Taste-modifying technology of Jinzhen Oral Liquid / 中草药

ABSTRACT

Objective: To study the optimal method for taste-modifying of Jinzhen Oral Liquid (JOL). Methods: Active carbon adsorption method was optimized through L9(34) orthogonal test and with the change rate of concentration of bilirubin as index, and the different taste-modifying prescriptions were evaluated by the fuzzy mathematics synthetic evaluation system. Results: The optimal adsorption conditions were as follows The pH value of the mixture of Cornu Bubali and artificial Calculus ovis was adjusted to 7.0 at 50 °C with 0.25% activated carbon, and stirring for 10 min. The optimal formula ingredient was as follows 15.0 mg ethyl maltol, 5.0 g CMC-Na, 1.0 g steviosin, and 0.5 g orange flavor in 1 000 mL JOL. Conclusion: The taste-modifying prescriptions provide great value for further scale production.