The Taste-Masking Mechanism of Chitosan at the Molecular Level on Bitter Drugs of Alkaloids and Flavonoid Glycosides from Traditional Chinese Medicine

The Taste-Masking Mechanism of Chitosan at the Molecular Level on Bitter Drugs of Alkaloids and Flavonoid Glycosides from Traditional Chinese Medicine

Taste masking of traditional Chinese medicines (TCMs) containing multiple bitter components remains an important challenge. In this study, berberine (BER) in alkaloids and phillyrin (PHI) in flavonoid glycosides, which are common bitter components in traditional Chinese medicines, were selected as m...

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Bibliographic Details
Main Authors: Yaqi Xu, Qianwen Sun, Wei Chen, Yanqi Han, Yue Gao, Jun Ye, Hongliang Wang, Lili Gao, Yuling Liu, Yanfang Yang
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Molecules
Subjects:
berberine
phillyrin
taste masking
chitosan
hydrogen bond
molecular simulation
Online Access:https://www.mdpi.com/1420-3049/27/21/7455

Internet

https://www.mdpi.com/1420-3049/27/21/7455

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