| 引用本文: | 徐勇,杨海清,孔依宁,平夏婷,李辉,何厚洪,姚建标.环糊精对蓝芩提取物掩味作用的研究[J].中国现代应用药学,2024,41(2):228-235. |
| XU Yong,YANG Haiqing,KONG Yining,PING Xiating,LI Hui,HE Houhong,YAO Jianbiao.Study on the Taste-masking Effects of Cyclodextrins on Lanqin Extract[J].Chin J Mod Appl Pharm(中国现代应用药学),2024,41(2):228-235. |
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| 摘要: |
| 目的 制备蓝芩提取物环糊精复合物，考察不同种类环糊精对蓝芩提取物的掩味效果。方法 采用离子交换树脂吸附和HPLC对提取物中苦味成分进行研究，通过人工口尝法筛选复合物处方；采用喷雾干燥法制备蓝芩提取物与环糊精复合物，并采用电子扫描显微镜、差示扫描量热法及引湿性测定对复合物进行表征；采用电子舌味觉评价系统对复合物进行苦味评价并结合人工口尝法对结果加以验证。结果 蓝芩提取物的苦味主要由其中的碱性成分引起，以磺丁基-β-环糊精钠为主的多种环糊精联用处方可在较低用量下对蓝芩提取物实现良好的苦味抑制；电子扫描显微镜、差示扫描量热及引湿性结果表明，复合物中蓝芩提取物和环糊精可能形成包合物而非物理混合；电子舌和口尝结果表明，相比于提取物，优选复合物的口感特征更接近空白辅料，苦度值显著降低。结论 本研究制备的蓝芩提取物环糊精复合物具有较好的口感，且环糊精总用量少，工艺简单，较适合工业化生产，对蓝芩相关掩味产品开发具有重要的意义。 |
| 关键词: 蓝芩提取物 掩味技术 环糊精 口感评价 |
| DOI：10.13748/j.cnki.issn1007-7693.20233108 |
| 分类号:R944.1 |
| 基金项目:浙江省科技计划项目(2022C03142) |
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| Study on the Taste-masking Effects of Cyclodextrins on Lanqin Extract |
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XU Yong1, YANG Haiqing1, KONG Yining1, PING Xiating1, LI Hui1, HE Houhong1,2, YAO Jianbiao1,2
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1.Zhejiang CONBA Pharmaceutical Co., Ltd., Hangzhou 310052, China;2.Zhejiang Provincial Key Laboratory of Traditional Chinese Medicine Pharmacecutical Technology, Hangzhou 310052, China
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| Abstract: |
| OBJECTIVE To prepare Lanqin extract/cyclodextrin complexes for probing its effects of different kinds of cyclodextrins on the taste-masking. METHODS Bitter compounds in the extracts were performed on ion exchange resin adsorption combined with HPLC. The formulations of complexes were screened by human taste panel method. The complexes were prepared by spray-drying and characterized through scanning electron microscope, differential scanning calorimetry, and hygroscopicty test. Moreover, the in vitro bitter taste perception of complexes was evaluated by electronic tongue and further valuation the credibility of the results was conducted on human gustatory sensation tests. RESULTS The sulfobutylether-β-cyclodextrin-based combinational formulation with multiple cyclodextrins could significantly inhibit the bitter taste of the extract which mainly caused by its alkaline constituents at a lower dosage. The results of electron scanning microscopy, differential scanning calorimetry, and hygroscopicity indicated that the Lanqin extract and cyclodextrin in the complex may form inclusion complexes rather than physical mixtures. The results of electronic tongue and human gustatory sensation tests showed that, compared with the extract suggested the taste characteristics of the optimal complexes was similar to corresponding excipient while the bitterness significantly reduced. CONCLUSION The Lanqin extract/cyclodextrin complexes prepared in this study are suitable for industrial production for its good flavour, less total amount of cyclodextrins, and simple process. The present study has important significance for the development of related taste masking products of Lanqin. |
| Key words: Lanqin extract taste-masking technology cyclodextrin taste evaluation |
