The effect of different concentration temperatures on odor in the formulation of Kampo dry extracts

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  • SATOU Tadaaki
    Department of Pharmaceutical Sciences, International University of Health and Welfare
  • TSUKADA Shingo
    Department of Pharmaceutical Sciences, International University of Health and Welfare
  • TAMURA Makoto
    Ohtawara Factory, JPS Pharmaceutical CO., LTD

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  • 濃縮温度の違いが漢方乾燥エキス製剤化におけるかおりに与える影響
  • ノウシュク オンド ノ チガイ ガ カンポウ カンソウ エキス セイザイカ ニ オケル カ オリ ニ アタエル エイキョウ

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<p>The relationship between the temperature during concentration and the retention of odor components was investigated for the production of a Kampo dry extract in a large-scale facility. The test articles were cinnamon bark and the Kampo medicine called kakkonto, and the cinnamaldehyde content of the Kampo dry extracts prepared at different temperatures was measured. The results showed that the kakkonto extract exhibited higher cinnamaldehyde content per unit weight of starting material than the cinnamon bark extract. This is considered to indicate the importance of mixing ingredients to maximize retention of the odor components.</p>

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