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| 麦味地黄口服液制备工艺考察 | |
| 引用本文： | 周义录,张清盛,陈淑君.麦味地黄口服液制备工艺考察[J].中国药师,2008,11(6):667-668. |
| 作者姓名： | 周义录 张清盛 陈淑君 |
| 作者单位： | 1. 自贡市第一人民医院,四川,自贡,643000 2. 自贡市第五人民医院 3. 自贡市荣县富东医院 |
| 摘 要： | 目的选择麦味地黄口服液最适当的制备工艺.方法时制备工艺进行改进,观察比较水沉时浓缩浸膏与纯化水的混合比例对配液量、产品澄清度及质量稳定性的影响.结果水沉时纯化水的加入比例是影响产品质量的关键因素,增加纯化水的量,能提高杂质分离程度,提高产品澄清度和质量稳定性.结论浓缩浸膏与纯化水以18的比例混合水沉是保证产品质量最适当的制备工艺. |
| 关 键 词： | 麦味地黄口服液 工艺 澄清度 质量稳定性 麦味地黄口服液 工艺考察 Liquid Oral Prepare Technology 混合水 加入比例 程度 杂质分离 因素 产品质量 结果 影响 质量稳定性 澄清度 液量 混合比例 纯化水 浸膏 |
| 文章编号： | 1008-049X(2008)06-0667-02 |
| 修稿时间： | 2007年11月12 |
Study on Technology to Prepare MaiweiDihuang Oral Liquid |
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| Zhou Yilu,Zhang Qingsheng,Cheng Shujun.Study on Technology to Prepare MaiweiDihuang Oral Liquid[J].China Pharmacist,2008,11(6):667-668. | |
| Authors: | Zhou Yilu Zhang Qingsheng Cheng Shujun |
| Institution: | Zhou Yilu First People\'s Hospital of Zigong,Zigong 643000,China Zhang Qingsheng Fifth People\'s Hospital of Zigong Cheng Shujun FuDong Hospital of Rongxian county,Zigong |
| Abstract: | Objective:To select the suitable technology to prepare MaiweiDihuang oral liquid.Method:The technology of prepar- ing was improved,the effect of the proportion of concentrated extract mixed with purified water on liquid volume ratio,clarification of the product and the stability of quality were observed and compared when sinking with water.Result:The effect of purified water vol- ume proportion on product quality was the key factor.The increasing purified water can enhance the impurity seperation degrce,the... |
| Keywords: | MaiweiDihuang oral liquid Technology Clarity Stability of quality |
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