重组干扰素α_(2a)栓剂溶出度测定

重组干扰素α２ａ栓剂溶出度测定ＤＩＳＳＯＬＵＴＩＯＮＴＥＳＴＦＯＲＲＥＣＯＭＢＩＮＡＮＴＩＮＴＥＲＦＥＲＯＮα２ａＳＵＰＰＯＳＩＴＯＲＩＥＳ陈维佳陈艳华王东倩隋宝权崔效勤ａ吴彬ａ（卫生部长春生物制品研究所，长春１３００６２；ａ长春市药品检验所，长春１...     

DBU合成方法的改进

ＤＢＵ合成方法的改进ＩＭＰＲＯＶＥＤＳＹＮＴＨＥＳＩＳＯＦＤＢＵ吴谊群＊李胜民左霞段武彪刘尔生ａ杨素苓ａ陈耐生ａ（黑龙江大学化学系，哈尔滨１５００８０；ａ福州大学化学系，福建３５０００２）ＷＵＹｉ－Ｑｕｎ＊，ＬＩＳｈｅｎｇ－Ｍｉｎ，ＺＵＯＸｉａ，ＤＵ...     

甲硝唑口腔粘附片的粘附时间与释药动态研究

甲硝唑口腔粘附片的粘附时间与释药动态研究△ＡＤＨＥＳＩＶＥＴＩＭＥＡＮＤＲＥＬＥＡＳＥＯＦＯＲＡＬＭＵＣＯＳＡＬＡＤＨＥＳＩＶＥＴＡＢＬＥＴＳＯＦＭＥＴＲＯＮＩＤＡＺＯＬＥ陈庆才邵志高余末一陆敏ａ张明玉ａ王为民ａ（南京医科大学，南京２１００２９；ａ泰...     

异丁茶碱的合成

异丁茶碱的合成ＰＲＥＰＡＲＡＴＩＯＮＯＦＩＳＢＵＦＹＬＬＩＮＥ骆宝基李遂一卢泽ａ刘伟ｂ（河南省医药工业研究所，开封４７５００３；ａ河南省医药学校，开封４７５００１；ｂ河南大学化学系，开封４７５００１）ＬＵＯＢａｏ－Ｊｉ，ＬＩＳｈｕｉ－Ｙｉ，ＬＵＺｅａ...     

盐酸西替利嗪的合成

盐酸西替利嗪的合成ＳＹＮＴＨＥＳＩＳＯＦＣＥＴＩＲＩＺＩＮＥＨＹＤＲＯＣＨＬＯＲＩＤＥ鞠波＊胡晓红ａ（浙江省医药工业公司，杭州３１００１２；ａ宁波市第二医院，宁波３１５０１０）ＪＵＢｏ＊，ＨＵＸｉａｏ－Ｈｏｎｇａ（ＺｈｅｊｉａｎｇＣｏｍｐａｎｙｏｆＰ...     

N—丁二酰羟亚胺基山梨酸酯的制备

Ｎ┐丁二酰羟亚胺基山梨酸酯的制备ＰＲＥＰＡＲＡＴＩＯＮＯＦＮ┐ＳＵＣＣＩＮＩＭＩＤＯＹＬＳＯＲＢＡＴＥ冯胜昔＊徐修容ａ（广州白云山制药股份有限公司合成药物研究所，广州５１０５１５；ａ中国科学院上海药物研究所，上海２０００３１）ＦＥＮＧＳｈｅｎｇ－Ｘｉ...     

贝诺酯合成工艺的改进

贝诺酯合成工艺的改进艾庆霞（衡水市制药厂原料药分厂，河北０５３０００）ＩＭＰＲＯＶＥＤＳＹＮＴＨＥＳＩＳＯＦＢＥＮＯＲＩＬＡＴＥ￥ＡｉＱｉｎｇ－Ｘｉａ（ＢｒａｎｃｈｏｆＢｕｌｋＤｒｕｇｓ，ＨｅｎｇｓｈｕｉＰｈａｒｍａｃｅｕｔｉｃａｌＦａｃｔｏｒｙ，Ｈ...     

3,4,5—三甲氧基苯甲醛的对甲酚合成工艺

３，４，５┐三甲氧基苯甲醛的对甲酚合成工艺ＳＹＮＴＨＥＳＩＳＯＦ３，４，５┐ＴＲＩＭＥＴＨＯＸＹＢＥＮＺＡＬＤＥＨＹＤＥＦＲＯＭｐ┐ＣＲＥＳＯＬ冀亚飞＊孟庆华ａ张雁秋（中国矿业大学能源化工系，徐州２２１００８；ａ徐州师范大学化学系，徐州２２１００９）...     

固相法合成1,1‘—联—2—萘酚

固相法合成１，１′┐联┐２┐萘酚ＳＹＮＴＨＥＳＩＳＯＦ１，１′┐ＢＩ┐２┐ＮＡＰＨＴＨＯＬＩＮＳＯＬＩＤＳＴＡＴＥ杨思军刘湘ａ苏增权孟庆金李纪国＊（南京大学化学系，配位化学国家重点实验室，南京２１００９３；ａ无锡轻工业大学，无锡２１４０３６）ＹＡＮＧ...     

葡萄糖酸镁的制备

葡萄糖酸镁的制备刘胜宝，黄胜起，师连启（保定制药厂，河北０７１０００）ＰＲＥＰＡＲＡＴＩＯＮＯＦＭＡＧＮＥＳＩＵＭＧＬＵＣＯＮＡＴＥ￥ＬＩＵＳｈｅｎｇ－Ｂａｏ；ＨＵＡＮＧＳｈｅｎｇ－Ｑｉ；ＳＨＩＬｉａｎ－Ｑｉ（ＢａｏｄｉｎｇＰｈａｒｍａｃｅｕｔｉｃａ...     

微波在磷钼酸铵容量法快速测定磷矿石中五氧化二磷的应用

在有柠檬酸的硝酸溶液中,微波作用下把溶矿和生成磷钼酸铵黄色沉淀一步完成;沉淀经过滤、洗涤后,溶于碱标准溶液中,然后用酸标准溶液滴定过量的碱,即可求出五氧化二磷的量,方法快速。     

基于UPLC方法的酒当归微波炮制工艺研究

目的 采用UPLC及化学计量学方法考察酒炙当归的最优微波炮制工艺,为从品质角度探讨当归酒炙工艺的规范化提供参考。方法 选取黄酒量、闷润时间、微波功率、微波时间作为考察因素,采用正交实验法以阿魏酸、洋川芎内酯A、正丁基苯肽、藁本内酯、丁烯基苯肽为指标,筛选最优酒炙工艺,并对当归酒炙前后的成分含量进行主成分分析。结果 酒炙当归最优工艺为每1 g当归加黄酒0.5 g,闷润时间5 h、微波功率750 W、微波时间3 min。结论 本研究首次采用UPLC及化学计量学方法对酒当归的微波炮制工艺进行研究。该炮制工艺加热温度可控,加热时间确定,加料量定量,指标性成分含量高,操作步骤少,耗时短,为当归酒炙工艺提供了一种新方法。     

微波辐射技术合成香豆素-3-甲酸乙酯的研究

目的考察微波辐射方法合成香豆素-3-甲酸乙酯与传统方法合成相比有无优势以及能否在无溶剂条件下采用微波辐射方法合成香豆素-3-甲酸乙酯。方法采用传统与微波辐射两种方法,在有机碱的催化作用下经Knovengel反应得到相应产物,其结构经IR1、HNMR波谱确证。结果反应得到了目标化合物,收率在75%以上。结论微波辐射辅助合成可以缩短反应时间,提高反应效率,且可以节省溶剂。     

人工种植金银花中绿原酸含量测定和提取工艺研究

目的测定人工种植金银花中绿原酸的含量和最佳提取工艺。方法采用紫外可见光分光光度法测绿原酸的含量,通过单因素实验和正交实验,优化微波辐射提取金银花中绿原酸的最佳工艺。结果人工种植金银花绿原酸含量为6.40%,最佳提取工艺条件是:微波辐射功率450W,液物料比1∶25,乙醇体积分数70%,微波辐射时间45min,提取溶剂的pH为7。结论人工种植金银花中绿原酸含量较高,完全满足药用。     

氟盐废液在过磷酸钙生产中的利用。

介绍利用磷肥副产品氟硅酸钠生产的废液(简称氟盐废液)配制矿浆生产过磷酸钙的试验。试验结果表明,采用氟盐废液配制矿浆可使磷的转化率提高6%,每吨产品硫酸消耗减少8kg,使用28%品位磷矿石生产出一级品过磷酸钙。     

微波消解罐铬残留清洗方法的探讨

目的:确定微波消解罐的最佳清洗方法。方法:分别选用5种清洗方法对消解了不同样品(铬浓度分别为0.7,2.7,4,40 mg.kg-1)的消解罐进行清洗,采用微波消解以原子吸收分光光度计对清洗后消解罐中残留铬的含量进行测定。结果:"盐酸溶液(1→2)浸泡1 h,再用硝酸浸泡1 h,去离子水清洗3遍"或"用硝酸溶液(1→5)浸泡8～12 h,用去离子水清洗3遍"都可以将消解罐中残留的铬清洗干净。结论:"盐酸溶液(1→2)浸泡1 h,再用硝酸溶液(1→2)浸泡1 h,去离子水清洗3遍"的清洗方法,既可以节约时间,又可以保证后期实验结果的准确性,可用于铬测定过程中微波消解罐的清洗。     

Controlled release of antifungal drug terbinafine hydrochloride from poly(N-vinyl 2-pyrrolidone/itaconic acid) hydrogels

In the present study, a new microwave-enhanced dehydration and solvent washing purification of penicillin G sulfoxide technique has been developed. The results show that microwave irradiation can dehydrate penicillin G sulfoxide from a water content of 14–26 to below 0.5% in 40–60 min in N₂ or air. After washing with ethyl acetate to remove impurities and residual water, the penicillin G sulfoxide can be used to synthesize cephalosporanic acid. The recovery of cephalosporanic acid was equal to and the purity of cephalosporanic acid was higher by 2% than that of the current dehydration technique. FTIR spectroscopy was used to study the process of microwave-enhanced dehydration and solvent washing purification of penicillin G sulfoxide.     

Rapid hydrolysis of proteins and peptides by means of microwave technology and its application to amino acid analysis

A rapid heating method of hydrolysis by the use of microwave oven has been applied to amino acid analysis of proteins and peptides. This convenient method has been compared with the conventional 6 n HCl hydrolysis at 110° for 24 h. The advantages of this new method are its expedition and the accurate and comparable results as compared to the tedious conventional technique. The method provides a rapid processing of multiple samples within minutes instead of days and inexpensive access to the important data of amino acid compositions of proteins by the commonly used microwave oven. The necessary change in the design of hydrolysis vials and the safety precautions accompanying this novel use of microwave acid-digestion method are also described.     

Influence of microwave-microencapsulated citric acid on some sensory properties of chewing gum

Over the past few decades, microwave processing and its high potential capabilities have attracted food scientists. Application of microwave for microencapsulation is an innovative and new method in which the shell, due to having different dielectric constant, can fuse and cover core. In this research, the citric acid powder at various size ranges was microencapsulated by casein and inulin, using a domestic microwave oven. Then, for sensory evaluation purposes, they along with uncoated citric acid and commercial microcapsules were incorporated in chewing gum formulation. The qualitative and quantitative evaluations revealed the potential capability of this technique at micronized scales. Moreover, findings on some sensory characteristics showed practical and efficient applicability of inulin-coated microcapsules in chewing gum where its sensory scores were competitive and even much better than commercial ones. In addition, these observations elucidate a new approach for producing functional, nutritional and dietetic chewing gums.     

Influence of microwave-microencapsulated citric acid on some sensory properties of chewing gum

Abstract

Over the past few decades, microwave processing and its high potential capabilities have attracted food scientists. Application of microwave for microencapsulation is an innovative and new method in which the shell, due to having different dielectric constant, can fuse and cover core. In this research, the citric acid powder at various size ranges was microencapsulated by casein and inulin, using a domestic microwave oven. Then, for sensory evaluation purposes, they along with uncoated citric acid and commercial microcapsules were incorporated in chewing gum formulation. The qualitative and quantitative evaluations revealed the potential capability of this technique at micronized scales. Moreover, findings on some sensory characteristics showed practical and efficient applicability of inulin-coated microcapsules in chewing gum where its sensory scores were competitive and even much better than commercial ones. In addition, these observations elucidate a new approach for producing functional, nutritional and dietetic chewing gums.