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对果胶的提取方法和代血浆的配制过程进行研究:从柚子的中果皮提得果胶,经分子量降解后配成注射液;成品质量,经红外吸收光谱及化学检验符合代血浆要求;对影响柚皮果胶粘度性质及甲氧基含量等因素进行了实验研究,标定了粘度法测果胶分子量的经验公式,制订了有关果胶及其代血浆的质量标准及检验规程,进行了代血浆稳定性等方面的研究。
The extraction method of pectin and the preparation process of plasma were studied. The pectin was extracted from the mesocarp of grapefruit and mixed into the injection after molecular weight degradation. The quality of the finished product was confirmed by infrared absorption spectroscopy and chemical tests in accordance with the plasma requirements. Factors affecting the viscosity properties and methoxyl content of pomelo peel were studied experimentally. The empirical formula for determining the molecular weight of pectin by viscosity method was calibrated, and the quality standards and inspection procedures for pectin and its plasma were formulated. On behalf of plasma stability and other aspects of the study.