Studies on taste-masking technology of traditional Chinese medicine compounds / 中国中药杂志

ABSTRACT

<p><b>OBJECTIVE</b>To investigate the preparation of Shuanghuanglian taste-masking microspheres by spray-drying.</p><p><b>METHOD</b>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.</p><p><b>RESULT</b>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).</p><p><b>CONCLUSION</b>The spray-drying as a method of masking the traditional Chinese medicine compound taste have advantages of simple process and efficient masking.</p>