丹酚酸B在水溶液中的稳定性研究

目的 研究温度对丹酚酸B在水溶液中稳定性的影响.方法 采用经典恒温加速试验法考察丹酚酸B在对照品水溶液中和丹参水提液中的含量变化,对比两条件下的试验结果;通过各条件下浓度的自然对数InC与时间t作图,确定丹酚酸B随温度降解的反应级数;预测各温度下的半衰期(t_(1/2))及有效期(t_(0.9)).结果 2种条件下丹酚酸B的含量均随温度的变化符合一级动力学方程,温度升高而含量降低,且丹酚酸B对照品溶液中降解速度明显高于丹参水提液.结论 丹酚酸B在不同温度下稳定性差别较大,制备制剂过程中应给予足够的重视.

Stability of salvianolic acid B in water solution

Objective To study the influence of temperature on the stability of salvianolic acid B in water solution.Methods The content changes of salvianolic acid B in control solution and water extract solution of Danshen(Radix Salviae Miltiorrhizae)were observed by applying the classic isothermal accelerated test.The results were compared in two experimental conditions.The order of reaction of salvianolic acid B along with temperature degradation was determined through mapping natural logarithm and time(lnC-t),and t_(1/2) and t_(0.9) were predicted at different temperature.Results In two experimental conditions the content of salvianolic acid B accorded with the first-order kinetics equation with the changes of temperature.When temperature increased the content of salvianolic acid B decreased.The degradation speed of salvianolic acid B was higher in the control solution than that in the water extract solution of Danshen.Conclusion The stability of salvianolic acid B is very different at different temperature,which needs more attention in preparing course of the preparation containing salvianolic acid B.