中药涩味的形成原理及掩蔽技术的研究概况-天津中草药杂志社.pdfVIP

·2716 · 中草药 Chinese Traditional and Herbal Drugs 第 45 卷 第 18 期 2014 年 9 月 中药涩味的形成原理及掩蔽技术的研究概况 1 2* 1 2, 3 林俊芝 ，张定 ，段 渠 ，杨 明 1. 成都中医药大学附属医院，四川 成都 610072 2. 成都中医药大学药学院，四川 成都 611137 3. 江西中医药大学 现代中药制剂教育部重点实验室，江西 南昌 330004 摘 要：涩味是中药的真实滋味之一，普遍存在于中药材与中成药中。由于受到五味理论的限制，中药学对于涩味一直缺乏 深入的认识。初步梳理了本草文献中涩味的含义，统计了涩味的普遍性，深入阐释了涩味形成的原理与影响因素，总结了涩 味随制剂过程链的传递规律；归纳了涩味的掩蔽方法，并对适合中药口含片特点的涩味掩蔽方法进行了初步探讨，以期深化 对中药涩味的理解，促进适宜于中药特性的涩味掩蔽技术与特色辅料的发展。 关键词：涩味；中药；中成药；五味；掩味技术 中图分类号：R285.1 ；R283 文献标志码：A 文章编号：0253 - 2670(2014)18 - 2716 - 06 DOI: 10.7501/j.issn.0253-2670.2014.18.027 Study on forming principle and masking technology of astringent taste of Chinese materia medica 1 2 1 2, 3 LIN Jun-zhi , ZHANG Ding-kun , DUAN Qu , YANG Ming 1. The Affiliated Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu 610072, China 2. College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China 3. Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China Abstract: Astringency, one of the true taste of Chinese materia medica (CMM), generally exists in traditional Chinese medicinal materials and China patent medicines. However, due to the profound influence of traditional five flavors theory, it is lacking of depth understanding in Chinese pharmacy discipline. In this paper, authors initially generalized the meanings of astringency in herbal literatures, figured out the universality of astringency, interpreted the forming principle and factors deeply, summarized the spreading rules along the preparation process chain, summed up the masking methods, and discussed the suitable masking methods for the buccal tablets of CMM, so as to deepen the understandi