Oral liquid composition

Abstract

To provide an iron-containing oral liquid composition that reduces the unpleasant odor and aftertaste inherent to iron and is easy to drink.SOLUTION: Provided is an oral liquid composition containing: (a) an iron compound in an amount of 0.01 to 0.03% (w / v) calculated as iron; (b) royal jelly in an amount of 0.2 to 1.6% (w / v); and (c) sucralose in an amount of 0.006 to 0.08% (w / v).SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an oral liquid composition containing an iron compound.

Background Art

[0002] Iron deficiency anemia is a disease that is common in cases of insufficient dietary iron intake, pregnancy, childbirth, lactation, puberty with significant growth, and sports players. Oral preparations of iron compounds are used for its treatment. However, iron compound-containing preparations, particularly oral liquid compositions containing iron compounds, have problems such as an unpleasant odor and aftertaste derived from iron, which significantly deteriorate the taste of taking them. As techniques for improving this unpleasant odor and aftertaste derived from iron, methods of blending specific organic acids (Patent Document 1), methods of blending extracts of Rehmannia glutinosa (Patent Document 2), methods of blending sucralose (Patent Document 3), methods of blending γ-aminobutyric acid (Patent Document 4), methods of blending inositol (Patent Document 5), etc. have been reported.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, these techniques are not sufficient to mask the unpleasant odor and aftertaste derived from iron, and it has been extremely difficult to obtain an oral liquid composition containing an iron compound with a good taste. Therefore, an object of the present invention is to provide an oral liquid composition containing an iron compound in which the unpleasant odor and aftertaste derived from iron are sufficiently masked and the taste is good.

Means for Solving the Problems

[0005] Therefore, the present inventors have added various components to the iron compound to produce an oral liquid composition and examined its odor, aftertaste, and ease of drinking. As a result, it has been found that when a specific amount of royal jelly and sucralose are combined and formulated with the iron compound, the odor and aftertaste peculiar to the iron compound are reduced, and the ease of drinking is also improved. Furthermore, it has been found that when safflower, a crude drug, is formulated, the odor and aftertaste peculiar to the iron compound are further reduced.

[0006] Therefore, the present invention provides the following inventions [1] to [5]. [1] An oral liquid composition containing (a) 0.01 to 0.03% (w / v) of an iron compound as iron, (b) 0.2 to 1.6% (w / v) of royal jelly, and (c) 0.006 to 0.08% (w / v) of sucralose. [2] The oral liquid composition according to [1], wherein the mass ratio (a:b) of iron to royal jelly is 1:20 to 1:150. [3] The oral liquid composition according to [1] or [2], further containing (d) safflower. [4] The oral liquid composition according to any one of [1] to [3], wherein (b) the royal jelly is raw royal jelly or royal jelly obtained by freeze-drying raw royal jelly. [5] The oral liquid composition according to any one of [1] to [4], having a pH of 3.5 to 4.5.

Effects of the Invention

[0007] In the oral liquid composition of the present invention, the unpleasant odor and aftertaste of the iron compound are sufficiently reduced, and the taste is good. Therefore, a human who needs to take the iron compound can continue to take it.

Mode for Carrying Out the Invention

[0008] The oral liquid composition of the present invention is characterized by containing (a) 0.01 to 0.03% (w / v) of an iron compound as iron, (b) 0.2 to 1.6% (w / v) of royal jelly, and (c) 0.006 to 0.08% (w / v) of sucralose. In the present invention, in addition to using the three components of component (a), component (b) and component (c) in combination, the content of each of these three components being within the above range is important in that it sufficiently reduces the unpleasant odor and aftertaste of the iron compound and improves the taste of taking.

[0009] The iron compound of component (a) is a water-soluble iron compound since the composition of the present invention is an oral liquid composition. Specifically, from the viewpoint of relatively weak unpleasant odor and aftertaste, iron citrate, ammonium iron citrate, sodium iron citrate, ferrous gluconate, iron lactate, etc. are preferable, and among them, ammonium iron citrate and sodium iron citrate are more preferable. The content of the iron compound (a) is 0.01 to 0.03% (w / v) in the oral liquid composition of the present invention, in terms of the iron component in the iron compound, from the viewpoints of the effectiveness of the iron compound and the effect of reducing unpleasant odor and aftertaste. If this amount is less than 0.01% (w / v), the intake amount of the iron compound will be insufficient. On the other hand, if it exceeds 0.03% (w / v), the unpleasant odor and aftertaste of the iron compound cannot be sufficiently reduced. The preferable content of the iron compound is 0.01 to 0.024% (w / v) in terms of the iron component in the iron compound, and more preferably 0.01 to 0.020% (w / v).

[0010] The royal jelly of component (b) is a milky white cream-like substance secreted from the pharyngeal glands of the upper and lower jaws after young worker bees eat pollen and honey and decompose and synthesize them in the body. It has been reported that royal jelly has various physiological activities such as immunomodulatory action and cholesterol-lowering action. As the royal jelly used in the present invention, for example, unprocessed royal jelly (raw royal jelly) after collection, dried royal jelly obtained by drying raw royal jelly by a method such as freeze-drying, adjusted royal jelly obtained by adding additives to raw royal jelly or dried royal jelly, royal jelly extract obtained by extracting raw royal jelly or dried royal jelly with hydrous alcohol or the like, royal jelly extract obtained by concentrating the extract, enzymatically treated royal jelly obtained by enzymatically decomposing raw royal jelly or dried royal jelly, etc. can be used. Among these, raw royal jelly, dried royal jelly obtained by drying raw royal jelly by a method such as freeze-drying, adjusted royal jelly obtained by adding additives to raw royal jelly or dried royal jelly, and enzymatically treated royal jelly obtained by enzymatically decomposing raw royal jelly or dried royal jelly are more preferable. Further, among these, in the case of pharmaceuticals and quasi-drugs, it is desirable to use raw royal jelly and dried royal jelly that conform to the standards of royal jelly listed in the Japanese Pharmacopoeia. In the case of foods, for example, it is desirable to use raw royal jelly and dried royal jelly that conform to the standards of the National Royal Jelly Fair Trade Commission. When the content of component (b) is small, the aftertaste of the iron compound cannot be sufficiently masked, and when it is large, water-insoluble precipitation occurs. Therefore, as the crude drug content of royal jelly, it is 0.2 to 1.6% (w / v) in the internal liquid composition of the present invention, preferably 0.2 to 1.4% (w / v), and more preferably 0.4 to 1.2% (w / v).

[0011] The mass ratio (a:b) of iron to royal jelly in the internal liquid composition of the present invention is preferably 1:20 to 1:150, more preferably 1:20 to 1:120, and even more preferably 1:40 to 1:100 from the viewpoint of reducing the unpleasant odor and aftertaste of the iron compound. Here, the mass ratio is the mass ratio between the iron equivalent value in the iron compound and the crude drug content of royal jelly.

[0012] Sucrose as component (c) is an artificial sweetener. When used in combination with royal jelly, it can reduce the unpleasant odor and aftertaste of iron compounds, resulting in a good taste during administration. From the perspective of obtaining the effect of reducing the unpleasant odor and aftertaste of iron compounds and a good taste during administration, the content of component (c) is 0.006 - 0.08% (w / v) in the internal-use liquid composition of the present invention, preferably 0.006 - 0.06% (w / v), and more preferably 0.012 - 0.06% (w / v).

[0013] Furthermore, by further containing (d) jujube, which is a crude drug, in the internal-use liquid composition of the present invention, the effect of reducing the unpleasant odor and aftertaste of iron compounds is enhanced, and the good taste during administration is also improved. Jujube is the dried fruit of Ziziphus jujuba Mill. var. inermis (Bunge) Rehd. of the family Rhamnaceae and is used as a diuretic and a tonic in pharmaceuticals. As the jujube used in the present invention, in the case of pharmaceuticals, one or more selected from jujube dry extract, jujube soft extract, and jujube liquid extract can be used. Also, in the case of foods, jujube extract, jujube extract solution, etc. can be used. Jujube has a sweet taste but a peculiar odor, and it was unexpected that it has the effect of reducing the unpleasant odor and aftertaste of iron compounds. The content of these jujube extracts (including jujube extract and jujube extract solution) in the internal-use liquid composition of the present invention is preferably 0.1 - 2.0% (w / v), more preferably 0.2 - 1.6% (w / v), and even more preferably 0.4 - 1.0% (w / v) as the crude drug content because when the amount of jujube extract is small, the aftertaste of iron cannot be sufficiently masked, and when the amount is large, the taste of the jujube extract itself becomes strong.

[0014] Furthermore, the oral liquid composition of the present invention may contain medicinal ingredients or functional ingredients other than the above components, sweeteners, flavoring agents, pH adjusters, acidulants, stabilizers, thickeners, coloring agents, solubilizing aids, etc. Specifically, crude drugs such as angelica, ginger, and peony, vitamins such as vitamin B2, vitamin B6, and nicotinamide, amino acids such as glycine, organic acids or their salts such as citric acid or its salts, malic acid or its salts, sweeteners such as acesulfame potassium and erythritol, coloring agents such as caramel, pH adjusters, water, etc. can be contained.

[0015] As for the pH of the oral liquid composition of the present invention, from the viewpoints of enhancing the effect of reducing the unpleasant odor and aftertaste of the iron compound and improving the good feeling of taking, it is preferably 2.5 to 5.0, more preferably 3.0 to 4.5, still more preferably 3.5 to 4.5, and even more preferably 3.7 to 4.3.

[0016] The oral liquid composition of the present invention can be produced, for example, by the following method. Each component is dissolved in purified water, a pH adjuster is added to adjust to the target pH, and purified water is added to make a liquid of the desired concentration. This liquid is filtered and filled into brown glass bottles, and then heat-sterilized at 80°C for 15 minutes to obtain the oral liquid composition.

[0017] The oral liquid composition of the present invention may be in the form of an oral liquid preparation, and can be not only a pharmaceutical product but also a functional food, a food for specified health use, and a soft drink. Since the unpleasant odor and aftertaste of the iron compound are reduced and it has a good feeling of taking, it can be taken continuously, and thus it is particularly useful as a pharmaceutical product, a functional food, and a soft drink.

Example

[0018] According to the formulations described in Table 1 and Table 2, each component was dissolved in purified water, a pH adjuster was added to adjust to the target pH, and purified water was added to prepare a liquid of the desired concentration. This liquid was filtered and filled into brown glass bottles, and then heat-sterilized at 80°C for 15 minutes to obtain the oral liquid composition. For each of these internal liquid compositions, a palatability test was conducted with 10 people. The aftertaste and odor of the iron compound were evaluated. Also, the ease of drinking was evaluated. Further, a comprehensive evaluation was conducted based on the total score of the evaluations. The results are shown in Table 1 and Table 2.

[0019] The evaluation criteria are as follows in (1), (2), and (3). (1) Regarding the aftertaste and odor of the iron compound 5 points: Not felt 4 points: Barely felt 3 points: Slightly felt 2 points: Felt 1 point: Considerably felt

[0020] (2) Ease of drinking 5 points: Very easy to drink 4 points: Easy to drink 3 points: Normal 2 points: Slightly difficult to drink 1 point: Difficult to drink

[0021] (3) Comprehensive evaluation If the total score of the 10 people in (1) and (2) is 86 points or more: ◎ 71 to 85 points: 〇 55 to 70 points: △ 54 points or less: ×

[0022]

Table 1

[0023]

Table 2

Claims

Claim 1 An oral liquid composition containing (a) an iron compound at 0.01 to 0.03% (w / v) as iron, (b) royal jelly at 0.2 to 1.6% (w / v), and (c) sucralose at 0.006 to 0.08% (w / v). Claim 2 The oral liquid composition according to Claim 1, wherein the mass ratio of iron to royal jelly (b / a) is 1:20 to 1:

150. Claim 3 The oral liquid composition according to Claim 1 or 2, further containing (d) Spirulina. Claim 4 The oral liquid composition according to any one of Claims 1 to 3, wherein (b) the royal jelly is raw royal jelly or royal jelly obtained by freeze-drying raw royal jelly. Claim 5 The oral liquid composition according to any one of Claims 1 to 4, having a pH of 3.5 to 4.5.

Images