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目的 考察大蒜油亚微乳的稳定性。方法 采用HPLC法,以大蒜素(DATS)为指标性成分,分别对大蒜油亚微乳、大蒜油注射液进行高温高湿冷冻稀释试验以及加速试验,长期留样观察试验,并以粒径为指标观察物理稳定性。结果 在高温、光照条件下,亚微乳中大蒜素的含量有所下降,粒径无明显变化,同等条件下,DATS在注射液中的下降率几乎是在亚微乳中的2倍;冷冻条件下,含量无变化,而粒径显著增大。在2 5±2℃下避光条件下进行的加速试验和在6±2℃条件下进行的长期留样试验,各项检查指标基本无变化,稳定性良好。稀释试验表明不同稀释剂在10h内对乳剂的各项检查指标无显著影响。结论 大蒜油亚微乳的稳定性比大蒜油注射液的有所提高,但仍应在适宜温度下避光贮存,不得冷冻。
Objective To investigate the stability of garlic oil microemulsion. Methods High-temperature and high-humidity freeze-thaw tests and accelerated tests were performed on garlic oil submicroemulsion and garlic oil injection by HPLC with DATS as the index component. Indicators observe physical stability. Results The content of allicin in submicron milk decreased and the particle size did not change significantly under high temperature and light conditions. Under the same conditions, the decrease rate of DATS in injection was almost twice that in submicroemulsion. Under the conditions, the content does not change and the particle size increases significantly. Acceleration tests conducted under dark conditions at 25±2°C and long-term sample retention tests under 6±2°C conditions showed that the inspection indexes were basically unchanged and the stability was good. The dilution test showed that different diluents had no significant effect on the various indicators of the emulsion within 10 h. Conclusion The stability of sub-microemulsion of garlic oil is higher than that of garlic oil injection, but it should still be stored at a suitable temperature and protected from light.