生物检测方法在制剂口感评价中的应用进展

发布时间：2018-05-11 11:49

本文选题：生物检测 + 制剂　；参考：《中成药》2017年03期

【摘要】：口感是口服药物制剂处方研究中的重要考量因素,客观、准确、快速地评价制剂口感具有重要的意义。目前,传统感官评价与化学评价方法已广泛用于食品和医药行业,但仍存在一定缺陷。近年来,国内外同行开发了多种可用于口感评价的生物检测方法。本文简要总结了感官评价、化学评价的优缺点,重点介绍一些新型生物检测方法的检测原理与适用性,以期推动制剂口感评价方法的发展,为口服制剂掩味技术和矫味辅料的开发及安慰剂研究提供新的方法学手段。
[Abstract]:Taste is an important factor in the study of oral drug formulation. It is important to evaluate the taste of oral drug preparation objectively, accurately and quickly. At present, traditional sensory and chemical evaluation methods have been widely used in food and medicine industries, but there are still some shortcomings. In recent years, domestic and foreign peers have developed a variety of bioassay methods for taste evaluation. In this paper, the advantages and disadvantages of sensory evaluation and chemical evaluation are briefly summarized. The principles and applicability of some new biological detection methods are introduced in order to promote the development of taste evaluation methods. To provide a new methodological method for the development of oral preparation taste masking technology, the development of flavor adjuvant and the study of placebo.
【作者单位】：成都中医药大学药学院中药材标准化教育部重点实验室四川省中药资源系统研究与开发利用重点实验室—省部共建国家重点实验室培育基地;成都中医药大学附属医院中心实验室;江西中医药大学现代中药制剂教育部重点实验室;
【基金】：国家自然科学基金资助项目(81403115,81274098) 国家基础科学人才培养基金(J13100340-19)
【分类号】：R927

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