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口服液体制剂中苦味药物多以分子态或胶体形式存在,分散度大,能瞬时形成广泛而强烈的刺激,使得传统掩味与矫味方法难以完全掩蔽苦味,严重制约患者服用的顺应性。近年来,小分子苦味淬灭剂的发现,为改善口服液体制剂的口感提供了新的选择,逐渐成为掩味技术研究的热点。基于此,笔者阐释了小分子苦味淬灭剂的概念与特点,归纳了苦味淬灭的作用机制与影响因素,介绍了常用的小分子苦味淬灭剂及其特点和应用,以期推动小分子苦味淬灭剂在口服液体制剂中的开发应用,为口服液体制剂的苦味掩蔽提供科学的理论指导与技术支持,对于推动口服液体制剂现实问题的解决、处方设计优化与产品品质提升具有重要理论价值与实践意义。
Oral liquid preparations of bitter drugs in molecular or colloidal form, the dispersion of large, instantaneous formation of a wide and intense stimulation, making the traditional taste and taste concealing method is difficult to completely mask bitterness, seriously restricting the compliance of patients taking. In recent years, the discovery of small molecular bitter quencher has provided a new choice for improving the mouthfeel of oral liquid preparations and has gradually become a hot spot in the study of taste-masking technology. Based on this, the author explains the concept and characteristics of small molecule bitter quencher, summarizes the mechanism and influencing factors of bitter quenching, describes commonly used small molecule bitter quencher and its characteristics and applications in order to promote small molecule bitterness The development and application of quencher in oral liquid preparations provide scientific theoretical guidance and technical support for bitter masking of oral liquid preparations and have important theoretical value for promoting the practical problems of oral liquid preparations, optimizing prescription design and improving product quality. Practical significance.