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1957年4期的药剂事業上刊登了一篇題为“配制胃蛋白酶合剂的經验”的文章(巳译載本刊,1958,6(2),91)比較全面地說明了配制胃蛋白酶合剂时应注意的一些問題。但由于胃蛋白酶属于一种蛋白质,而蛋白质的性质是很复杂的,許多物理因素(如热、紫外綫、高压、振盪、超音波等)和化学因素(如酸、硷、重金属、醇、醚等)均可促使其变性而致失去活力(当然影响酶的活性尚有其他原因,这里仅以化学、物理的因素而言)。因此,除了配制时注意这些因素外,还要注意到保存条件的合理。作者曾通过一些初步的实驗,观察了在使用过程中一些不可避免的物理因素如振盪、温度、微生物等对胃蛋白酶活性的实际影响,並在此提出,希望引起药房同志在保存各种酶制剂时的注意。
An article titled “Experience in Formulating Gastric Protease Mixtures” was published in the Pharmaceutical Business of the 4th issue of 1957. (Translated from the Chinese version, 1958, 6(2), 91) provides a more comprehensive description of the formulation of pepsin mixture. There are some issues that should be noted. However, since pepsin belongs to a protein, the nature of the protein is very complicated, many physical factors (such as heat, ultraviolet, high pressure, vibration, ultrasonic, etc.) and chemical factors (such as acid, guanidine, heavy metal, alcohol, ether, etc.) ) Can both promote its degeneration and lose its vitality (of course, there are other reasons that affect the enzyme’s activity, here only chemical and physical factors). Therefore, in addition to paying attention to these factors during formulation, it is also necessary to take note of the reasonable preservation conditions. The author had through some preliminary experiments to observe the practical influence of some inevitable physical factors such as oscillation, temperature, and microbes on the activity of pepsin during use, and proposed here, hoping to cause pharmacy comrades to save various enzyme preparations. Attention.