Anand Vikas, Kataria Mahesh, Kukkar Vipin, Saharan Vandana, Choudhury Pratim Kumar
Seth G.L. Bihani S.D. College of Technical Education, Gaganpath, Sri Ganganagar, Rajasthan, India.
Drug Discov Today. 2007 Mar;12(5-6):257-65. doi: 10.1016/j.drudis.2007.01.010. Epub 2007 Feb 8.
To date, the most widely used method for measuring the taste characteristics of pharmaceutical preparations is psychophysical evaluation by a taste panel. However, conventional chemical analyses, on the basis of release studies, have been shown to be useful subsidiary methods. More recently, novel in vitro taste assessment apparatus and methodologies have been developed for high-throughput taste screening and quality control. Biomimetic taste sensing systems (BMTSSs), such as multichannel taste sensors or electronic tongues with global selectivity, have been welcomed by both pharmaceutical scientists and the industry as a whole. As we discuss here, the emerging in vitro approaches for assessing taste characteristics of taste masked drug and drug products will result in a decreased reliance on human panel tests.
迄今为止，测量药物制剂味道特征最广泛使用的方法是由一个味觉小组进行心理物理学评估。然而，基于释放研究的传统化学分析已被证明是有用的辅助方法。最近，已经开发出用于高通量味道筛选和质量控制的新型体外味道评估仪器和方法。仿生味觉传感系统（BMTSSs），如具有全局选择性的多通道味觉传感器或电子舌，受到了制药科学家和整个行业的欢迎。正如我们在此讨论的，用于评估味觉掩盖药物和药品味道特征的新兴体外方法将减少对人体小组测试的依赖。
