Pimobendan palatable paste for dogs and cats and process for its preparation

Abstract

The present application relates to the technical field of masking paste, in particular to a pimobendan flavor masking paste for dogs and cats and a preparation method thereof, the raw material composition comprises, by weight percentage, pimobendan 0.5-5.0%, a flavor masking system 10.0-30.0%, a suspension stabilizer 5.0-15.0%, a humectant 3.0-10.0%, a preservative 0.1-0.5%, a pH regulator 0.05-0.3%, and the balance is purified water; the flavor masking system is composed of a flavoring agent, an attractant and a taste masking carrier in a weight ratio of 1:(2-4):(3-5). The taste masking effect is excellent, and the palatability is good: the present application adopts a composite flavor masking system of 'taste masking carrier wrapping + flavoring agent neutralization + attractant attraction', the taste masking carrier can form a stable wrapping layer to isolate the bitter molecule release of pimobendan.

Description

Technical Field

[0001] This invention relates to the field of masking paste technology, specifically to a universal canine and feline pimoxendan flavored masking paste and its preparation method. Background Technology

[0002] Pimobendan, as an ideal positive inotropic drug, also enhances the effect of cardiac contractile proteins on calcium. 2+ It has the effects of sensitizing and inhibiting phosphodiesterase III (PDE-3) activity, and also has vasodilatory effects. It is widely used clinically to treat acute and chronic heart failure in dogs and cats, and is one of the core drugs in the treatment of pet cardiovascular diseases. Its chemical name is 4,5-dihydro-6-(2-(4-methoxyphenyl)-1H-benzimidazol-5-yl)-5-methyl-3(2H)-pyridazinone. It can be prepared by chemical synthesis, but it has a strong bitter taste and a special odor, and its solubility is poor. When administered directly, dogs and cats may experience problems such as refusal to eat, vomiting, and difficulty swallowing due to their sensitive sense of smell and taste, which seriously affects medication compliance and thus reduces the therapeutic effect.

[0003] Currently, research on pimoxendan formulations mainly focuses on oral solutions and tablets. Some technologies attempt to improve palatability by adding sweeteners and flavorings, but these suffer from problems such as poor masking effect, limited flavor range, unsuitability for both dogs and cats (dogs prefer meat flavors, while cats prefer fish and meat flavors), poor formulation stability, and tendency to separate or clump. Furthermore, existing veterinary bitterness masking agents often employ simple coating or single flavoring methods, which are insufficient to effectively mask the strong bitterness of pimoxendan. Additionally, some masking agent components may affect the release of pimoxendan's efficacy or irritate the gastrointestinal tract of dogs and cats.

[0004] Meanwhile, dogs and cats have different physiological characteristics and flavor preferences. Existing formulations are mostly designed for single species, lacking a universal pimobendan formulation for both dogs and cats. Furthermore, paste formulations, compared to tablets and capsules, are more suitable for older or sick dogs and cats with swallowing difficulties, offering advantages such as convenient administration, easy dosage control, and adhesion to the oral mucosa or food surface. However, there are currently no reports on a universal pimobendan flavor-masking paste for both dogs and cats. Therefore, developing a pimobendan flavor-masking paste with good masking effect, universal applicability to both dogs and cats, excellent palatability, strong stability, no impact on efficacy, and simple preparation is key to solving the current challenges of pimobendan administration in dogs and cats. Summary of the Invention

[0005] In view of the deficiencies of the prior art, the purpose of this invention is to provide a universal pimoxendan flavor masking paste for dogs and cats and its preparation method, so as to solve the problems mentioned in the background art.

[0006] The present invention solves the technical problem by adopting the following technical solution: This invention provides a universal pimoxendan flavor masking paste for dogs and cats, which, by weight percentage, comprises: 0.5%-5.0% pimoxendan, 10.0%-30.0% flavor masking system, 5.0%-15.0% suspending stabilizer, 3.0%-10.0% humectant, 0.1%-0.5% preservative, 0.05%-0.3% pH adjuster, with the balance being purified water.

[0007] Furthermore, the flavor masking system is composed of a flavoring agent, a palatability enhancer, and a flavor masking carrier in a weight ratio of 1:(2-4):(3-5). The flavoring agent is selected from one or more of steviol glycosides, aspartame, and sucralose, with steviol glycosides being preferred due to their high sweetness, lack of calories, and non-irritating effect on dogs and cats, thus suiting the physiological characteristics of pets. The palatability enhancer is selected from one or more of chicken meal, liver meal (pork liver meal or chicken liver meal), fish meal, and beef meal, with chicken meal and liver meal being preferred in a 1:1 weight ratio to balance the flavor preferences of dogs and cats and improve palatability. The flavor masking carrier is selected from one or more of hydroxypropyl methylcellulose, ethyl cellulose, and polyacrylic acid resin, with hydroxypropyl methylcellulose and ethyl cellulose being preferred in a 2:1 weight ratio to form a stable coating layer that masks the bitterness of pimoxendan, ensures slow drug release without affecting efficacy, and improves the formability of the paste.

[0008] Furthermore, the suspending stabilizer is selected from one or more of xanthan gum, sodium carboxymethyl cellulose, and guar gum. Xanthan gum and sodium carboxymethyl cellulose are preferably mixed in a 1:1 weight ratio, which can effectively prevent the sedimentation of pimoxendan particles, avoid the separation and clumping of the paste, ensure the uniformity of the preparation, and at the same time increase the viscosity of the paste, making it easier to adhere to the oral mucosa or food surface of dogs and cats, and facilitating drug administration.

[0009] Furthermore, the humectant is selected from one or more of propylene glycol, glycerin, and sorbitol, with propylene glycol being preferred due to its excellent moisturizing effect, ability to prevent the paste from drying and clumping, and its role as a solubilizer to promote the dissolution of small amounts of pimoxendan, thereby improving the stability of the formulation. It is also non-irritating to dogs and cats.

[0010] Furthermore, the preservative is selected from one or more of sodium benzoate, potassium sorbate, and methylparaben, with sodium benzoate being preferred due to its good preservative effect, low dosage, high safety for dogs and cats, and ability to effectively extend the shelf life of the paste and prevent microbial growth.

[0011] Furthermore, the pH adjuster is selected from one or more of citric acid, sodium hydroxide, and sodium dihydrogen phosphate, and is used to adjust the pH value of the paste to 6.0-7.0. This pH range is consistent with the physiological environment of the gastrointestinal tract of dogs and cats, which can reduce irritation to the gastrointestinal tract and improve the stability of pimoxendan, preventing it from decomposing and becoming ineffective under acidic or alkaline conditions.

[0012] Preferably, the raw material composition of the canine and feline universal pimoxendan flavor masking paste, by weight percentage, is as follows: pimoxendan 1.0%-2.0%, flavor masking system 15.0%-25.0%, suspending stabilizer 8.0%-12.0%, humectant 5.0%-8.0%, preservative 0.2%-0.4%, pH adjuster 0.1%-0.2%, with the balance being purified water. Under this formulation, the paste exhibits optimal flavor masking effect, palatability, and stability, while ensuring the effective release of pimoxendan.

[0013] This invention also provides a method for preparing the above-mentioned universal canine and feline pimobendan flavor masking paste, comprising the following steps: Pretreatment: Powder pimoxand, pass through a 100-120 mesh sieve to obtain fine pimoxand powder, set aside; dry the flavor masking carrier and suspending stabilizer in the flavor masking system to a moisture content ≤5.0%, set aside; pulverize the palatability enhancer, pass through an 80-100 mesh sieve, set aside, to ensure that all raw materials are evenly dispersed and to avoid excessively large particles affecting the taste and stability of the paste.

[0014] Taste masking pretreatment: Add the taste masking carrier from step 1 to an appropriate amount of purified water, stir evenly, heat to 50-60℃, keep warm and stir for 30-40 minutes to prepare a taste masking carrier solution; slowly add pimoxendan fine powder to the taste masking carrier solution, stir at high speed (1000-1200 r / min) for 20-30 minutes to make the pimoxendan fine powder evenly dispersed and coated by the taste masking carrier, to obtain a pimoxendan taste masking suspension, which effectively masks the bitterness of pimoxendan.

[0015] Mixing of excipients: Add the pretreated palatability enhancer, flavoring agent and humectant to the pimoxand flavor-masking suspension obtained in step 2 in sequence, stir evenly (500-600 r / min) for 15-20 min to ensure that the flavor components are evenly dispersed and improve palatability.

[0016] pH adjustment and preservation: Add pH adjuster to the mixture obtained in step 3, stir well, and adjust the pH value of the mixture to 6.0-7.0; then add preservative, and continue stirring for 10-15 minutes to ensure that the preservative is evenly dispersed and to prevent the growth of microorganisms.

[0017] Volume adjustment and homogenization: Add the remaining purified water to the mixture obtained in step 4, adjust the volume to the preset weight, and then homogenize it using a high-speed homogenizer (speed 2000-2500 r / min) for 15-20 min to ensure that the mixture is uniform, fine, and free of particles, forming a paste with suitable viscosity.

[0018] Inspection and Packaging: The paste obtained in step 5 is sampled and inspected. The inspection items include appearance, particle size, pH value, content uniformity, and microbial limit. After passing the inspection, it is aseptically packaged to obtain the canine and feline universal pimobendan flavor masking paste.

[0019] Furthermore, in step 2, the mass concentration of the odor-masking carrier solution is 5.0%-10.0%. At this concentration, the odor-masking carrier can fully coat the pimoxand fine powder, achieving the best odor-masking effect, while not causing the paste to become too viscous.

[0020] Furthermore, in step 5, the viscosity of the homogenized paste is 10000-20000 mPa·s (25℃). This viscosity ensures that the paste does not flow easily and can adhere to the food surface or oral mucosa, while also ensuring that dogs and cats can swallow smoothly and avoid choking.

[0021] Furthermore, in step 6, the microbial limit requirements are: bacterial count ≤ 100 cfu / g, mold and yeast count ≤ 10 cfu / g, and no Escherichia coli or Salmonella should be detected, which meets the hygiene standards for veterinary drug preparations and ensures the safety of medication for dogs and cats.

[0022] Compared with the prior art, the present invention has the following beneficial effects: This invention offers excellent taste masking and palatability: It employs a composite flavor masking system consisting of a "taste masking carrier encapsulation + flavoring agent neutralization + palatability attractant." The taste masking carrier forms a stable encapsulation layer, preventing the release of bitter molecules from pimoxendan. The flavoring agent neutralizes residual bitterness, and the palatability attractant is selected from chicken meal, liver meal, and other ingredients preferred by dogs and cats, thus catering to their flavor preferences. This significantly improves the acceptance of the drug by dogs and cats, reduces refusal to eat and vomiting, and solves the problem of difficult administration of pimoxendan.

[0023] Suitable for both dogs and cats, with wide applicability: This invention optimizes the ratio of palatability enhancers, taking into account dogs' preference for meat flavors and cats' preference for liver and meat flavors. There is no need to distinguish between canine and cat products, reducing the complexity of clinical administration. At the same time, the paste dosage form is suitable for dogs and cats of different ages and physical conditions, and is especially suitable for elderly dogs and cats with swallowing difficulties or sick dogs and cats.

[0024] High stability and guaranteed efficacy: The reasonable ratio of suspending stabilizers can effectively prevent the sedimentation of pimoxendan particles and the stratification and clumping of the paste. Humectants can prevent the paste from drying out, and pH adjusters can adjust the pH value of the paste to a suitable range, effectively avoiding the decomposition and failure of pimoxendan. This ensures that the formulation has good stability during storage (25℃, sealed storage) and a shelf life of up to 18 months. At the same time, the choice of taste masking carrier will not affect the release of pimoxendan's efficacy and can ensure that the drug can play a normal role in the body.

[0025] High safety and low irritation: All excipients used in this invention meet veterinary drug standards and are non-toxic and non-irritating to dogs and cats. The amount of preservatives meets safety standards and can effectively prevent the growth of microorganisms, avoiding gastrointestinal discomfort in dogs and cats after administration. It is suitable for long-term administration.

[0026] The preparation process is simple and controllable, making it suitable for large-scale production: The preparation method of this invention has clear steps, requires no complex equipment, and the process parameters are easy to control. It has low production costs and can ensure the uniformity and stability of the formulation, making it suitable for large-scale industrial production and easy to promote and apply. Detailed Implementation

[0027] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to specific examples. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0028] Example 1 A universal pimobendan flavor masking paste for dogs and cats, with the following raw material composition by weight percentage: The composition includes: 1.0% pimoxendan, 15.0% flavor masking system (1.5% steviol glycosides, 3.0% chicken powder, 3.0% pork liver powder, 4.5% hydroxypropyl methylcellulose, 3.0% ethylcellulose), 8.0% suspending stabilizer (4.0% xanthan gum, 4.0% sodium carboxymethyl cellulose), 5.0% humectant (5.0% propylene glycol), 0.2% preservative (0.2% sodium benzoate), 0.1% pH adjuster (0.1% citric acid), and the remainder being purified water.

[0029] The preparation method is as follows: Pretreatment: Pimecrolimus is pulverized and passed through a 100-mesh sieve to obtain pimecrolimus fine powder; hydroxypropyl methylcellulose, ethylcellulose, xanthan gum, and sodium carboxymethyl cellulose are dried to a moisture content of ≤5.0%; chicken powder and pork liver powder are pulverized and passed through an 80-mesh sieve for later use.

[0030] Taste masking pretreatment: Add hydroxypropyl methylcellulose and ethylcellulose to an appropriate amount of purified water, stir evenly, heat to 50℃, keep warm and stir for 30 min to prepare a taste masking carrier solution with a mass concentration of 5.0%; slowly add pimoxendan fine powder to the taste masking carrier solution, stir at high speed (1000 r / min) for 20 min to obtain pimoxendan taste masking suspension.

[0031] Mixing of excipients: Add chicken powder, pork liver powder, steviol glycosides and propylene glycol to the pimoxande flavor-masking suspension in sequence, stir at 500 r / min for 15 min and mix evenly.

[0032] pH adjustment and preservation: Add citric acid, stir well, and adjust the pH of the mixture to 6.0; then add sodium benzoate and continue stirring for 10 minutes.

[0033] Volume adjustment and homogenization: Add the remaining purified water to bring the volume to 100%, and homogenize for 15 minutes using a high-speed homogenizer (2000 r / min) to obtain a paste with a viscosity of 10000 mPa·s (25℃).

[0034] Inspection and Packaging: Sampling inspection shows that the product is a uniform and fine light brown paste, without lumps or layering, with particle size meeting requirements, pH value of 6.0, qualified content uniformity, and microbial limits meeting standards. After passing the inspection, it is aseptically packaged to obtain the finished product.

[0035] Example 2 A universal pimobendan flavor masking paste for dogs and cats, with the following raw material composition by weight percentage: The composition includes: 1.5% pimoxendan, 20.0% flavor masking system (2.0% steviol glycosides, 4.0% chicken meal, 4.0% chicken liver meal, 6.0% hydroxypropyl methylcellulose, 4.0% ethylcellulose), 10.0% suspending stabilizer (5.0% xanthan gum, 5.0% sodium carboxymethyl cellulose), 6.5% humectant (6.5% propylene glycol), 0.3% preservative (0.3% sodium benzoate), 0.15% pH adjuster (0.15% citric acid), and the remainder being purified water.

[0036] The preparation method is as follows: Pretreatment: Powdered pimoxendan was pulverized and passed through a 110-mesh sieve to obtain fine pimoxendan powder; hydroxypropyl methylcellulose, ethylcellulose, xanthan gum, and sodium carboxymethyl cellulose were dried to a moisture content of ≤5.0%; chicken powder and chicken liver powder were pulverized and passed through a 90-mesh sieve for later use.

[0037] Taste masking pretreatment: Add hydroxypropyl methylcellulose and ethylcellulose to an appropriate amount of purified water, stir evenly, heat to 55℃, keep warm and stir for 35 min to prepare a taste masking carrier solution with a mass concentration of 7.5%; slowly add pimoxendan fine powder to the taste masking carrier solution, stir at high speed (1100 r / min) for 25 min to obtain pimoxendan taste masking suspension.

[0038] Mixing of excipients: Add chicken powder, chicken liver powder, steviol glycosides and propylene glycol to the pimobendan flavor-masking suspension in sequence, stir at 550 r / min for 18 min and mix evenly.

[0039] pH adjustment and preservation: Add citric acid, stir well, and adjust the pH of the mixture to 6.5; then add sodium benzoate and continue stirring for 12 minutes.

[0040] Volume adjustment and homogenization: Add the remaining purified water to bring the volume to 100%, and homogenize for 18 minutes using a high-speed homogenizer (2200 r / min) to obtain a paste with a viscosity of 15000 mPa·s (25℃).

[0041] Inspection and Packaging: Sampling inspection shows that the product is a uniform and fine light brown paste, without lumps or layering, with particle size meeting requirements, pH value of 6.5, qualified content uniformity, and microbial limits meeting standards. After passing the inspection, it is aseptically packaged to obtain the finished product.

[0042] Example 3 A universal pimobendan flavor masking paste for dogs and cats, with the following raw material composition by weight percentage: The composition includes: 2.0% pimoxendan, 25.0% flavor masking system (2.5% steviol glycosides, 5.0% beef powder, 5.0% pork liver powder, 7.5% hydroxypropyl methylcellulose, 5.0% ethylcellulose), 12.0% suspending stabilizer (6.0% xanthan gum, 6.0% sodium carboxymethyl cellulose), 8.0% humectant (8.0% propylene glycol), 0.4% preservative (0.4% sodium benzoate), 0.2% pH adjuster (0.2% citric acid), and the balance being purified water.

[0043] The preparation method is as follows: Pretreatment: Pimecrolimus is pulverized and passed through a 120-mesh sieve to obtain pimecrolimus fine powder; hydroxypropyl methylcellulose, ethylcellulose, xanthan gum, and sodium carboxymethyl cellulose are dried to a moisture content of ≤5.0%; beef powder and pork liver powder are pulverized and passed through a 100-mesh sieve for later use.

[0044] Taste masking pretreatment: Add hydroxypropyl methylcellulose and ethylcellulose to an appropriate amount of purified water, stir evenly, heat to 60℃, keep warm and stir for 40 min to prepare a taste masking carrier solution with a mass concentration of 10.0%; slowly add pimoxendan fine powder to the taste masking carrier solution, stir at high speed (1200 r / min) for 30 min to obtain pimoxendan taste masking suspension.

[0045] Mixing of excipients: Add beef powder, pork liver powder, steviol glycosides and propylene glycol to the pimoxande flavor-masking suspension in sequence, stir at 600 r / min for 20 min and mix evenly.

[0046] pH adjustment and preservation: Add citric acid, stir well, and adjust the pH of the mixture to 7.0; then add sodium benzoate and continue stirring for 15 minutes.

[0047] Volume adjustment and homogenization: Add the remaining purified water to bring the volume to 100%, and homogenize for 20 minutes using a high-speed homogenizer (2500 r / min) to obtain a paste with a viscosity of 20000 mPa·s (25℃).

[0048] Inspection and Packaging: Sampling inspection shows that the product is a uniform and fine light brown paste, without lumps or layering, with particle size meeting requirements, pH value of 7.0, qualified content uniformity, and microbial limits meeting standards. After passing the inspection, it is aseptically packaged to obtain the finished product.

[0049] Thirty healthy adult dogs and thirty healthy adult cats were randomly divided into three groups of 10 dogs and 10 cats per group. Each group was given the pastes prepared according to Examples 1, 2, and 3 of this invention, respectively. A control group was also included (given pimoxendan paste without the flavor masking system). The feeding behavior of the dogs and cats was observed, and the feeding rate (number of dogs and cats feeding / total number of dogs and cats × 100%) was recorded. The results are shown in the table below. Performance tests were conducted on the products of Examples 1-3 and Comparative Examples 1-9, and the test results are as follows:

[0050] The above experimental results show that the canine and cat universal pimoxendan flavor masking paste prepared in Examples 1-3 of this invention achieved a feed intake rate of over 80% for both dogs and cats, with an average feed intake rate of over 85.0%. Among them, Example 2 showed the best effect, with an average feed intake rate of 92.5%, which was significantly higher than the control group (15.0%). This indicates that the paste of this invention can effectively mask the bitterness of pimoxendan, has good palatability, and is highly acceptable to dogs and cats.

[0051] Meanwhile, the stability test was carried out on the paste prepared in Example 2. It was sealed and stored in an environment of 25°C and 60% relative humidity for 18 months, and periodic sampling and testing were conducted. The results showed that the paste did not separate or clump, and its properties, pH value, content uniformity, and microbial limits all met the standards, indicating that the paste of the present invention has good stability.

[0052] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention.

[0053] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A universal pimoxendan flavor masking paste for dogs and cats, characterized in that, The raw material composition by weight percentage includes: 0.5%-5.0% pimoxendan, 10.0%-30.0% flavor masking system, 5.0%-15.0% suspending stabilizer, 3.0%-10.0% humectant, 0.1%-0.5% preservative, 0.05%-0.3% pH adjuster, and the balance being purified water; the flavor masking system is composed of flavoring agent, palatability enhancer and flavor masking carrier in a weight ratio of 1:(2-4):(3-5).

2. The canine and feline universal pimoxendan flavor masking paste according to claim 1, characterized in that, The flavoring agent is selected from one or more of steviol glycosides, aspartame, and sucralose; the palatability enhancer is selected from one or more of chicken powder, liver powder, fish powder, and beef powder; and the flavor masking carrier is selected from one or more of hydroxypropyl methylcellulose, ethylcellulose, and polyacrylic acid resin.

3. The canine and feline universal pimoxendan flavor masking paste according to claim 2, characterized in that, The flavoring agent is steviol glycoside; the palatability enhancer is a mixture of chicken powder and liver powder in a weight ratio of 1:1; the flavor masking carrier is a mixture of hydroxypropyl methylcellulose and ethylcellulose in a weight ratio of 2:

1.

4. The canine and feline universal pimoxendan flavor masking paste according to claim 1, characterized in that, The suspension stabilizer is selected from one or more of xanthan gum, sodium carboxymethyl cellulose, and guar gum, with xanthan gum and sodium carboxymethyl cellulose mixed at a weight ratio of 1:1 being preferred.

5. The canine and feline universal pimoxendan flavor masking paste according to claim 1, characterized in that, The moisturizer is selected from one or more of propylene glycol, glycerin, and sorbitol, with propylene glycol being preferred; the preservative is selected from one or more of sodium benzoate, potassium sorbate, and methylparaben, with sodium benzoate being preferred.

6. The canine and feline universal pimoxendan flavor masking paste according to claim 1, characterized in that, The pH adjuster is selected from one or more of citric acid, sodium hydroxide, and sodium dihydrogen phosphate, and the pH value of the paste is 6.0-7.

0.

7. The canine and feline universal pimoxendan flavor masking paste according to claim 1, characterized in that, The raw material composition by weight percentage is as follows: 1.0%-2.0% pimoxendan, 15.0%-25.0% flavor masking system, 8.0%-12.0% suspending stabilizer, 5.0%-8.0% humectant, 0.2%-0.4% preservative, 0.1%-0.2% pH adjuster, and the balance being purified water.

8. A method for preparing a canine and feline universal pimoxendan flavor masking paste as described in any one of claims 1-7, characterized in that, Includes the following steps: (1) Pretreatment: Powder pimoxand and pass through a 100-120 mesh sieve to obtain pimoxand fine powder; dry the flavor masking carrier and suspending stabilizer in the flavor masking system to a moisture content of ≤5.0%; pulverize the palatability enhancer and pass through an 80-100 mesh sieve for later use; (2) Pretreatment of odor masking: Add the odor masking carrier after pretreatment in step (1) to an appropriate amount of purified water, stir evenly, heat to 50-60℃, keep warm and stir for 30-40 minutes to prepare odor masking carrier solution; slowly add pimoxendan fine powder to odor masking carrier solution, stir at high speed for 20-30 minutes to obtain pimoxendan odor masking suspension. (3) Mixing of excipients: Add the pretreated palatability enhancer, flavoring agent and humectant to the pimoxand flavor-masking suspension obtained in step (2) in sequence, stir evenly, and stir for 15-20 minutes. (4) pH adjustment and preservation: Add pH adjuster to the mixture obtained in step (3), stir evenly, adjust the pH value of the mixture to 6.0-7.0; then add preservative and continue stirring for 10-15 minutes; (5) Volume adjustment and homogenization: Add the remaining purified water to the mixture obtained in step (4), adjust the volume to the preset weight, and then homogenize it for 15-20 minutes using a high-speed homogenizer to obtain a paste; (6) Inspection and packaging: The paste obtained in step (5) is sampled and inspected. After passing the inspection, it is aseptically packaged to obtain the finished product.

9. The preparation method according to claim 8, characterized in that, In step (2), the mass concentration of the odor-masking carrier solution is 5.0%-10.0%, and the high-speed stirring speed is 1000-1200 r / min.

10. The preparation method according to claim 8, characterized in that, In step (5), the speed of the high-speed homogenizer is 2000-2500 r / min, and the viscosity of the homogenized paste is 10000-20000 mPa·s (25℃).

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