The Suppression of Enhanced Bitterness Intensity of Macrolide Dry Syrup Mixed with an Acidic Powder

The aim of the present study was to identify a medicine which strongly enhanced the bitterness of clarithromycin dry syrup (CAMD) when administered concomitantly and to develop a method to suppress this enhanced bitterness. The bitterness enhancement was evaluated not only by gustatory sensation tes...

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Veröffentlicht in:	Chemical & pharmaceutical bulletin 2007/10/01, Vol.55(10), pp.1452-1457
Hauptverfasser:	Ishizaka, Toshihiko, Okada, Sachie, Takemoto, Eri, Tokuyama, Emi, Tsuji, Eriko, Mukai, Junji, Uchida, Takahiro
Format:	Artikel
Sprache:	eng
Schlagworte:	acidic medicine Anti-Bacterial Agents - chemistry Anti-Bacterial Agents - pharmacology bitterness Carbocysteine - chemistry Carbocysteine - pharmacology chocolate jelly Clarithromycin - chemistry Clarithromycin - pharmacology Flavoring Agents - chemistry Flavoring Agents - pharmacology Humans Hydrogen-Ion Concentration infant macrolide Macrolides - chemistry Macrolides - pharmacology Pharmaceutical Solutions - analysis Powders Solubility Solutions Suspensions taste sensor Taste Threshold - drug effects Time Factors
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