志愿者感官试验在药物味觉评价的运用及发展研究

李潘,韩雪,林俊芝,姜红,杨明,张定堃,韩丽

中国药学杂志 ›› 2017, Vol. 52 ›› Issue (22) : 1971-1975.

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中国药学杂志 ›› 2017, Vol. 52 ›› Issue (22) : 1971-1975. DOI: 10.11669/cpj.2017.22.003
综述

志愿者感官试验在药物味觉评价的运用及发展研究

  • 李潘1,韩雪1,林俊芝2*,姜红1,杨明3,张定堃1*,韩丽1
作者信息 +

Application and Development of Volunteer Sensory Test in Drug Taste Evaluation

  • LI Pan1, HAN Xue1, LIN Jun-zhi2*, JIANG Hong1, YANG Ming3, ZHANG Ding-kun1*, HAN Li1
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文章历史 +

摘要

口感是影响药物的成药性以及患者服用顺应性的重要因素,也是药物制剂处方设计需要考察的研究内容。为了改善药物的不良口感,味觉评价日益重要。随着科学发展,运用范围最广、时间最久、最能反映真实味觉的人体志愿者试验方法不断得到完善,结果的准确性不断提高。笔者梳理总结当前8种国内外有关人体志愿者评价的方法,并对试验原理、志愿者的筛选、训练、评分过程以及数据处理进行简要介绍,以期为药物的味觉评价提供新的思路,推动药物掩味技术及相关理论基础的发展。

Abstract

Taste is not only an important factor which could impact drug availability and compliance of patient, but also the study content which needs to be investigated in the formulation of pharmaceutical preparations. In order to mask the bad taste of drugs, taste evaluation is increasingly important. With the development of science, the most widely used human volunteer test METHODS which could reflect the true sense of human volunteer continue being improved. Furthermore, the accuracy of the RESULTS is continually increasing. This paper summarized the current eight kinds of human evaluation METHODS in the world, and introduced the principle of experiment, training, scoring process and data processing of volunteeers, to provide new ideas for the taste evaluation of drugs and promote the development of the taste-masking technology and related theoretical basis.

关键词

感官评价 / 口感 / 掩味

Key words

sensory evaluation / taste / taste-masking

引用本文

导出引用
李潘,韩雪,林俊芝,姜红,杨明,张定堃,韩丽. 志愿者感官试验在药物味觉评价的运用及发展研究[J]. 中国药学杂志, 2017, 52(22): 1971-1975 https://doi.org/10.11669/cpj.2017.22.003
LI Pan, HAN Xue, LIN Jun-zhi, JIANG Hong, YANG Ming, ZHANG Ding-kun, HAN Li. Application and Development of Volunteer Sensory Test in Drug Taste Evaluation[J]. Chinese Pharmaceutical Journal, 2017, 52(22): 1971-1975 https://doi.org/10.11669/cpj.2017.22.003
中图分类号: R943   

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基金

国家自然科学基金资助项目(81403115,81274098)

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