CN118105418B - Pharmaceutical compositions containing nine-section tea, heat-clearing and anti-inflammatory preparations and their preparation methods - Google Patents
Pharmaceutical compositions containing nine-section tea, heat-clearing and anti-inflammatory preparations and their preparation methodsInfo
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Abstract
本发明公开了一种含九节茶的药物组合物、清热消炎宁制剂及其制备方法，该含九节茶的药物组合物包括如下重量份的原料组分：九节茶干膏粉100份；三氯蔗糖0.30‑0.40份；甜菊糖苷1.00‑1.20份；枸橼酸0.05‑0.15份。本发明提供的含九节茶的药物组合物及清热消炎宁制剂利用三氯蔗糖、甜菊糖苷和枸橼酸作为复合矫味剂，三者相互协同配合，成功的改善了制剂的口服顺应性，按照所述用量添加复合矫味剂后得到的清热消炎宁制剂的苦味和涩味得到了很好改善，无不佳气味，整体口感佳。This invention discloses a pharmaceutical composition containing *Nine-section Tea*, a heat-clearing and anti-inflammatory preparation, and its preparation method. The pharmaceutical composition containing *Nine-section Tea* comprises the following raw material components in parts by weight: 100 parts of *Nine-section Tea* dry extract powder; 0.30-0.40 parts of sucralose; 1.00-1.20 parts of steviol glycosides; and 0.05-0.15 parts of citric acid. The pharmaceutical composition containing *Nine-section Tea* and the heat-clearing and anti-inflammatory preparation provided by this invention utilize sucralose, steviol glycosides, and citric acid as a compound flavoring agent. The three synergistically improve the oral compliance of the preparation. After adding the compound flavoring agent according to the stated dosage, the bitterness and astringency of the heat-clearing and anti-inflammatory preparation are significantly improved, with no unpleasant odor and an overall good taste.
Description
Technical Field
The invention relates to the technical field of pharmaceutical preparations, in particular to a pharmaceutical composition containing sarcandra glabra, a heat-clearing anti-inflammatory preparation and a preparation method thereof.
Background
Herba Pileae Scriptae is aerial part of herba Pileae Scriptae, and has effects of clearing heat and toxic materials, resisting bacteria, relieving inflammation, clearing lung-heat, relieving cough, dispelling pathogenic wind, removing dampness, relieving rigidity of muscles, activating collaterals, promoting blood circulation, relieving pain, and promoting reunion of bone. The preparation for clearing heat and diminishing inflammation is a traditional Chinese medicine preparation which is developed by adopting natural medicinal materials, namely, glabrous sarcandra herb according to the traditional Chinese medicine principle of 'cold of heat type Wen Zheqing'.
The common cold is a very common disease, especially the infants, the old or some people with basic diseases with weak resistance are particularly easy to be infected by common cold viruses, and the common cold viruses attack the respiratory tract to cause acute upper respiratory tract infection, thereby causing symptoms such as sore throat, cough, fever and the like. There are many problems in the current treatment of acute upper respiratory tract infections, such as antibiotics, antiviral drugs, compound cold drugs, abuse of traditional Chinese medicines, excessive dependence on intravenous administration, irregular treatment, etc. Based on the clinical requirement of acute upper respiratory tract infection and the safety and effectiveness of the heat-clearing anti-inflammatory preparation, the applicant provides a novel pharmaceutical composition containing the glabrous sarcandra herb and the heat-clearing anti-inflammatory preparation so as to better solve the defects existing in the prior art and how to meet the requirements of clinically treating diseases such as upper respiratory tract infection.
Oral administration is the most commonly used administration mode in clinic at present, taste is one of important factors influencing clinical application of oral preparations, poor taste can influence medication compliance of patients, so that ideal treatment effect is difficult to achieve or maintain, and in-vivo drug exposure is unstable, so that potential safety hazards are brought. Therefore, taste evaluation is generally a special research content very important in the development of medicines.
The medicinal nine-herb tea has bitter, pungent and flat taste, and the dry paste powder prepared by the medicinal nine-herb tea has extremely bitter taste after being brewed, has astringent and unpleasant smell, most of oral preparations are accompanied with unpleasant tastes such as stronger bitter taste, and the like, and is easy to cause uncomfortable taste when taken by patients, especially children patients are easy to delay treatment caused by the fact that the bad taste of the medicines is not matched with the medicines, namely, the taking compliance of the medicinal nine-herb tea is lower, and the taking of the patients is influenced. The taste buds of children are more sensitive to different tastes, particularly bitter, bitter ingredients are more easily perceived by taste receptors in the oral cavity to cause bad mouthfeel, and risks of bad medication behaviors caused by bad mouthfeel are correspondingly increased, so that compared with adult medication, the study of the mouthfeel of children has stronger clinical significance and value, and simultaneously has greater technical challenges. However, masking of bitter taste is not easy, and human perception threshold of bitter taste is very small and is not easy to eliminate. How to effectively mask the bitter taste of the medicine and improve the quality of the preparation is a great challenge facing the workers of the medicine preparation. With the progress of preparation technology, taste masking technology is continuously developed, and the addition of a flavoring agent and a coating are still two most widely used taste masking means at present. However, the taste masking of the medicine of the Jiujiujiu tea with strong bitter taste and large dosage is still very challenging, researchers are required to precisely design and research the physicochemical properties, dosage and the like of the Jiujiujiu tea, the innovation concept is integrated, the taste correction and taste masking technology is flexibly applied, and the prior art is not reported.
Disclosure of Invention
The invention provides a heat-clearing anti-inflammatory medicine and a preparation method thereof, which are used for solving the technical problems that the heat-clearing anti-inflammatory medicine is extremely bitter in taste, has astringency and bad smell, is easy to cause uncomfortable taste when being taken by patients, and affects the medication compliance of patients (especially children patients).
According to one aspect of the invention, a pharmaceutical composition containing herba Pileae Scriptae is provided, which comprises the following raw materials, by weight, 100 parts of herba Pileae Scriptae dry extract powder, 0.30-0.40 part of sucralose, 1.00-1.20 parts of stevioside, and 0.05-0.15 part of citric acid.
Further, the medicinal composition containing the herba sarcandrae comprises the following raw materials, by weight, 100 parts of herba sarcandrae dry extract powder, 0.35-0.36 part of sucralose, 1.00-1.20 parts of stevioside and 0.05-0.15 part of citric acid.
Further, the medicinal composition containing the herba sarcandrae comprises the following raw materials in parts by weight, namely 100 parts of herba sarcandrae dry paste powder, 0.36 part of sucralose, 1.00-1.20 parts of stevioside and 0.10 part of citric acid.
Further, the medicinal composition containing the herba sarcandrae comprises the following raw materials in parts by weight, namely 100 parts of herba sarcandrae dry paste powder, 0.36 part of sucralose, 1.1 parts of stevioside and 0.10 part of citric acid.
According to another aspect of the invention, there is also provided a heat-clearing and anti-inflammatory preparation comprising the pharmaceutical composition containing sarcandra glabra and other pharmaceutically acceptable auxiliary materials.
Further, the acceptable auxiliary materials comprise 4-50 parts of filler.
Further, the filler includes maltodextrin, starch or lactose.
According to still another aspect of the present invention, there is also provided a method for preparing a granule for clearing heat and diminishing inflammation, comprising the steps of:
Extracting, concentrating, drying and crushing the herba sarcandrae to obtain herba sarcandrae dry paste powder, wherein the relative density of the concentrated thick paste at 60-70 ℃ is 1.25-1.30;
uniformly mixing the dry sarcandra glabra extract powder with other raw materials according to the weight parts of the raw material components to obtain mixed powder;
the mixed powder is prepared into the heat-clearing anti-inflammatory granule by dry granulation.
Further, the extraction includes heat reflux extraction, or decoction and filtration extraction.
The invention has the following beneficial effects:
The medicinal composition and the heat-clearing anti-inflammatory preparation containing the glabrous sarcandra herb provided by the invention utilize the sucralose, the stevioside and the citric acid as the compound flavoring agents, and the three are mutually matched in a synergistic way, so that the oral compliance of the preparation is successfully improved.
The invention is based on the fact that the human body has five basic tastes, sweet, salty, sour, bitter and umami, which all rely on the interaction of molecules in the food with specific taste receptor proteins on the taste buds of the tongue, and the taste receptors recognize the corresponding food molecules, trigger cascade signals, lead to release of chemicals (neurotransmitters), activate specific areas of the brain where the taste is perceived and processed. It has been found that type II taste cells contain receptors that distinguish sweet and bitter substances, namely T1R2, T1R3 and T2R, all belonging to the G protein-coupled receptor family. Sweet and bitter use similar signaling pathways in cells. Therefore, when the sweetener is added, the competition of the sweet taste to the specific protein can be increased, so that the perception of the bitter taste of a human body is weakened, and the stevioside and the sucralose in the formula compete for the perception of the bitter taste through the mechanism, so that the effect of weakening the bitter taste is achieved.
The applicant finds that the situation of poor bitter suppressing effect or excessive sweetness is easy to occur when too little or too much sweetener is added in the research process, and in addition, when only the sweetener is used, the bitter taste and the sweetness can be perceived simultaneously in the perception process, so that the bitter taste of the product cannot be completely eliminated, and the unnatural taste exists. In this regard, the applicant has continued to add the acidulant, citric acid, which counteracts part of the sweet and bitter taste, and at the same time imparts a suitable amount of acidulant to improve its flavour and improve its mouthfeel on the mouth.
However, for the pharmaceutical composition containing herba Pileae Scriptae and the preparation of QINGRE XIAO YAN NING, such as QING XIAO YAN NING KE LI ZHI JI (granule preparation for clearing heat and relieving inflammation) has great challenges to achieving generally acceptable taste or neutral taste, during the research, the applicant found that when using single flavoring agent, the sour agent and low-sweetness sweetener except high-sweetness flavoring agent are used alone, the taste problem of the product is hardly improved, which means that if the aim of masking the bitter taste of the preparation by flavoring means is achieved, high-sweetness sweetener or a great amount of other flavoring agents need to be added. Based on formulation dosage considerations, applicant prefers to use the sweetener of greater sweetness-sucralose, and tests conducted within its applicable range have found that the single use still fails to achieve the desired goal, and therefore continues to introduce the second high-sweetness sweetener, steviol glycoside. The combination of the two has obvious effect of weakening the bitter taste of the product, but has partial bitter aftertaste, and the bitter taste and the sweet taste exist simultaneously, so that the peculiar smell of the product is obvious. In order to further improve the taste and flavor of the sweet taste, experiments are carried out by adding auxiliary materials such as sour agent, essence and salty agent, and a large number of experiments show that the sour agent, the essence and the salty agent have great influence on the improvement effect of the sweet taste on the sweet taste, and the uncontrollability of the taste correction effect is enhanced along with the increase of the types of the auxiliary materials; in the second case, after the essence is independently introduced on the basis of the double-sweetener, the smell is optimized, but the taste is poor, in the third case, after the citric acid is independently introduced on the basis of the double-sweetener, the taste and the bitter taste at the inlet are improved to a certain extent, but the use amount of the citric acid has a great influence on the improvement effect, and the influence shows irregular change, when the use amount of the citric acid is smaller or larger than the most preferable use amount of the prescription, the bitter taste and the bitter taste are stronger, and in the fourth case, after two or more of the sour agent, the salty agent and the essence are simultaneously introduced on the basis of the double-sweetener, the taste is strange, and the regularity is not regulated.
Finally, the applicant surprisingly found that when the three components of sucralose, stevioside and citric acid with specific contents are selected, the three components have synergistic effects, a proper amount of citric acid is introduced while two high-sweetness sweeteners are reserved in the scheme, the bitter taste of the preparation is weakened by the high-sweetness sweeteners, the existing problems of bitter taste and simultaneous existence of the same sweetness are treated by the citric acid, other uncomfortable tastes are not brought, and compared with the effects of the introduction of other types of flavoring agents and the other dosage of citric acid, the proportion formula has more improved advantages, the introduction of the peculiar smell taste is less while the bitter taste is obviously weakened, and the palatability is greatly enhanced. Especially, when the materials are mixed according to the proportion of 100 parts of the dry sarcandra glabra extract powder, 0.36 part of sucralose, 1.00-1.20 parts of stevioside and 0.10 part of citric acid, the comprehensive score can be up to 9 minutes, the bitter taste and the astringent taste of the sarcandra glabra medicinal composition and the heat anti-inflammatory preparation thereof are greatly improved, no bad smell exists, the whole taste is good, and the medicine taking compliance of patients (especially children patients) can be effectively improved.
Detailed Description
In order to make the objects, technical solutions and advantageous technical effects of the present invention clearer, the present invention will be further described in detail with reference to examples. It should be understood that the examples described in this specification are for the purpose of illustrating the invention only and are not intended to limit the invention.
For simplicity, only a few numerical ranges are explicitly disclosed herein. However, any lower limit may be combined with any upper limit to form a range not explicitly recited, and any lower limit may be combined with any other lower limit to form a range not explicitly recited, as may any upper limit combined with any other upper limit. Furthermore, each point or individual value between the endpoints of the range is included within the range, although not explicitly recited. Thus, each point or individual value may be combined as a lower or upper limit on itself with any other point or individual value or with other lower or upper limit to form a range that is not explicitly recited.
In the description herein, unless otherwise indicated, "above" and "below" are intended to include the present number, "one or more" means two or more, and "one or more" means two or more.
The problems of taste correction and taste masking of traditional Chinese medicines and preparations are always a difficult problem faced by the pharmaceutics, and students at home and abroad have conducted more researches on the problem of taste of medicines. The taste correction and masking mechanism of the existing medicine mainly comprises the following aspects that ① is added with a taste correction agent to change the sensitivity degree of taste buds to bad taste, ② is used for directly isolating the direct contact of the medicine and the taste buds through means of coating, adsorption inclusion and the like, and ③ is used for modifying the molecular structure of the medicine.
Taking the flavoring agent as an example, the flavoring agent is classified into various types including high-sweetness flavoring agent, bitter retarding agent, essence, sour agent and the like, and the types of different flavoring agents, the number of the flavoring agents and the dosage of a certain flavoring agent can bring great change to sensory results. In addition, the active ingredients of different traditional Chinese medicines and preparations are different, when the taste correction or taste masking research is carried out on the different traditional Chinese medicines and preparations, the traditional Chinese medicines and preparations have larger difference, have no fundamental commonality and are more irregularly circulated, so that the problems of the taste correction and the taste masking of certain traditional Chinese medicines and preparations always plagues researchers in the field of the pharmacy. For example, the inclusion technology is limited by the selectivity of cyclodextrin to the inclusion compound, and the application of the inclusion technology in the compound taste masking of traditional Chinese medicines is limited, and some methods which are commonly used in the fields of foods and chemicals, such as adding a bitter taste eliminator or using a macroporous ion exchange resin method, are the technology for relatively shaping the taste masking aspect of the oral liquid preparation at home and abroad at present, but the methods mainly aim at chemical medicines with very definite components, and the preparation of the prodrug is also an effective taste masking technology in the chemical medicine field, but the novel technology is difficult to apply in the traditional Chinese medicine field due to the complexity of the components. In addition, because the use of the corrective and the masking auxiliary materials is not standardized, some medicinal auxiliary materials are already approved by a pharmacy management department and are used in a laboratory, the obtained relevant corrective and masking technologies are limited in experimental research and are difficult to be applied to actual industrialized production. The embodiment of the first aspect of the application provides a pharmaceutical composition containing herba sarcandrae, which comprises the following raw materials, by weight, 100 parts of herba sarcandrae dry extract powder, 0.30-0.40 part of sucralose, 1.00-1.20 parts of stevioside and 0.05-0.15 part of citric acid.
The medicinal composition containing the herba sarcandrae provided by the embodiment of the application uses the sucralose, the stevioside and the citric acid as the compound flavoring agents, the sucralose, the stevioside and the citric acid are mutually matched, so that the oral compliance of the preparation is successfully improved, the bitter taste and the astringent taste of the herba sarcandrae preparation heat-clearing and anti-inflammatory agent obtained after the compound flavoring agents are added according to the dosage are well improved, no bad smell is generated, and the whole taste is good.
In the embodiment, the weight part of the sucralose is 0.30-0.40 part, for example, 0.3 part, 0.35 part, 0.36 part or 0.4 part, and the like, and can be any combination range of the above weight parts, the weight part of the steviol glycoside is 1.00-1.20 part, for example, 1.00 part, 1.05 part, 1.10 part, 1.15 part or 1.20 part, and the like, and can be any combination range of the above weight parts, and the weight part of the citric acid is 0.05-0.15 part, for example, 0.05 part, 0.08 part, 0.10 part, 0.12 part or 0.15 part, and can be any combination range of the above weight parts.
In the embodiment, the dosage form of the pharmaceutical composition containing the herba sarcandrae is granule, liquid or tablet, wherein the granule and the liquid can be used as the dosage form for children with the age of 2-13 years.
In the examples of the present application, steviol glycoside alone did not improve bitterness, but sucralose alone improved bitterness to some extent, but both bitterness and sweetness were present, and citric acid alone improved astringency significantly, but did not improve bitterness significantly. The application uses the sucralose, the stevioside and the stevioside simultaneously, which not only can well improve the bitter taste, but also can obviously improve the astringent taste. However, if the amount of sucralose or stevioside is less than the minimum value, respectively, the effect of reducing the bitter taste is significantly affected, if the amount of stevioside is greater than the maximum value, the overall effect of the sweetener (sucralose and stevioside) on improving the bitter taste is weakened, and the taste is peracid, and if the amount of citric acid is greater than the maximum value, the effect of meta-acid occurs while improving the taste, and the effect of the sweetener on improving the bitter taste is weakened.
The medicinal composition containing the herba sarcandrae provided by the embodiment of the application has obviously reduced bitter and astringent taste, and has acceptable mouthfeel (can be accepted as having bitter taste/peculiar smell mouthfeel, is easier to accept as slightly bitter taste/peculiar smell mouthfeel, and is easy to accept as having no bitter taste/peculiar smell mouthfeel).
In order to further improve the taste of the medicinal composition containing the herba sarcandrae, the embodiment of the application comprises the following raw materials, by weight, 100 parts of herba sarcandrae dry extract powder, 0.35-0.36 part of sucralose, 1.00-1.20 parts of stevioside and 0.05-0.10 part of citric acid.
The medicinal nine-herb tea has bitter, pungent and flat taste, is extremely bitter in taste after being brewed by the dry paste powder obtained by extracting, concentrating and drying, has astringent taste and bad smell, is more sensitive to the taste of children patients, has poor medication compliance, and is easy to delay treatment due to the fact that the bad taste of the medicines is not matched with the medication. In order to further improve the taste of the heat-clearing anti-inflammatory agent and make children accept the heat-clearing anti-inflammatory agent more easily, the embodiment of the application comprises the following raw materials in parts by weight, 100 parts of glabrous sarcandra herb dry paste powder, 0.36 part of sucralose, 1.00-1.20 parts of stevioside and 0.10 part of citric acid.
In order to further improve the taste of the medicinal composition containing the herba sarcandrae, so that the medicinal composition is acceptable to all people (including children), the medicinal composition comprises the following raw materials in parts by weight.
There are many problems in the drug treatment of acute upper respiratory tract infection in children, including abuse of antibiotics, antiviral drugs, compound cold drugs, traditional Chinese medicines, and in addition, there are excessive dependence on intravenous drugs and irregular treatment methods. The applicant develops the heat-clearing anti-inflammatory granule into an acute upper respiratory tract infection medicament designed for children with the age of 2-13 years, so that the taste of the heat-clearing anti-inflammatory granule is obviously improved, the compliance of children patients is improved, meanwhile, the main treatment diseases of the heat-clearing anti-inflammatory granule are assumed to be acute upper respiratory tract infection, and the main treatment functions are heat-clearing and detoxifying, anti-inflammatory and pain relieving, and the heat-clearing anti-inflammatory granule is used for treating the acute upper respiratory tract infection of children, wherein symptoms are headache, pharyngalgia, muscle soreness, fever, cough, nasal obstruction and nasal discharge. In the embodiment of the application, the medicinal composition containing the herba sarcandrae made of the raw materials has slightly sweet taste, slightly sour taste, reduced bitter taste, reduced peculiar smell taste, smoother taste and comprehensive score of 9 minutes, and is particularly suitable for children aged 2-13 years.
An embodiment of the second aspect of the present application provides a heat-clearing and anti-inflammatory preparation, which comprises the pharmaceutical composition containing sarcandra glabra and other pharmaceutically acceptable auxiliary materials.
In the embodiment of the application, the raw materials of the heat-clearing anti-inflammatory preparation further comprise 4-50 parts of filler. For the convenience of production, the raw materials of the heat-clearing and anti-inflammatory preparation can also comprise a filling agent such as starch, lactose, maltodextrin and the like.
An embodiment of the third aspect of the present application provides a method for preparing a granule for clearing heat and diminishing inflammation, comprising the steps of:
Extracting, concentrating, drying and crushing the herba sarcandrae to obtain herba sarcandrae dry paste powder, wherein the relative density of the concentrated thick paste at 60-70 ℃ is 1.25-1.30;
Crushing the glabrous sarcandra herb dry extract according to the weight parts of the raw material components, sieving with a 100-mesh sieve, uniformly mixing the dry extract powder with other auxiliary materials, and sieving with a 60-mesh sieve to obtain mixed powder;
dry granulating, sieving with 12 mesh sieve, and granulating to obtain powder.
In some embodiments, the extracting comprises heat reflux extraction, or decocting and filtering the extraction.
In some embodiments, the concentrating is concentrating under reduced pressure.
According to the embodiment of the application, the preparation process of the heat-clearing anti-inflammatory granule has the advantages of simple equipment, convenient operation, high degree of automation, low labor intensity and high production efficiency.
In some embodiments, the method of preparing the antipyretic anti-inflammatory granule comprises the steps of:
s1, extracting, namely taking a herba sarcandrae glabra tea tablet, adding a solvent for extraction twice, and filtering to obtain an extracting solution, wherein the solvent is water, and specifically, heating and reflux extraction is carried out;
s2, concentrating the extracting solution to obtain extractum;
S3, drying, namely drying and crushing the extract to obtain dry extract powder of the herba sarcandrae;
S4, mixing and flavoring, namely mixing and flavoring the dry extract powder of the herba sarcandrae, the filler, the sucralose, the stevioside and the citric acid to obtain mixed powder after flavoring;
s5, granulating, namely performing dry granulation on the mixed powder to obtain the heat-clearing and anti-inflammatory granule.
Examples
The present disclosure is more particularly described in the following examples that are intended as illustrations only, since various modifications and changes within the scope of the present disclosure will be apparent to those skilled in the art. Unless otherwise indicated, all parts, percentages, and ratios reported in the examples below are by weight, and all reagents used in the examples are commercially available or were obtained synthetically according to conventional methods and can be used directly without further treatment, as well as the instruments used in the examples.
The heat-clearing anti-inflammation granule of the example and the comparative example is prepared by respectively adding the flavoring agents into 2.9g of herba Pileae Scriptae dry extract powder based on the principle that the maximum addition amount of single flavoring agent and the addition amount of auxiliary materials are relatively small.
The preparation method of the herba Pileae Scriptae dry extract powder comprises the steps of taking herba Pileae Scriptae, decocting in water twice for 1.5 hours for the first time and 1 hour for the second time, filtering decoction, mixing filtrates, concentrating under reduced pressure to obtain soft extract with relative density of 1.25-1.30 (60-70 ℃), drying, and pulverizing to obtain herba Pileae Scriptae dry extract powder.
Mixing and flavoring, namely mixing and flavoring 2.9g of herba Pileae Scriptae dry extract powder with a flavoring agent, adding maltodextrin to complement 3g, and dry granulating the mixed powder to obtain granule. The specific amounts of flavoring agents are shown in Table 2. The addition amount of each raw material in mg in Table 2 is obtained by the mass of each raw material/the mass of the dry extract powder of herba Pileae Scriptae (2.9 g).
The establishment of scoring system (refer to technical guidelines for design and evaluation of taste of children's medicines) is to dissolve the heat-clearing and anti-inflammatory granule obtained in each example or comparative example in 50ml hot water (observe solubility) to obtain liquid medicine, and keep the temperature in a constant-temperature water bath kettle at 35+/-5 ℃.
Tasters (no smoking and drinking in two days and no eating in 2 hours before tasting) were selected to taste, and mouth was rinsed with warm water before tasting, and each group of solutions was spitted out after being contained in the mouth for 10 seconds, and the taste suitability degree (the main peculiar smell taste of the product is bitter, and finally the taste was judged according to the bitter degree and the comprehensive taste) was used as an assessment index, and the overall sensory evaluation was used for scoring. The taste sensory evaluation ratings are shown in table 1, wherein a rating of 5 or more indicates successful flavoring without affecting patient compliance, and a rating of 7 or more meets the child medication criteria.
Table 1 taste sensory evaluation rating table
Each set of experiments according to the present application selected 10 tasters for scoring, taking the average after removing one of the highest score and one of the lowest score, and taking the integer after rounding off, as shown in table 2.
1. Comparison of three flavors (examples 1-6) with two flavors (comparative examples 1-9).
Table 2 examples 1 to 6 and comparative examples 1 to 9
Note that the values in brackets of a certain component in the table are the mass percent of the component in the heat-clearing anti-inflammatory granule.
From the above results, it is clear that examples 1 to 6 at least achieve the standard that the bitter taste and the off-flavor are remarkably reduced and the taste is acceptable, that is, the overall score is 5 minutes or more. Wherein, the whole taste in the example 2 is optimal, the bitter taste is obviously reduced, the taste is smoother, and the standard of children medication is met (the children medication standard can be considered to be met after the comprehensive score is more than 7 minutes). Meanwhile, the results show that when the usage amount of the sucralose or the usage amount of the stevioside is reduced, the bitter taste reducing effect is reduced, when the usage amount of the stevioside exceeds a certain limit, the bitter taste reducing effect and the overall taste are also reduced, and when the usage amount of the citric acid is excessive, the situation of meta-acid can occur while the taste is improved, and the bitter taste reducing effect of the sweetener is reduced.
2. Comparison of four flavors
In the experiment, 2.9g of intermediate dry paste powder is taken, four kinds of corrigents are added, maltodextrin is taken as maltodextrin to supplement 3.0g, the preparation method is the same, and the results are shown in Table 3.
TABLE 3 comparative examples 10-15
Note that the values in brackets of a certain component in the table are the mass percent of the component in the heat-clearing anti-inflammatory granule.
The solubility of the comparative examples is qualified, and the results show that when the compound flavoring agent is stevioside, sucralose, citric acid and sodium chloride, partial salty taste is introduced, the sensory is poor, and particularly, the sensory is obviously reduced after different amounts of sodium chloride are introduced on the basis of the embodiment 2. When the compound flavoring agent is stevioside, sucralose, citric acid and lemon powder essence, the effect of improving the bitter taste is poor, and particularly, the sensory degradation is obvious after a certain amount of lemon powder essence is introduced on the basis of the embodiment 2.
3. Comparison of Single flavoring Agents
In the experiment, 2.9g of intermediate dry paste powder is taken, a single type of flavoring agent is added, maltodextrin is taken as maltodextrin to supplement 3.0g, and the preparation method is the same.
Wherein mannitol, stevioside or sucralose is respectively taken as a sweetener (dosage of 10.5 mg), or L-malic acid or citric acid is respectively taken as an acidulant (dosage of 2.9 mg), and the taste improvement evaluation is carried out according to the evaluation method of an evaluation system, and the mixed powder without adding the flavoring agent is taken as a control, and the result is shown in Table 4:
TABLE 4 comparative examples 16-21
Note that the values in brackets of a certain component in the table are the mass percent of the component in the heat-clearing anti-inflammatory granule.
The above comparative examples were all satisfactory in solubility, and as a result, it was found that the effect of improving bitterness and taste was remarkable when sucralose was added, but the effect of improving the taste could not be expected when the sweetener was used alone, in combination with the maximum daily dose (WHO prescribes daily intake of 13 mg/kg). The bitter taste of mannitol is difficult to tolerate when the mannitol is added alone, the comprehensive taste is not improved, the comprehensive taste of stevioside is improved but the bitter taste is obvious when the stevioside is added alone, the bitter taste is difficult to tolerate when the L-malic acid is added alone, and the bitter taste is difficult to tolerate when the citric acid is improved.
In conclusion, the heat-clearing anti-inflammatory agent provided by the invention utilizes the sucralose, the stevioside and the citric acid as the compound flavoring agents, the sucralose, the stevioside and the citric acid are mutually matched in a synergistic way, so that the oral compliance of the preparation is successfully improved, the bitter taste and the astringent taste of the Jiujiegu tea preparation heat-clearing anti-inflammatory agent are well improved, no bad smell is generated, and the whole taste is good.
While the application has been described with reference to a preferred embodiment, various modifications may be made and equivalents may be substituted for elements thereof without departing from the scope of the application, and in particular, the technical features set forth in the various embodiments may be combined in any manner so long as there is no structural conflict. The present application is not limited to the specific embodiments disclosed herein, but encompasses all technical solutions falling within the scope of the claims.
Claims (10)
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| CN1413685A (en) * | 2002-11-13 | 2003-04-30 | 贵州和仁堂药业有限公司 | Medicine for treating throat disease and stomatopathy |
| CN112263551A (en) * | 2020-10-30 | 2021-01-26 | 重庆希尔安药业有限公司 | Spleen-tonifying and digestion-improving composition granules with excellent taste and preparation method thereof |
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| CN117085141A (en) * | 2023-09-06 | 2023-11-21 | 清华德人西安幸福制药有限公司 | Taste correction composition for improving taste of Reyanning preparation and application thereof |
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| CN112263551A (en) * | 2020-10-30 | 2021-01-26 | 重庆希尔安药业有限公司 | Spleen-tonifying and digestion-improving composition granules with excellent taste and preparation method thereof |
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