Factors Affecting the Bitterness Intensities of Ten Commercial Formulations of Ambroxol

DOI Web Site Web Site PubMed 被引用文献5件 参考文献11件
  • Uchida Takahiro
    School of Pharmaceutical Science, Mukogawa Women’s University
  • Sugino Yuka
    School of Pharmaceutical Science, Mukogawa Women’s University
  • Hazekawa Mai
    School of Pharmaceutical Science, Mukogawa Women’s University
  • Yoshida Miyako
    School of Pharmaceutical Science, Mukogawa Women’s University
  • Haraguchi Tamami
    School of Pharmaceutical Science, Mukogawa Women’s University

この論文をさがす

抄録

The bitterness of 10 different products with ambroxol as active ingredient, the original and nine generics, were evaluated by human gustatory sensation tests in which the tablets were kept in the mouth, with water, at 20 and 37°C. The products all showed different bitterness intensities. The original and some of the generic products had comparatively low bitterness intensities but some of the generic products had comparatively high bitterness intensities. The bitterness intensities of these 10 was found to be significantly correlated with both the disintegration time, as evaluated using the ODT-101 (a recently developed apparatus), and the drug concentration in dissolved medium, as measured in a conventional dissolution test. The bitterness threshold of ambroxol solution was found to increase when the temperature of the water with which the tablets were taken, was raised from 20 to 37°C. The equation was calculated to predict the bitterness intensity of ambroxol, a function based on temperature and the ambroxol concentration using data from a standard ambroxol solution at 4, 20 and 37°C. The bitterness intensities obtained for the 10 ambroxol formulations with water at 20 and 37°C, coincided with the bitterness values predicted by the equation.

収録刊行物

被引用文献 (5)*注記

もっと見る

参考文献 (11)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ