and grading to obtain the Mylabris granule without fishy smell.
Example 3 taste masking of Gecko herbs
Uniformly mixing 2g of strawberry essence and 2.5g of vanilla essence, dissolving the mixture in ethanol, coating the mixture with hydroxypropyl-beta-cyclodextrin, drying the mixture at 45 ℃, and uniformly mixing the dried mixture with 2g of menthone, 2g of isomenthone and 0.5g of stevioside to obtain the flavoring agent composition.
And (2) uniformly mixing the obtained flavoring agent composition with 50g of gecko fine powder, adding hydroxypropyl starch and mannitol (in a weight ratio of 3: 1) according to the formula amount, uniformly mixing, granulating, drying, and finishing granules to obtain the gecko formula granules without fishy smell.
Example 4 taste masking of Pheretima aspergillum
Uniformly mixing 1g of raspberry essence, 1g of pineapple essence and 1g of mango essence, dissolving the mixture in ethanol, coating the mixture with beta-cyclodextrin, drying the mixture at 30 ℃, and uniformly mixing the mixture with 3.3g of N- (4-methoxyphenyl) -p-menthyl-3-carboxamide, 2g of sorbitol and 2g of maltitol to obtain the flavoring agent composition.
And (2) uniformly mixing the obtained flavoring agent composition with 20g of earthworm fine powder, adding hydroxypropyl starch and mannitol (in a weight ratio of 2: 1) according to the formula amount, uniformly mixing, granulating, drying, and finishing granules to obtain the earthworm formula granules without fishy smell.
Example 5 taste masking of Eupolyphaga Seu Steleophaga
Uniformly mixing 1g of mulberry essence, 1g of litchi essence, 1g of grape essence and 0.5g of banana essence, dissolving the mixture in ethanol, coating the mixture with beta-cyclodextrin, drying the mixture at 40 ℃, and uniformly mixing the dried mixture with 2.7g of eucalyptol and 3.3g of cane sugar to obtain a flavoring agent composition;
and uniformly mixing the obtained taste modifier composition with 50g of ground beeltle extract dry paste powder, adding hydroxypropyl starch and mannitol (in a weight ratio of 2: 1) according to the formula amount, uniformly mixing, preparing into granules, drying and finishing to obtain the ground beeltle formula granules without fishy smell.
Example 6 taste masking of extracts of Scolopendra, Scorpio, and Hirudo
Uniformly mixing 2g of cassia bark essence, 0.4g of ethyl vanillin and 1.6g of ginger oil essence, dissolving the mixture in ethanol, coating the mixture by using beta-cyclodextrin, drying the mixture at the temperature of 30 ℃, and uniformly mixing the mixture with 2.1g of menthol, 0.6g of isomenthone, 2.2g of xylitol and 1.1g of aspartame to obtain a flavoring agent composition;
mixing the obtained taste modifier composition with 100g of dry extract powder of mixed extracts of centipede, scorpion and leech, adding hydroxypropyl starch and mannitol (weight ratio is 2: 1) according to the formula amount, mixing uniformly, preparing into 1000g of granules, drying and granulating to obtain the formula granules of centipede, scorpion and leech without fishy smell.
Example 7 taste masking of Scolopendra, Scorpio, and Hirudo
Uniformly mixing 2g of cassia bark essence, 0.4g of ethyl vanillin and 1.6g of ginger oil essence, dissolving the mixture in ethanol, coating the mixture by using beta-cyclodextrin, drying the mixture at the temperature of 30 ℃, and uniformly mixing the mixture with 2.1g of menthol, 0.6g of isomenthone, 2.2g of xylitol and 1.1g of aspartame to obtain a flavoring agent composition;
mixing the obtained taste modifier composition with 50g of fine powder of mixture of Scolopendra, Scorpio and Hirudo, adding hydroxypropyl starch and mannitol (weight ratio of 2: 1), mixing, granulating to 500g, drying, and grading to obtain formula granule of Scolopendra, Scorpio and Hirudo without fishy smell.
Example 8 taste masking of Scolopendra, Scorpio, and Hirudo
Uniformly mixing 2g of cassia bark essence, 0.4g of ethyl vanillin and 1.0g of ginger oil essence, dissolving the mixture in ethanol, coating the mixture by using beta-cyclodextrin, drying the mixture at the temperature of 30 ℃, and uniformly mixing the mixture with 2.75g of menthol, 0.55g of isomenthone, 2.75g of xylitol and 0.55g of aspartame to obtain a flavoring agent composition;
the remaining steps were the same as in example 7.
Example 9 taste masking of Scolopendra, Scorpio, and Hirudo
Uniformly mixing 2g of cassia bark essence, 0.4g of ethyl vanillin and 3g of ginger oil essence, dissolving the mixture in ethanol, coating the mixture by using beta-cyclodextrin, drying the mixture at the temperature of 30 ℃, and uniformly mixing the mixture with 1.3g of menthol, 1.3g of isomenthone, 1g of xylitol and 1g of aspartame to obtain a flavoring agent composition;
the remaining steps were the same as in example 7.
Example 10 taste masking of Scolopendra, Scorpio, and Hirudo
Uniformly mixing 3g of cassia bark essence, 0.6g of ethyl vanillin and 1.5g of ginger oil essence, dissolving the mixture in ethanol, coating the mixture by using beta-cyclodextrin, drying the mixture at the temperature of 30 ℃, and uniformly mixing the mixture with 0.3g of menthol, 0.6g of isomenthone, 2g of xylitol and 2g of aspartame to obtain a flavoring agent composition;
the remaining steps were the same as in example 7.
Example 11 taste masking of Scolopendra, Scorpio, and Hirudo
Uniformly mixing 1.5g of cassia bark essence, 0.3g of ethyl vanillin and 1.2g of ginger oil essence, dissolving the mixture in ethanol, coating the mixture by using beta-cyclodextrin, drying the mixture at the temperature of 30 ℃, and uniformly mixing the mixture with 2g of menthol, 2g of isomenthone, 1.5g of xylitol and 1.5g of aspartame to obtain a flavoring agent composition;
the remaining steps were the same as in example 7.
Example 12 taste masking of Scolopendra, Scorpio, and Hirudo
Uniformly mixing 1.5g of cassia bark essence, 0.3g of ethyl vanillin and 2.7g of ginger oil essence, dissolving the mixture in ethanol, coating the mixture by using beta-cyclodextrin, drying the mixture at the temperature of 30 ℃, and uniformly mixing the mixture with 2g of menthol, 1g of isomenthone, 1.25g of xylitol and 1.25g of aspartame to obtain a flavoring agent composition;
the remaining steps were the same as in example 7.
Example 13 taste masking of Scolopendra, Scorpio, and Hirudo
Uniformly mixing 1.1g of cassia bark essence, 0.22g of ethyl vanillin and 1.98g of ginger oil essence, dissolving the mixture in ethanol, coating the mixture by using beta-cyclodextrin, drying the mixture at the temperature of 30 ℃, and uniformly mixing the mixture with 3g of menthol, 0.4g of isomenthone, 2.2g of xylitol and 1.1g of aspartame to obtain a flavoring agent composition;
the remaining steps were the same as in example 7.
Example 14 taste masking of Scolopendra, Scorpio, and Hirudo
Uniformly mixing 1g of cassia bark essence, 0.2g of ethyl vanillin and 2g of ginger oil essence, dissolving the mixture in ethanol, coating the mixture by using beta-cyclodextrin, drying the mixture at the temperature of 30 ℃, and uniformly mixing the mixture with 2.1g of menthol, 0.7g of isomenthone, 2g of xylitol and 2g of aspartame to obtain a flavoring agent composition;
the remaining steps were the same as in example 7.
Example 15 taste masking of extracts of Scolopendra, Scorpio, and Hirudo
Uniformly mixing 2g of cassia bark essence and 0.4g of ethyl vanillin, dissolving the cassia bark essence in ethanol, coating the mixture by using beta-cyclodextrin, drying the mixture at the temperature of 30 ℃, and uniformly mixing the mixture with 2.1g of menthol, 2.2g of xylitol and 1.1g of aspartame to obtain a flavoring agent composition;
the remaining steps were the same as in example 7.
Example 16 taste masking of Mailuoshutong granules
The formula and the preparation method of the flavoring agent comprise the following steps:
menthyl lactate 3g
Rose essence 5g
Lactose 3g
Taking rose essence with the formula amount, dissolving the rose essence with ethanol, coating the rose essence with beta-cyclodextrin, drying the rose essence at the temperature of 30 ℃, and uniformly mixing the rose essence with menthyl lactate and lactose with the formula amount to obtain the flavoring agent composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps:
(1) pulverizing Hirudo, Scolopendra, and Scorpio (1/2 prescriptions) into fine powder;
(2) taking honeysuckle, rhizoma atractylodis, figwort, angelica and white paeony root according to the prescription amount, uniformly mixing, distilling by steam, extracting volatile oil, and storing the volatile oil in another container for later use; distilling to obtain water solution and residue;
(3) mixing the distilled water solution and dregs obtained in the step (2), the leech, the centipede and the scorpion in the rest prescription amount, the astragalus root, the phellodendron, the coix seed and the liquorice in the prescription amount, adding water for decocting for 2 times, combining the decoctions in the two times, filtering, and concentrating the filtrate into clear paste with the relative density of 1.15-1.2 (80 ℃); adding ethanol into the obtained fluid extract to make ethanol content reach 60%, standing, filtering, recovering ethanol from filtrate, concentrating under reduced pressure to obtain soft extract with relative density of 1.30-1.35 (80 deg.C), vacuum drying, and pulverizing into fine powder to obtain dry extract powder;
(4) uniformly mixing the fine powder obtained in the step (1) and the dry paste powder obtained in the step (3), adding the obtained flavoring agent composition, uniformly mixing, adding the hydroxypropyl starch sodium and mannitol (in a weight ratio of 3: 1) in a formula amount, uniformly mixing, granulating, and drying to obtain granules for later use;
(5) dissolving the volatile oil obtained in the step (2) by using a proper amount of ethanol, spraying the volatile oil into the granules obtained in the step (4), uniformly mixing, and preparing 1000g to obtain the taste-masking Mailuoshutong granules.
Example 17 taste masking of Mailuoshutong granules
The formula and the preparation method of the flavoring agent comprise the following steps:
menthyl acetate 2g isopulegol 2g
Cherry essence 2g and cinnamon essence 2g
Thaumatin 2g acesulfame potassium 2g
Uniformly mixing the cherry essence and the cinnamon essence according to the formula amount, dissolving the mixture in ethanol, coating the mixture by using hydroxypropyl-beta-cyclodextrin, drying the mixture at the temperature of 40 ℃, and uniformly mixing the dried mixture with the menthyl acetate, the isopulegol, the thaumatin and the acesulfame potassium according to the formula amount to obtain the flavoring agent composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 16.
Example 18 taste masking of Mailuoshutong granules
The formula and the preparation method of the flavoring agent comprise the following steps:
menthol 1.8g isomenthone 0.9g
2.0g of cinnamon essence and 0.4g of ethyl vanillin
Ginger oil essence 1.0g xylitol 2.0g
Aspartame 0.4g
Dissolving cortex Cinnamomi Japonici essence, ethyl vanillin, and ginger oil essence with ethanol, clathrating with hydroxypropyl-beta-cyclodextrin, oven drying at 35 deg.C, and mixing with Mentholum, isomenthone, aspartame, and xylitol to obtain correctant composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 16.
Example 19 taste masking of Mailuoshutong granules
The formula and the preparation method of the flavoring agent comprise the following steps:
menthol 2.5g isomenthone 0.5g
1.0g of cinnamon essence and 0.2g of ethyl vanillin
Ginger oil essence 2.0g xylitol 2.0g
Aspartame 1.0g
Dissolving cortex Cinnamomi Japonici essence, ethyl vanillin, and ginger oil essence with ethanol, clathrating with hydroxypropyl-beta-cyclodextrin, oven drying at 35 deg.C, and mixing with Mentholum, isomenthone, aspartame, and xylitol to obtain correctant composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 16.
Example 20 taste masking of Mailuoshutong granules
The formula and the preparation method of the flavoring agent comprise the following steps:
menthol 1.5g isomenthone 0.2g
2.0g of cinnamon essence and 0.4g of ethyl vanillin
Ginger oil essence 3.0g xylitol 2.2g
Aspartame 1.1g
Dissolving cortex Cinnamomi Japonici essence, ethyl vanillin, and ginger oil essence with ethanol, clathrating with hydroxypropyl-beta-cyclodextrin, oven drying at 35 deg.C, and mixing with Mentholum, isomenthone, aspartame, and xylitol to obtain correctant composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 16.
Example 21 taste masking of Mailuoshutong granules
The formula and the preparation method of the flavoring agent comprise the following steps:
menthol 2.1g isomenthone 0.6g
2.0g of cinnamon essence and 0.4g of ethyl vanillin
Ginger oil essence 1.6g xylitol 2.2g
Aspartame 1.1g
Dissolving cortex Cinnamomi Japonici essence, ethyl vanillin, and ginger oil essence in ethanol, clathrating with gamma-cyclodextrin, oven drying at 35 deg.C, and mixing with Mentholum, isomenthone, aspartame, and xylitol to obtain correctant composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 16.
Example 22 taste masking of Mailuoshutong granules
The formula and the preparation method of the flavoring agent comprise the following steps:
menthol 1.05g isomenthone 0.3g
0.91g of cinnamon essence and 0.18g of ethyl vanillin
Ginger oil essence 0.91g xylitol 1.1g
Aspartame 0.55g
Dissolving cortex Cinnamomi Japonici essence, ethyl vanillin, and ginger oil essence with ethanol, clathrating with hydroxypropyl-beta-cyclodextrin, oven drying at 35 deg.C, and mixing with Mentholum, isomenthone, aspartame, and xylitol to obtain correctant composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 16.
Example 23 taste masking of Mailuoshutong granules
The formula and the preparation method of the flavoring agent comprise the following steps:
menthol 4.2g isomenthone 1.2g
3.64g of cinnamon bark essence and 0.73g of ethyl vanillin
Ginger oil essence 3.64g xylitol 4.4g
Aspartame 2.2g
Dissolving cortex Cinnamomi Japonici essence, ethyl vanillin, and ginger oil essence with ethanol, clathrating with hydroxypropyl-beta-cyclodextrin, oven drying at 35 deg.C, and mixing with Mentholum, isomenthone, aspartame, and xylitol to obtain correctant composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 16.
Example 24 taste masking of Mailuoshutong granules
The formula and the preparation method of the flavoring agent comprise the following steps:
menthol 3.15g isomenthone 0.9g
2.73g of cinnamon bark essence, 0.54g of ethyl vanillin
Ginger oil essence 2.73g xylitol 3.3g
Aspartame 1.65g
Dissolving cortex Cinnamomi Japonici essence, ethyl vanillin, and ginger oil essence with ethanol, clathrating with hydroxypropyl-beta-cyclodextrin, oven drying at 35 deg.C, and mixing with Mentholum, isomenthone, aspartame, and xylitol to obtain correctant composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 16.
Comparative example 1 taste masking of centipede, scorpion and leech medicinal materials
Taking 50g of fine powder of a mixture of centipede, scorpion and leech, and carrying out inclusion by beta-cyclodextrin to obtain an inclusion compound;
adding 2.2g of xylitol and 1.1g of aspartame into the obtained inclusion compound, uniformly mixing, granulating and drying; adding 2g of cassia bark essence, 0.4g of ethyl vanillin and 1.6g of ginger oil essence, uniformly mixing, granulating and drying; adding hydroxypropyl starch and mannitol (weight ratio of 2: 1) in formula amount, mixing, granulating to obtain 500g, drying, and grading to obtain granule without fishy smell.
Comparative example 2 taste masking of centipede, scorpion and leech
Taking 2g of cinnamon essence, 0.4g of ethyl vanillin, 1.6g of ginger oil essence, 3.15g of menthol, 0.9g of isomenthone, 2.2g of xylitol and 1.1g of aspartame, uniformly mixing the ginger oil essence with 50g of fine powder of a mixture of centipede, scorpion and leech, adding hydroxypropyl starch and mannitol (the weight ratio is 2: 1) according to a formula amount, uniformly mixing, preparing into 500g of granules, drying and finishing granules to obtain the formula granules of centipede, scorpion and leech without fishy smell.
Comparative example 3 taste masking of centipede, scorpion and leech
Uniformly mixing 2g of cassia bark essence, 0.4g of ethyl vanillin and 1.6g of ginger oil essence, dissolving the mixture in ethanol, coating the mixture by using beta-cyclodextrin, drying the mixture at the temperature of 30 ℃, and uniformly mixing the mixture with 2.2g of xylitol and 1.1g of aspartame to obtain a flavoring agent composition;
mixing the obtained taste modifier composition with 50g of fine powder of mixture of Scolopendra, Scorpio and Hirudo, adding hydroxypropyl starch and mannitol (weight ratio of 2: 1), mixing, granulating to 500g, drying, and grading to obtain formula granule of Scolopendra, Scorpio and Hirudo without fishy smell.
Comparative example 4 taste masking of centipede, scorpion and leech
Taking 2g of cinnamon essence, 0.4g of ethyl vanillin and 1.6g of ginger oil essence, uniformly mixing, dissolving in ethanol, coating with beta-cyclodextrin, drying at 30 ℃, uniformly mixing with 50g of fine powder of a mixture of centipede, scorpion and leech, adding hydroxypropyl starch and mannitol (in a weight ratio of 2: 1) according to a formula, uniformly mixing, preparing 500g of granules, drying, and finishing granules to obtain the formula granules of centipede, scorpion and leech without fishy smell.
Comparative example 5 taste masking of Mailuosutong granules
The formula of the flavoring agent is as follows: 2g of cinnamon essence, 0.4g of ethyl vanillin and 1.6g of ginger oil essence
Xylitol 2.2g aspartame 1.1g
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps:
(1) mixing Hirudo, Scolopendra and Scorpio (1/2 prescriptions), pulverizing into fine powder, adding beta-cyclodextrin, and clathrating to obtain clathrate;
(2) taking honeysuckle, rhizoma atractylodis, figwort, angelica and white paeony root according to the prescription amount, uniformly mixing, distilling by steam, extracting volatile oil, and storing the volatile oil in another container for later use; distilling to obtain water solution and residue;
(3) mixing the distilled water solution and dregs obtained in the step (2), the leech, the centipede and the scorpion in the rest prescription amount, the astragalus root, the phellodendron, the coix seed and the liquorice in the prescription amount, adding water for decocting for 2 times, combining the decoctions in the two times, filtering, and concentrating the filtrate into clear paste with the relative density of 1.15-1.2 (80 ℃); adding ethanol into the obtained fluid extract to make ethanol content reach 60%, standing, filtering, recovering ethanol from filtrate, concentrating under reduced pressure to obtain soft extract with relative density of 1.30-1.35 (80 deg.C), vacuum drying, and pulverizing into fine powder to obtain dry extract powder;
(4) uniformly mixing the clathrate obtained in the step (1) and the dry paste powder obtained in the step (3), adding xylitol and aspartame according to the formula amount, uniformly mixing, and granulating; adding cortex cinnamomi japonici essence, ethyl vanillin, and ginger oil essence, mixing, and granulating; adding hydroxypropyl starch sodium and mannitol (weight ratio of 3: 1) in the formula amount, mixing, granulating, and drying to obtain granule;
(5) dissolving the volatile oil obtained in the step (2) by using a proper amount of ethanol, spraying the volatile oil into the granules obtained in the step (4), uniformly mixing, and preparing 1000g to obtain the taste-masking Mailuoshutong granules.
Comparative example 6 taste masking of Mailuosutong granules
The formula of the flavoring agent is as follows: same as comparative example 4
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps:
(1) mixing Hirudo, Scolopendra and Scorpio (1/2 prescriptions), pulverizing into fine powder, adding beta-cyclodextrin, and clathrating to obtain clathrate A;
(2) taking honeysuckle, rhizoma atractylodis, figwort, angelica and white paeony root according to the prescription amount, uniformly mixing, distilling by steam, extracting volatile oil, and storing the volatile oil in another container for later use; distilling to obtain water solution and residue;
(3) mixing the distilled water solution and dregs obtained in the step (2), the leech, the centipede and the scorpion in the rest prescription amount, the astragalus root, the phellodendron, the coix seed and the liquorice in the prescription amount, adding water for decocting for 2 times, combining the decoctions in the two times, filtering, and concentrating the filtrate into clear paste with the relative density of 1.15-1.2 (80 ℃); adding ethanol into the obtained fluid extract to make ethanol content reach 60%, standing, filtering, recovering ethanol from filtrate, concentrating under reduced pressure to obtain soft extract with relative density of 1.30-1.35 (80 deg.C), vacuum drying, pulverizing into fine powder to obtain dry extract powder, adding beta-cyclodextrin, and clathrating to obtain clathrate B;
(4) uniformly mixing the clathrate A obtained in the step (1) and the clathrate B obtained in the step (3), adding xylitol and aspartame according to the formula amount, uniformly mixing, granulating and drying; adding cortex Cinnamomi Japonici essence, ethyl vanillin, and ginger oil essence, mixing, granulating, and drying.
(5) Dissolving the volatile oil obtained in the step (2) by using a proper amount of ethanol, spraying the volatile oil into the granules obtained in the step (4), uniformly mixing, and preparing 1000g to obtain the taste-masking Mailuoshutong granules.
Comparative example 7 taste masking of Mailuoshutong granules
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps:
(1) mixing Hirudo, Scolopendra and Scorpio (1/2 prescription amount) in MAILUOSHUTONG formula, pulverizing into superfine powder with superfine pulverizer, adding 200 beta-cyclodextrin into the superfine powder, grinding in grinder for 5min under sealed condition, taking out, and sieving to obtain mixed powder;
(2) taking honeysuckle, rhizoma atractylodis, figwort, angelica and white paeony root according to the prescription amount, uniformly mixing, distilling by steam, extracting volatile oil, and storing the volatile oil in another container for later use; distilling to obtain water solution and residue;
(3) mixing the distilled water solution and dregs obtained in the step (2), the leech, the centipede and the scorpion in the rest prescription amount, the astragalus root, the phellodendron, the coix seed and the liquorice in the prescription amount, adding water for decocting for 2 times, combining the decoctions in the two times, filtering, and concentrating the filtrate into clear paste with the relative density of 1.15-1.2 (80 ℃); adding ethanol into the obtained fluid extract to make ethanol content reach 60%, standing, filtering, recovering ethanol from filtrate, concentrating under reduced pressure to obtain soft extract with relative density of 1.30-1.35 (80 deg.C), vacuum drying, and pulverizing into fine powder to obtain dry extract powder;
(4) and (3) uniformly mixing the mixed powder obtained in the step (1) and the dry extract powder obtained in the step (3), adding beta-cyclodextrin, aspartame, sodium carboxymethyl starch and dextrin, uniformly mixing, granulating and drying.
(5) Dissolving the volatile oil obtained in the step (2) by using a proper amount of ethanol, spraying the volatile oil into the granules obtained in the step (4), uniformly mixing, and preparing 1000g to obtain the taste-masking Mailuoshutong granules.
Comparative example 8 taste masking of Mailuosutong granules
The formula of the flavoring agent is as follows: 2g of cinnamon essence, 0.4g of ethyl vanillin and 1.6g of ginger oil essence
Xylitol 2.2g aspartame 1.1g
Dissolving cortex Cinnamomi Japonici essence, ethyl vanillin, and ginger oil essence with ethanol, clathrating with hydroxypropyl-beta-cyclodextrin, oven drying at 35 deg.C, and mixing with aspartame and xylitol to obtain correctant composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 8.
Comparative example 9 taste masking of Mailuosutong granules
The formula and the preparation method of the flavoring agent comprise the following steps:
menthol 2.1g isomenthone 0.6g
Xylitol 2.2g aspartame 1.1g
Uniformly mixing the menthol, the isomenthone, the aspartame and the xylitol according to the formula ratio to obtain the flavoring agent composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 8.
Comparative example 10 taste masking of Mailuoshutong granules
The formula and the preparation method of the flavoring agent comprise the following steps:
menthol 2.1g isomenthone 0.6g
2g of cinnamon essence, 0.4g of ethyl vanillin and 1.6g of ginger oil essence
Taking the cinnamon essence, the ethyl vanillin, the ginger oil essence, the menthol and the isomenthone according to the formula amount, and uniformly mixing to obtain the flavoring agent composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 8.
Comparative example 11 taste masking of Mailuosutong granules
The formula and the preparation method of the flavoring agent comprise the following steps:
menthol 2.1g isomenthone 0.6g
2g of cinnamon essence, 0.4g of ethyl vanillin and 1.6g of ginger oil essence
Xylitol 2.2g aspartame 1.1g
Taking the cinnamon essence, the ethyl vanillin, the ginger oil essence, the menthol, the isomenthone, the aspartame and the xylitol according to the formula amount, and mixing uniformly to obtain the flavoring agent composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 8.
Comparative example 12 taste masking of Mailuoshutong granules
The formula and the preparation method of the flavoring agent comprise the following steps:
menthol 5g isomenthone 0.5g
2g of cinnamon essence, 0.4g of ethyl vanillin and 10g of ginger oil essence
Xylitol 1.6g aspartame 3.2g
Dissolving cortex Cinnamomi Japonici essence, ethyl vanillin, and ginger oil essence with ethanol, clathrating with hydroxypropyl-beta-cyclodextrin, oven drying at 35 deg.C, and mixing with Mentholum, isomenthone, aspartame, and xylitol to obtain correctant composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 8.
Comparative example 13 Mailuosutong granules taste masking
The formula and the preparation method of the flavoring agent comprise the following steps:
menthol 2g and isomenthone 5g
Cinnamon essence 5g ethyl vanillin 1g ginger oil essence 1g
Xylitol 8g aspartame 0.8g
Dissolving cortex Cinnamomi Japonici essence, ethyl vanillin, and ginger oil essence with ethanol, clathrating with hydroxypropyl-beta-cyclodextrin, oven drying at 35 deg.C, and mixing with Mentholum, isomenthone, aspartame, and xylitol to obtain correctant composition.
The preparation method of the taste-masking Mailuoshutong granule comprises the following steps: the same as in example 8.
In order to verify the taste masking effect of the taste masking composition, the following taste masking effect experiments are carried out by taking animal medicinal materials and the venation dredging granules as examples, and it is worth explaining that the inventor also evaluates the taste masking effect of other traditional Chinese medicine preparations containing animal medicinal materials or traditional Chinese medicine preparations with special odor, and the other traditional Chinese medicine preparations can achieve the same taste masking effect as the venation dredging taste masking granules, and basically eliminate the occurrence of gastrointestinal adverse reactions after being taken.
Experimental example 1 was verified: comparison of taste masking effects of animal medicinal materials
1. Test article
Taste masked medicinal material granules obtained in examples 7 to 11, example 15 and comparative examples 1 to 4.
2. Drug configuration
The taste-masked medicinal material granules obtained in examples 7 to 11, 15 and comparative examples 1 to 4 were prepared into a solution with a concentration of 0.05 g/ml.
3. Laboratory animal
SD mice 18-22g, male and female half, were divided into 10 groups, 10 mice/group, examples 7-11, example 15, comparative examples 1-4, and each group was housed in cages.
4. Testing
4.1 taste masking Effect test at entry
The mice were taken and fed normally with the corresponding drug solution (100 ml) instead of distilled water for one day, and the total water intake of each group of mice was recorded.
4.2 gastrointestinal tract reaction
After the taste masking effect test is finished, each group of mice is fed with normal diet and drinking water, after the mice are fed for one week, each group of mice is intragastrically fed with corresponding medicine solution according to the dose of 0.5ml/10g, and the regurgitation and vomiting conditions of the mice after the mice are fed for 5min, 10min, 20min and 30min are observed.
5. Results of the experiment
5.1 taste masking Effect test at entry
TABLE 1 Total Water intake comparison for each group of mice
TABLE 2 comparison of emesis response in groups of mice
As can be seen from Table 1, the drinking conditions of the mice in each group are basically consistent with the conventional conditions, and it can be seen that the examples 7-11, 15 and 1-4 of the invention have the effect of covering the fishy smell of the animal medicinal materials when the animal medicinal materials are taken, and the taste-covering effect of the examples 7-11 and 15 of the invention is obviously better than that of the comparative examples 1-4.
As can be seen from the table 2, no gastrointestinal reaction occurs in the mice of the examples 7 and 8 of the invention after the administration, and only 3 mice have regurgitation reaction in total in the examples 9-11, without vomiting; example 15 regurgitation of 3 mice also occurred only 20min after administration, but no vomiting occurred; in contrast, in comparative examples 1 to 4, regurgitation and vomiting occurred in mice continuously after 5min from administration.
The results show that the flavoring agent composition has a good function of covering the fishy smell of the animal medicinal materials, not only can cover the fishy smell of the animal medicinal materials in the mouth, but also can obviously eliminate or reduce adverse reactions such as gastrointestinal tracts and the like after the flavoring agent composition is taken, and reduce the discomfort of patients when the animal medicinal materials are taken.
Verification of Experimental example 2: comparison of taste masking effects of Chinese medicinal preparation containing animal medicinal materials
1. Test article
The taste-masked mailoshutong granules obtained in examples 20 to 21 and comparative examples 5 to 13.
2. Oral evaluation
And (3) adopting a sequencing and scoring method, and adopting a random and single blind method to test the sample when the test subject tests the sample.
3. Test procedure
3.1 drug formulation
The pellets obtained in examples 20 to 21 and comparative examples 6, 8 and 10 to 12 were prepared into solutions having a concentration of 0.02g/ml, and the prepared solutions were numbered 1 to 7 in this order.
3.2 testing
3.2.1 taste masking Effect test at entry
The test subjects were divided into 7 groups and 10 persons/group, and 10ml of the solutions of numbers 1 to 7 were tasted in order to score the mouth-feel at the time of drug intake. (Note: this test uses a single blind method, the subject is not known about the drug being tested, and the test is carried out only by number)
And (3) a scoring rule:
0 minute: no fishy smell;
1-2 points of: almost no fishy smell or slightly fishy smell;
and 3, dividing: fishy but acceptable;
and 4, dividing: fishy smell, but marginally acceptable;
and 5, dividing: the fishy smell is thick and unacceptable.
3.2.2 gastrointestinal response comparison
Adverse gastrointestinal reactions were observed at 0.5 hour after dosing and 1 hour after dosing.
Gastrointestinal adverse reactions were as follows:
no reaction: no adverse gastrointestinal reactions such as hiccup, regurgitation, emesis and the like;
mild: there is slight hiccup and regurgitation, but no vomiting;
medium: hiccup and regurgitation can be caused but vomiting is not occurred;
and (3) severe degree: hiccup, extent and other severe reactions, vomiting.
4. Test results
TABLE 3 comparison of taste masking effect at entry (X + -SD)
Note: in comparison with the example 21, the present inventors have conducted a comparison,*P＜0.05。
TABLE 4 gastrointestinal response comparison
As can be seen from Table 3, examples 20 to 21 of the present invention, comparative examples 6 to 8, and 10 to 12 all have the effect of masking the fishy smell of the Chinese medicinal preparation containing animal medicinal materials when entering the mouth, but the scoring and ranking results show that the taste masking effect of examples 20 to 21 of the present invention is significantly better than that of the comparative examples.
As can be seen from Table 4, only the samples of example 20 of the present invention showed 1 mild GI adverse reaction after 1 hour of administration of the drugs of examples 20 to 21. While the comparative examples show different degrees of gastrointestinal adverse reactions after taking the medicine for 0.5 hour, and the number of adverse reactions increases and the individual adverse reactions worsen after taking the medicine for 1 hour. Comparative example 12 also showed mild adverse reactions 1 hour after dosing.
The results show that the flavoring agent composition has the function of better covering the fishy smell of the traditional Chinese medicine preparation containing the animal medicinal materials, not only can cover the fishy smell in the mouth, but also can obviously eliminate or reduce adverse reactions such as gastrointestinal tracts and the like after the traditional Chinese medicine composition is taken, reduce the uncomfortable feeling of patients when the patients take the animal medicinal materials and improve the medication compliance of the patients.
Claims (10)
1. A flavoring agent composition comprises a cooling agent, essence and a sweetening agent, and is characterized in that the preparation method of the flavoring agent composition comprises the following steps: dissolving essence, coating with cyclodextrin, oven drying at low temperature, and mixing with algefacient and sweetener.
2. A flavour composition according to claim 1 wherein the cooling agents, flavours, sweeteners are present in the following amounts:
9 to 40 percent of refrigerant, 30 to 55 percent of essence and 15 to 40 percent of sweetener;
preferably, the contents of the cooling agent, the essence and the sweetener are as follows:
10-33% of cooling agent, 35-45% of essence and 20-40% of sweetening agent;
further preferably, the content of the cooling agent, the essence and the sweetener is as follows:
a cooling agent 27%, a flavor 40% and a sweetener 33%.
3. A flavour composition as claimed in claim 1 or 2 wherein the cooling agent is selected from one or more of menthyl carboxamide, menthyl lactate, N, 2, 3-trimethyl-2-isopropylbutanamide, menthol, menthyl acetate, menthone, isomenthone, isopulegol, borneol, eucalyptol, N- (4-methoxyphenyl) -p-menthyl-3-carboxamide and the like;
preferably, the cooling agent is a mixture of menthol and isomenthone.
4. A flavour composition according to claim 3 wherein the weight ratio of menthol to isomenthone is 0.5-7.5: 1;
preferably, the weight ratio of the menthol to the isomenthone is 2-5: 1;
further preferably, the weight ratio of the menthol to the isomenthone is 3.5: 1.
5. a flavoring composition as claimed in claim 1 or 2, wherein the essence is selected from one or more of blueberry essence, sweet orange essence, cinnamon essence, lemon essence, strawberry essence, cherry essence, vanilla essence, ginger oil essence, ethyl vanillin, raspberry essence, pineapple essence, mango essence, rose essence, mulberry essence, litchi essence, grape essence, banana essence, mint essence, etc.;
preferably, the essence is a mixture of cinnamon essence, ethyl vanillin and ginger oil essence.
6. A flavour composition according to claim 5 wherein the weight ratio of cinnamon, ethyl vanillin and ginger oil flavour is = 1: 0.2: 0.5 to 2;
preferably, the weight ratio of the cinnamon essence, the ethyl vanillin and the ginger oil essence is = 1: 0.2: 0.5-1.5.
7. A flavour composition as claimed in claim 1 or claim 2 wherein the sweetener is selected from one or more of sucrose, lactose, stevia, sucralose, aspartame, xylitol, sorbitol, maltitol, glycyrrhizin, acesulfame potassium, thaumatin and the like;
preferably, the sweetener is a mixture of xylitol and aspartame;
further preferably, the weight ratio of the xylitol to the aspartame is 1: 0.2-1.
8. Use of a flavour composition according to claims 1-7 for masking fishy or fishy odours of herbs, extracts of herbs and/or preparations containing herbs; preferably, the Chinese medicinal materials are animal medicinal materials; further preferably, the animal medicinal materials include but are not limited to one or more of leech, scorpion, centipede, earthworm, ground beetle, stiff silkworm, gecko, cantharis, zaocys dhumnade, bungarus parvus, snake slough and agkistrodon.
9. A Chinese medicinal preparation containing animal medicinal materials without fishy smell is characterized in that the Chinese medicinal preparation contains the flavoring agent composition of any one of claims 1 to 7; preferably, the preparation method of the traditional Chinese medicine preparation comprises the following steps: preparing a traditional Chinese medicine composition containing animal medicinal materials into dry paste powder, adding the flavoring agent composition or adding other conventional medicinal auxiliary materials, and preparing the traditional Chinese medicine preparation.
10. The traditional Chinese medicine preparation of claim 9, wherein the addition amount of the flavoring agent composition is 0.5% -2.0% per 1000g of the traditional Chinese medicine preparation;
preferably, the adding amount of the flavoring agent composition is 0.5% -1.5%;
further preferably, the adding amount of the flavoring agent composition is 0.8-1.2%.
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| CN104906046A (en) * | 2015-05-13 | 2015-09-16 | 上海中医药大学 | Method covering traditional Chinese medicine particle fishy smell |
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| CN1575175A (en) * | 2000-12-04 | 2005-02-02 | 宝洁公司 | Drug formulation having improved oral tolerability |
| CN104906046A (en) * | 2015-05-13 | 2015-09-16 | 上海中医药大学 | Method covering traditional Chinese medicine particle fishy smell |
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