A traditional Chinese medicine taste corrector composition and application thereof

Abstract

The application provides a flavoring agent composition and application thereof. The flavoring agent composition of the application comprises menthol, rose essence and astragalin, can not only cover and relieve the taste and smell of Chinese patent medicine preparations when taken, but also can eliminate the gastrointestinal adverse reactions such as vomiting generated after the patient takes the Chinese patent medicine, has remarkable flavoring effect, and has high user satisfaction.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of Chinese medicine preparation, in particular to a Chinese medicine taste-correcting agent composition and application thereof. BACKGROUND

[0002] The human body's perception of a drug is closely related to the individual's sensitivity to the drug, the nature of the drug, the method of taking the drug, and the like, and therefore different methods should be adopted for the taste correction and odor masking of drugs with different tastes and odors.

[0003] The current mechanisms for taste correction and odor masking of drugs mainly include the following aspects: ① changing the sensitivity of taste buds to unpleasant tastes, such as adding taste-correcting agents (sweeteners, fragrances, etc.), taste blockers, or taste bud paralyzers; ② blocking the direct contact between the drug and the taste buds by means of relevant preparations, such as granulation, coating, adsorption inclusion, microsphere microcapsulation, etc.; ③ modifying the molecular structure of the drug, such as preparing a prodrug, etc. Such methods are mainly used in western medicines with clear components, but the components of traditional Chinese medicines are complex, and there are many animal medicinal materials in traditional Chinese medicines, which have complex chemical components and produce unpleasant and foul odors, especially fishy and rancid odors, which can cause nausea, vomiting, and other adverse reactions during or after taking the medicine, resulting in poor patient compliance and affecting the clinical use effect. SUMMARY

[0004] To solve one of the above technical problems in the prior art, the present application provides a taste-correcting agent composition and its application in masking and relieving the taste and odor of Chinese medicine preparations.

[0005] In a first aspect, the present application provides a taste-correcting agent composition comprising menthol, rose fragrance, and astragalus flavone.

[0006] In some embodiments, the weight ratio of menthol to rose fragrance in the taste-correcting agent composition is 1:(0.4-3.25), such as 1:0.4, 1:0.8, 1:1, 1:1.2, 1:1.5, 1:1.8, 1:2, 1:2.5, 1:3, 1:3.25, or any value therebetween.

[0007] In some embodiments, the weight ratio of menthol to astragalus flavone in the taste-correcting agent composition is 1:(0.6-3.125), such as 1:0.6, 1:0.8, 1:1, 1:1.2, 1:1.5, 1:1.8, 1:2, 1:2.5, 1:3, 1:3.125, or any value therebetween.

[0008] In some embodiments, the weight ratio of menthol, rose fragrance, and astragalus flavone in the taste-correcting agent composition is 1:(0.4-3.25):(0.6-3.125).

[0009] In some embodiments, the flavoring composition comprises menthol 8-25 parts by weight (e.g., can be 8 parts, 10 parts, 15 parts, 18 parts, 20 parts, 22 parts, 25 parts, or any value therebetween), rose flower essence 10-26 parts by weight (e.g., can be 10 parts, 15 parts, 18 parts, 20 parts, 22 parts, 26 parts, or any value therebetween), and astragalus 15-25 parts by weight (e.g., can be 15 parts, 18 parts, 20 parts, 22 parts, 25 parts, or any value therebetween).

[0010] In some preferred embodiments, the flavoring composition comprises menthol 15-25 parts by weight, rose flower essence 10-20 parts by weight, and astragalus 20-25 parts by weight.

[0011] In some embodiments, the mass percentage of menthol in the flavoring composition is 13.5%-50% by weight, e.g., 13.5%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, or any value therebetween.

[0012] In some embodiments, the mass percentage of rose flower essence in the flavoring composition is 16.7%-53.1% by weight, e.g., 16.7%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 53.1%, or any value therebetween.

[0013] In some embodiments, the mass percentage of astragalus in the flavoring composition is 22.7%-58.1% by weight, e.g., 22.7%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 58.1%, or any value therebetween.

[0014] In some embodiments, the flavoring composition comprises menthol 13.5%-50% by weight, rose flower essence 16.7%-53.1% by weight, and astragalus 22.7%-58.1% by weight.

[0015] In some embodiments, the menthol, rose flower essence, and astragalus are extracted from mint, rose flower, and astragalus, respectively. In some embodiments, the extraction method is selected from any one of water vapor distillation, supercritical CO2 extraction, acid extraction, soaking, pressing, and re-distillation.

[0016] In some embodiments, the extraction of menthol comprises water vapor distillation using mint leaves as raw material. In some specific embodiments, the water vapor distillation is performed for 1-2 hours. In some specific embodiments, the extraction is performed in an oil-water separator.

[0017] In some embodiments, the rose essence extraction comprises: using a rose as a raw material, pressing the rose to obtain rose oil, and cooling and crystallizing the rose oil to obtain rose essence.

[0018] In some embodiments, the extraction method of the astragaloside comprises: crushing and sieving astragalus, preparing according to a material-liquid ratio of 1:(5-8) kg / L, extracting with hydrochloric acid, solid-liquid separation, adding alkali to the filtrate for neutralization, cooling and crystallization to obtain astragaloside. In some specific embodiments, the concentration of the hydrochloric acid is 1-3 mol / L, for example, it can be 1 mol / L, 1.2 mol / L, 1.5 mol / L, 1.8 mol / L, 2 mol / L, 2.2 mol / L, 2.5 mol / L, 2.8 mol / L, 3 mol / L or any value therebetween. In some embodiments, the extraction time of the hydrochloric acid is 2-4 hours.

[0019] In some embodiments, the flavoring agent composition further comprises a pharmaceutically acceptable excipient. The present application does not make special limitations on the excipient, and those skilled in the art can select conventional excipients in the art according to needs. In some embodiments, the excipient comprises at least one of a filler and a sweetener, for example, hydroxypropyl cellulose, sodium carboxymethyl starch, cross-linked polyvinylpyrrolidine, microcrystalline cellulose, sorbitol, xylitol, lactitol, mannitol, aspartame, sucrose, AK sugar, maltose, glucose, sodium saccharin, cyclamate, stevioside, aspartame, etc.

[0020] The flavoring agent composition of the present application can be added to Chinese patent medicines as an auxiliary ingredient, and can be further made into oral preparations such as pills, granules, dry suspensions, capsules or tablets, etc. for taking alone. The flavoring agent composition of the present application can be taken before taking Chinese patent medicines, or can be taken simultaneously with Chinese patent medicines.

[0021] In a second aspect, the present application provides a traditional Chinese medicine composition comprising a Chinese patent medicine and the flavoring agent composition of the first aspect of the present application.

[0022] The present application does not make special limitation to the specific type of the Chinese medicine, and any medicine which can produce an odor or taste that makes the patient feel uncomfortable or any medicine which can produce adverse reactions such as nausea and vomiting after oral administration of the patient is suitable for the present application. The Chinese medicine according to the present application includes but is not limited to Houttuynia cordata, Coptis chinensis, Forsythia suspensa, Agastache rugosa, Rhubarb, Gentiana, Gentiana, Isatis indigotica, Anemarrhena asphodeloides, Lotus plumule, Bear bile, Commelina communis, Gardenia, Prunella vulgaris, Scutellaria baicalensis, Phellodendron amurense, Sophora flavescens, Radix Paeoniae Alba, Radix Paeoniae Rubra, Artemisia annua, Picrorhiza kurrooa, Pharbitis nil, Stephania tetrandra, Cynanchum paniculatum, Bletilla striata, Corydalis, Rhizoma Curcumae, Radix Salviae Miltiorrhizae, Motherwort, Cowslip, Catechu, Rhizoma Typhonii, Peucedanum decursivum, Fritillaria, and Cnidium monnieri, etc.

[0023] In some embodiments, the Chinese medicine includes at least one of Houttuynia cordata, Coptis chinensis, and Agastache rugosa. In some embodiments, the Chinese medicine includes Houttuynia cordata, Coptis chinensis, and Agastache rugosa.

[0024] In some embodiments, the dosage form of the Chinese medicine composition is a pill, granules, dry suspension, capsule or tablet.

[0025] In some embodiments, the Chinese medicine composition further includes a pharmaceutically acceptable excipient, such as a solubilizer, a co-solvent, an emulsifier, a colorant, a binder, a disintegrant, a filler, a lubricant, a wetting agent, an osmotic pressure regulator, a stabilizer, a flow aid, a preservative, a suspending agent, a coating material, an aromatic agent, a penetration enhancer, a pH regulator, a buffer, a humectant, an absorbent, a diluent, a flocculating agent and a deflocculating agent, a release retardant, etc.

[0026] In some embodiments, the weight ratio of the Chinese medicine to the flavoring agent composition in the Chinese medicine composition is 1:(1-6), preferably 1:(1.5-4), and more preferably 1:(2-3.5).

[0027] In some embodiments, the preparation method of the Chinese medicine composition includes:

[0028] The Chinese medicine is mixed with a solvent to form granules, and then mixed with the flavoring agent composition and added with a lubricant to form granules.

[0029] In some specific embodiments, the Chinese medicine includes 5-15 parts of Houttuynia cordata, 4-12 parts of Coptis chinensis, and 1-5 parts of Agastache rugosa, by weight. In some specific embodiments, the Chinese medicine includes 8-12 parts of Houttuynia cordata, 6-10 parts of Coptis chinensis, and 1-3 parts of Agastache rugosa, by weight.

[0030] In some embodiments, the solvent comprises ethanol, preferably 75-85% by volume of ethanol.

[0031] In some embodiments, the lubricant comprises magnesium stearate.

[0032] In some embodiments, the method for preparing the traditional Chinese medicine composition comprises:

[0033] Mixing Houttuynia cordata, Coptis chinensis, and Agastache rugosa with ethanol to form a soft material;

[0034] Mixing the soft material with the flavoring agent composition and adding magnesium stearate to form granules.

[0035] In a third aspect, the present application provides the flavoring agent composition of the first aspect for use in masking the taste and / or odor of Chinese patent medicines.

[0036] Compared with the prior art, the present application has the following beneficial technical effects: the flavoring agent composition of the present application has simple components and inexpensive raw materials, can effectively mask and alleviate the taste and odor of Chinese patent medicines, especially fishy odor, and can also eliminate gastrointestinal adverse reactions such as vomiting caused by taking Chinese patent medicines. In addition, experiments show that the three components of menthol, rose fragrance, and astragalus extract in the flavoring agent composition of the present application have a synergistic effect. DETAILED DESCRIPTION

[0037] To make the purpose, technical solutions and advantages of the present application clearer and more apparent, the following embodiments are used to further describe the present application in detail. The specific embodiments described herein are only used to explain the present application and do not constitute any limitation on the present application.

[0038] The term "flavoring agent" used herein refers to a pharmaceutical excipient used to improve the taste of a drug so that patients taking the drug cannot easily perceive the strong bitter taste or other unusual taste of the drug.

[0039] The extraction method of menthol used in the following examples is as follows:

[0040] a. Select mature, dry, non-infested, non-molded and non-rotted mint leaves, and rinse with clean water.

[0041] b. Before distillation, the distillation apparatus, condenser, and oil-water separator should be inspected and cleaned.

[0042] c. Add water to the pot to about 20 cm from the steaming mat, and evenly pour the dried raw materials into the pot.

[0043] d. Cover the pot, add water to the water seal groove, add water to the condenser barrel, and place the oil-water separator filled with water. Use steam to quickly boil the water in the pot. When most of the oil outlet of the condenser has oil-water mixture flowing out, control the heat source to remain stable. The temperature of the flowing liquid is 36-40°C.

[0044] e. Distillation end point: generally 1.5-2 hours per pot, when the flowing liquid is clear and the oil flower is very small, the distillation end point is reached, the steam is turned off, and the oil is discharged.

[0045] f. Colorless or light yellow, clear oil liquid, a large amount of colorless crystals are precipitated when the temperature is slightly lower, and there is a strong mint aroma, which is good for the initial bitter and cool.

[0046] The extraction method of rose flower essence used in the following examples is as follows:

[0047] a. Select dry and mold-free dried rose flowers, immerse the dried rose flowers in lime water with a pH of 12, and soak for more than 16 hours.

[0048] b. Wash the dried rose flowers and drain.

[0049] c. Put the dried rose flowers into a spiral oil press and press to extract rose flower oil.

[0050] d. Put the rose flower oil into a 4-degree refrigerator for 7 days, perform vacuum filtration, and the obtained rose flower oil is a yellow oily liquid.

[0051] e. Low-temperature freezing crystallization.

[0052] f. Vacuum filtration and drying to obtain rose flower crystals.

[0053] The extraction method of astragalus flavone used in the following examples is as follows:

[0054] a. Crush the astragalus into 60-mesh powder, and extract at 90°C under the condition of a material-liquid ratio of 1:(5-8) kg / L with 2 mol / L hydrochloric acid for 3 hours.

[0055] b. Perform vacuum filtration, cool the filtrate to room temperature, and add 2 mol / L sodium hydroxide to adjust to neutral, to obtain crude astragalus extract.

[0056] c. Add an equal volume of deionized water, and crystallize at 8°C for 8 hours. Remove the supernatant, and dissolve the crystals in 4 times the volume of anhydrous ethanol.

[0057] d. Crystallize at 8°C for 8 hours, wash with deionized water for more than 3 times, and vacuum filter.

[0058] e. Vacuum drying at 60°C to obtain purified astragalus flavone.

[0059] Example 1

[0060] A traditional Chinese medicine flavoring agent, comprising the following raw materials in parts by weight: menthol 20 parts, rose flower essence 15 parts, and astragalus 25 parts.

[0061] Example 2

[0062] A traditional Chinese medicine flavoring agent, comprising the following raw materials in parts by weight: menthol 16 parts, rose flower essence 18 parts, and astragalus 20 parts.

[0063] Example 3

[0064] A traditional Chinese medicine flavoring agent, comprising the following raw materials in parts by weight: menthol 8 parts, rose flower essence 10 parts, and astragalus 25 parts.

[0065] Example 4

[0066] A traditional Chinese medicine flavoring agent, comprising the following raw materials in parts by weight: menthol 25 parts, rose flower essence 26 parts, and astragalus 15 parts.

[0067] Example 5

[0068] A traditional Chinese medicine flavoring agent composition, comprising the following raw materials in parts by weight: menthol 30 parts, rose flower essence 15 parts, and astragalus 25 parts.

[0069] Example 6

[0070] A traditional Chinese medicine flavoring agent composition, comprising the following raw materials in parts by weight: menthol 20 parts, rose flower essence 40 parts, and astragalus 25 parts.

[0071] Example 7

[0072] A traditional Chinese medicine flavoring agent composition, comprising the following raw materials in parts by weight: menthol 15 parts, rose flower essence 15 parts, and astragalus 30 parts.

[0073] Example 8

[0074] A traditional Chinese medicine flavoring agent composition, comprising the following raw materials in parts by weight: menthol 15 parts, rose flower essence 20 parts, and astragalus 25 parts.

[0075] Comparative Example 1

[0076] A traditional Chinese medicine flavoring agent, comprising the following raw materials in parts by weight: menthol 30 parts, rose flower essence 30 parts, and astragalus 30 parts.

[0077] Comparative Example 2

[0078] A traditional Chinese medicine flavoring agent, comprising the following raw materials in parts by weight: menthol 6 parts, rose flower essence 8 parts, and astragalus 14 parts.

[0079] Comparative Example 3

[0080] A traditional Chinese medicine flavoring agent composition comprising the following raw materials in parts by weight: menthol 20 parts, rose fragrance 15 parts.

[0081] Comparative Example 4

[0082] A traditional Chinese medicine flavoring agent composition comprising the following raw materials in parts by weight: rose fragrance 15 parts, astragalus 25 parts.

[0083] Comparative Example 5

[0084] A traditional Chinese medicine flavoring agent composition comprising the following raw materials in parts by weight: menthol 20 parts, astragalus 25 parts.

[0085] Comparative Example 6

[0086] A traditional Chinese medicine flavoring agent composition comprising the following raw materials in parts by weight: menthol 30 parts, rose fragrance 30 parts.

[0087] Comparative Example 7

[0088] A traditional Chinese medicine flavoring agent composition comprising the following raw materials in parts by weight: rose fragrance 30 parts, astragalus 30 parts.

[0089] Comparative Example 8

[0090] A traditional Chinese medicine flavoring agent composition comprising the following raw materials in parts by weight: menthol 30 parts, astragalus 30 parts.

[0091] The parts by weight of the raw materials in each of the above examples and comparative examples are shown in Table 1.

[0092] Table 1

[0093] No. Menthol Rose fragrance Formononetin Example 1 20 15 25 Example 2 16 18 20 Example 3 8 10 25 Example 4 25 26 15 Example 5 30 15 25 Example 6 20 40 25 Example 7 15 15 30 Example 8 15 20 25 Comparative Example 1 30 30 30 Comparative Example 2 6 8 14 Comparative Example 3 20 15 0 Comparative Example 4 0 15 25 Comparative Example 5 20 0 25 Comparative Example 6 30 30 0 Comparative Example 7 0 30 30 Comparative Example 8 30 0 30

[0094] Preparation of a traditional Chinese medicine flavoring agent lozenge in Example 9

[0095] Take 10 parts of dry Houttuynia cordata powder, 8 parts of dry Coptis chinensis powder, and 2 parts of dry Agastache rugosa powder, add a suitable amount of soft material prepared from 80% by volume ethanol, granulate through an 18-mesh sieve, dry for 30 min, pass through a 16-mesh sieve to size the granules, and then mix evenly with the traditional Chinese medicine flavoring agents prepared in Examples 1-8 and Comparative Examples 1-8, respectively. Then, add a suitable amount of magnesium stearate, mix evenly, and use a single-head tablet press to press the tablets to obtain the corresponding traditional Chinese medicine flavoring agent lozenges.

[0096] Flavoring effect test:

[0097] The prepared flavored lozenge is evaluated in terms of smell, taste and satisfaction, and the evaluation method is as follows: 30 volunteers with normal taste and smell are selected in each group, the prepared Chinese medicine flavored lozenge in Example 9 is respectively administered to each group, and the aftertaste, taste and satisfaction of each group member are scored, the score ranges from 0 to 100, and the higher the score, the better the taste, and the scoring results are shown in Table 2.

[0098] Table 2

[0099] Group Odor Taste Satisfaction Example 1 99％ 99％ 100％ Example 2 99％ 98％ 100％ Example 3 98％ 100％ 99％ Example 4 100％ 98％ 99％ Example 5 75％ 75％ 78％ Example 6 78％ 78％ 78％ Example 7 80％ 80％ 80％ Example 8 98％ 98％ 98％ Comparative Example 1 70％ 75％ 73％ Comparative Example 2 78％ 80％ 80％ Comparative Example 3 70％ 72％ 70％ Comparative Example 4 68％ 72％ 72％ Comparative Example 5 75％ 70％ 73％ Comparative Example 6 68％ 70％ 68％ Comparative Example 7 67％ 70％ 70％ Comparative Example 8 72％ 69％ 71％

[0100] As shown in Table 2, compared with Comparative Examples 1-8, the mint alcohol, rose fragrance and astragalus extract are compounded in the present application, and the flavored effect is better, especially the flavored lozenges in Examples 1, 2, 3, 4 and 8, the volunteers have the highest smell, taste and satisfaction, reaching more than 98%, which shows that the flavored composition of the present application compounding the mint alcohol, rose fragrance and astragalus extract in a specific weight ratio has better flavored effect, can effectively cover the fishy, bitter and pungent taste of traditional Chinese medicine, has high taste satisfaction and good experience.

[0101] The technical scheme of the present application is not limited to the above specific examples, and any technical modification made according to the technical scheme of the present application falls within the protection scope of the present application.

Claims

1. A flavoring composition comprising menthol, rose flavoring, and astragalin; The composition comprises, by weight, 8-25 parts menthol, 10-26 parts rose fragrance, and 15-25 parts astragaloside; The extraction method of the rose fragrance includes: Rose oil is obtained by pressing rose petals with an oil press, and then crystallizing it by cooling to obtain rose essence. The extraction method of astragalin includes: crushing and sieving astragalus, extracting with hydrochloric acid at a material-to-liquid ratio of 1:(5-8) kg / L, separating solid and liquid, neutralizing the filtrate with alkali, cooling and crystallizing to obtain astragalin.

2. The composition of claim 1, wherein, The composition comprises, by weight, 15-25 parts menthol, 10-20 parts rose fragrance, and 20-25 parts astragaloside.

3. The composition of claim 1, wherein, The menthol is obtained by steam distillation of peppermint leaves.

4. The composition of claim 1, wherein, The composition also includes excipients.

5. The composition of claim 4, wherein, The excipients include fillers and / or sweeteners.

6. The composition of claim 4, wherein, The excipients include one or more of the following: hydroxypropyl cellulose, sodium carboxymethyl starch, croscarmellose, microcrystalline cellulose, sorbitol, xylitol, lactitol, mannitol, aspartame, sucrose, AK sugar, maltose, glucose, sodium saccharin, cyclamate, and steviol glycoside.

7. A traditional Chinese medicine composition comprising a prepared traditional Chinese medicine and a flavoring agent composition according to any one of claims 1-6.

8. The traditional Chinese medicine composition according to claim 7, characterized in that, The traditional Chinese medicine composition also includes pharmaceutically acceptable excipients, which include one or more of the following: solubilizers, cosolvents, emulsifiers, colorants, binders, disintegrants, fillers, lubricants, wetting agents, osmotic pressure regulators, stabilizers, flow aids, preservatives, suspending agents, coating materials, fragrances, penetration enhancers, pH adjusters, buffers, humectants, absorbents, diluents, flocculants and anti-flocculators, and release inhibitors.

9. The traditional Chinese medicine composition according to claim 7, characterized in that, The traditional Chinese medicine preparations mentioned include one or more of the following: Houttuynia cordata, Coptis chinensis, Forsythia suspensa, Pogostemon cablin, Rheum palmatum, Gentiana macrophylla, Gentiana scabra, Isatis indigotica, Anemarrhena asphodeloides, Nelumbo nucifera seed heart, Bear bile, Commelina communis, Gardenia jasminoides, Prunella vulgaris, Scutellaria baicalensis, Phellodendron chinense, Sophora flavescens, Dictamnus dasycarpus bark, Ailanthus altissima bark, Isatis indigotica leaf, Dryopteris crassirhizoma, Taraxacum mongolicum, Viola yedoensis, Chrysanthemum indicum, Senecio scandens, Ilex chinensis, Andrographis paniculata, Scutellaria barbata, Echinops latifolius, Sargentodoxa cuneata, Patrinia scabiosaefolia, Pulsatilla chinensis, Fraxinus chinensis bark, Schizonepeta tenuifolia, Belamcanda chinensis, Sophora tonkinensis, Paeonia suffruticosa bark, Paeonia lactiflora, Artemisia annua, Picrorhiza scrophulariiflora, Pharbitis nil, Stephania tetrandra, Tripterygium wilfordii, Acanthopanax senticosus, Akebia trifoliata, Agrimonia pilosa, Bletilla striata, Corydalis yanhusuo, Curcuma longa, Salvia miltiorrhiza, Leonurus japonicus, Vaccaria segetalis, Catechu, Arisaema heterophyllum, Peucedanum praeruptorum, Fritillaria cirrhosa, Calculus bovis, and Cni The weight ratio of the traditional Chinese medicine to the flavoring agent composition is 1:(1~6).

10. The traditional Chinese medicine composition according to claim 7, characterized in that, The weight ratio of the traditional Chinese medicine to the flavoring agent composition is 1:(1.5~4).

11. The traditional Chinese medicine composition according to claim 7, characterized in that, The weight ratio of the traditional Chinese medicine to the flavoring agent composition is 1:(2~3.5).

12. The traditional Chinese medicine composition according to claim 7, characterized in that, The traditional Chinese medicine mentioned includes at least one of houttuynia cordata, coptis chinensis, and patchouli.

13. The traditional Chinese medicine composition according to claim 7, characterized in that, The traditional Chinese medicine comprises, by weight, 5-15 parts of Houttuynia cordata, 4-12 parts of Coptis chinensis, and 1-5 parts of Pogostemon cablin.

14. The traditional Chinese medicine composition according to claim 7, characterized in that, The traditional Chinese medicine comprises, by weight, 8-12 parts of Houttuynia cordata, 6-10 parts of Coptis chinensis, and 1-3 parts of Pogostemon cablin.

15. A method for preparing a traditional Chinese medicine composition according to any one of claims 7-14, comprising the following steps: The Chinese medicine is mixed with a solvent to form granules, which are then mixed with the flavoring composition and a lubricant.

16. The method of claim 15, wherein, The solvent includes ethanol.

17. The method of claim 15, wherein, The lubricant includes magnesium stearate.

18. Use of a flavoring composition according to any of claims 1 to 6 for masking the taste and / or odor of a Chinese medicine.