中药液体制剂常常需要矫味。以前,我们常用蔗糖矫味,而中药制剂在一般的自然环境下多呈酸性,而蔗糖在酸性环境中不稳定,其甜味强度降低,因此,使蔗糖用量增大,成本也相应增高。我们从实际中发现蔗糖调味是有选择性的,在补益药中较易显效,在清热解毒及收涩药中,则显效甚微;由于 Traditional Chinese medicine liquid preparations often require flavoring. In the past, we often used sucrose flavoring, but traditional Chinese medicine preparations were mostly acidic in the general natural environment, while sucrose was unstable in acidic environment and its sweetness intensity was reduced. Therefore, the amount of sucrose was increased and the cost was increased accordingly. In fact, we found that sucrose seasoning is selective, and it is more likely to be effective in tonic drugs, and in the heat-clearing, detoxifying, and astringent medicines, it is less effective;