JPH11310524A - Oral liquid preparation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oral liquid preparation capable of peculiarly decreasing astringency caused by aluminum hydroxide and exhibiting a masking effect for the astringency without deterioration with time by compounding a soda pop-based essence to a liquid compounded with aluminum hydroxide. SOLUTION: This oral liquid preparation is obtained by including (A) aluminum hydroxide (preferably originated from aluminum oxide) and (B) a soda pop-based essence. The oral solution also has preferably a pH of 6-9. The component B can be a citron soda pop-based or a champagne soda pop-based essence or the like and the champagne soda pop-based essence is especially preferable, e.g. a set in which (i) the citrus-based flavor component (e.g. lemon, lime, orange) is mainly included and (ii) furfural (iii) an allyl caproate (iv) catechin and the like are additionally contained is preferable. The blending ratio of the component B is preferably 0.0014-0.0035 pt.wt. based on one pt.wt. component A included in the oral solution.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oral liquid preparation having improved ingestibility.

[0002]

2. Description of the Related Art Aluminum hydroxide is known as an antacid component and is used for treating or preventing disorders of the stomach, such as nausea, gastric spasm, heartburn and satiety.
In addition, the dosage form of the preparation is often prepared as a liquid from the viewpoint of ingestibility. However, aluminum hydroxide has an unpleasant flavor with a unique astringent taste, and was not satisfactory in terms of flavor when used as a liquid preparation. In addition, patients with stomach disorders are often sensitive to the flavor of the drug, and even if the stomach disorders are relatively mild, taking conventional oral solutions containing aluminum hydroxide is painful. I was

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to improve the taste of an oral solution containing aluminum hydroxide.

[0004]

Means for Solving the Problems As a result of various studies, the present inventors have found that when a cider-based fragrance is added to a solution containing aluminum hydroxide, the astringent taste derived from aluminum hydroxide can be specifically reduced. The present inventors have found that the masking effect of the astringent taste does not easily deteriorate with time, and completed the present invention.

That is, the present invention is an oral solution characterized by containing aluminum hydroxide and a cider-based flavor.

The effect of the present invention is presumed to be that the citrus-like top note of the cider-based fragrance overlaps with the expression of the astringent taste of aluminum hydroxide to produce a masking effect.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, aluminum hydroxide is derived from dried aluminum hydroxide gel, synthetic aluminum silicate, aluminum oxide, aluminum hydroxide gel, aluminum hydroxide gel / sodium hydrogen carbonate coprecipitation product, and the like. And those derived from aluminum oxide are particularly preferred. The compounding amount of aluminum hydroxide in the liquid preparation is preferably 30 to 70% by weight, more preferably 50 to 60% by weight, of the whole preparation in terms of aluminum hydroxide.

As the cider-based fragrance used in the present invention, citron-sided, champagne-sided, lemon-cider-based fragrances and the like can be used.

The cider-based flavor used in the present invention is 0.5 to
It is composed of 5% by weight of a real fragrance component and 95 to 99.5% by weight of a solvent component.

The real flavor component of the cider-based flavor used in the present invention is a mixture of citrus-based components such as lemon, lime, and orange as pillars, and esters that constitute the flavor of other fruits. Specifically, (A) the citrus fragrance component is mainly used, and (B) furfural,
(C) Allyl Caproate, Amyl Butyrate, Benzyl Acetat
e, Ethyl Acetate, Ethyl Acetoacetate, Ethyl Butyra
te, Ethyl Caproate, Hexyl Acetate, Isoamyl Acetate
1 selected from the group consisting of and Methyl Anthranilate
Species or two or more, and (D) catechin, epicatechin, protocatechinic acid, chalcone, cinnamic acid or a derivative thereof, 3,4,5-Trihydroxybenzoicacid, vanillin,
It means one containing one or more selected from the group consisting of vanillic acid, 3,5-Dimetoxy-4-hydroxybenzoicacid and 3,5-Dimetoxy-4-hydroxybenzaldehyde.

The amount of the fragrance is preferably 0.0014 to 0.0035 parts by weight per 1 part by weight of aluminum hydroxide in the oral solution.

The solution of the present invention is a concept that includes not only a solution but also a suspension, an emulsion and the like.

The oral solution of the present invention preferably has a pH of 6 to 9, and has a pH of 7 from the viewpoint of an astringent masking effect.
The range of from to 8 is more preferable. For pH adjustment, a general pH adjuster can be used, and citric acid, malic acid, phosphoric acid, hydrochloric acid and the like are preferable.

The oral solution of the present invention comprises magnesium silicate, synthetic hydrotalcite, magnesium oxide, magnesium hydroxide, sodium hydrogen carbonate, magnesium carbonate, precipitated calcium carbonate, anhydrous calcium hydrogen phosphate,
Calcium hydrogen phosphate, volley and the like can be further added.

The oral solution of the present invention can be produced by a usual method for producing a solution.

[0016]

According to the present invention, it is possible to provide an oral solution containing aluminum hydroxide in which the astringent taste derived from aluminum is improved and the masking effect is hardly reduced with time.

[0017]

The present invention will be described in more detail with reference to the following Examples and Test Examples. The champagne cider fragrance used in the examples had a substantial odor component of 1.0% by weight.

Example 1 Aluminum hydroxide gel 60 g Magnesium hydroxide 4 g Saccharin sodium 0.06 g Champagne cider flavor 0.1 g Purified water A total of 100 mL The above formulations were mixed and adjusted to pH = 7.5 with hydrochloric acid to prepare a suspension. Obtained.

Comparative Example 1 A comparative liquid preparation was produced in the same manner as in Example 1 except that the fragrance of the formulation of Example 1 was changed to a cinnamon-based fragrance.

Comparative Example 2 A comparative liquid preparation was produced in the same manner as in Example 1 except that the flavor of the formulation of Example 1 was changed to a ginger-based flavor.

Comparative Example 3 A comparative liquid preparation was prepared in the same manner as in Example 1 except that the fragrance of the formulation of Example 1 was changed to a mint-based fragrance.

Comparative Example 4 A comparative liquid preparation was produced in the same manner as in Example 1 except that the flavor of the formulation of Example 1 was changed to a yogurt-based flavor.

Comparative Example 5 A comparative liquid preparation was produced in the same manner as in Example 1 except that the flavor in the formulation of Example 1 was changed to a lemon-based flavor.

Comparative Example 6 A comparative liquid preparation was produced in the same manner as in Example 1 except that the flavor of the formulation of Example 1 was changed to a herbal mint flavor.

Test Example 1 The liquid preparations produced in the Examples and Comparative Examples were subjected to a sensory test for the degree of astringency by a panel of 15 persons, and evaluated by the two-way arrangement method.

The evaluation of the masking effect was performed in the following four stages.

3: Easy to drink with almost no astringent taste.

2: Slightly unpleasant astringent taste is felt, but there is no pain or resistance in taking.

1: An unpleasant astringent taste is felt and it is hard to drink.

0: Feels unpleasant and intense astringent taste, making it very difficult to drink.

Table 1 shows the test results and average points by each panelist.

[0032]

[Table 1]

Table 2 shows the results of the analysis of variance of Test Example 1 and FIG. 1 shows the significant difference between the samples. (*) In FIG. 1 is a 5% significance level and Example 1 is Comparative Examples 2, 5, and 6.
Means better than

[0034]

[Table 2]

Test Example 2 For Example 1 and Comparative Example 5, a sample stored at 65 ° C. for 3 days and a sample stored at room temperature were paired, and the astringent taste of aluminum hydroxide was determined by a paired comparison method using a panel of five experts. The change with time was evaluated in the following five stages.

1: No change.

2: The degree of change is not clearly understood.

3: Somewhat changed.

4: A change is clearly observed.

5: A considerable change is observed.

The test results are shown in Table 3.

[0042]

[Table 3]

All the panels evaluated that the champagne cider fragrance had little change in the masking effect over time.

Example 2 Aluminum hydroxide gel 56 g Magnesium hydroxide 4 g Saccharin sodium 0.06 g Methyl para-hydroxybenzoate 0.1 g Champagne cider-based flavor 0.1 g pH adjuster (phosphoric acid, hydrochloric acid) Appropriate amount Purified water 100 mL pH = 8 A liquid was obtained in the same manner as in Example 1 with the above formulation.

Preparation Example 2 Aluminum hydroxide gel 60 g Magnesium carbonate 5 g Sodium saccharin 0.06 g Propyl para-hydroxybenzoate 0.1 g Champagne cider-based flavor 0.1 g pH adjuster (phosphoric acid, hydrochloric acid) Appropriate amount Purified water 100 mL pH = 8 A liquid preparation was obtained in the same manner as in Example 1 with the formulation.

[Brief description of the drawings]

FIG. 1 is a diagram showing a significant difference between samples of Test Example 1.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Masaki Kobayashi 3-24-1, Takada, Toshima-ku, Tokyo Taisho Pharmaceutical Co., Ltd. (72) Inventor Mitsugu Togashi 51 Sanjo-cho, Omiya-shi, Saitama Ota Pharmaceutical Co., Ltd. (72) Inventor Noriyoshi Sano 51, Sanjo-cho, Omiya City, Saitama Prefecture Ota Pharmaceutical Co., Ltd.

Claims (7)

[Claims] 1. An oral liquid preparation comprising aluminum hydroxide and a cider-based flavor. 2. The method according to claim 1, wherein the pH value is in the range of 6-9.
The oral liquid preparation according to the above. 3. A cider-based fragrance comprising (A) a citrus-based fragrance component, (B) furfural,
(C) Allyl Caproate, Amyl Butyrate, Benzyl Acetat
e, Ethyl Acetate, Ethyl Acetoacetate, Ethyl Butyra
te, Ethyl Caproate, Hexyl Acetate, Isoamyl Acetate
1 selected from the group consisting of and Methyl Anthranilate
Species or two or more, and (D) catechin, epicatechin, protocatechinic acid, chalcone, cinnamic acid or a derivative thereof, 3,4,5-Trihydroxybenzoicacid, vanillin,
The oral composition according to claim 1 or 2, wherein the composition contains one or more selected from the group consisting of vanillic acid, 3,5-Dimetoxy-4-hydroxybenzoicacid and 3,5-Dimetoxy-4-hydroxybenzaldehyde. Liquid. 4. The oral liquid preparation according to claim 3, wherein the citrus flavor component is at least one selected from lemon, lime and orange. 5. An oral liquid preparation comprising aluminum hydroxide and a cider-based flavor as a flavor improving agent. 6. An unpleasant flavor improving agent for aluminum hydroxide, comprising a cider-based flavor as an active ingredient. 7. A method for improving the unpleasant taste of aluminum hydroxide, which comprises adding a cider-based flavor.