论文部分内容阅读
大多数中药糖浆剂有效成分的控制至今仍采用药材比量法。通常只要严格控制药材的质量规格和制备过程,药材比量法可以在一定程度上反映有效成分含量的高低。运用比量法控制糖浆剂的质量,需要控制药液的比重和体积,中国药典77年版规定比重测定温度在20℃。但是在药厂糖浆生产中为了减少微生物的污染、缩短生产周期、保持生产的连续性,大多采用热灌法,接着包
The control of the active ingredients of most traditional Chinese medicine syrups has so far been based on medicinal herbs. Generally, as long as the quality specifications and preparation process of medicinal materials are strictly controlled, the medicinal material proportion method can reflect the level of active ingredients to a certain extent. Using the ratio method to control the quality of syrup requires the control of the specific gravity and volume of the liquid. The Chinese Pharmacopoeia 77th Edition specifies that the specific gravity should be measured at 20°C. However, in the production of pharmaceutical syrups, in order to reduce the contamination of microorganisms, shorten the production cycle, and maintain the continuity of production, most of the methods are used for hot filling, followed by packaging.