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葡萄糖注射液高压加热灭菌后PH值下降,偏酸。作者测定的七种葡萄糖制剂,其PH值为3.8～8.4。50％,300毫升的PH值为3.8;5％,20毫升的(安瓿装)PH值为4.8。用无水葡萄糖配制的溶液作对照,其5％和50％的溶液PH值都是6.0,与所用蒸馏水的PH值相同。产酸的原因是葡萄糖受热分解出5-羟甲基呋喃甲醛(5-HMF),它可进一步分解并生成甲酸和乙酰丙酸,使溶液的PH值下降。Taylor等采用高压液相层析法观察表明,在分解的初期存在一种具有酸性的新的中间产物,这种物质先是从葡萄糖内消去一分子水,生成3-脱氧已糖酮(3-deoxy—hexosone),然后再重新排列生成间糖精
High pressure sterilization of glucose injection PH value after sterilization, partial acid. The seven glucose preparations tested by the authors have a pH of 3.8 to 8.4.50% and a pH of 3.8 in 3.8 ml; a PH value of 4.8 in 5% and 20 ml (ampoules). The solution with anhydrous glucose as a control, 5% and 50% of the solution PH value is 6.0, and the distilled water used in the same PH value. The reason for the acid production is that 5-hydroxymethylfurfural (5-HMF) is decomposed by the heat of glucose, which can be further decomposed and formic acid and levulinic acid are produced, resulting in a decrease in the pH of the solution. Taylor et al observed by high pressure liquid chromatography that there was an acidic new intermediate at the beginning of decomposition, which first removed one molecule of water from glucose to generate 3-deoxy -hexosone), and then re-arranged to generate between the saccharin