FAN Jian-wei, LIU Wu-zhan, LI Yan-fang, et al. Analysis on Changes of Main Stench Compounds from Hirudo Raw Powder in Traditional Chinese Medicine Preparations Before and After Being Taste-masked[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(6): 22-25.
DOI:
FAN Jian-wei, LIU Wu-zhan, LI Yan-fang, et al. Analysis on Changes of Main Stench Compounds from Hirudo Raw Powder in Traditional Chinese Medicine Preparations Before and After Being Taste-masked[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(6): 22-25. DOI: 10.13422/j.cnki.syfjx.20180605.
Analysis on Changes of Main Stench Compounds from Hirudo Raw Powder in Traditional Chinese Medicine Preparations Before and After Being Taste-masked
Objective: To discuss the function and effect on the application of β-cyclodextrin to mask the smell of stench in Hirudo raw powder.Method: GC analysis was used to test the inclusion effect of β-cyclodextrin on hexanal and trimethylamine
respectively.And dissolution changes of hexanal and trimethylamine in Hirudo raw powder before and after being treated with β-cyclodextrin were analyzed by GC.Result: Hexanal and trimethylamine were attributed to the main stench compounds in Hirudo raw powder
and their contents were 0.02
0.09 mg · g-1
respectively.Hexanal and trimethylamine were not detected in aqueous phases of hexanal inclusion complex with β-cyclodextrin
and only trace trimethylamine was detected in aqueous phases of trimethylamine inclusion complex with β-cyclodextrin.Meanwhile
both of free hexanal and trimethylamine were not detected in aqueous phases of mixed Hirudo powder by co-grinding with β-cyclodextrin.Conclusion: As representative of low molecular stench components
hexanal and trimethylamine can be efficiently included with β-cyclodextrin
and β-cyclodextrin can be applied as an odor masking agent to effectively mask unpleasant smells in traditional Chinese medicine preparations when added properly in the production.