WO1998005342A1 - Liquid preparation comprising iron compound - Google Patents

Liquid preparation comprising iron compound Download PDF

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Publication number
WO1998005342A1
WO1998005342A1 PCT/JP1997/002717 JP9702717W WO9805342A1 WO 1998005342 A1 WO1998005342 A1 WO 1998005342A1 JP 9702717 W JP9702717 W JP 9702717W WO 9805342 A1 WO9805342 A1 WO 9805342A1
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Prior art keywords
iron
component
liquid preparation
iron compound
amino acid
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PCT/JP1997/002717
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French (fr)
Japanese (ja)
Inventor
Yasuko Sakata
Kenji Tsunoda
Hiroshi Nakano
Original Assignee
Taisho Pharmaceutical Co., Ltd.
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Application filed by Taisho Pharmaceutical Co., Ltd. filed Critical Taisho Pharmaceutical Co., Ltd.
Priority to AU37091/97A priority Critical patent/AU3709197A/en
Publication of WO1998005342A1 publication Critical patent/WO1998005342A1/en

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
    • A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K33/00—Medicinal preparations containing inorganic active ingredients
    • A61K33/24—Heavy metals; Compounds thereof
    • A61K33/26—Iron; Compounds thereof

Definitions

  • the present invention relates to a liquid preparation containing an iron component, the quality of which is reduced due to the deterioration of the flavor and the feeling of taking the liquid is improved.
  • Changes over time include changes in properties such as stability and taste of the iron component and other components in the aqueous solution.
  • the iron masking taste changed remarkably, and masking was performed for three months immediately after production, but after six months the iron taste was felt and the user felt uncomfortable to take. After one year or more, the iron taste becomes strong, and when stored for more than two years, the iron taste becomes very strong, and the patient feels resistance to taking the medicine, resulting in a significant decrease in quality.
  • a method for improving the flavor of a liquid preparation containing an iron component a method in which an alcohol component is added in an amount of 0.1% by weight or more (Japanese Patent Application Laid-Open No. Heisei 4-23769) or a method in which at least 0.1% of fruit juice is used Or a cola flavor or at least 3% by weight of fruit juice (grape juice, pear juice, passion fruit, pineapple juice, banana najuse or banana puree, apricot juice, orange juice, lemon juice, grapefruit juice, apple juice, Method of adding granberi youth, tomato juice, evening juice or a mixture thereof (JP-A-64-86858, JP-A-2-72843), etc. Have been reported. However, conventional methods have not been able to maintain good flavor over the long term.
  • An object of the present invention is to suppress the thermal change over time of an oral solution containing an iron component, Another object of the present invention is to provide a liquid preparation having a stable quality and a good feeling of taking. Disclosure of the invention
  • the present inventors have intensively studied various masking effect agents in order to solve the above problems. As a result, by mixing an eugenol-containing component not included in the juice described in the above-mentioned prior art into a liquid preparation containing an iron component, or further mixing an L-type amino acid salt and a dalconate salt As a result, they found that iron taste can be masked, and completed the present invention.
  • the present invention is an iron compound-containing solution comprising an iron component and an eugenol-containing component.
  • Another aspect of the present invention is a liquid preparation containing an iron component, an eugenol-containing component, and an iron compound containing at least one of an L-type amino acid salt and a gluconate.
  • the iron component is iron citrate ammonium, ferrous sodium citrate and the like, and one or two of these can be blended.
  • the compounding amount of the iron component is 0.0005 to 0.1 W / V3 ⁇ 4 in the liquid preparation, and is preferably 0.001 to 0.08 WZ V%.
  • the iron content is less than 0.005 W / V, the effect of blending the iron component is weakened, and if it is more than 0.1 W / V, the iron taste cannot be sufficiently masked. Examples include banana flavoring.
  • the eugenol-containing component is incorporated in the solution in an amount of 0.001 to 10 W / V%, preferably 0.05 to 1.0 W / V%.
  • L-type amino acids examples include L-aspartic acid and glutamic acid.
  • the salts of L-type amino acids and dalconic acids include divalent metal ions, such as calcium, magnesium, copper, zinc, and manganese. Of these, magnesium L-aspartate is most preferred as the L-amino acid salt, and calcium dalconate is most preferred as the gluconate.
  • the L-type amino acid salt may be incorporated in the liquid preparation as an L-type amino acid in an amount of from 0.02 to 3.0 V / W%, preferably from 0.1 to 1.0 VZW%.
  • the gluconic acid may be incorporated in an amount of 0.02 to 2.0 V / W%, preferably 0.05 to 0.5 VZW%.
  • the eugenol-containing component, the L-type amino acid salt and the dalconate salt are added to the solution containing the iron component. More preferably, three types are blended.
  • the liquid preparation of the present invention in which three kinds are mixed is manufactured by, for example, dissolving an iron component in a solvent, adding an L-type amino acid salt to the solution, and then adding a heated aqueous gluconate solution. can do.
  • an eugenol-containing banana flavor is added, it is preferably added after the L-type amino acid.
  • additives for example, excipients, antioxidants, surfactants, etc. may be added to the liquid preparation of the present invention as needed, as long as the effects of the present invention are not impaired. can do.
  • excipient examples include erythritol, mannitol, xylitol, sorbitol, glucose, sucrose, fructose, lactose, stevia and the like.
  • antioxidants examples include dibutylhydroxytoluene (BHT), propyl gallate, butylhydroxydisole (BHA), hytotocopherol, and citric acid.
  • surfactant examples include polyoxyethylene hydrogenated castor oil, sorbitan monostearate, sorbitan monopalmitate, sorbitan monolaurate, polyoxyethylene polyoxypropylene block copolymer, polysorbates, sodium lauryl sulfate, macrogol And sucrose fatty acid esters.
  • palatability can be imparted by mixing other physiologically active ingredients, hormones, nutritional ingredients, flavors, and the like as necessary.
  • Panel 10 healthy persons aged 22 to 35 years (3 males and 7 females) were used.
  • Iron taste level 5 Very strong iron taste, so it is difficult to take.
  • the feeling of taking is very bad.
  • the feeling of taking is very bad.
  • the degree of deterioration of iron taste flavor caused by temperature change and time-dependent change during storage is minimized, and iron having high palatability is maintained in the same or close to the quality as in production. It became possible to provide a liquid agent.

Abstract

A liquid preparation comprising an iron component, an eugenol-containing component and at least one salt selected from among L-amino acid salts and gluconic acid salts. This liquid preparation is suppressed in the thermal change with time inherent in liquid preparations for internal use comprising iron compounds, is excellent in long-term stability of quality, and exhibits good feelings in administration.

Description

明 細 書 鉄 化 合 物 含 有 液 剤  Description Liquid containing iron compound
技術分野 Technical field
本発明は、 鉄成分を含有する内服液剤の風味の悪化による品質低下及び服用感 を改善した液剤に関する。 景技術  TECHNICAL FIELD The present invention relates to a liquid preparation containing an iron component, the quality of which is reduced due to the deterioration of the flavor and the feeling of taking the liquid is improved. Landscape technology
鉄成分を含有する液剤を温度調節ができない室内に一定期間保管した場合、 夏 季には常温より高温に、 冬季には常温より低温になることから、 経時的な熱変化 を受け品質及び服用感の低下を生じる。  If a liquid containing iron is stored in a room where temperature cannot be controlled for a certain period of time, the temperature will be higher than normal temperature in summer and lower than normal temperature in winter. Is reduced.
経時的な変化としては、 水溶液中での鉄成分及びその他の成分の安定性及び味 などの性状の変化が挙げられる。 特に、 鉄マスキング味の変化が著しく、 製造直 後から 3ヶ月間まではマスキングできていたものが、 6ヶ月以降になると鉄味が 感じられ服用するのに違和感を感じるようになる。 1年以上になると鉄味が強く なり、 更に 2年以上保管した状態では、 鉄味が非常に強くなり服用に抵抗感を感 じ、 品質上の低下が著しくなる。  Changes over time include changes in properties such as stability and taste of the iron component and other components in the aqueous solution. In particular, the iron masking taste changed remarkably, and masking was performed for three months immediately after production, but after six months the iron taste was felt and the user felt uncomfortable to take. After one year or more, the iron taste becomes strong, and when stored for more than two years, the iron taste becomes very strong, and the patient feels resistance to taking the medicine, resulting in a significant decrease in quality.
鉄成分を含有する液剤の風味の改善法としては、 アルコール成分を 0 · 1重量％ 以上添加する方法 （特開平 4 一 2 7 3 6 9号公報） や、 少なく とも 0 . 1 %の果実 ジュースもしくはコーラ風味料又は少なく とも 3重量％の果実ジュース （グレー プジュース、 ナシジュース、 パッションフル一ッ、 パイナップルジュース、 バナ ナジユースもしくはバナナピューレ、 アプリコッ トジュース、 オレンジジュース、 レモンジュース、 グレープフルーツジュース、 リンゴジュース、 グランべリージ ユース、 トマ トジュース、 夕ンジリ ンジュース又はそれらの混合物） を添加する 方法 （特開昭 6 4— 8 6 8 5 8号公報、 特開平 2— 7 2 8 4 3号公報） などが報 告されている。 しかし、 従来の方法では長期的に良好な風味の維持が十分ではな かった。  As a method for improving the flavor of a liquid preparation containing an iron component, a method in which an alcohol component is added in an amount of 0.1% by weight or more (Japanese Patent Application Laid-Open No. Heisei 4-23769) or a method in which at least 0.1% of fruit juice is used Or a cola flavor or at least 3% by weight of fruit juice (grape juice, pear juice, passion fruit, pineapple juice, banana najuse or banana puree, apricot juice, orange juice, lemon juice, grapefruit juice, apple juice, Method of adding granberi youth, tomato juice, evening juice or a mixture thereof (JP-A-64-86858, JP-A-2-72843), etc. Have been reported. However, conventional methods have not been able to maintain good flavor over the long term.
本発明の目的は、 鉄成分を含有する内服液剤の経時的な熱変化を抑え、 長期的 に品質が安定で服用感が良好な液剤を提供することにある。 発明の開示 An object of the present invention is to suppress the thermal change over time of an oral solution containing an iron component, Another object of the present invention is to provide a liquid preparation having a stable quality and a good feeling of taking. Disclosure of the invention
本発明者らは、 上記問題を解決すべく種々のマスキング効果剤について鋭意研 究を実施した。 その結果、 鉄成分を含有する液剤中に前記従来技術に記載のジュ 一スには含まれないオイゲノール含有成分を配合することにより、 又は更に L型 ァミ ノ酸塩及びダルコン酸塩を配合することにより、 鉄味のマスキングができる ことを見いだし、 本発明を完成した。  The present inventors have intensively studied various masking effect agents in order to solve the above problems. As a result, by mixing an eugenol-containing component not included in the juice described in the above-mentioned prior art into a liquid preparation containing an iron component, or further mixing an L-type amino acid salt and a dalconate salt As a result, they found that iron taste can be masked, and completed the present invention.
すなわち、 本発明は、 鉄成分及びオイゲノール含有成分からなる鉄化合物含有 液剤である。 また、 他の本発明は、 鉄成分、 オイゲノール含有成分、 並びに L型 アミ ノ酸塩及びグルコン酸塩の少なくとも 1種からなる鉄化合物含有液剤である。 本発明において、 鉄成分とはクェン酸鉄アンモニゥム、 クェン酸第一鉄ナトリ ゥムなどであり、 これらを 1種又は 2種配合することができる。 鉄成分の配合量 は、 液剤中に 0. 0 0 0 5〜0. 1W/V¾；、 好ましくは 0. 0 0 1〜 0. 0 8WZ V%である。 鉄の含有量が 0. 0 00 5 W/V未満では鉄成分を配合することによ る効果が弱くなり、 0. 1 W/V以上では鉄味のマスキングが充分に行えなくなる, オイゲノール含有成分としてはバナナ香料などを挙げることができる。 オイゲ ノール含有成分は、 液剤中に 0. 0 0 1〜 1 0 Wノ V%、 好ましくは 0. 0 0 5〜 1. 0 W/V %配合させるのがよい。  That is, the present invention is an iron compound-containing solution comprising an iron component and an eugenol-containing component. Another aspect of the present invention is a liquid preparation containing an iron component, an eugenol-containing component, and an iron compound containing at least one of an L-type amino acid salt and a gluconate. In the present invention, the iron component is iron citrate ammonium, ferrous sodium citrate and the like, and one or two of these can be blended. The compounding amount of the iron component is 0.0005 to 0.1 W / V¾ in the liquid preparation, and is preferably 0.001 to 0.08 WZ V%. If the iron content is less than 0.005 W / V, the effect of blending the iron component is weakened, and if it is more than 0.1 W / V, the iron taste cannot be sufficiently masked. Examples include banana flavoring. The eugenol-containing component is incorporated in the solution in an amount of 0.001 to 10 W / V%, preferably 0.05 to 1.0 W / V%.
L型アミノ酸としては、 Lーァスパラギン酸、 グルタミン酸などを挙げること ができる。 L型アミノ酸及びダルコン酸の塩としては、 2価の金属イオン、 例え ばカルシウム、 マグネシウム、 銅、 亜鉛、 マンガンなどを挙げることができる。 これらの中で、 L型アミノ酸塩としては L—ァスパラギン酸マグネシウムが、 グ ルコン酸塩としてはダルコン酸カルシウムが最も好ましい。 L型アミノ酸塩は、 液剤中に L型アミノ酸として 0. 0 2〜3. 0 V/W%, 好ましくは 0. 1 ~ 1. 0 VZW%配合させるのがよく、 ダルコン酸塩は、 液剤中にグルコン酸として 0. 0 2〜2. 0 V/W%、 好ましくは 0. 05〜 0. 5 VZW%配合させるのがよい。 なお、 本発明においては、 鉄味のマスキングをより効果的にするために、 鉄成 分を含有する液剤にオイゲノール含有成分、 L型アミノ酸塩及びダルコン酸塩の 3種を配合することがさらに好ましい。 Examples of L-type amino acids include L-aspartic acid and glutamic acid. Examples of the salts of L-type amino acids and dalconic acids include divalent metal ions, such as calcium, magnesium, copper, zinc, and manganese. Of these, magnesium L-aspartate is most preferred as the L-amino acid salt, and calcium dalconate is most preferred as the gluconate. The L-type amino acid salt may be incorporated in the liquid preparation as an L-type amino acid in an amount of from 0.02 to 3.0 V / W%, preferably from 0.1 to 1.0 VZW%. The gluconic acid may be incorporated in an amount of 0.02 to 2.0 V / W%, preferably 0.05 to 0.5 VZW%. In the present invention, in order to make the iron taste masking more effective, the eugenol-containing component, the L-type amino acid salt and the dalconate salt are added to the solution containing the iron component. More preferably, three types are blended.
3種を配合する場合の本発明の液剤は、 例えば鉄成分を溶媒に溶解後、 その溶 液に L型アミ ノ酸塩を添加し、 加熱したグルコン酸塩水溶液を添加する方法によ り製造することができる。 また、 オイゲノール含有するバナナ香料を添加する場 合は、 L型アミ ノ酸に続き添加するのが好ましい。  The liquid preparation of the present invention in which three kinds are mixed is manufactured by, for example, dissolving an iron component in a solvent, adding an L-type amino acid salt to the solution, and then adding a heated aqueous gluconate solution. can do. In addition, when an eugenol-containing banana flavor is added, it is preferably added after the L-type amino acid.
本発明の液剤には、 上記必須成分の他、 必要に応じて他の公知の添加剤、 例え ば、 賦形剤、 抗酸化剤、 界面活性剤などを本発明の効果を損なわない範囲で配合 することができる。  In addition to the above essential components, other known additives, for example, excipients, antioxidants, surfactants, etc. may be added to the liquid preparation of the present invention as needed, as long as the effects of the present invention are not impaired. can do.
賦形剤としては、 例えばエリスリ トール、 マンニトール、 キシリ トール、 ソル ビトール、 ブドウ糖、 白糖、 果糖、 乳糖、 ステビアなどが挙げられる。  Examples of the excipient include erythritol, mannitol, xylitol, sorbitol, glucose, sucrose, fructose, lactose, stevia and the like.
抗酸化剤としては、 例えばジブチルヒ ドロキシトルエン （B H T ) 、 没食子酸 プロピル、 プチルヒ ドロキシァ二ソール （B H A ) 、 ひ一 トコフエロール、 クェ ン酸等が挙げられる。  Examples of the antioxidant include dibutylhydroxytoluene (BHT), propyl gallate, butylhydroxydisole (BHA), hytotocopherol, and citric acid.
界面活性剤としては、 例えばポリオキシエチレン硬化ヒマシ油、 モノステアり ン酸ソルビタン、 モノパルミチン酸ソルビタン、 モノラウリン酸ソルビタン、 ポ リオキシエチレンポリオキシプロピレンブロックコポリマー、 ポリソルベー 卜類、 ラウリル硫酸ナ トリウム、 マクロゴール類、 ショ糖脂肪酸エステル等が挙げられ る。  Examples of the surfactant include polyoxyethylene hydrogenated castor oil, sorbitan monostearate, sorbitan monopalmitate, sorbitan monolaurate, polyoxyethylene polyoxypropylene block copolymer, polysorbates, sodium lauryl sulfate, macrogol And sucrose fatty acid esters.
さらに、 本発明においては、 必要に応じて他の生理活性成分、 ホルモン、 栄養 成分、 香料等を混合することにより、 嗜好性をもたせることもできる。 発明を実施するための最良の形態  Further, in the present invention, palatability can be imparted by mixing other physiologically active ingredients, hormones, nutritional ingredients, flavors, and the like as necessary. BEST MODE FOR CARRYING OUT THE INVENTION
以下に実施例及び試験例をあげ、 本発明を具体的に説明する。  Hereinafter, the present invention will be described specifically with reference to Examples and Test Examples.
実施例 1 〜 3及び比較例 表 1 Examples 1 to 3 and Comparative Example table 1
Figure imgf000006_0001
Figure imgf000006_0001
上記薬剤とステビア 1 5mg、 果糖 · ブドウ糖混合液 6 g、 安息香酸 0. 0 3 g クェン酸 0. 2 g及び蒸留水を混合し、 5 0m l液剤とした。 試験例  The above drug and 15 mg of stevia, 6 g of fructose / glucose mixed solution, 0.03 g of benzoic acid, 0.2 g of citric acid and distilled water were mixed to prepare a 50 ml liquid. Test example
[試験方法]  [Test method]
(1) パネル ： 2 2〜 3 5歳の健常者 1 0名 （内訳として男 3名， 女 7名） を用い た。  (1) Panel: 10 healthy persons aged 22 to 35 years (3 males and 7 females) were used.
(2) 比較例で製造した液剤を、 常温にて 3年間放匱した経変品の鉄味風味変化の 悪化度を基準として、 同処方液剤を 6 5 で保存したところ、 3日間放置すると 前記基準と同等の鉄味風味変化の悪化度が得られたため、 試験方法として 6 5で 3日間での検討とした。 実施例 1 〜 3及び比較例で製造した液剤を、 温度 6 5 °Cに保った恒温暗室に 3 曰間放置したのち、 パネルに各々 1 0 m 1 飲ませ、 パネルが感じた鉄味の程度で 評価した。 なお、 評価基準は下記 5段階とした。 (2) The liquid preparation prepared in Comparative Example was stored at 65 based on the degree of deterioration of the change in the irony taste of the transmuted product which was pulverized at room temperature for 3 years. Since the degree of deterioration in irony flavor change was equivalent to the standard, the test method was 65 and 3 days. The liquids prepared in Examples 1 to 3 and Comparative Example were left in a constant-temperature dark room maintained at a temperature of 65 ° C. for 3 minutes, and then each of the panels was swallowed by 10 m 1, and the degree of iron taste felt by the panels. Was evaluated. The evaluation criteria were the following five levels.
鉄味の程度 5 ： 非常に強く鉄味がするので服用するのが難しい。  Iron taste level 5: Very strong iron taste, so it is difficult to take.
服用感は非常に悪い。  The feeling of taking is very bad.
4 ： 強く鉄味がするのが服用することはできる。  4: Strong iron taste can be taken.
服用感は大変悪い。  The feeling of taking is very bad.
3 ： 鉄味がするが服用することはできる。  3: Irony but can be taken.
服用感はかなり悪い。  The feeling of taking is quite bad.
2 ： やや鉄味がするが服用することはできる。  2: Slightly irony but can be taken.
1 ： 鉄味がしない。  1: No iron taste.
[試験結果]  [Test results]
結果を表 2に示した。  The results are shown in Table 2.
以上の結果より、 オイゲノールを含有する成分 （バナナフレーバー） を添加す ることにより鉄味風味変化の悪化を軽減することができること、 また、 L型アミ ノ酸塩及びダルコン酸塩を配合するとさらにその効果が得られることが明らかと なった （ P < 0 . 0 5 ) 。  From the above results, it can be seen that the addition of the eugenol-containing component (banana flavor) can reduce the deterioration of the irony flavor change, and the addition of the L-type amino acid salt and dalconate further increases the effect. It was found that the effect was obtained (P <0.05).
表 2 パネル No. 実施例 1 実施例 2 実施例 3 比較例  Table 2 Panel No. Example 1 Example 2 Example 3 Comparative example
1 2 3 3 4 1 2 3 3 4
2 2 2 2 3  2 2 2 2 3
3 2 2 2 3  3 2 2 2 3
4 2 2 2 4  4 2 2 2 4
5 3 3 3 3  5 3 3 3 3
6 3 3 3 3  6 3 3 3 3
7 2 2 2 3  7 2 2 2 3
8 2 3 3 4  8 2 3 3 4
9 2 2 3 3  9 2 2 3 3
1 0 2 3 3 4 平均 2 . 2 2 . 5 2 . 6 3 . 4 産業上の利用可能性 1 0 2 3 3 4 Average 2.2 2 .5 2.2.6 3 .4 Industrial applicability
本発明により、 保存時の温度変化や経時的な変化によって生じる鉄味風味変化 の悪化度を最小限にとどめ、 品質上、 製造時と同程度または近い風味に保った嗜 好性の高い鉄含有液剤を提供することが可能となった。  According to the present invention, the degree of deterioration of iron taste flavor caused by temperature change and time-dependent change during storage is minimized, and iron having high palatability is maintained in the same or close to the quality as in production. It became possible to provide a liquid agent.
従って、 滋養強壮、 虚弱体質、 肉体疲労 · 病中病後 · 胃腸障害 （虚弱） ， 食欲 不振 · 血色不良 · 冷え症 · 栄養障害 · 発熱性消耗性疾患 · 妊娠授乳期などの場合 の栄養補給に対し予防的又は治療的に用いる場合に有用である。  Therefore, nutritional tonic, weak constitution, physical fatigue · After illness · Gastrointestinal disorders (weakness), loss of appetite · poor blood color · chilling · nutritional disorders · febrile wasting diseases · prevention of nutritional supplementation in cases of pregnancy and lactation Useful when used therapeutically or therapeutically.

Claims

請 求 の 範 囲 The scope of the claims
1. 鉄成分及びオイゲノール含有成分からなる鉄化合物含有液剤。 1. An iron compound-containing solution comprising an iron component and an eugenol-containing component.
2. 鉄成分、 オイゲノール含有成分、 並びに L型アミノ酸塩及びダルコン酸塩 の少なく とも 1種からなる鉄化合物含有液剤。 2. An iron compound-containing liquid comprising at least one of an iron component, an eugenol-containing component, and at least one of an L-type amino acid salt and a dalconate salt.
3. 鉄成分が、 クェン酸鉄アンモニゥム及びクェン酸第一鉄ナトリウムから選 ばれる 1種又は 2種である請求の範囲 1又は 2記載の鉄化合物含有液剤。 3. The iron compound-containing liquid preparation according to claim 1, wherein the iron component is one or two selected from iron citrate ammonium and ferrous sodium citrate.
4. 鉄成分が、 液剤中に鉄量として 0. 00 0 5〜 0. 1 ^^ ¥ %含有する請求 の範囲 1〜 3のいずれか記載の鉄化合物含有液剤。 4. The iron compound-containing liquid preparation according to any one of claims 1 to 3, wherein the iron component contains 0.0005 to 0.1 ^^ ¥% as the amount of iron in the liquid preparation.
5. オイゲノール含有成分が、 バナナフレーバーである請求の範囲 1〜 4のい ずれか記載の鉄化合物含有液剤。 5. The iron compound-containing liquid according to any one of claims 1 to 4, wherein the eugenol-containing component is a banana flavor.
6. オイゲノール含有成分が、 液剤中に 0. 00 1〜 1 0W/V%含有する請 求の範囲 1〜 5のいずれか記載の鉄化合物含有液剤。 6. The iron compound-containing liquid according to any one of claims 1 to 5, wherein the eugenol-containing component contains 0.001 to 10 W / V% in the liquid.
7. L型アミノ酸塩の L型アミノ酸が、 L—ァスパラギン酸及びグルタミン酸 の少なくとも 1種である請求の範囲 2〜 6のいずれか記載の鉄化合物含有液剤。 7. The iron compound-containing liquid preparation according to any one of claims 2 to 6, wherein the L-type amino acid of the L-type amino acid salt is at least one of L-aspartic acid and glutamic acid.
8. L型アミノ酸塩及びダルコン酸塩が、 それぞれカルシウム、 マグネシウム、 銅、 亜鉛又はマンガンとの塩である請求の範囲 2〜 7のいずれか記載の鉄化合 物含有液剤。 8. The iron compound-containing liquid according to any one of claims 2 to 7, wherein the L-type amino acid salt and the dalconate are salts with calcium, magnesium, copper, zinc or manganese, respectively.
9. L型アミ ノ酸塩が、 液剤中に L型アミノ酸として 0. 0 2〜 3. 0 V/W% 含 有する請求の範囲 2〜 8のいずれか記載の鉄化合物含有液剤。 9. The iron compound-containing liquid according to any one of claims 2 to 8, wherein the L-type amino acid salt contains 0.02 to 3.0 V / W% as an L-type amino acid in the liquid.
0. ダルコン酸塩が、 液剤中にダルコン酸として 0. 0 2〜 2. 0 V/W%含有 する請求の範囲 2〜 9のいずれか記載の鉄化合物含有液剤。 10. The iron compound-containing liquid preparation according to any one of claims 2 to 9, wherein the dalconate salt is contained in the liquid preparation as dalconic acid in an amount of 0.02 to 2.0 V / W%.
PCT/JP1997/002717 1996-08-06 1997-08-05 Liquid preparation comprising iron compound WO1998005342A1 (en)

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AU37091/97A AU3709197A (en) 1996-08-06 1997-08-05 Liquid preparation comprising iron compound

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JP20673996 1996-08-06
JP8/206739 1996-08-06

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000048475A1 (en) * 1999-02-18 2000-08-24 Fujisawa Pharmaceutical Co., Ltd. Masking agent

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JPH02212A (en) * 1987-10-14 1990-01-05 Takeda Chem Ind Ltd Aqueous drug preparation for oral administration
JPH0272843A (en) * 1988-05-26 1990-03-13 Procter & Gamble Co:The Mineral supplement containing sugar alcohol
JPH037228A (en) * 1989-06-02 1991-01-14 Taisho Pharmaceut Co Ltd Stabilization of vitamin b6
JPH08175943A (en) * 1994-12-22 1996-07-09 Lion Corp Composition for oral cavity

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02212A (en) * 1987-10-14 1990-01-05 Takeda Chem Ind Ltd Aqueous drug preparation for oral administration
JPH0272843A (en) * 1988-05-26 1990-03-13 Procter & Gamble Co:The Mineral supplement containing sugar alcohol
JPH037228A (en) * 1989-06-02 1991-01-14 Taisho Pharmaceut Co Ltd Stabilization of vitamin b6
JPH08175943A (en) * 1994-12-22 1996-07-09 Lion Corp Composition for oral cavity

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
INDIAN PERFUMER, Vol. 31, No. 3, (1987), R.K. BASLAS, "Interaction of Eugenol (Compound of Perfumery Importance) with Metals Pt. II", p. 224-230. *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000048475A1 (en) * 1999-02-18 2000-08-24 Fujisawa Pharmaceutical Co., Ltd. Masking agent

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