城西大学機関リポジトリJURAStudy of the Physicochemical Properties of Tulobuterol Dry Syrups Using Taste and Smell Sensors

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Study of the Physicochemical Properties of Tulobuterol Dry Syrups Using Taste and Smell Sensors

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ID	JOS-cpb.60.442
著者：名前	井上, 裕/嶋崎, 広典/村田, 勇/木村, 昌行/金本, 郁男
著者：別形式	Inoue, Yutaka / Shimazaki, Hironori / Murata, Isamu / Kimura, Masayuki / Kanamoto, Ikuo
著者：カナ	イノウエ, ユタカ/シマザキ, ヒロノリ/ムラタ, イサム/キムラ, マサユキ/カナモト, イクオ
著者：所属	城西大学薬学部 / 城西大学薬学部 / 城西大学薬学部 / 城西大学薬学部 / 城西大学薬学部
著者：所属(別形式）	Josai University, Faculty of Pharmaceutical Sciences, Laboratory of Drug Safety Management / Josai University, Faculty of Pharmaceutical Sciences, Laboratory of Drug Safety Management / Josai University, Faculty of Pharmaceutical Sciences, Laboratory of Drug Safety Management / Josai University, Faculty of Pharmaceutical Sciences, Laboratory of Drug Safety Management / Josai University, Faculty of Pharmaceutical Sciences, Laboratory of Drug Safety Management
著者版フラグ	publisher
出版地	東京
出版者	日本薬学会
出版者：カナ	ニホンヤクガクカイ
出版者：別名	The Pharmaceutical Society of Japan
NCID	AA00602100
冊子ISSN	00092363
電子ISSN	13475223
掲載誌名	Chemical and Pharmaceutical Bulletin
巻	60
号	4
刊行年月	2012-04
開始ページ	442
終了ページ	448
コンテンツ作成日	2012-01-12
コンテンツ登録日	2013-07-18
識別番号：DOI	info:doi/10.1248/cpb.60.442
識別番号：DOI（リンク）	http://dx.doi.org/10.1248/cpb.60.442
識別番号：その他	JOI:JST.JSTAGE/cpb/60.442
抄録	The purpose of the present study was to evaluate the taste and smell of Tulobuterol Dry Syrup (TB-DS) in its original form (formulation A) and generic form (formulations B and C) by means of gustatory sensation tests and taste and smell sensors. In addition, the physicochemical properties of the syrups in a solid state were compared. Evaluation of sweetness with a powdered sample revealed significant differences between formulation A and formulation B and between formulation B and formulation C. In contrast, the results of principal component analysis (PCA) with a taste sensor revealed differences in principal component 1 (PC 1) among formulations A, B, and C. Smell sensor measurement of powdered samples revealed differences in products in terms of only PC 1, but these results were not related to the results of gustatory sensation testing with a smell sensor. Measurement of particle size distribution and scanning electron microscopy revealed differences in the particle diameter and particle surface shape for each product. Formulation B had the strongest absorption in the near-infrared spectrum, followed by formulation A and then formulation C. Accordingly, differences in preparations were presumably caused by variations in manufacturing specifications, such as types of additives and their content and coating methods used. In other words, the characteristics of each product were revealed by evaluation of their physical properties, sensing of taste and smell, and human gustatory sensation tests.
キーワード	Tulobuterol/dry syrup/gustatory sensation test/taste sensor/smell sensor
言語	eng
資源タイプ	text
ジャンル	01学術雑誌論文 / Journal Article
フォーマット	application/pdf
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このアイテムを表示する：URI	http://libir.josai.ac.jp/il/meta_pub/G0000284repository_JOS-cpb.60.442

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