Studies on taste-masking technology of traditional Chinese medicine compounds
Wang, Y.-j.; Feng, Y.; Xu, D.-s.
Zhongguo Zhong Yao Za Zhi 32(13): 1285-1288
2007
ISSN/ISBN: 1001-5302 PMID: 17879726 Document Number: 607748
To investigate the preparation of Shuanghuanglian taste-masking microspheres by spray-drying. Traced the compounds bitterness source, marked its curve and optimized the microspheres preparation by taking taste evaluation, microspheres yield and inclusion rate as the indexes. The bitter taste of compounds comes from Forsythia suspensa. The best taste-masking material is Eudragit E100. The optimal spray-drying parameters: solvent concentration 2.0%, inlet air temperature 75 degrees C, aspirator 35.0 m3 x h(-1), spray flow 0.35 m3 x h(-1), pump speed 8.0 mL x min(-1). The spray-drying as a method of masking the traditional Chinese medicine compound taste have advantages of simple process and efficient masking.