目的 应用电子舌技术和受试者感官评定方法考察孟鲁司特钠口崩片的掩味效果,以确定最佳处方。方法 设计5种含不同用量矫味剂的处方及不含矫味剂的对照处方,分别制成口崩片。用电子舌测定口崩片的味道,采用主成分分析法和线性判别分析法评价不同处方的差别,结合受试者感官评定,考察孟鲁司特钠口崩片的掩味效果。结果 当处方中矫味剂总量为1.6 mg,其中甜味剂与芳香剂比例为5∶3时,口崩片的口味最佳。结论 应用电子舌技术,结合感官评定方法,可用于口崩片掩味效果的评价,为确定最佳处方提供依据。
Abstract
OBJECTIVE To investigate the taste-masking effect of montelukast sodium orally disintegrating tablets using electronic tongue technology and human sensory evaluation and determine the optimum formulation. METHODS Orally disintegrating tablets were prepared with five different concentrations of flavoring agents or without flavoring agent.The tastes of those tablets were determined by electronic tongue, and principal component analysis and linear discriminant analysis were used to evaluate differences of different formulations. The taste-masking effect of the tablets was investigated combined with electronic tongue analysis and sensory evaluation of subjects. RESULTS The taste of orally disintegrating tablet was the best when the total amount of flavoring agent was 1.6 mg, and the ratio of sweetening agent to aromatic agent was 5∶3. CONCLUSION The combination of electronic tongue and human sensory assess can evaluate the taste-masking effect of orally disintegrating tablets and provide the basis for determining the optimum formulation.
关键词
孟鲁司特钠 /
口崩片 /
电子舌 /
感官评定 /
主成分分析 /
线性判别分析
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Key words
montelukast sodium /
orally disintegrating tablet /
electronic tongue /
sensory evaluation /
principal component analysis /
linear discriminant analysis
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中图分类号：
R944
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参考文献
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脚注
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基金
国家自然科学基金项目资助(81773666)
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