JP2009084218A - Bofutsushosan-containing preparation - Google Patents
Bofutsushosan-containing preparation Download PDFInfo
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- JP2009084218A JP2009084218A JP2007256357A JP2007256357A JP2009084218A JP 2009084218 A JP2009084218 A JP 2009084218A JP 2007256357 A JP2007256357 A JP 2007256357A JP 2007256357 A JP2007256357 A JP 2007256357A JP 2009084218 A JP2009084218 A JP 2009084218A
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- capsaicin
- seisaku
- fufutsu
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- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 239000009520 bofu-tsusho-san Substances 0.000 title abstract 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 216
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims abstract description 158
- 235000017663 capsaicin Nutrition 0.000 claims abstract description 79
- 229960002504 capsaicin Drugs 0.000 claims abstract description 79
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 49
- 150000007524 organic acids Chemical class 0.000 claims abstract description 48
- 239000000796 flavoring agent Substances 0.000 claims abstract description 31
- 235000019634 flavors Nutrition 0.000 claims abstract description 31
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 20
- 235000002566 Capsicum Nutrition 0.000 claims description 84
- 239000006002 Pepper Substances 0.000 claims description 57
- 235000016761 Piper aduncum Nutrition 0.000 claims description 57
- 235000017804 Piper guineense Nutrition 0.000 claims description 57
- 235000008184 Piper nigrum Nutrition 0.000 claims description 57
- 239000000203 mixture Substances 0.000 claims description 39
- 238000009472 formulation Methods 0.000 claims description 35
- 239000000284 extract Substances 0.000 claims description 28
- 244000131415 Zanthoxylum piperitum Species 0.000 claims description 26
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 claims description 26
- 240000008574 Capsicum frutescens Species 0.000 claims description 25
- 239000001390 capsicum minimum Substances 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 14
- 230000000844 anti-bacterial effect Effects 0.000 claims description 4
- 241000722363 Piper Species 0.000 claims 3
- 239000003814 drug Substances 0.000 abstract description 25
- 239000000126 substance Substances 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 description 69
- 240000003889 Piper guineense Species 0.000 description 54
- 235000002639 sodium chloride Nutrition 0.000 description 28
- 238000012360 testing method Methods 0.000 description 24
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 18
- 230000000694 effects Effects 0.000 description 18
- 240000004160 Capsicum annuum Species 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 12
- 230000035622 drinking Effects 0.000 description 11
- 235000007862 Capsicum baccatum Nutrition 0.000 description 9
- 239000001728 capsicum frutescens Substances 0.000 description 9
- 230000000873 masking effect Effects 0.000 description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 6
- 241001247145 Sebastes goodei Species 0.000 description 6
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 6
- -1 alkali metal salt Chemical class 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
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- 235000005985 organic acids Nutrition 0.000 description 5
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- 241000052343 Dares Species 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- AKDLSISGGARWFP-UHFFFAOYSA-N Homodihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCCC(C)C)=CC=C1O AKDLSISGGARWFP-UHFFFAOYSA-N 0.000 description 4
- VQEONGKQWIFHMN-UHFFFAOYSA-N Nordihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCC(C)C)=CC=C1O VQEONGKQWIFHMN-UHFFFAOYSA-N 0.000 description 4
- 235000019633 pungent taste Nutrition 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 3
- ZMJBYMUCKBYSCP-UHFFFAOYSA-N Hydroxycitric acid Chemical compound OC(=O)C(O)C(O)(C(O)=O)CC(O)=O ZMJBYMUCKBYSCP-UHFFFAOYSA-N 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 3
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 3
- 239000001361 adipic acid Substances 0.000 description 3
- 235000011037 adipic acid Nutrition 0.000 description 3
- 229910052783 alkali metal Inorganic materials 0.000 description 3
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000001530 fumaric acid Substances 0.000 description 3
- 235000011087 fumaric acid Nutrition 0.000 description 3
- PFHZIWAVXDSFTB-UHFFFAOYSA-N hibiscusoic acid Natural products OC(=O)C1OC(=O)CC1(O)C(O)=O PFHZIWAVXDSFTB-UHFFFAOYSA-N 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 239000011975 tartaric acid Substances 0.000 description 3
- 235000002906 tartaric acid Nutrition 0.000 description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 2
- 239000001354 calcium citrate Substances 0.000 description 2
- 239000001511 capsicum annuum Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 description 2
- RBCYRZPENADQGZ-UHFFFAOYSA-N dihydrocapsaicin Natural products COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000010440 gypsum Substances 0.000 description 2
- 229910052602 gypsum Inorganic materials 0.000 description 2
- MLJGZARGNROKAC-VQHVLOKHSA-N homocapsaicin Chemical compound CCC(C)\C=C\CCCCC(=O)NCC1=CC=C(O)C(OC)=C1 MLJGZARGNROKAC-VQHVLOKHSA-N 0.000 description 2
- JKIHLSTUOQHAFF-UHFFFAOYSA-N homocapsaicin Natural products COC1=CC(CNC(=O)CCCCCC=CC(C)C)=CC=C1O JKIHLSTUOQHAFF-UHFFFAOYSA-N 0.000 description 2
- JZNZUOZRIWOBGG-UHFFFAOYSA-N homocapsaicin-II Natural products COC1=CC(CNC(=O)CCCCC=CCC(C)C)=CC=C1O JZNZUOZRIWOBGG-UHFFFAOYSA-N 0.000 description 2
- GOBFKCLUUUDTQE-UHFFFAOYSA-N homodihydrocapsaicin-II Natural products CCC(C)CCCCCCC(=O)NCC1=CC=C(O)C(OC)=C1 GOBFKCLUUUDTQE-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940010454 licorice Drugs 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000008601 oleoresin Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229960003975 potassium Drugs 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 229940098465 tincture Drugs 0.000 description 2
- 235000013337 tricalcium citrate Nutrition 0.000 description 2
- 241000332371 Abutilon x hybridum Species 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 244000274847 Betula papyrifera Species 0.000 description 1
- 235000009113 Betula papyrifera Nutrition 0.000 description 1
- 235000009109 Betula pendula Nutrition 0.000 description 1
- 235000010928 Betula populifolia Nutrition 0.000 description 1
- 235000002992 Betula pubescens Nutrition 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000555712 Forsythia Species 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000019596 Masking bitterness Nutrition 0.000 description 1
- 244000245214 Mentha canadensis Species 0.000 description 1
- 235000016278 Mentha canadensis Nutrition 0.000 description 1
- 241000736199 Paeonia Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 240000000513 Santalum album Species 0.000 description 1
- 235000008632 Santalum album Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 239000001744 Sodium fumarate Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 description 1
- MSJMDZAOKORVFC-SEPHDYHBSA-L disodium fumarate Chemical compound [Na+].[Na+].[O-]C(=O)\C=C\C([O-])=O MSJMDZAOKORVFC-SEPHDYHBSA-L 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
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- 238000001035 drying Methods 0.000 description 1
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- 239000000314 lubricant Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000010446 mirabilite Substances 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000003495 polar organic solvent Substances 0.000 description 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 1
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 1
- LJCNRYVRMXRIQR-OLXYHTOASA-L potassium sodium L-tartrate Chemical compound [Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O LJCNRYVRMXRIQR-OLXYHTOASA-L 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 description 1
- 235000019294 sodium fumarate Nutrition 0.000 description 1
- 229940005573 sodium fumarate Drugs 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- 239000001476 sodium potassium tartrate Substances 0.000 description 1
- 235000011006 sodium potassium tartrate Nutrition 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- RSIJVJUOQBWMIM-UHFFFAOYSA-L sodium sulfate decahydrate Chemical compound O.O.O.O.O.O.O.O.O.O.[Na+].[Na+].[O-]S([O-])(=O)=O RSIJVJUOQBWMIM-UHFFFAOYSA-L 0.000 description 1
- 239000001433 sodium tartrate Substances 0.000 description 1
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- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/04—Anorexiants; Antiobesity agents
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- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Pharmacology & Pharmacy (AREA)
- Medical Informatics (AREA)
- Mycology (AREA)
- Epidemiology (AREA)
- Microbiology (AREA)
- Botany (AREA)
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- Alternative & Traditional Medicine (AREA)
- Diabetes (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Child & Adolescent Psychology (AREA)
- Hematology (AREA)
- Obesity (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
本発明は、防風通聖散を含有する製剤に関する。より詳細には、防風通聖散特有の苦味や漢方臭さといった独特な風味をマスキングし、風味や服用感を改善してなる防風通聖散配合製剤に関する。また本発明は、防風通聖散特有の苦味や漢方臭さを低減して、風味や服用感を改善する方法に関する。 The present invention relates to a preparation containing Fengtsu Sansho. More specifically, the present invention relates to a blended preparation of Fufutsu Seisaku, which masks the unique flavors such as the bitterness peculiar to Fufutsu Seishan and the odor of Chinese medicine, and improves the flavor and feeling of taking. The present invention also relates to a method for improving the flavor and feeling of taking by reducing the bitterness and Chinese medicine odor characteristic of Fufutsu Seisan.
生薬配合製剤は、一般に、配合されている各生薬の独特な苦味や漢方臭さを有し、飲みにくい医薬品とされている。 Herbal medicine formulations are generally considered to be difficult to swallow, having the unique bitterness and Chinese medicine odor of each herbal medicine blended.
生薬配合製剤について苦味を低減し服用感を改善する方法としては、たとえば特許文献１および２に記載されているように、多くの場合、甘味剤の配合による苦味のマスキングにとどまっている。
As a method for reducing the bitterness and improving the feeling of taking a crude drug formulation, for example, as described in
しかし、甘味剤の配合は、カロリーの増加を招くため、特に肥満症の予防および改善を目的に使用される防風通聖散に対しての使用は好ましいものではない。 However, since the addition of a sweetener causes an increase in calories, it is not preferable to use it for Fengtsu Sansho used for the purpose of preventing and improving obesity.
そこで、甘味剤の配合以外の方法で、防風通聖散の苦味や漢方臭さをマスキングし、服用感を改善する方法が求められる。
本発明は、防風通聖散特有の苦味や漢方臭さといった独特な風味をマスキングし、風味および服用感を改善してなる防風通聖散配合製剤を提供することを目的とする。また本発明は、防風通聖散特有の苦味や漢方臭さを低減し、防風通聖散の風味および服用感を改善する方法を提供することを目的とする。 An object of the present invention is to provide a blended preparation of Fufutsu-san-san, which masks the unique flavors such as the bitterness and Chinese medicine odor unique to Fufutsu-san, and improves the flavor and feeling of administration. Another object of the present invention is to provide a method for reducing the bitterness and Chinese medicine odor unique to Fufutsu Seisan and improving the flavor and feeling of taking of Fufutsu Seisan.
本発明者らは、上記課題を解決するために鋭意検討を重ねていたところ、防風通聖散に有機酸、特にクエン酸またはその塩を添加することで、防風通聖散特有の苦味や漢方臭さがマスキングされ、防風通聖散の風味および服用感が改善されることを見出した。また本発明者らは、有機酸またはその塩に加えて、さらに辛味成分であるカプサイシン、または当該辛味成分であるカプサイシンを含有する例えばトウガラシを、防風通聖散と併用することにより、上記効果に加えて、防風通聖散に甘味が付与されて、風味および服用感が一層改善されることを見出した。 The inventors of the present invention have made extensive studies in order to solve the above-mentioned problems. By adding an organic acid, particularly citric acid or a salt thereof, to Fufutsu Seisaku, the bitterness and Chinese medicine unique to Fufutsu Seisho It was found that the odor is masked, and the flavor and feeling of taking the windbreak are improved. In addition to the organic acid or a salt thereof, the present inventors further obtained capsaicin, which is a pungent component, or capsaicin, for example, containing the capsicin, which is the pungent component, in combination with Fufutsu Seisaku to achieve the above effect. In addition, it has been found that sweetness is imparted to Fufutsu Seisaku, and the flavor and feeling of taking are further improved.
本発明はかかる知見に基づいて完成したものであり、下記の実施態様を含むものである。 The present invention has been completed based on such findings, and includes the following embodiments.
（Ｉ）防風通聖散配合製剤
（Ｉ−１）防風通聖散と有機酸またはその塩を含む防風通聖散配合製剤。
（Ｉ−２）製剤中の防風通聖散と有機酸またはその塩の配合比が、防風通聖散の乾燥エキスおよび有機酸の量に換算して、防風通聖散１０００重量部に対して有機酸０．４〜８００重量部であることを特徴とする、（Ｉ−１）記載の防風通聖散配合製剤。
（Ｉ−３）有機酸がクエン酸である、（Ｉ−１）または（Ｉ−２）記載の防風通聖散配合製剤。
（Ｉ−４）さらにカプサイシンまたはカプサイシン含有物を含有する（Ｉ−１）乃至（Ｉ−３）のいずれかに記載する防風通聖散配合製剤。
（Ｉ−５）製剤中の防風通聖散とカプサイシンの配合比が、防風通聖散の乾燥エキスの量に換算して、防風通聖散１０００重量部に対してカプサイシンが０．０００４〜０．０１重量部であることを特徴とする、（Ｉ−４）に記載する防風通聖散配合製剤。
（Ｉ−６）カプサイシン含有物がトウガラシである、（Ｉ−４）に記載する防風通聖散配合製剤。
（Ｉ−７）製剤中の防風通聖散とトウガラシの配合比が、防風通聖散の乾燥エキスおよびトウガラシ末の量に換算して、防風通聖散１０００重量部に対してトウガラシが０．００２〜１０重量部であることを特徴とする、（Ｉ−６）記載の防風通聖散配合製剤。
(I) Foutsutsu Seisaku Combination Formulation (I-1 ) A Fadotsu Seisaku Combination Formulation containing Fengtsu Seisaku and an organic acid or a salt thereof.
(I-2) The blending ratio of Fufutsu Seisaku and the organic acid or salt thereof in the preparation is converted to the amount of Fufutsu Seisaku's dry extract and organic acid, and 1000 parts by weight of Fufutsu Seisaku. The formulation according to (I-1), which is 0.4 to 800 parts by weight of an organic acid.
(I-3) The Fengtsu Sansho powder formulation according to (I-1) or (I-2), wherein the organic acid is citric acid.
(I-4) The anti-futsu sansho formulation described in any of (I-1) to (I-3), which further contains capsaicin or a capsaicin-containing product.
(I-5) Capsaicin is 0.0004-0 for the blended ratio of Fukatsu Seiki and Capsaicin in the formulation in terms of the dry extract of Fukatsu Seiki. .01 parts by weight, characterized in that the formulation of Fengtsu Sansho is described in (I-4).
(I-6) The antibacterial syosan formulation described in (I-4), wherein the capsaicin-containing material is a red pepper.
(I-7) The blending ratio of Fufutsu Seisaku and Pepper in the preparation was converted to the amount of the dry extract of Fuyutsu Seisan and the amount of the pepper powder, and the amount of chili was 0. The formulation of Fufutsu Seisakusho according to (I-6), which is 002 to 10 parts by weight.
（ＩＩ）防風通聖散の苦味または臭みの低減方法
（ＩＩ−１）防風通聖散と有機酸またはその塩とを併用することを特徴とする防風通聖散の苦味または臭みの低減方法。
（ＩＩ−２）有機酸がクエン酸である（ＩＩ−１）記載の防風通聖散の苦味または臭みの低減方法。
（ＩＩ−３）防風通聖散の苦味または臭みを低減して、防風通聖散の風味および服用感を改善する方法である、（ＩＩ−１）または（ＩＩ−２）に記載する方法。
(II) A method for reducing the bitterness or odor of Fufutsu Seisan (II-1) A method for reducing the bitterness or odor of Fuyutsu Seisan, which is used in combination with an organic acid or a salt thereof.
(II-2) The method for reducing the bitterness or odor of Fuyutsushosan according to (II-1), wherein the organic acid is citric acid.
(II-3) The method according to (II-1) or (II-2), which is a method for reducing the bitterness or odor of Fukatsutsu-san and improving the flavor and feeling of taking Fudotsu-san.
本発明によれば、防風通聖散に酸味成分である有機酸、特にクエン酸またはその塩を配合することで、防風通聖散特有の苦味や漢方臭さがマスキングされて、風味や服用感が改善された防風通聖散配合製剤を提供することができる。かかるマスキング効果は、有機酸またはその塩に加えて、カプサイシンやこれを含む例えばトウガラシを、防風通聖散と併用することで一層増強され、しかも甘味が付与されることにより、風味や服用感が一層改善された防風通聖散配合製剤を提供することができる。一般に、生薬は長期間継続して服用することが要求される医薬品であるが、本発明の防風通聖散配合製剤は、風味がよく飲みやすいため、かかる継続的服用を無理なく実施でき、服薬コンプライアンスを高めるという点でも有用な製剤である。 According to the present invention, by adding an organic acid that is a sour component, particularly citric acid or a salt thereof, to Fufutsu Seisaku, the bitterness and Chinese medicine odor peculiar to Fufutsu Seisaku are masked, and the flavor and feeling of taking. Can provide an improved anti-futsu sansho formulation. Such masking effect is further enhanced by using capsaicin and, for example, capsicum containing this in addition to organic acid or a salt thereof together with Fukatsutsu Seisaku, and by adding sweetness, the flavor and feeling of taking are enhanced. It is possible to provide a further improved antibacterial formulation. In general, herbal medicines are drugs that are required to be taken continuously for a long period of time. However, the blended anti-futsu-san of the present invention has a good flavor and is easy to drink. It is also a useful formulation in terms of enhancing compliance.
カプサイシンやこれを含むトウガラシといった辛み成分に脂肪燃焼効果があるということは一般的に知られているが、肥満に効果のある防風通聖散にこれらのカプサイシンやこれを含むトウガラシを配合することで、肥満予防および改善に対する相加または相乗効果が得られるものと期待される。 It is generally known that spicy ingredients such as capsaicin and capsicum containing this have a fat burning effect, but by adding these capsaicin and capsicum containing this to Fufutsu Seisaku, which is effective for obesity It is expected that an additive or synergistic effect on obesity prevention and improvement will be obtained.
（Ｉ）防風通聖散配合製剤
本発明は、防風通聖散と有機酸またはその塩とを含む製剤である。
(I) Fengtsu Sansho Formulation The present invention is a preparation comprising Fengtsu Sansho and an organic acid or salt thereof.
防風通聖散は、たとえば「一般用漢方処方の手引き」（厚生省薬務局監修、日薬連漢方専門委員会編集、薬業時報社発行）によれば、その成分及び分量は、トウキ１．２（重量部、以下同じ）、シャクヤク１．２、センキュウ１．２、サンシシ１．２、レンギョウ１．２、ハッカ１．２、ショウキョウ１．２、ケイガイ１．２、ボウフウ１．２、マオウ１．２、ダイオウ１．５、ボウショウ１．５、ビャクジュツ２．０、キキョウ２．０、オウゴン２．０、カンゾウ２．０、セッコウ２〜３、カッセキ３〜５とされており、原則として、これを、その２０倍重量（従って５６０〜６２０重量部）の湯で抽出した後、１／２容量になるまで濃縮し、固形分を除いたもの（抽出液）が用いられる。 According to, for example, “Guide to General Kampo Prescription” (supervised by the Pharmaceutical Affairs Bureau of the Ministry of Health and Welfare, edited by the National Pharmacopoeia Special Committee, published by Yakuho Jihosha), 2 (parts by weight, the same applies hereinafter), Peonies 1.2, Senkyu 1.2, Sanshi 1.2, Forsythia 1.2, Hakka 1.2, Shoyo 1.2, Keigai 1.2, Bow Fu 1.2, Maow 1.2, Daio 1.5, Bow Show 1.5, Sandalwood 2.0, Kyaku 2.0, Ogon 2.0, Licorice 2.0, Gypsum 2-3, Kasseki 3-5 Then, this is extracted with 20 times its weight (and hence 560 to 620 parts by weight) of hot water, then concentrated to 1/2 volume, and the solid content is removed (extract).
なお、書簡によっては、上記成分中、ビャクジュツを含まないもの（例えば「経験漢方処方分量集」、大塚敬節・矢数道明監集、医道の日本社発行）や、オウゴンを含まないもの（例えば「続漢方あれこれ」大阪読売新聞社編、浪速社発行）や、上記分量中、１．２ をすべて１．５ としているもの（例えば「明解漢方処方」、西岡一夫、高橋真太郎共著、浪速社発行）など、成分や成分比が多少異なるものもある。また、エキスの作り方として、ボウショウ以外の上記各成分に水４００重量部を加え、２００重量部まで煎じて、かすを除き、次いでボウショウを加えるとしているもの（例えば「和漢薬ハンドブック」、久保道徳、森山健三共著、保育社発行）のように、作り方が上記と多少異なるものもある。本発明においては、これらの差異は特に制限されず、いずれも防風通聖散として包含される。 Depending on the letter, the above ingredients may not contain peanuts (for example, “Experimental Kampo Prescription Volume Collection”, Takatsuka Otsuka / Michiaki Yahaji, published by Nippon Shokudo Co., Ltd.) “Sequential Kampo this and that” edited by Osaka Yomiuri Shimbun, published by Naniwa Inc.), and in the above quantities, 1.2 is all set to 1.5 (for example, “Myoken Kampo Prescription”, Kazuo Nishioka and Shintaro Takahashi, published by Naniwasha) ), Etc., and some components and ratios are slightly different. In addition, as a method of making an extract, 400 parts by weight of water is added to each of the above components other than bow show, decocted to 200 parts by weight, debris is removed, and then bow show is added (for example, “Wakan Yaku Handbook”, Kubo Michinori, Some of them are slightly different from the above, such as Kenzo Moriyama, published by Yoikusha. In the present invention, these differences are not particularly limited, and any of these differences is included as a windbreaking sansho.
本発明でいう防風通聖散には、漢方生薬調査会により定められた「漢方製剤の基本的取扱い方針」に規定されるように、前述する現在繁用されている漢方関係の書簡に記載されている漢方処方（生薬配合物）やこれらの漢方処方から得られるエキスが包含される。通常、エキスを常法により製剤化した、いわゆるエキス製剤としての防風通聖散がむしろ便宜に使用される。かかるエキス製剤の製法としては、例えば、上記各成分の混合物に対し、約１０〜２０倍量の水を加え、８０〜１００℃程度で１〜３時間程度撹拌抽出し、温時遠心分離もしくは、ろ過して抽出液を得、これを減圧下に濃縮し、スプレードライ法により乾燥エキスとするか、或いはエキスの濃度を高めた軟エキスに適当な吸着剤（例えば無水ケイ酸、デンプン等）を加えて吸着末とする方法が挙げられる。 As described in the “Basic Policy for Handling Kampo Formulations” established by the Kampo Herbal Medicine Research Committee, Fufutsu Seisaku as used in the present invention is described in the above-mentioned commonly used Kampo letters. Chinese herbal prescriptions (herbal medicine blends) and extracts obtained from these Chinese herbal prescriptions are included. Usually, Fukatsutsu Seisaku, which is a so-called extract preparation in which an extract is formulated by a conventional method, is used for convenience. As a method for producing such an extract preparation, for example, about 10 to 20 times the amount of water is added to the mixture of the above components, and the mixture is stirred and extracted at about 80 to 100 ° C. for about 1 to 3 hours. Filter to obtain an extract, concentrate this under reduced pressure, and use a spray-dry method to obtain a dry extract, or use a suitable adsorbent (for example, silicic anhydride, starch, etc.) In addition, there is a method of using an adsorption powder.
上記防風通聖散と併用される有機酸としては、制限されないが、クエン酸、コハク酸、アジピン酸、酒石酸、フマル酸、リンゴ酸、およびハイビスカス酸などの酸味のある有機酸を挙げることができる。これらは１種単独で使用してもよいし、また２種以上を任意に組み合わせて使用することもできる。またこれらの有機酸を含む果汁を使用することもできる。好ましくはクエン酸またはクエン酸を含む果汁である。 Examples of the organic acid used in combination with the above-mentioned Futsutsu Seisan include, but are not limited to, organic acids having a sour taste such as citric acid, succinic acid, adipic acid, tartaric acid, fumaric acid, malic acid, and hibiscus acid. . These may be used alone or in any combination of two or more. Moreover, the fruit juice containing these organic acids can also be used. Preferred is citric acid or fruit juice containing citric acid.
また、有機酸の塩としては、薬学的に許容される塩であれば特に制限されず、たとえば、ナトリウムやカリウムなどのアルカリ金属塩（具体的には、例えばクエン酸ナトリウム、コハク酸ナトリウム、アジピン酸、酒石酸水素カリウム、酒石酸ナトリウム、酒石酸ナトリウムカリウム、フマル酸ナトリウム、リンゴ酸ナトリウムなど）、カルシウムやマグネシウムなどのアルカリ土類金属塩（具体的には、クエン酸カルシウムなど）を挙げることができる。好ましくはクエン酸ナトリウムおよびクエン酸カルシウムなどのクエン酸のアルカリ金属またはアルカリ土類金属塩である。 The salt of the organic acid is not particularly limited as long as it is a pharmaceutically acceptable salt. For example, an alkali metal salt such as sodium or potassium (specifically, sodium citrate, sodium succinate, adipine, etc.) Acid, potassium hydrogen tartrate, sodium tartrate, sodium potassium tartrate, sodium fumarate, sodium malate, etc.), alkaline earth metal salts such as calcium and magnesium (specifically calcium citrate, etc.). Preferred are alkali metal or alkaline earth metal salts of citric acid such as sodium citrate and calcium citrate.
有機酸またはその塩は、制限されないが、防風通聖散の乾燥エキスおよび有機酸の量に換算して（以下同じ）、防風通聖散１０００重量部に対して、好ましくは少なくとも０．４重量部の割合で用いられる。後述する試験例に示すように、防風通聖散の苦みや漢方臭さは併用する有機酸（クエン酸）の量に依存して低減されるため、有機酸の配合量の上限は特に制限されない。敢えて規定するとすれば、防風通聖散１０００重量部に対する有機酸の配合量として好ましくは０．４〜８００重量部、より好ましくは０．４〜６００重量部、さらに好ましくは０．４〜４００重量部である。防風通聖散１０００重量部に対する有機酸の配合量の好適な下限としては、制限されないが、好ましくは０．４重量部、より好ましくは２重量部、さらに好ましくは４重量部である。 The organic acid or a salt thereof is not limited, but is preferably at least 0.4 wt. Per 1000 parts by weight of Fudotsu-san-san in terms of the amount of the dried extract and organic acid of Fukatsu-san-san (hereinafter the same). Used in parts ratio. As shown in the test examples to be described later, since the bitterness and Chinese medicine odor of Fufutsu Seisen are reduced depending on the amount of organic acid (citric acid) used in combination, the upper limit of the amount of organic acid is not particularly limited. . If it dares to prescribe, it is preferably 0.4 to 800 parts by weight, more preferably 0.4 to 600 parts by weight, and still more preferably 0.4 to 400 parts by weight as the amount of organic acid with respect to 1000 parts by weight of Fukatsu Tsushosan. Part. The preferred lower limit of the amount of the organic acid to 1000 parts by weight of Fengtsu Sansho is not limited, but is preferably 0.4 parts by weight, more preferably 2 parts by weight, and even more preferably 4 parts by weight.
また、製剤中の防風通聖散の配合割合は、とくに限定されないが、５〜９５重量％、より好ましくは１０〜９０重量％、さらに好ましくは３０〜８０重量％である。製剤中の有機酸またはその塩の配合割合についても特に限定されず、防風通聖散に対して前記比率で配合すればよいが、例えば、好ましくは０．００２〜４４重量％である。かかる範囲で有機酸を用いることで、防風通聖散の苦味や漢方臭さをマスキングする効果を顕著に得ることができる。 In addition, the blending ratio of Fufutsu Seisaku in the preparation is not particularly limited, but is 5 to 95% by weight, more preferably 10 to 90% by weight, and further preferably 30 to 80% by weight. The blending ratio of the organic acid or the salt thereof in the preparation is not particularly limited, and may be blended at the above-mentioned ratio with respect to Fufutsu Seisaku, for example, preferably 0.002 to 44% by weight. By using an organic acid in such a range, the effect of masking the bitter taste and Chinese medicine odor of Fufutsu Seisaku can be remarkably obtained.
さらに本発明の防風通聖散配合製剤は、上記有機酸またはその塩に加えて、防風通聖散にカプサイシンまたはカプサイシン含有物を併用してもよい。かかるカプサイシンまたはカプサイシン含有物の併用により、防風通聖散の苦味および漢方臭さがより一層低減されるとともに、防風通聖散に甘みが付与また増強されて、風味および服用感をより一層改善することができる。 Further, in the preparation of Fengtsu Sansho of the present invention, Capsaicin or a capsaicin-containing product may be used in combination with Fudotsu Seiki in addition to the organic acid or a salt thereof. The combined use of capsaicin or a capsaicin-containing product further reduces the bitter taste and Kampo odor of Fufutsu Seisan, and gives sweetness to and enhances Fufutsu Seisan to further improve the flavor and feeling of taking. be able to.
ここで防風通聖散に併用されるカプサイシンには、カプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシン、ホモカプサイシン、およびホモジヒドロカプサイシンが含まれる。これらは単独で用いられてもよく、また２種以上を任意に組み合わせて用いてもよい。 Here, capsaicin used in combination with Fukatsu Seisan includes capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin. These may be used alone or in any combination of two or more.
カプサイシンを配合してなる本発明の防風通聖散配合製剤の場合、製剤中の防風通聖散とカプサイシンの配合比は、特に制限されないが、防風通聖散の乾燥エキスの量に換算して、防風通聖散１０００重量部に対してカプサイシンが少なくとも０．０００４重量部の割合を挙げることができる。後述する試験例に示すように、防風通聖散の苦みや漢方臭さは併用するカプサイシンの量に依存して低減するため、カプサイシンの配合量の上限は特に制限されない。敢えて規定するとすれば、防風通聖散１０００重量部に対するカプサイシンの配合量として、好ましくは０．０００４〜０．０１重量部、より好ましくは０．０００４〜０．００６重量部、さらに好ましくは０．０００４〜０．００４重量部、特に好ましくは０．０００４〜０．００２重量部である。 In the case of the formulation of Fufutsu Seisaku of the present invention formulated with capsaicin, the blending ratio of Fufutsu Seisaku and Capsaicin in the formulation is not particularly limited, but it is converted to the amount of dry extract of Fufutsu Seisaku. A ratio of capsaicin of at least 0.0004 parts by weight with respect to 1000 parts by weight of Hofutsu Seisaku can be mentioned. As shown in the test examples to be described later, since the bitterness of Kamifukutsu-san and the Chinese odor are reduced depending on the amount of capsaicin used together, the upper limit of the amount of capsaicin is not particularly limited. If it dares to prescribe, it is preferably 0.0004 to 0.01 parts by weight, more preferably 0.0004 to 0.006 parts by weight, and still more preferably 0. The amount is 0004 to 0.004 parts by weight, particularly preferably 0.0004 to 0.002 parts by weight.
また、上記防風通聖散には、上記カプサイシンに代えて、カプサイシン含有物を併用することができる。カプサイシン含有物としては、具体的にはカプサイシンを含有するピーマン、パプリカ、シシトウガラシ、およびトウガラシを挙げることができる。好ましくはトウガラシである。なお、通常トウガラシ中にはカプサイシンが、０．１重量％以上の割合で含まれている。 In addition, in the above-mentioned windbreaking sansho, capsaicin-containing materials can be used in combination in place of the capsaicin. Specific examples of the capsaicin-containing product include bell pepper, paprika, pepper, and pepper that contain capsaicin. Pepper is preferable. In general, capsaicin is contained in the pepper at a ratio of 0.1% by weight or more.
なお、トウガラシなどのカプサイシン含有物は粉砕または粉末化したものをそのまま用いてもよいが、カプサイシン濃度の高いものを用いるために、工業的に製造されたトウガラシなどの抽出物を用いることも可能である。例えば、トウガラシをエタノールで抽出したトウガラシチンキ、ヘキサンやエーテル等の主として非極性から中間極性有機溶剤で抽出したトウガラシオレオレジン、さらにトウガラシオレオレジンをエタノールで再抽出し、不溶物をろ別したトウガラシアブソリュート等をその特性に応じて用いることも可能である。好ましくは、粉末状のトウガラシ（トウガラシ末）、およびトウガラシチンキである。 In addition, capsaicin-containing materials such as pepper may be used as pulverized or powdered as they are, but industrially produced extracts such as pepper can also be used in order to use capsaicin with a high concentration. is there. For example, red pepper tincture extracted with ethanol, chili pepper oleoresin extracted with mainly nonpolar to medium polar organic solvents such as hexane and ether, and red pepper oleoresin again extracted with ethanol, and insoluble matter was filtered off. Etc. can also be used according to the characteristics. Preference is given to powdered pepper (capsicum powder) and pepper tincture.
カプサイシンに代えて、かかるカプサイシン含有物を用いる場合、その配合量は、当該カプサイシン含有物に含まれるカプサイシンの量を考慮して適宜設定することができる。例えばカプサイシン含有物としてトウガラシを用いる場合、制限はされないが、製剤中の防風通聖散１０００重量部に対するトウガラシの配合比として、防風通聖散の乾燥エキスおよびトウガラシ末の量に換算して（以下、同じ）、少なくとも０．００２重量部を挙げることができる。後述する試験例に示すように、防風通聖散の苦みや漢方臭さは併用するトウガラシの量に依存して低減するため、トウガラシの配合量の上限は特に制限されないが、敢えて規定するとすれば、防風通聖散１０００重量部に対するトウガラシの配合量として好ましくは０．００２〜１０重量部、より好ましくは０．００４〜１０重量部、さらに好ましくは０．１２〜１０重量部、特に好ましくは０．２〜１０重量部である。さらに甘味、飲みやすさにおいて好適な配合比としては、制限されないが、防風通聖散１０００重量部に対するトウガラシの配合量の上限として、好ましくは１０重量部、より好ましくは６重量部、さらに好ましくは４重量部、特に好ましくは２重量部を挙げることができる。 When using such a capsaicin-containing material instead of capsaicin, the blending amount can be appropriately set in consideration of the amount of capsaicin contained in the capsaicin-containing material. For example, when capsicin is used as a capsaicin-containing material, there is no limitation, but the ratio of capsicum to 1000 parts by weight of Fufutsu Seisaku in the preparation is converted to the amount of Fufutsu Seisaku's dry extract and pepper (below) The same), at least 0.002 parts by weight. As shown in the test examples to be described later, since the bitterness and Chinese medicine odor of Fengtsu Sansho is reduced depending on the amount of pepper used together, the upper limit of the amount of pepper is not particularly limited, but if it is daringly prescribed The amount of the chili pepper is preferably 0.002 to 10 parts by weight, more preferably 0.004 to 10 parts by weight, still more preferably 0.12 to 10 parts by weight, and particularly preferably 0 to 1000 parts by weight of Fukatsu Tsushosan. 2 to 10 parts by weight. Furthermore, the preferred blending ratio for sweetness and ease of drinking is not limited, but the upper limit of the amount of chili pepper to 1000 parts by weight of Fufutsu Seisaku is preferably 10 parts by weight, more preferably 6 parts by weight, still more preferably 4 parts by weight, particularly preferably 2 parts by weight can be mentioned.
また、製剤中のカプサイシンおよびカプサイシン含有物の配合割合については、特に限定されず、防風通聖散に対して前記比率で配合すればよいが、例えば、カプサイシン含有物としてトウガラシ末を用いる場合、好ましくは２×１０−５〜０．９５重量％である。かかる範囲でトウガラシ末を用いることで、防風通聖散の苦味や漢方臭さをマスキングする効果を顕著に得ることができる。 Further, the blending ratio of capsaicin and capsaicin-containing material in the preparation is not particularly limited, and may be blended at the above-mentioned ratio with respect to Kazetsu-san, but for example, when capsicin powder is used as a capsaicin-containing material, Is 2 × 10 −5 to 0.95 wt%. By using the red pepper powder in such a range, the effect of masking the bitter taste and Chinese medicine odor of Fukatsutsu Seisaku can be remarkably obtained.
本発明の防風通聖散配合製剤の形態としては、経口投与形態であれば粉末、顆粒、錠剤、カプセル等いずれでもよく、また、製剤化に際しては、常法により、適宜、賦形剤、展着剤、および滑沢剤などの添加剤を各々任意に使用することができる。 The form of the antibacterial formulation of the present invention may be any powder, granule, tablet, capsule, etc. as long as it is an oral administration form. Additives such as adhesives and lubricants can be optionally used.
本発明において、風味および服用感が改善された防風通聖散配合製剤の１日当たりの投与量は、防風通聖散の乾燥エキスの量に換算して、通常１〜１０ｇ、好ましくは１．５〜８ｇである。本発明の製剤は、通常一日１回もしくは２〜３回に分けて経口投与の形態で用いられる。服用時刻は、特に限定されないが、食前または食間が好ましい。 In the present invention, the daily dosage of the blended preparation of Fufutsu Seisan with improved flavor and feeling of use is usually 1 to 10 g, preferably 1.5, in terms of the amount of the dried extract of Fufutsu Seisaku. ~ 8g. The preparation of the present invention is usually used in the form of oral administration once a day or divided into 2 to 3 times a day. The dose time is not particularly limited, but is preferably before or between meals.
（ＩＩ）防風通聖散の苦味または臭さ低減方法
本発明の方法は、防風通聖散に、前述する有機酸またはその塩を併用することによって実施することができ、斯くして防風通聖散特有の苦みおよび漢方臭さが低減して、風味および服用感を改善することができる。
(II) Method for reducing the bitterness or odor of Fengtsu Sansho The method of the present invention can be carried out by using the above-mentioned organic acid or a salt thereof in combination with Fudotsu Sanyu. It is possible to reduce the bitterness and Chinese medicine odor unique to the powder and improve the flavor and feeling of taking.
対象とする防風通聖散は、前記（Ｉ）に記載するものであり、エキスまたはエキス製剤が含まれる。 The target windproof sansho is described in (I) above, and includes an extract or extract preparation.
当該防風通聖散と組み合わせて用いられる有機酸またはその塩としては、前記（Ｉ）に記載する、例えばクエン酸、コハク酸、アジピン酸、酒石酸、フマル酸、リンゴ酸、およびハイビスカス酸、またはそれらの薬学的に許容される塩を挙げることができる。好ましくはクエン酸またはその薬学的に許容される塩（例えば、ナトリウムやカリウムなどのアルカリ金属塩、カルシウムまたはマグネシウムなどのアルカリ土類金属塩）である。 Examples of the organic acid or a salt thereof used in combination with the Fengtsu Sansho include the citric acid, succinic acid, adipic acid, tartaric acid, fumaric acid, malic acid, and hibiscus acid, or those described in (I) above. And pharmaceutically acceptable salts thereof. Citric acid or a pharmaceutically acceptable salt thereof (for example, an alkali metal salt such as sodium or potassium, or an alkaline earth metal salt such as calcium or magnesium) is preferable.
防風通聖散と組み合わせて用いられる有機酸またはその塩の割合としては、制限されないが、防風通聖散の乾燥エキスおよび有機酸の量に換算して（以下、同じ）、防風通聖散１０００重量部に対して、好ましくは少なくとも０．４重量部の割合を挙げることができる。後述する試験例に示すように、防風通聖散の苦みや漢方臭さは併用する有機酸（クエン酸）の量に依存して低減されるため、有機酸の配合量の上限は特に制限されない。敢えて規定するとすれば、防風通聖散１０００重量部に対する有機酸の配合量として、好ましくは０．４〜８００重量部、より好ましくは０．４〜６００重量部、さらに好ましくは０．４〜４００重量部である。防風通聖散１０００重量部に対する有機酸の配合量の好適な下限としては、制限されないが、好ましくは０．４重量部、より好ましくは２重量部、さらに好ましくは４重量部である。 The ratio of the organic acid or salt thereof used in combination with Fengtsu Sansho is not limited, but in terms of the amount of the dried extract and organic acid of Fukatsu Sanjo (hereinafter the same), The ratio of at least 0.4 parts by weight can be mentioned with respect to parts by weight. As shown in the test examples to be described later, since the bitterness and Chinese medicine odor of Fufutsu Seisen are reduced depending on the amount of organic acid (citric acid) used in combination, the upper limit of the amount of organic acid is not particularly limited. . If it dares to prescribe, it is preferably 0.4 to 800 parts by weight, more preferably 0.4 to 600 parts by weight, and still more preferably 0.4 to 400 parts by weight, based on 1000 parts by weight of Fukatsu Tsushosan. Parts by weight. The preferred lower limit of the amount of the organic acid to 1000 parts by weight of Fengtsu Sansho is not limited, but is preferably 0.4 parts by weight, more preferably 2 parts by weight, and even more preferably 4 parts by weight.
また、製剤中の防風通聖散の配合割合は、とくに限定されないが、５〜９５重量％、より好ましくは１０〜９０重量％、さらに好ましくは３０〜８０重量％である。製剤中の有機酸またはその塩の配合割合についても特に限定されず、防風通聖散に対して前記比率で配合すればよいが、例えば、好ましくは０．００２〜４４重量％である。この範囲内において、防風通聖散の苦味や漢方臭さをマスキングする効果を特に顕著に得ることができる。 In addition, the blending ratio of Fufutsu Seisaku in the preparation is not particularly limited, but is 5 to 95% by weight, more preferably 10 to 90% by weight, and further preferably 30 to 80% by weight. The blending ratio of the organic acid or the salt thereof in the preparation is not particularly limited, and may be blended at the above-mentioned ratio with respect to Fufutsu Seisaku, for example, preferably 0.002 to 44% by weight. Within this range, the effect of masking the bitter taste and Chinese medicine odor of Fufutsu Seisaku can be obtained particularly remarkably.
防風通聖散は、有機酸またはその塩に加えて、さらにカプサイシンまたはカプサイシン含有物を併用することもでき、斯くして防風通聖散特有の苦みおよび漢方臭さがより低減するとともに、甘みが増して、風味および服用感をより一層改善することができる。 In addition to organic acids or their salts, Capsaicin or capsaicin-containing substances can be used in combination with Fukatsu Sanseiki, thus reducing the bitterness and Kampo odor peculiar to Fukatsu Sanse and reducing the sweetness. In addition, the flavor and feeling of taking can be further improved.
ここで防風通聖散に併用されるカプサイシンには、（Ｉ）に記載するように、カプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシン、ホモカプサイシン、およびホモジヒドロカプサイシンが含まれる。これらは単独で用いられてもよく、また２種以上を任意に組み合わせて用いてもよい。防風通聖散１０００重量部に対するカプサイシンの配合割合としては、防風通聖散の乾燥エキスの量に換算して、少なくとも０．０００４重量部を挙げることができる。後述する試験例に示すように、防風通聖散の苦みや漢方臭さは併用するカプサイシンの量に依存して低減するため、カプサイシンの配合量の上限は特に制限されない。敢えて規定するとすれば、防風通聖散１０００重量部に対するカプサイシンの配合量として、好ましくは０．０００４〜０．０１重量部、より好ましくは０．０００４〜０．００６重量部、さらに好ましくは０．０００４〜０．００４重量部、特に好ましくは０．０００４〜０．００２重量部である。 Here, the capsaicin used in combination with Fengtsu Sansho includes capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin as described in (I). These may be used alone or in any combination of two or more. As a blending ratio of capsaicin with respect to 1000 parts by weight of Fufutsu Seisaku, at least 0.0004 parts by weight can be mentioned in terms of the amount of dry extract of Fufutsu Seisaku. As shown in the test examples to be described later, since the bitterness of Kamifukutsu-san and the Chinese odor are reduced depending on the amount of capsaicin used together, the upper limit of the amount of capsaicin is not particularly limited. If it dares to prescribe, it is preferably 0.0004 to 0.01 parts by weight, more preferably 0.0004 to 0.006 parts by weight, and still more preferably 0. The amount is 0004 to 0.004 parts by weight, particularly preferably 0.0004 to 0.002 parts by weight.
また、上記防風通聖散には、上記カプサイシンに代えて、カプサイシン含有物を併用することができる。カプサイシン含有物としては、具体的にはカプサイシンを含有するピーマン、パプリカ、シシトウガラシ、トウガラシを挙げることができる。好ましくはトウガラシである。なお、トウガラシの形態は、前述の通りである。 In addition, in the above-mentioned windbreaking sansho, capsaicin-containing materials can be used in combination in place of the capsaicin. Specific examples of capsaicin-containing products include peppers, paprika, pepper, and pepper containing capsaicin. Pepper is preferable. The form of the pepper is as described above.
カプサイシンに代えて、カプサイシン含有物を用いる場合、その配合量は、当該カプサイシン含有物に含まれるカプサイシンの量を考慮して適宜設定することができる。例えばカプサイシン含有物としてトウガラシを用いる場合、制限はされないが、防風通聖散１０００重量部に対するトウガラシとの配合比として、防風通聖散の乾燥エキスおよびトウガラシ末の量に換算して（以下、同じ）、好ましくは少なくとも０．００２重量部を挙げることができる。後述する試験例に示すように、防風通聖散の苦みや漢方臭さは併用するトウガラシの量に依存して低減するため、トウガラシの配合量の上限は特に制限されないが、敢えて規定するとすれば、防風通聖散１０００重量部に対するトウガラシの配合量として、好ましくは０．００２〜１０重量部、より好ましくは０．００４〜１０重量部、さらに好ましくは０．１２〜１０重量部、特に好ましくは０．２〜１０重量部である。さらに甘味、飲みやすさにおいて好適な配合比としては、制限されないが、防風通聖散１０００重量部に対するトウガラシの配合量の上限として、好ましくは１０重量部、より好ましくは６重量部、さらに好ましくは４重量部、特に好ましくは２重量部を挙げることができる。 In the case of using a capsaicin-containing material instead of capsaicin, the blending amount can be appropriately set in consideration of the amount of capsaicin contained in the capsaicin-containing material. For example, when capsicin is used as a capsaicin-containing material, there is no limitation, but as a blending ratio with capsicum per 1000 parts by weight of capsicum shysan, it is converted to the amount of shrimp extract and capsicum powder (hereinafter the same) ), Preferably at least 0.002 parts by weight. As shown in the test examples to be described later, since the bitterness and Chinese medicine odor of Fengtsu Sansho is reduced depending on the amount of pepper used together, the upper limit of the amount of pepper is not particularly limited, but if it is daringly prescribed The amount of the chili pepper blended with respect to 1000 parts by weight of Fufutsu Seisaku is preferably 0.002 to 10 parts by weight, more preferably 0.004 to 10 parts by weight, still more preferably 0.12 to 10 parts by weight, particularly preferably. 0.2 to 10 parts by weight. Furthermore, the preferred blending ratio for sweetness and ease of drinking is not limited, but the upper limit of the amount of chili pepper to 1000 parts by weight of Fufutsu Seisaku is preferably 10 parts by weight, more preferably 6 parts by weight, still more preferably 4 parts by weight, particularly preferably 2 parts by weight can be mentioned.
また、製剤中のカプサイシンおよびカプサイシン含有物の配合割合については、特に限定されず、防風通聖散に対して前記比率で配合すればよいが、例えば、カプサイシン含有物としてトウガラシ末を用いる場合、好ましくは２×１０−５〜０．９５重量％を挙げることができる。この範囲において、防風通聖散の苦味や漢方臭さをマスキングする効果を特に顕著に得ることができる。 Further, the blending ratio of capsaicin and capsaicin-containing product in the preparation is not particularly limited, and may be blended at the above-mentioned ratio with respect to Fukatsutsu Seisaku, preferably, for example, when using capsicum powder Can be 2 × 10 −5 to 0.95 wt%. Within this range, the effect of masking the bitter taste and Chinese medicine odor of Fukatsutsu Seisaku can be obtained particularly remarkably.
本発明の方法によれば、防風通聖散に、前述する有機酸またはその塩、また有機酸またはその塩にさらにまたカプサイシンまたはその含有物を組み合わせて使用することにより、防風通聖散の好ましくない苦味や漢方臭さをマスキングして低減することができる。よって本発明の方法は、苦味なく口当たりのよい経口投与用の防風通聖散配合製剤を調製し、提供するために有効に利用することができる。 According to the method of the present invention, the use of the above-mentioned organic acid or salt thereof, or the organic acid or salt thereof and capsaicin or a content thereof in combination with the above-mentioned organic acid or salt thereof is preferable. Masking and reducing the bitter taste and Chinese medicine odor. Therefore, the method of the present invention can be effectively used to prepare and provide a wind-resistant syosan formulation for oral administration that has a bitter taste and is palatable.
以下、本発明およびその効果を、試験例および実施例を用いてより明確に説明する。ただし、本発明はかかる試験例および実施例になんら制限されるものではない。なお、下記の実施例において特に言及しない場合は、「部」は重量部を、「％」は重量％を意味する。 Hereinafter, the present invention and its effects will be described more clearly using test examples and examples. However, the present invention is not limited to such test examples and examples. In the following examples, unless otherwise specified, “parts” means parts by weight, and “%” means percent by weight.
なお、下記の試験例および実施例で用いた「防風通聖散」は、漢方薬「防風通聖散」の１例として、防風通聖散料乾燥エキス（当帰１．２部、芍薬１．２部、センキュウ１．２部、山梔子１．２部、連翹１．２部、薄荷葉１．２部、生姜０．３部、荊芥１．２部、防風１．２部、麻黄１．２部、大黄１．５部、芒硝（硫酸ナトリウム十水塩）１．５部、白朮２．０部、桔梗２．０部、オウゴン２．０部、甘草２．０部、石膏２．０部、滑石３．０部より、水２０部を用いて約１００℃、１時間で抽出し、遠心分離して抽出液を得、減圧下に濃縮してスプレードライを用いて乾燥したエキス）である。スプレードライヤーによる乾燥は、抽出液を回転数１００００ｒｐｍのアトマイザーに落下させ、１５０℃の空気の熱風を供給して行った。 In addition, “Fukatsutsu Seisaku” used in the following test examples and examples is an example of the Chinese herbal medicine “Fukatsutsu Seisaku”, which is a dry extract of Fufutsu Seisakusa (1.2 parts of Toki, 1. 2 parts, 1.2 parts of Senkyu, 1.2 parts of Yamakiko, 1.2 parts of ream, 1.2 parts of thin cargo leaf, 0.3 parts of ginger, 1.2 parts of cocoon, 1.2 parts of windproof, 1.2 of mao Part, Daio 1.5 parts, mirabilite (sodium sulfate decahydrate) 1.5 parts, white birch 2.0 parts, bellflower 2.0 parts, ogon 2.0 parts, licorice 2.0 parts, gypsum 2.0 parts Extract from 3.0 parts of talc using 20 parts of water at about 100 ° C. for 1 hour, centrifuged to obtain an extract, concentrated under reduced pressure and dried using spray drying) . Drying with a spray dryer was performed by dropping the extract into an atomizer with a rotational speed of 10,000 rpm and supplying hot air of 150 ° C. air.
また、カプサイシンとして、カプサイシン（アダプトゲン製薬株式会社製）を、またトウガラシとして、日局トウガラシ（株式会社栃本天海堂製）を粉末にしたもの（トウガラシ末）を用いた。 Capsaicin (Adaptogen Pharmaceutical Co., Ltd.) was used as capsaicin, and Japanese pepper pepper (Tochimoto Tenkaido Co., Ltd.) in powder form (capsicum powder) was used as capsicum.
試験例１
防風通聖散の味に対する有機酸の影響について評価を行った。なお、味の評価は、味モニター者（味に敏感なパネラー）２０名に、下記試験製剤（散剤）（比較例、実施例１〜９）（表１参照）を水で服用してもらい、図１に示すアンケート用紙を用いて、味に関する６項目（苦味、甘味、辛味、風味、漢方臭さ、飲みやすさ）についてアンケートを行った結果に基づいて行った。なお、アンケート用紙（図１）中、「サンプルＰ」は、クエン酸を含まない防風通聖散製剤（比較例）を意味する。
Test example 1
We evaluated the effect of organic acids on the taste of Fufutsu Seisan. In addition, evaluation of taste had 20 taste monitor persons (panelists sensitive to taste) take the following test preparation (powder) (comparative example, Examples 1 to 9) (see Table 1) with water, Using the questionnaire form shown in FIG. 1, it was performed based on the results of a questionnaire survey on six items related to taste (bitterness, sweetness, pungent taste, flavor, Chinese odor, ease of drinking). In the questionnaire form (FIG. 1), “Sample P” means a Fengtsu Sansho formulation containing no citric acid (comparative example).
＜試験製剤＞ 表１参照
比較例：防風通聖散２．５ｇ
実施例１：防風通聖散２．５ｇ＋クエン酸０．００１ｇ
実施例２：防風通聖散２．５ｇ＋クエン酸０．００５ｇ
実施例３：防風通聖散２．５ｇ＋クエン酸０．０１ｇ
実施例４：防風通聖散２．５ｇ＋クエン酸０．０５ｇ
実施例５：防風通聖散２．５ｇ＋クエン酸０．１ｇ
実施例６：防風通聖散２．５ｇ＋クエン酸０．５ｇ
実施例７：防風通聖散２．５ｇ＋クエン酸１ｇ
実施例８：防風通聖散２．５ｇ＋クエン酸１．５ｇ
実施例９：防風通聖散２．５ｇ＋クエン酸２ｇ。
<Test formulation> Comparative example with reference to Table 1: Fengtsu Seikisan 2.5g
Example 1: Fukatsu Seikisan 2.5g + citric acid 0.001g
Example 2: Fukatsutsu Seisaku 2.5 g + citric acid 0.005 g
Example 3: Fufutsu Seisaku 2.5 g + Citric acid 0.01 g
Example 4: Fukatsu Seikisan 2.5g + citric acid 0.05g
Example 5: Fufutsu Seisaku 2.5 g + citric acid 0.1 g
Example 6: Fufutsu Seisaku 2.5 g + Citric acid 0.5 g
Example 7: Fufutsu Seisaku 2.5 g + citric acid 1 g
Example 8: Fufutsu Seisaku 2.5 g + Citric acid 1.5 g
Example 9: Fukatsutsu Seisaku 2.5 g + citric acid 2 g.
なお表中、「CMC-Ca」はカルボキシメチルセルロースのカルシウム塩を意味する（以下の表において同じ）。 In the table, “CMC-Ca” means a calcium salt of carboxymethyl cellulose (the same applies to the following tables).
防風通聖散にクエン酸を併用した場合の効果を表２に示す。結果は、計２０名のパネラーの評価の平均値を示す。 Table 2 shows the effect when citric acid is used in combination with Fengtsu Sansho. A result shows the average value of evaluation of a total of 20 panelists.
結果からわかるように、防風通聖散にクエン酸を併用した場合、クエン酸の配合量に依存的に、苦味および漢方臭さが抑制された。特に、防風通聖散１０００重量部に対して０．４〜８００重量部、好ましくは０．４〜６００重量部、より好ましくは０．４〜４００重量部の割合でクエン酸を配合することにより、風味が増し、これに伴って飲みやすさ（服用感）が増加した。さらに、この結果から、苦味および漢方臭さの抑制、風味および飲みやすさ（服用感）の向上において、クエン酸は少なくとも２重量部、好ましくは４重量部の割合で配合することが望ましいと判断される。 As can be seen from the results, when citric acid was used in combination with Fufutsu Seisaku, the bitterness and Chinese odor were suppressed depending on the amount of citric acid. In particular, by blending citric acid at a ratio of 0.4 to 800 parts by weight, preferably 0.4 to 600 parts by weight, and more preferably 0.4 to 400 parts by weight with respect to 1000 parts by weight of Fukatsu Tsushosan. The flavor increased and the ease of drinking (feeling of taking) increased accordingly. Furthermore, from this result, it is judged that it is desirable to add citric acid at a ratio of at least 2 parts by weight, preferably 4 parts by weight, in order to suppress bitterness and Chinese medicine odor, and improve flavor and ease of drinking (feeling of taking). Is done.
さらに、実施例７のクエン酸を、コハク酸、アジピン酸、酒石酸、フマル酸、リンゴ酸またはハイビスカス酸に代えて同様に試験したところ、クエン酸を使用した場合と同様に、防風通聖散特有の苦味と漢方臭さが低減し、風味および服用感が一層改善された。 Furthermore, when the citric acid of Example 7 was tested in the same manner in place of succinic acid, adipic acid, tartaric acid, fumaric acid, malic acid or hibiscus acid, the same as when citric acid was used, The bitterness and Chinese odor were reduced, and the flavor and feeling of taking were further improved.
試験例２
防風通聖散の味に対する有機酸およびトウガラシの影響について評価を行った。なお、味の評価は、試験例１と同様に味モニター者（味に敏感なパネラー）２０名に、下記試験製剤（散剤）（比較例、実施例１，３，７，９および１０〜４１）（表３参照）を水で服用してもらい、図１に示すアンケート用紙を用いて、味に関する６項目（苦味、甘味、辛味、風味、漢方臭さ、飲みやすさ）についてアンケートを行った結果に基づいて行った。なお、アンケート用紙（図１）中、「サンプルＰ」は、クエン酸およびトウガラシを含まない防風通聖散製剤（比較例）を意味する。
Test example 2
We evaluated the effects of organic acids and peppers on the taste of Fufutsu Seisan. In addition, evaluation of taste was carried out to 20 taste monitor persons (panels sensitive to taste) in the same manner as in Test Example 1, and the following test preparations (powder) (Comparative Examples, Examples 1, 3, 7, 9, and 10 to 41). ) (Refer to Table 3), and a questionnaire was conducted on 6 items related to taste (bitterness, sweetness, pungent taste, flavor, Chinese odor, ease of drinking) using the questionnaire form shown in FIG. Based on the results. In the questionnaire form (FIG. 1), “Sample P” means a wind-proof tsusan-san preparation (comparative example) that does not contain citric acid and red pepper.
＜試験製剤＞ 表３＜１＞〜＜４＞参照
比較例：防風通聖散２．５ｇ
実施例１：防風通聖散２．５ｇ＋クエン酸０．００１ｇ
実施例１０：防風通聖散２．５ｇ＋クエン酸０．００１ｇ＋トウガラシ０．０１ｍｇ
実施例１１：防風通聖散２．５ｇ＋クエン酸０．００１ｇ＋トウガラシ０．２５ｍｇ
実施例１２：防風通聖散２．５ｇ＋クエン酸０．００１ｇ＋トウガラシ０．３ｍｇ
実施例１３：防風通聖散２．５ｇ＋クエン酸０．００１ｇ＋トウガラシ０．４５ｍｇ
実施例１４：防風通聖散２．５ｇ＋クエン酸０．００１ｇ＋トウガラシ１ｍｇ
実施例１５：防風通聖散２．５ｇ＋クエン酸０．００１ｇ＋トウガラシ５ｍｇ
実施例１６：防風通聖散２．５ｇ＋クエン酸０．００１ｇ＋トウガラシ１０ｍｇ
実施例１７：防風通聖散２．５ｇ＋クエン酸０．００１ｇ＋トウガラシ１５ｍｇ
実施例３：防風通聖散２．５ｇ＋クエン酸０．０１ｇ
実施例１８：防風通聖散２．５ｇ＋クエン酸０．０１ｇ＋トウガラシ０．０１ｍｇ
実施例１９：防風通聖散２．５ｇ＋クエン酸０．０１ｇ＋トウガラシ０．２５ｍｇ
実施例２０：防風通聖散２．５ｇ＋クエン酸０．０１ｇ＋トウガラシ０．３ｍｇ
実施例２１：防風通聖散２．５ｇ＋クエン酸０．０１ｇ＋トウガラシ０．４５ｍｇ
実施例２２：防風通聖散２．５ｇ＋クエン酸０．０１ｇ＋トウガラシ１ｍｇ
実施例２３：防風通聖散２．５ｇ＋クエン酸０．０１ｇ＋トウガラシ５ｍｇ
実施例２４：防風通聖散２．５ｇ＋クエン酸０．０１ｇ＋トウガラシ１０ｍｇ
実施例２５：防風通聖散２．５ｇ＋クエン酸０．０１ｇ＋トウガラシ１５ｍｇ
実施例７：防風通聖散２．５ｇ＋クエン酸１ｇ
実施例２６：防風通聖散２．５ｇ＋クエン酸１ｇ＋トウガラシ０．０１ｍｇ
実施例２７：防風通聖散２．５ｇ＋クエン酸１ｇ＋トウガラシ０．２５ｍｇ
実施例２８：防風通聖散２．５ｇ＋クエン酸１ｇ＋トウガラシ０．３ｍｇ
実施例２９：防風通聖散２．５ｇ＋クエン酸１ｇ＋トウガラシ０．４５ｍｇ
実施例３０：防風通聖散２．５ｇ＋クエン酸１ｇ＋トウガラシ１ｍｇ
実施例３１：防風通聖散２．５ｇ＋クエン酸１ｇ＋トウガラシ５ｍｇ
実施例３２：防風通聖散２．５ｇ＋クエン酸１ｇ＋トウガラシ１０ｍｇ
実施例３３：防風通聖散２．５ｇ＋クエン酸１ｇ＋トウガラシ１５ｍｇ
実施例９：防風通聖散２．５ｇ＋クエン酸２ｇ
実施例３４：防風通聖散２．５ｇ＋クエン酸２ｇ＋トウガラシ０．０１ｍｇ
実施例３５：防風通聖散２．５ｇ＋クエン酸２ｇ＋トウガラシ０．２５ｍｇ
実施例３６：防風通聖散２．５ｇ＋クエン酸２ｇ＋トウガラシ０．３ｍｇ
実施例３７：防風通聖散２．５ｇ＋クエン酸２ｇ＋トウガラシ０．４５ｍｇ
実施例３８：防風通聖散２．５ｇ＋クエン酸２ｇ＋トウガラシ１ｍｇ
実施例３９：防風通聖散２．５ｇ＋クエン酸２ｇ＋トウガラシ５ｍｇ
実施例４０：防風通聖散２．５ｇ＋クエン酸２ｇ＋トウガラシ１０ｍｇ
実施例４１：防風通聖散２．５ｇ＋クエン酸２ｇ＋トウガラシ１５ｍｇ。
<Test formulation> Table 3 <1> to <4> Reference comparative example: Fukatsutsu Seisaku 2.5 g
Example 1: Fukatsu Seikisan 2.5g + citric acid 0.001g
Example 10: Futsutsu Seisaku 2.5 g + 0.001 g of citric acid + 0.01 mg of pepper
Example 11: Fufutsu Seisaku 2.5 g + citric acid 0.001 g + pepper 0.25 mg
Example 12: Fufutsu Seisaku 2.5 g + 0.001 g of citric acid + 0.3 mg of pepper
Example 13: Fukatsutsu Seisaku 2.5g + citric acid 0.001g + red pepper 0.45mg
Example 14: Fufutsu Seisaku 2.5 g + citric acid 0.001 g +
Example 15: Fukatsutsu Seisaku 2.5 g + 0.001 g of citric acid + 5 mg of pepper
Example 16: Fengtsu Seikisan 2.5g + citric acid 0.001g + pepper 10mg
Example 17: Fufutsu Seisaku 2.5 g + citric acid 0.001 g + pepper 15 mg
Example 3: Fufutsu Seisaku 2.5 g + Citric acid 0.01 g
Example 18: Fufutsu Seisaku 2.5 g + Citric acid 0.01 g + Pepper 0.01 mg
Example 19: Fufutsu Seisaku 2.5 g + Citric acid 0.01 g + Pepper 0.25 mg
Example 20: Fufutsu Seisaku 2.5 g + Citric acid 0.01 g + Pepper 0.3 mg
Example 21: Fufutsu Seisaku 2.5 g + Citric acid 0.01 g + Pepper 0.45 mg
Example 22: Fufutsu Seisaku 2.5 g + Citric acid 0.01 g +
Example 23: Fufutsu Seisaku 2.5 g + Citric acid 0.01 g +
Example 24: Fufutsu Seisaku 2.5 g + Citric acid 0.01 g + Pepper 10 mg
Example 25: Fufutsu Seisaku 2.5 g + Citric acid 0.01 g + Pepper 15 mg
Example 7: Fufutsu Seisaku 2.5 g + citric acid 1 g
Example 26: Fufutsu Seisaku 2.5 g + Citric acid 1 g + Pepper 0.01 mg
Example 27: Futsutsu Seisaku 2.5 g + citric acid 1 g + capsicum 0.25 mg
Example 28: Futsutsu Seisaku 2.5 g + citric acid 1 g + capsicum 0.3 mg
Example 29: Fudotsu Seikisan 2.5g + Citric acid 1g + Pepper 0.45mg
Example 30: Fudotsu Seikisan 2.5g + Citric acid 1g + Pepper 1mg
Example 31: Fudotsu Seikisan 2.5g + Citric acid 1g + Pepper 5mg
Example 32: Fufutsu Seisaku 2.5 g + citric acid 1 g + capsicum 10 mg
Example 33: Fudotsu Seikisan 2.5g + Citric acid 1g + Pepper 15mg
Example 9: Futsutsu Seisaku 2.5 g + citric acid 2 g
Example 34: Futsutsu Seisaku 2.5 g + citric acid 2 g + red pepper 0.01 mg
Example 35: Fufutsu Seisaku 2.5 g + citric acid 2 g + capsicum 0.25 mg
Example 36: Fufutsu Seisaku 2.5 g + citric acid 2 g + capsicum 0.3 mg
Example 37: Fufutsu Seisaku 2.5 g + citric acid 2 g + capsicum 0.45 mg
Example 38: Fufutsu Seisaku 2.5 g + citric acid 2 g +
Example 39: Fudotsu Seikisan 2.5g + citric acid 2g + pepper 5mg
Example 40: Fudotsu Seikisan 2.5g + citric acid 2g + pepper 10mg
Example 41: Fudotsu Seikisan 2.5g + citric acid 2g + pepper 15mg.
防風通聖散にクエン酸およびトウガラシを併用した場合の効果を表４＜１＞〜＜４＞に示す。結果は、計２０名のパネラーの評価の平均値を示す。 Tables 4 <1> to <4> show the effects when citric acid and red pepper are used in combination with Fufutsu Seisaku. A result shows the average value of evaluation of a total of 20 panelists.
結果からわかるように、防風通聖散にクエン酸とトウガラシを併用した場合、クエン酸の配合量に依存して苦味および漢方臭さが抑制されるとともに、トウガラシの配合量に依存して苦味および漢方臭さが抑制され、また甘味が発現し、風味および服用感（飲みやすさ）が改善された。 As can be seen from the results, when citric acid and chili pepper are used in combination with Fufutsu Seisaku, the bitterness and Chinese odor are suppressed depending on the amount of citric acid, and the bitterness and The Kampo odor was suppressed, sweetness was expressed, and the flavor and feel (ease of drinking) were improved.
特に、防風通聖散１０００重量部に対して、好ましくは０．００４〜６重量部、より好ましくは０．１２〜６重量部、さらに好ましくは０．４〜６重量部の割合でトウガラシを配合することにより、苦味および漢方臭さのマスキングにおいて高い効果を得た。さらに、飲みやすさや風味、および甘味に関しては、防風通聖散１０００重量部に対して６重量部以下、好ましくは４重量部以下（０．００４〜４重量部）、より好ましくは２重量部以下（０．００４〜２重量部）の割合でトウガラシを配合することにより、高い効果が得られた。 In particular, the amount of 0.004-6 parts by weight, more preferably 0.12-6 parts by weight, and even more preferably 0.4-6 parts by weight is blended with the pepper per 1000 parts by weight As a result, a high effect was obtained in masking bitterness and Chinese odor. Furthermore, with regard to ease of drinking, flavor, and sweetness, 6 parts by weight or less, preferably 4 parts by weight or less (0.004 to 4 parts by weight), more preferably 2 parts by weight or less, with respect to 1000 parts by weight of Fukatsu Tsushosan. A high effect was acquired by mix | blending a red pepper in the ratio of (0.004-2 weight part).
また防風通聖散に対するかかる苦味および漢方臭さのマスキング効果および甘味の発現効果は、後述する参考試験例（表１０および１１参照）に示すように、防風通聖散の辛味が増したことによるものと考えられることから、トウガラシ以外の辛味成分、具体的にはカプサイシンやこれを含むものも、トウガラシと同様に使用できると考えられる。 Moreover, the masking effect and sweetness expression effect of such bitterness and Chinese odor against Fufutsu Seisaku are due to an increase in the pungent taste of Fufutsu Seisan as shown in the reference test examples (see Tables 10 and 11) described later. Therefore, it is considered that pungent components other than capsicum, specifically capsaicin and those containing it, can be used in the same manner as capsicum.
処方例１〜１０４
表５〜９に記載する処方例１〜１０４に従って、常法に従って、防風通聖散を含有する散剤および錠剤を調製した。
Formulation Examples 1 to 104
According to Formulation Examples 1 to 104 described in Tables 5 to 9, powders and tablets containing Fengtsu Sansho were prepared according to a conventional method.
これらの製剤のうち、処方例４、６、１０、１４、２２、２６、３４、４２、４４、４８、５６、７０、７７、７９、８３、９１、１０２および１０４に記載する処方に従って調製した各散剤について、試験例１と同様に味（苦味、甘味、辛味、風味、漢方臭さ、飲みやすさ）に関する評価試験を行ったところ、苦味および漢方臭さのマスキング効果、ならびに甘味、風味、および飲みやすさ の全てにおいて優れていた。 Among these preparations, the preparations were prepared according to the formulations described in Formulation Examples 4, 6, 10, 14, 22, 26, 34, 42, 44, 48, 56, 70, 77, 79, 83, 91, 102, and 104. About each powder, when the evaluation test regarding a taste (bitterness, sweet taste, pungent taste, flavor, Chinese medicine smell, ease of drinking) was done like Test Example 1, the masking effect of bitter taste and Chinese medicine smell, sweetness, flavor, It was excellent in everything and ease of drinking.
参考試験例
試験例１と同様にして、防風通聖散にカプサイシンまたはトウガラシを配合し、防風通聖散の味に対するカプサイシンまたはトウガラシの影響について評価を行った。
Reference Test Example In the same manner as in Test Example 1, capsaicin or capsicum was blended with Fufutsu Seisaku, and the effect of capsaicin or capsicum on the taste of Fufutsu Seisaku was evaluated.
＜試験製剤＞ 表１０＜１＞および＜２＞参照
比較例：防風通聖散２．５ｇ
参考例１：防風通聖散２．５ｇ＋カプサイシン０．００１ｍｇ
参考例２：防風通聖散２．５ｇ＋カプサイシン０．００５ｍｇ
参考例３：防風通聖散２．５ｇ＋カプサイシン０．０１ｍｇ
参考例４：防風通聖散２．５ｇ＋カプサイシン０．０１５ｍｇ
参考例５：防風通聖散２．５ｇ＋トウガラシ０．０１ｍｇ
参考例６：防風通聖散２．５ｇ＋トウガラシ０．２５ｍｇ
参考例７：防風通聖散２．５ｇ＋トウガラシ０．３ｍｇ
参考例８：防風通聖散２．５ｇ＋トウガラシ０．４５ｍｇ
参考例９：防風通聖散２．５ｇ＋トウガラシ１ｍｇ
参考例１０：防風通聖散２．５ｇ＋トウガラシ５ｍｇ
参考例１１：防風通聖散２．５ｇ＋トウガラシ１０ｍｇ
参考例１２：防風通聖散２．５ｇ＋トウガラシ１５ｍｇ。
<Test formulation> Table 10 <1> and <2> Reference comparative example: Fukatsutsu Seisaku 2.5 g
Reference example 1: Fukatsu Seikisan 2.5g + capsaicin 0.001mg
Reference example 2: Fukatsutsu Seisaku 2.5g + capsaicin 0.005mg
Reference Example 3: Fukatsutsu Seisaku 2.5g + Capsaicin 0.01mg
Reference Example 4: Fukatsutsu Seisaku 2.5g + Capsaicin 0.015mg
Reference Example 5: Fukatsutsu Seisaku 2.5g + Pepper 0.01mg
Reference Example 6: Fukatsutsu Seisaku 2.5g + Pepper 0.25mg
Reference Example 7: Fukatsutsu Seisaku 2.5g + Pepper 0.3mg
Reference example 8: Fengtsu Seikisan 2.5g + Pepper 0.45mg
Reference Example 9: Fukatsutsu Seikisan 2.5g + Pepper 1mg
Reference Example 10: Fukatsutsu Seisaku 2.5g + Pepper 5mg
Reference Example 11: Fukatsutsu Seisaku 2.5g + Pepper 10mg
Reference Example 12: Fukatsutsu Seisaku 2.5g + Pepper 15mg.
防風通聖散にカプサイシンを併用した場合の効果を表１１＜１＞に、防風通聖散にトウガラシを併用した場合の効果を表１１＜２＞に、それぞれ示す。結果は、計２０名のパネラーの評価の平均値を示す。 Table 11 <1> shows the effect when capsaicin is used in combination with Fukatsu-san, and Table 11 <2> shows the effect when capsicum is used in combination with Fukatsu-san. A result shows the average value of evaluation of a total of 20 panelists.
結果からわかるように、防風通聖散にカプサイシンを併用した場合、カプサイシンの配合量に依存して、防風通聖散特有の苦味および漢方臭さが抑制された。また、防風通聖散１０００重量部に対して０．０００４〜０．００６重量部、好ましくは０．０００４〜０．００４重量部、より好ましくは０．０００４〜０．００２重量部の割合でカプサイシンを配合することにより、甘味が増強するとともに、風味が良くなり、これに伴って飲みやすくなった。 As can be seen from the results, when capsaicin was used in combination with Kafutsu Seisaku, the bitter taste and Kampo odor peculiar to Kafutsu Seisan were suppressed depending on the amount of capsaicin. In addition, capsaicin at a ratio of 0.0004 to 0.006 parts by weight, preferably 0.0004 to 0.004 parts by weight, and more preferably 0.0004 to 0.002 parts by weight with respect to 1000 parts by weight of Fufutsu Seisaku. In addition to enhancing sweetness, the flavor improved and it became easier to drink.
さらに、カプサイシンに代えて、カプサイシンを含有するトウガラシを防風通聖散に併用した場合、カプサイシンと同様に、トウガラシの配合量に依存して、防風通聖散特有の苦味および漢方臭さが抑制された。特に、防風通聖散１０００重量部に対して０．００４〜６重量部、好ましくは０．１２〜６重量部、より好ましくは０．４〜６重量部の割合でトウガラシを配合することにより、苦味および漢方臭さが抑制された。さらに、飲みやすさや風味、甘味に関しては、防風通聖散１０００重量部に対してトウガラシを、好ましくは０．１２〜４重量部、より好ましくは０．４〜２重量部の割合で配合することにより、高い効果が得られた。 Furthermore, when capsaicin is used together with capsaicin instead of capsaicin, as with capsaicin, the bitter taste and Chinese odor peculiar to feng shui san are suppressed depending on the amount of capsicum. It was. In particular, by blending pepper in a ratio of 0.004 to 6 parts by weight, preferably 0.12 to 6 parts by weight, more preferably 0.4 to 6 parts by weight, based on 1000 parts by weight Bitterness and Chinese odor were suppressed. Furthermore, with regard to ease of drinking, flavor, and sweetness, the pepper is preferably added at a ratio of 0.12 to 4 parts by weight, more preferably 0.4 to 2 parts by weight with respect to 1000 parts by weight of Fukatsu Tsushosan. As a result, a high effect was obtained.
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| JP2009084213A (en) * | 2007-09-28 | 2009-04-23 | Kobayashi Pharmaceut Co Ltd | Method for reducing bitterness or smell of bofutsushosan-containing preparation |
| JP2016069366A (en) * | 2014-09-30 | 2016-05-09 | 小林製薬株式会社 | Pharmaceutical composition |
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| JP6234837B2 (en) * | 2014-02-12 | 2017-11-22 | 株式会社ノエビア | Beverage |
| JP5913395B2 (en) * | 2014-02-12 | 2016-04-27 | 株式会社ノエビア | Beverage |
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Cited By (2)
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|---|---|---|---|---|
| JP2009084213A (en) * | 2007-09-28 | 2009-04-23 | Kobayashi Pharmaceut Co Ltd | Method for reducing bitterness or smell of bofutsushosan-containing preparation |
| JP2016069366A (en) * | 2014-09-30 | 2016-05-09 | 小林製薬株式会社 | Pharmaceutical composition |
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