{"created":"2023-06-19T07:24:18.455864+00:00","id":10132,"links":{},"metadata":{"_buckets":{"deposit":"3435b595-8b0e-4632-ae88-8ca7d64e1b56"},"_deposit":{"created_by":5,"id":"10132","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"10132"},"status":"published"},"_oai":{"id":"oai:gifu-pu.repo.nii.ac.jp:00010132","sets":["147:191"]},"author_link":["15121","15120","15119"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"〓"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-06-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"31","bibliographicPageStart":"18","bibliographicVolumeNumber":"44","bibliographic_titles":[{"bibliographic_title":"岐阜藥科大學紀要"},{"bibliographic_title":"The annual proceedings of Gifu College of Pharmacy","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"植田, 眞澄"}],"nameIdentifiers":[{"nameIdentifier":"15119","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ウエダ, マスミ"}],"nameIdentifiers":[{"nameIdentifier":"15120","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"UEDA, MASUMI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"15121","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"薬物の味のマスキングは服薬のコンプライアンスの面から製剤設計上重要な課題になりつつある。基本的な設計コンセプトは, 薬物の生物学的利用能を低下させることなく製剤として口内での薬物の初期溶出を抑えることである。味のマスキング技術は物理的, 化学的, 生化学的及び官能的方法に大別される。薬物の苦味の程度により採用される技術は異なるが, ほとんどの場合物理的方法(マトリックス制御, 膜制御等)が用いられる。本総説では, 味のマスキング評価法について簡単に触れるとともに特に従来から味のマスキングが困難といわれている散剤及び顆粒剤等の粒剤の最近のマスキング技術について紹介する。あわせて, 著者等の開発した新しい苦味のマスキング技術を紹介する。この技術は, 芯物質を球形化あるいは粉体物性を改質化するための設計(造粒)とマイクロカプセル化を液中の同一系内で一貫操作することにより,プロセスの簡略・効率化及び収率の向上を目指したものであり, 苦味をマスキングした散剤の製剤化を可能にした。","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Masking the bitter taste of drugs has been becoming an important subject in the pharmaceutical design to improve the compliance of patients. The concept of basic design for masking the tastes of drugs is to depress the release rate from the preparations in a mouth for a short time without reducing the bioavailability of drugs. The masking methods are classified into physical, chemical, biochemical and sensual methods. The method used depends on the degree of bitterness of drugs. Most of drugs having a bitter taste can be masked by physical methods (matrix-control, film-control, etc) . In this review, the evaluation methods for masking the bitter taste of drugs are summarized and recent topics on masking techniques for powders or glanules, which are hardly masked, are described. Further, a new technique developed by present authors is also referred. This technique was developed to simplify the preparation process and to increase the yields of taste-masked granules. It was possible to mask the bitter taste of granules in one continuous process of agglomeration (including the spheronization and the modification of physical properties of core particles) and microencapsulation by using this technique.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00053514","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Pharmaceutical Resesarch Laboratories, Dainippon Pharmaceutical Co., Ltd."}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"大日本製薬(株)・製品研究所"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1995-06-30"}],"displaytype":"detail","filename":"KJ00000073154.pdf","filesize":[{"value":"837.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://gifu-pu.repo.nii.ac.jp/record/10132/files/KJ00000073154.pdf"},"version_id":"7d8206b8-2700-4987-959a-00dbf3f0042f"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"<総説>粒剤の苦味マスキングのための最近の製剤化技術と展望","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"<総説>粒剤の苦味マスキングのための最近の製剤化技術と展望"},{"subitem_title":"<Review>Recent Pharmaceutical Techniques and Future Scope for Taste Masking of Granules","subitem_title_language":"en"}]},"item_type_id":"1","owner":"5","path":["191"],"pubdate":{"attribute_name":"公開日","attribute_value":"1995-06-30"},"publish_date":"1995-06-30","publish_status":"0","recid":"10132","relation_version_is_last":true,"title":["<総説>粒剤の苦味マスキングのための最近の製剤化技術と展望"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-06-19T09:06:23.937160+00:00"}