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我们对含麝香的成药在加压湿热灭菌前后麝香酮含量的变化进行了试验研究。对人参再造丸进行了灭菌前麝香酮的提取,薄层展开,比色的含量测定以及杂菌总数的测定。鉴于食品“高温短时间杀菌法”对食品中各种维生素类、香味、营养价值等毫无降低。我们以120℃10分钟高温短时间的方法,对人参再造丸灭菌前后合杂菌总数进行了测定。并用上述测定麝香酮的方法对灭菌后人参再造丸麝香酮含量进行了测定。结果表明,灭菌后可达到三部“卫生标准”,麝香酮损失率为2.24％。因此,认为“高温快速”杀菌法对中成药灭菌还是可行的。
We studied the changes in the content of muskone before and after pressurization and heat-heat sterilization of the medicines containing musk. The ginseng reconstituted pills were extracted before sterilization, musk ketone extraction, thin layer development, colorimetric determination and total bacterial count. In view of the “high-temperature, short-time sterilization method” of foods, there is no decrease in various vitamins, flavors, and nutritional values of foods. We measured the total number of mixed bacteria before and after sterilization of ginseng reconstituted pellets at a temperature of 120°C for 10 minutes. Using the method for determining musktone described above, the content of muskrone of ginseng reconstituted pills after sterilization was determined. The results showed that after the sterilization, three “hygiene standards” were achieved, and the musk ketone loss rate was 2.24%. Therefore, it is believed that the “high temperature and rapid” sterilization method is still feasible for the sterilization of proprietary Chinese medicines.