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消化酶在制备片剂时,由于压缩往往失去部分活性。本文研究了加压对酶类活性的影响。结果表明,在1000～6000公斤/厘米~2的压力下,胃蛋白酶、胰酶、结晶性细菌淀粉酶和结晶性耐热细菌蛋白酶的活性显著下降,其下降率分别为10%、15%、40%和45%。同一种酶含水量不同,下降率也不同,胰酶含水量较高的样品(8.53%)较含水量较低的样品(0.37～0.46%)活性下降为少,同样胃蛋白酶含水量较高的样品(2.3%)较含水量较低的样品(0.26～0.40%)活性下降也少。结晶性细菌淀粉酶和耐热细菌蛋白酶对热极为稳定,其结晶虽在100℃加热1小时,活性几无变化,但在加压时,活性下降较快,因此对压力的稳定性和对热的稳定性之间无一定关系。
Digestive enzymes often lose some activity due to compression when preparing tablets. This article studies the effect of pressure on enzyme activity. The results showed that the activities of pepsin, trypsin, crystalline bacterial amylase and crystalline thermophilic bacterial protease were significantly decreased under the pressure of 1000-6000 kg / cm ~ 2, the decreasing rates were 10%, 15% 40% and 45%. The same enzyme with different water content, the rate of decline is also different, the higher the water content of pancreatic samples (8.53%) than the lower water samples (0.37 ~ 0.46%) activity decreased to less the same pepsin higher water content Samples (2.3%) showed less loss of activity than samples with lower water content (0.26-0.40%). Crystalline bacterial amylase and heat-resistant bacterial protease on the heat very stable, although its crystallization at 100 ℃ for 1 hour, the activity of almost no change, but when pressurized, the activity decreased rapidly, so the pressure stability and heat There is no relationship between the stability of the relationship.