Dang Yang, Meng-Hua Jiang, Liang Feng, Jun Liu, Jing Zhao, E Sun, Xiao-Bin Jia
School of Traditional Chinese Pharmacy, China Pharmaceutical University Nanjing 211198, China Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Nanjing University of Chinese Medicine Nanjing 210028 ; China.
School of Traditional Chinese Pharmacy, China Pharmaceutical University Nanjing 211198, China.
Zhongguo Zhong Yao Za Zhi. 2020 Sep;45(18):4316-4323. doi: 10.19540/j.cnki.cjcmm.20200806.301.
From "good efficacy with a bad taste" to "good efficacy with no bitterness" and then to "good efficacy with a good taste" is the only way to develop oral liquid preparations of traditional Chinese medicine, and "good medicine is beneficial to disease" is the only way for the development of oral liquid preparations of traditional Chinese medicine. Based on the analysis of the causes, the sources of bitterness, the formation principles and their solutions of traditional Chinese medicine oral liquid preparations, we explored the causes of the bad taste and the material basis of bitterness of Pudilan Xiaoyan Oral Liquid, and applied the solutions in improving the taste of Pudilan products. The overall taste of Pudilan Xiaoyan Oral Liquid was improved by modifying the original product taste, enhancing the process and changing the dosage form, which improves the compliance of the patients who take the medicine, and better serve the clinical medication.
从“疗效好但口感差”到“疗效好且无苦味”再到“疗效好且口感好”，是中药口服液体制剂发展的必由之路，“良药利于病”是中药口服液体制剂发展的必由之路。通过对中药口服液体制剂不良味道产生原因、苦味来源、形成原理及其解决方法的分析，探究了蒲地蓝消炎口服液口感不佳的原因及苦味的物质基础，并将解决方法应用于改善蒲地蓝产品的口感。通过改变原产品口味、优化工艺和改变剂型等方式，改善了蒲地蓝消炎口服液的整体口感，提高了患者服药的依从性，更好地服务于临床用药。
