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[Studies on taste-masking technology of traditional Chinese medicine compounds]
You-jie Wang1, Yi Feng, De-sheng Xu
1(Shanghai University of Traditional Chinase Madicine, Shanghai 201203, China.
Objective:
To investigate the preparation of Shuanghuanglian taste-masking microspheres by spray-drying.
Method:
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.
Result:
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).
Conclusion:
The spray-drying as a method of masking the traditional Chinese medicine compound taste have advantages of simple process and efficient masking.
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