Device and method for masking taste of Chinese herbal medicine decoction

Abstract

The invention discloses a Chinese herbal medicine decoction taste masking device and method.The Chinese herbal medicine decoction taste masking device comprises a high-pressure spraying machine body, a water compatibility bin, an oil compatibility bin and a receiving containing bin are arranged in the high-pressure spraying machine body, and two high-pressure spraying nozzles are arranged at the output end of the high-pressure spraying machine body; the two high-pressure atomizing nozzles are oppositely arranged and located on the upper portion of the interior of the receiving containing bin, and the input end of the high-pressure atomizing machine body communicates with the water compatibility bin and the oil compatibility bin through two connecting pipes correspondingly. The oil phase and the water phase oppositely collide through the high-pressure spraying machine body to form the emulsion, the micellar characteristic of the emulsion is utilized to reduce the apparent bitterness concentration to achieve the bitterness inhibition purpose, the bitter taste of the traditional Chinese medicine decoction is effectively improved, the discomfort caused by medicine drinking of a patient is relieved to the maximum extent, and the acceptability of the patient is improved; a novel method is provided for the traditional Chinese medicine decoction taste masking technology, and the device is flexible to build and convenient to use.

Description

Technical Field

[0001] The invention belongs to the field of medical technology, and specifically relates to a taste-masking device and method for Chinese herbal medicine decoction. Background Art

[0002] Traditional Chinese medicine decoctions (TCMDs) often have complex ingredients and diverse smells and tastes. According to clinical feedback, most patients reported that TCMDs taste extremely bitter and difficult to swallow, which seriously affects patients' medication compliance and thus affects the efficacy, especially in pediatric medicine.

[0003] Currently, the commonly used taste masking technologies include adding sweeteners, coating, granulation, chemical modification, cyclodextrin inclusion, ion exchange resin and microcapsule, etc. However, the effects of most methods are not ideal.

[0004] For example, adding sweeteners is ineffective for extremely bitter medicines, such as honey. Honey is a natural sweetener. According to relevant literature research reports, adding sweeteners is ineffective for extremely bitter medicines when masking the odor of Chinese medicine decoctions. Therefore, sweet substances such as honey are ineffective for extremely bitter medicines.

[0005] Film coatings can only cover tablets, which are difficult for children and elderly patients to swallow and difficult to confirm the dosage, while chemical modifications may affect the efficacy of the drug.

[0006] In recent years, the above-mentioned methods of inhibiting bitter taste pathways have also achieved initial success when applied to taste masking of solid dosage forms. However, due to the complex composition of traditional Chinese medicine decoctions (TCMDs), research on masking the off-flavor of traditional Chinese medicine decoctions (TCMDs) has been uncommon.

[0007] Based on this, a device and method for masking the taste of Chinese herbal decoction are designed. Summary of the invention

[0008] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a device and method for masking the taste of Chinese herbal decoction, which effectively solves the problems raised in the above background.

[0009] To achieve the above-mentioned purpose, the present invention provides the following technical solutions: a taste-masking device for Chinese herbal decoction, comprising a high-pressure spray body, wherein a water-compatible chamber, an oil-compatible chamber, and a receiving chamber are arranged inside the high-pressure spray body, and two high-pressure atomizing nozzles are arranged at the output end of the high-pressure spray body, the two high-pressure atomizing nozzles are arranged opposite to each other, and the two high-pressure atomizing nozzles are located above the inside of the receiving chamber, and the input end of the high-pressure spray body is connected to the water-compatible chamber and the oil-compatible chamber respectively through two connecting pipes, and a booster pump is provided on the two connecting pipes, which is used to suck the liquid in the water-compatible chamber and the oil-compatible chamber and spray it from the high-pressure atomizing nozzle to the receiving chamber to collide and form an emulsion.

[0010] A method for masking the taste of a Chinese herbal medicine decoction comprises the following steps: S1. Adding water phase and oil phase: adding water phase liquid and oil phase liquid into the water phase compatible tank and the oil phase compatible tank respectively; S2. Atomization spraying and mixing: The water phase liquid in the water phase compatibility bin is transported to the high-pressure atomizing nozzle in the receiving bin through the corresponding connecting pipe by the booster pump for spraying. At the same time, the oil phase liquid in the oil phase compatibility bin is transported to the high-pressure atomizing nozzle in the receiving bin through the corresponding connecting pipe by the booster pump for spraying. Since the two high-pressure atomizing nozzles are arranged opposite to each other, the water phase and the oil phase are sprayed out and collide in the receiving bin to form an emulsifier.

[0011] Preferably, the preparation method of the oil phase is as follows: The invention is prepared by uniformly mixing 6.4-9.6 parts by weight of camellia oil, 80-100 parts by weight of honey, 50-70 parts by weight of water and 0.1-0.5 parts by weight of an emulsifier.

[0012] Preferably, the preparation method of the aqueous phase is as follows: Add the Chinese medicine to clean water and soak for 20-40 minutes, continue to add clean water, heat, filter, and take the filtrate to prepare the Chinese medicine decoction.

[0013] Preferably, the emulsifier is one of soy lecithin or Tween-80.

[0014] Preferably, the spraying speed of the oil phase is 0.35-0.85 ml / s.

[0015] Preferably, the spraying speed of the water phase is 1.1-1.6 ml / s.

[0016] Compared with the prior art, the present invention has the following beneficial effects: The present invention uses a high-pressure spray body to make the oil phase and the water phase collide with each other to form an emulsion, and uses the micelle characteristics of the emulsion to reduce the apparent bitterness concentration to achieve the purpose of suppressing bitterness, effectively improve the bitter taste of traditional Chinese medicine decoctions, minimize the discomfort caused by taking medicines, and improve patients' acceptance. It provides a new method for the taste masking technology of traditional Chinese medicine decoctions, and the device is flexible in construction and easy to use. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention.

[0018] In the attached picture: Figure 1 It is a schematic structural diagram of a taste-masking device for Chinese herbal medicine decoction of the present invention; Figure 2It is the bitterness axis diagram of the Chinese medicine of the present invention; In the figure: 1. High-pressure sprayer body; 2. Water compatible chamber; 3. Oil compatible chamber; 4. Receiving chamber. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0020] Depend on Figure 1 The present invention relates to a taste-masking device for Chinese herbal medicine decoction, comprising a high-pressure spray body 1, wherein a water-compatible chamber 2 and an oil-compatible chamber 3, as well as a receiving chamber 4 are arranged inside the high-pressure spray body 1, and two high-pressure atomizing nozzles are arranged at the output end of the high-pressure spray body 1, the two high-pressure atomizing nozzles are arranged opposite to each other, and the two high-pressure atomizing nozzles are located above the inside of the receiving chamber 4, and the input end of the high-pressure spray body 1 is connected to the water-compatible chamber 2 and the oil-compatible chamber 3 respectively through two connecting pipes, and a booster pump is provided on the two connecting pipes, which is used to suck the liquid in the water-compatible chamber 2 and the oil-compatible chamber 3 and spray them from the high-pressure atomizing nozzles to the receiving chamber 4 to collide and form an emulsion; As a preferred embodiment of the present invention, the distance between the two high-pressure atomizing nozzles is 8-11 cm, preferably 9 cm, so that the oil phase and the water phase can collide better.

[0021] A method for masking the taste of a Chinese herbal medicine decoction comprises the following steps: S1. Adding water phase and oil phase: adding water phase liquid and oil phase liquid into water phase compatible tank 2 and oil phase compatible tank 3 respectively; S2, atomization spraying and mixing: the water phase liquid in the water phase compatibility chamber 2 is transported to the high-pressure atomizing nozzle in the receiving chamber 4 through the corresponding connecting pipe by the booster pump, and at the same time, the oil phase liquid in the oil phase compatibility chamber 3 is transported to the high-pressure atomizing nozzle in the receiving chamber 4 through the corresponding connecting pipe by the booster pump. Since the two high-pressure atomizing nozzles are arranged opposite to each other, the water phase and the oil phase are sprayed out and collide in the receiving chamber 4 to form an emulsifier.

[0022] The preparation method of the oil phase is as follows: The invention is prepared by uniformly mixing 6.4-9.6 parts by weight of camellia oil, 80-100 parts by weight of honey, 50-70 parts by weight of water and 0.1-0.5 parts by weight of an emulsifier.

[0023] The preparation method of the aqueous phase is as follows: Add the Chinese medicine to clean water and soak for 20-40 minutes, continue to add clean water, heat, filter, and take the filtrate to prepare the Chinese medicine decoction.

[0024] The emulsifier is one of soy lecithin or Tween-80.

[0025] The emulsifier can be soy lecithin (Lecithin High Potency, according to the national standard "GB 2760-2014 Food Additives Usage Standard", lecithin is used in appropriate amounts in various foods according to production needs, with no maximum usage limit. It is a safe food additive. According to relevant information, the dosage is generally 0.1% to 0.3%, and the daily lecithin intake of the human body should be 5 to 7g).

[0026] The spraying speed of the oil phase is 0.35-0.85 ml / s, preferably 0.5 ml / s.

[0027] The spraying speed of the aqueous phase is 1.1-1.6 ml / s, preferably 1.25 ml / s.

[0028] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention. If no specific techniques or conditions are specified in the embodiments, the techniques or conditions described in the literature in this area or the product specifications are used. The reagents or instruments used that do not specify the manufacturer are all conventional products that can be obtained commercially.

[0029] Example 1: Taste masking of single herb decoction of Scutellaria baicalensis (bitter) In this embodiment, the oil phase is prepared by mixing 30 ml of camellia oil, 30 g of honey and 20 g of water. Preparation of aqueous phase: 30g of Scutellaria baicalensis; add clean water, and soak for 20 minutes when the water just covers the medicinal material, and add a total of 650ml of clean water; Then, the Chinese herbal medicine decoction taste masking device was turned on (it would automatically trip if the water level was less than the water level), and 400 ml of Chinese herbal medicine decoction was obtained after heating for 60 minutes. The Chinese herbal medicine decoction before emulsification was the control Chinese herbal medicine decoction; Preparation of water phase and oil phase, filter the water phase to remove the drug residue, let the water phase stand until the temperature drops to about 45℃, make sure the oil phase is evenly mixed before the operation starts, turn on the switch to start spraying, the tiny particles of the oil phase and water phase collide to form an emulsion, the experiment uses the traditional human taste panel method (THTPM) method. Take the reference sample (10g of gentian, 7g of coptis root, 7g of schisandra and 7g of angelica; add 650ml of clean water and heat for 60min to get 400ml of Chinese medicine decoction.) in the tasting cup, and the taster holds it in the mouth for 15s. During this time, the mouth is rinsed so that the bitter taste receptor area at the root and side of the tongue can feel the bitter taste of the drug, and the specific bitterness value of the solution is informed ( I=10）, spit out, rinse mouth 5 times, until there is no bitterness in the mouth, measure the original solution of Chinese medicine decoction after 1-2 minutes, and give the solution a specific bitterness value, spit out, rinse mouth 5 times, until there is no bitterness in the mouth, measure 30mL of emulsion after 1-2 minutes, and compare with the control Chinese medicine decoction, give the tasted sample a specific bitterness value, and record it in the pre-designed "decoction masking score sheet". Rest for 1 hour between each round of samples. When the subjects tested the samples, the samples were tested in a random, single-blind method. The taste was significantly improved, with a slight sweetness of honey and the fragrance of camellia oil. The results are shown in Table 1.

[0030] Table 1 Example 1 Decoction taste masking score table

[0031] Example 2: Taste masking of Gardenia (bitter) single herb decoction In this embodiment, the oil phase is prepared by mixing 30 ml of camellia oil, 30 g of honey and 20 g of water. Preparation of water phase: 20g Gardenia; add clean water, soak for 20 minutes when the water just covers the herbs, add a total of 650ml of clean water; Then, the Chinese herbal medicine decoction taste masking device was turned on (it would automatically trip if the water level was less than the water level), and 400 ml of Chinese herbal medicine decoction was obtained after heating for 60 minutes. The Chinese herbal medicine decoction before emulsification was the control Chinese herbal medicine decoction; Preparation of water phase and oil phase, filter the water phase to remove the drug residue, let the water phase stand until the temperature drops to about 45℃, make sure the oil phase is evenly mixed before the operation starts, turn on the switch to start spraying, the tiny particles of the oil phase and water phase collide to form an emulsion, the experiment uses the traditional human taste panel method (THTPM) method. Take the reference sample (10g of gentian, 7g of coptis root, 7g of schisandra and 7g of angelica; add 650ml of clean water and heat for 60min to get 400ml of Chinese medicine decoction.) in the tasting cup, and the taster holds it in the mouth for 15s. During this time, the mouth is rinsed so that the bitter taste receptor area at the root and side of the tongue can feel the bitter taste of the drug, and the specific bitterness value of the solution is informed ( I=10） , spit out, rinse mouth 5 times, until there is no bitterness in the mouth, measure the original solution of Chinese medicine decoction after 1-2 minutes, and give the solution a specific bitterness value, spit out, rinse mouth 5 times, until there is no bitterness in the mouth, measure 30mL of emulsion after 1-2 minutes, and compare with the control Chinese medicine decoction, give the tasted sample a specific bitterness value, and record it in the pre-designed "decoction masking score sheet". Rest for 1 hour between each round of samples. When the subjects tested the samples, the samples were tested in a random, single-blind method. The taste was significantly improved, with a slight sweetness of honey and the fragrance of camellia oil. The results are shown in Table 2.

[0032] Table 2 Example 2 Decoction taste masking score table

[0033] Example 3: Taste masking of a dual-flavor decoction of Gardenia (bitter) and Angelica (smelly) In this embodiment, the oil phase is prepared by mixing 30 ml of camellia oil, 30 g of honey and 20 g of water. Preparation of water phase: 20g Gardenia and 20g Angelica; add clean water, soak for 20 minutes when the water just covers the herbs, add a total of 650ml of clean water; Then, the Chinese herbal medicine decoction taste masking device was turned on (it would automatically trip if the water level was less than the water level), and 400 ml of Chinese herbal medicine decoction was obtained after heating for 60 minutes. The Chinese herbal medicine decoction before emulsification was the control Chinese herbal medicine decoction; Preparation of water phase and oil phase, filter the water phase to remove the drug residue, let the water phase stand until the temperature drops to about 45℃, make sure the oil phase is evenly mixed before the operation starts, turn on the switch to start spraying, the tiny particles of the oil phase and water phase collide to form an emulsion, the experiment uses the traditional human taste panel method (THTPM) method. Take the reference sample (10g of gentian, 7g of coptis root, 7g of schisandra and 7g of angelica; add 650ml of clean water and heat for 60min to get 400ml of Chinese medicine decoction.) in the tasting cup, and the taster holds it in the mouth for 15s. During this time, the mouth is rinsed so that the bitter taste receptor area at the root and side of the tongue can feel the bitter taste of the drug, and the specific bitterness value of the solution is informed ( I=10） , spit out, rinse mouth 5 times, until there is no bitterness in the mouth, measure the original solution of Chinese medicine decoction after 1-2 minutes, and give the solution a specific bitterness value, spit out, rinse mouth 5 times, until there is no bitterness in the mouth, measure 30mL of emulsion after 1-2 minutes, and compare with the control Chinese medicine decoction, give the tasted sample a specific bitterness value, and record it in the pre-designed "decoction masking score sheet". Rest for 1 hour between each round of samples. When the subjects tested the samples, the samples were tested in a random, single-blind method. The taste was significantly improved, with a slight sweetness of honey and the fragrance of camellia oil. The results are shown in Table 3.

[0034] Table 3 Example 3 Decoction taste masking score table

[0035] Example 4: Taste masking of a composite decoction of gentian (bitter), coptis (bitter), schisandra (sour), and angelica (smelly) In this embodiment, the oil phase is prepared by mixing 10 ml of camellia oil, 30 g of honey, 66.6 g of water, and 0.2 g of Tween-80, and mixing them evenly; Preparation of aqueous phase: 10g of Gentiana scabra, 7g of Coptis chinensis, 7g of Schisandra chinensis and 7g of Angelica sinensis; add clean water, and soak for 20 minutes when the water just covers the herbs, and add a total of 650ml of clean water; Then, the Chinese herbal medicine decoction taste masking device was turned on (it would automatically trip if the water level was less than the water level), and 400 ml of Chinese herbal medicine decoction was obtained after heating for 60 minutes. The Chinese herbal medicine decoction before emulsification was the control Chinese herbal medicine decoction; Preparation of water phase and oil phase, filter the water phase to remove the drug residue, let the water phase stand until the temperature drops to about 45℃, make sure the oil phase is evenly mixed before the operation starts, turn on the switch to start spraying, the tiny particles of the oil phase and water phase collide to form an emulsion, the experiment uses the traditional human taste panel method (THTPM) method. Take the reference sample (10g of gentian, 7g of coptis root, 7g of schisandra and 7g of angelica; add 650ml of clean water and heat for 60min to get 400ml of Chinese medicine decoction.) in the tasting cup, and the taster holds it in the mouth for 15s. During this time, the mouth is rinsed so that the bitter taste receptor area at the root and side of the tongue can feel the bitter taste of the drug, and the specific bitterness value of the solution is informed ( I=10） , spit out, rinse mouth 5 times, until there is no bitterness in the mouth, measure the original solution of Chinese medicine decoction after 1-2 minutes, and give the solution a specific bitterness value, spit out, rinse mouth 5 times, until there is no bitterness in the mouth, measure 30mL of emulsion after 1-2 minutes, and compare with the control Chinese medicine decoction, give the tasted sample a specific bitterness value, and record it in the pre-designed "decoction masking score sheet". Rest for 1 hour between each round of samples. When the subjects tested the samples, the samples were tested in a random, single-blind method. The taste was significantly improved, with a slight sweetness of honey and the fragrance of camellia oil. The results are shown in Table 4.

[0036] Table 4 Example 4 Decoction taste masking score table

[0037] Example 5: Taste masking of a composite decoction of gentian (bitter), coptis (bitter), schisandra (sour), and angelica (smelly) In this embodiment, the oil phase is prepared by mixing 10 ml of camellia oil, 30 g of honey, 66.6 g of water, and 0.2 g of soybean lecithin; Preparation of aqueous phase: 10g of Gentiana scabra, 7g of Coptis chinensis, 7g of Schisandra chinensis and 7g of Angelica sinensis; add clean water, and soak for 20 minutes when the water just covers the herbs, and add a total of 650ml of clean water; Then, the Chinese herbal medicine decoction taste masking device was turned on (it would automatically trip if the water level was less than the water level), and 400 ml of Chinese herbal medicine decoction was obtained after heating for 60 minutes. The Chinese herbal medicine decoction before emulsification was the control Chinese herbal medicine decoction; Preparation of water phase and oil phase, filter the water phase to remove the drug residue, let the water phase stand until the temperature drops to about 45℃, make sure the oil phase is evenly mixed before the operation starts, turn on the switch to start spraying, the tiny particles of the oil phase and water phase collide to form an emulsion, the experiment uses the traditional human taste panel method (THTPM) method. Take the reference sample (10g of gentian, 7g of coptis root, 7g of schisandra and 7g of angelica; add 650ml of clean water and heat for 60min to get 400ml of Chinese medicine decoction.) in the tasting cup, and the taster holds it in the mouth for 15s. During this time, the mouth is rinsed so that the bitter taste receptor area at the root and side of the tongue can feel the bitter taste of the drug, and the specific bitterness value of the solution is informed ( I=10） , spit out, rinse mouth 5 times until there is no bitterness in the mouth, measure the original solution of Chinese medicine decoction after 1-2 minutes, and give the solution a specific bitterness value, spit out, rinse mouth 5 times until there is no bitterness in the mouth, measure 30mL of emulsion after 1-2 minutes, and compare with the control Chinese medicine decoction, give the tasted sample a specific bitterness value, and record it in the pre-designed "decoction masking score sheet". Rest for 1 hour between each round of samples. When the subjects tested the samples, the samples were tested in a random, single-blind method. The taste was significantly improved, with a slight sweetness of honey and the fragrance of camellia oil. The results are shown in Table 5.

[0038] Table 5 Example 5 Decoction Taste Masking Scoring Table

[0039] In summary, the oil phase and the water phase collide with each other under high pressure in the form of tiny particles inside the receiving container 4, so that the oil phase wraps the water phase to form an oil W / O type (oil-in-water type) emulsion, and finally the product is agglomerated at the bottom of the receiving container 4, and finally output and collected. The whole preparation process is simple to operate, low-cost, green and pollution-free; the device is small in size and easy to assemble; and the product is highly safe and can be taken with confidence; this method realizes the method of masking the peculiar smell of Chinese medicine decoction by emulsifying Chinese medicine decoction with high-pressure spray, which is particularly obvious for bitterness and odor, and is of great significance to clinical Chinese medicine.

[0040] On the other hand, in order to verify that adding sweet substances (such as honey) is ineffective for extremely bitter drugs, a control experiment was conducted during the research and development stage of the present invention. The experiment adopted the method of traditional human taste panel method (THTPM). The taste of sample 1 treated by the patented method was much better than that of control sample 2 which only added the same amount of honey as sample 1 without other treatments.

[0041] It is worth mentioning that the Chinese herbal decoction in this experiment selected Chinese herbal medicines with extremely strong odor. The experimental dosage of Chinese herbal medicines was greater than or equal to the dosage used in general clinical practice. A Chinese herbal decoction with extremely strong odor was prepared, especially bitterness. Therefore, when this decoction can effectively reduce the bitterness, it ensures that the bitterness of the Chinese herbal decoction actually used in clinical practice can be more effectively reduced.

[0042] (1) Coptis chinensis and Gentiana scabra (i.e. Gentiana), some studies have evaluated their bitterness as "extremely bitter" and "very bitter" respectively (from (Wang Qingxiao, Gao Xiaojie, Gui Xinjing, et al. Study on the quantitative method of bitterness equivalent of bitter Chinese herbal medicine molecules based on bitterness threshold concentration [J]. Chinese Herbal Medicine, 2022, 53(21): 6698-6705)). The bitterness axis of Chinese herbal medicine can be found in Figure 2 .

[0043] (2) Angelica sinensis emits a strong and unpleasant odor after being boiled.

[0044] (3) Schisandra chinensis. The acidic components of Schisandra chinensis are mainly composed of organic acids such as citric acid and quinic acid. "Explanation of Medicinal Properties" says: "Schisandra chinensis tastes sweet and sour in the skin and flesh, bitter and acrid in the core, and salty in all. It has five flavors, hence the name." Among the five flavors, sour is the main one.

[0045] Experiment to verify the taste masking principle: Preparation of oil phase: 30ml camellia oil, 30g honey, 20g water, 0.2g soybean lecithin, mix well; Preparation of aqueous phase: 10g of Gentiana scabra, 7g of Coptis chinensis, 7g of Schisandra chinensis and 7g of Angelica sinensis; add clean water, and soak for 20 minutes when the water just covers the herbs, and add a total of 650ml of clean water; Then, the Chinese herbal medicine decoction taste masking device was turned on, and 400 ml of Chinese herbal medicine decoction was obtained after heating for 60 minutes. The Chinese herbal medicine decoction before emulsification was the control Chinese herbal medicine decoction; Sample 1 treatment: water phase preparation and oil phase preparation, filter the water phase to remove the residue, let the water phase stand until the temperature drops to about 45°C, ensure that the oil phase is evenly mixed before the operation begins, turn on the switch to start spraying, and the tiny particles of the oil phase and the water phase collide to form an emulsion. The experiment adopts the traditional human taste panel method (THTPM) method. Take the reference sample (10g of Gentiana, 7g of Coptis, 7g of Schisandra and 7g of Angelica; add 650ml of water and heat for 60min to obtain 400ml of Chinese medicine decoction.) in a tasting cup, and the taster holds it in the mouth for 15s. During this time, the mouth is rinsed so that the bitter taste receptor area at the root and side of the tongue can feel the bitter taste of the medicine, and the specific bitterness value of the solution (I=10) is informed. Spit it out, rinse the mouth 5 times until there is no bitterness in the mouth, and measure the original solution of the Chinese medicine decoction after 1-2min, and give the solution a specific bitterness value, spit it out, rinse the mouth 5 times until there is no bitterness in the mouth, and measure 30mL of the emulsion after 1-2min, and compare it with the control Chinese medicine decoction, give the sample a specific bitterness value, and record it in the pre-designed "decoction masking score table". Rest for 1h between each round of samples. When the subjects test the samples, they use a random, single-blind method to test the samples.

[0046] Table 6 Decoction taste masking score table

[0047] Treatment of control sample 2: add 30g honey to the water phase, stir evenly, and do not perform spraying (because spraying is within the scope of the method of the present invention). The experiment adopts the traditional human taste panel method (THTPM). Take the reference sample (10g of Gentiana, 7g of Coptis, 7g of Schisandra and 7g of Angelica; add 650ml of water and heat for 60min to obtain 400ml of Chinese medicine decoction.) in a tasting cup, and the taster holds it in the mouth for 15s. During this time, the mouth is rinsed so that the bitter taste receptor area at the root and side of the tongue can feel the bitter taste of the medicine, and the specific bitterness value of the solution (I=10) is informed. Spit it out, rinse the mouth 5 times until there is no bitterness in the mouth, and measure the original solution of the Chinese medicine decoction after 1-2min, and give the solution a specific bitterness value, spit it out, rinse the mouth 5 times until there is no bitterness in the mouth, and measure 30mL of the emulsion after 1-2min, and compare it with the control Chinese medicine decoction, give the sample a specific bitterness value, and record it in the pre-designed "decoction masking score table". Rest for 1h between each round of samples. When the subjects test the samples, they use a random, single-blind method to test the samples.

[0048] Table 7 Decoction taste masking score table

[0049] Control experiment 3: The experiment found that the emulsification effect of sample 1 with honey added to the oil phase was better than that of sample 2 without honey added to the oil phase. Specifically, the stability of the emulsion of sample 1 was greater than that of the emulsion of sample 2, and the taste of sample 1 was also significantly better than that of sample 2.

[0050] Processing of Sample 1: Oil phase preparation: 30ml camellia oil, 30g honey, 20g water, mix well; Preparation of aqueous phase: 30g of Scutellaria baicalensis; add clean water, and soak for 20 minutes when the water just covers the medicinal material, and add a total of 650ml of clean water; Using a Chinese herbal decoction taste-masking device, 400 ml of Chinese herbal decoction was obtained after heating for 60 minutes. The Chinese herbal decoction before emulsification was the control Chinese herbal decoction.

[0051] Preparation of water phase and oil phase, filtering the water phase to remove the drug residue, leaving the water phase to cool down to about 45°C, ensuring that the oil phase is evenly mixed before the operation begins, turning on the switch to start spraying, the tiny particles of the oil phase and the water phase collide to form an emulsion, the experiment refers to the method of the traditional human taste panel method (THTPM). The specific operation method is the same as the above experiment to explore the principle of taste masking.

[0052] Table 8 Decoction taste masking score table

[0053] Processing of Sample 2: Oil phase preparation: 30 ml camellia oil, 20 g water, mix well; Preparation of aqueous phase: 30g of Scutellaria baicalensis; add clean water, and soak for 20 minutes when the water just covers the medicinal material, and add a total of 650ml of clean water; Using a Chinese herbal decoction taste-masking device, 400 ml of Chinese herbal decoction was obtained after heating for 60 minutes. The Chinese herbal decoction before emulsification was the control Chinese herbal decoction.

[0054] Preparation of water phase and oil phase, filtering the water phase to remove the drug residue, leaving the water phase to cool down to about 45°C, ensuring that the oil phase is evenly mixed before the operation begins, turning on the switch to start spraying, the tiny particles of the oil phase and the water phase collide to form an emulsion, the experiment refers to the method of the traditional human taste panel method (THTPM). The specific operation method is the same as the above experiment to explore the principle of taste masking.

[0055] Table 9 Decoction taste masking score table

[0056] Honey is not only a well-known sweetener, but also an emulsifier and thickener. In this experiment, it mainly plays the role of emulsification and thickening. The research experiment shows that the taste of sample 1 with additional emulsifiers (such as soy lecithin, Tween-80) is better than that of the sample without additional emulsifiers.

[0057] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0058] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A Chinese herbal medicine decoction taste masking device, comprising a high-pressure spray body (1), characterized in that: The high-pressure sprayer body (1) is provided with a water-compatible chamber (2), an oil-compatible chamber (3), and a receiving chamber (4) inside. The output end of the high-pressure sprayer body (1) is provided with two high-pressure atomizing nozzles, the two high-pressure atomizing nozzles are arranged opposite to each other, and the two high-pressure atomizing nozzles are located above the inside of the receiving chamber (4). The input end of the high-pressure sprayer body (1) is connected to the water-compatible chamber (2) and the oil-compatible chamber (3) respectively through two connecting pipes, and the two connecting pipes are provided with a booster pump for sucking liquid in the water-compatible chamber (2) and the oil-compatible chamber (3) and spraying them from the high-pressure atomizing nozzles into the receiving chamber (4) for collision to form an emulsion.

2. A method for masking the taste of a Chinese herbal medicine decoction, characterized in that: The following steps are involved: S1. Adding water phase and oil phase: adding water phase liquid and oil phase liquid into the water phase compatible chamber (2) and the oil phase compatible chamber (3) respectively; S2, atomization spraying and mixing: the water phase liquid in the water phase compatibility chamber (2) is transported to the high-pressure atomizing nozzle in the receiving chamber (4) through the corresponding connecting pipe by the booster pump for spraying. At the same time, the oil phase liquid in the oil phase compatibility chamber (3) is transported to the high-pressure atomizing nozzle in the receiving chamber (4) through the corresponding connecting pipe by the booster pump for spraying. Since the two high-pressure atomizing nozzles are arranged opposite to each other, the water phase and the oil phase are sprayed out and collide in the receiving chamber (4) to form an emulsifier.

3. The method for masking the taste of a Chinese herbal decoction according to claim 2, characterized in that: The preparation method of the oil phase is as follows: The invention is prepared by uniformly mixing 6.4-9.6 parts by weight of camellia oil, 80-100 parts by weight of honey, 50-70 parts by weight of water and 0.1-0.5 parts by weight of an emulsifier.

4. The method for masking the taste of a Chinese herbal decoction according to claim 2, characterized in that: The preparation method of the aqueous phase is as follows: Add the Chinese medicine to clean water and soak for 20-40 minutes, continue to add clean water, heat, filter, and take the filtrate to prepare the Chinese medicine decoction.

5. The method for masking the taste of a Chinese herbal decoction according to claim 3, characterized in that: The emulsifier is one of soybean lecithin or Tween-80.

6. The method for masking the taste of a Chinese herbal decoction according to claim 2, characterized in that: The spraying speed of the oil phase is 0.35-0.85 ml / s.

7. The method for masking the taste of a Chinese herbal decoction according to claim 2, characterized in that: The spraying speed of the water phase is 1.1-1.6 ml / s.

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