Cooney D O
Am J Hosp Pharm. 1980 Feb;37(2):237-9.
The palatabilities of thickened activated charcoal formulations flavored with sucrose, sorbitol or saccharin sodium were compared. Three flavored activated charcoal formulations were prepared from a base of 25 g of activated charcoal, 1.5 g of carboxymethylcellulose, and 75 g of distilled water. The ratios of sweetener to activated charcoal were 1:1 for sucrose and sorbitol, and 1:20 for saccharin sodium. The palatabilities of the three flavored and one unflavored formulation were rated by 16 adults for taste, texture, ease of swallowing, and overall impression. No significant palatability differences were noted among the flavored mixtures, but all three flavored formulations were significantly more acceptable than the unflavored mixture (p less than 0.005). Saccharin sodium, sucrose, and sorbitol are suitable flavoring agents for activated charcoal slurries. Because saccharin sodium requires the smallest total volume to deliver a given quantity of activated charcoal, it has a distinct advantage over sucrose and sorbitol.
比较了用蔗糖、山梨醇或糖精钠调味的增稠活性炭制剂的适口性。以25克活性炭、1.5克羧甲基纤维素和75克蒸馏水为基础制备了三种调味活性炭制剂。蔗糖和山梨醇与活性炭的比例为1:1，糖精钠与活性炭的比例为1:20。16名成年人对三种调味制剂和一种未调味制剂的口味、质地、吞咽难易程度和总体印象进行了评分。调味混合物之间未发现明显的适口性差异，但所有三种调味制剂都比未调味混合物更易接受（p小于0.005）。糖精钠、蔗糖和山梨醇是活性炭浆液合适的调味剂。由于糖精钠输送给定数量的活性炭所需的总体积最小，因此它比蔗糖和山梨醇具有明显优势。
