用HPLC 法研究盐酸肼酞嗪(Hydralazine HCl)在含有葡萄糖、果糖、乳糖、麦芽糖、甘露醇、山梨醇及蔗糖等水溶液赋形剂中的稳定性。色谱条件为:流动相甲醇-冰醋酸(2%:0.1%)于0.015M 磷酸二氢钾水液中;层析柱Bondapak C18,检测波长UV 265 nm。内标为苯丙醇胺(1.6 mg/ml),在肼酞嗪前洗脱;但果糖存在时,则需改用氢氯噻嗪(60 μg/ml),并用苯基柱于肼酞嗪后洗脱。实验发现,蔗糖本身对盐酸肼酞嗪无作 The stability of Hydralazine HCl in aqueous solution containing glucose, fructose, lactose, maltose, mannitol, sorbitol and sucrose was studied by HPLC. Chromatographic conditions: mobile phase methanol-glacial acetic acid (2%: 0.1%) in 0.015M potassium dihydrogen phosphate aqueous solution; column Bondapak C18, detection wavelength UV 265 nm. The internal standard was phenylpropanolamine (1.6 mg / ml), which eluted before hydralazine; however, in the presence of fructose, hydrochlorothiazide (60 μg / ml) was used and eluted with a phenyl column on hydralazine . The experiment found that sucrose itself on hydrazine phthalazine Nothing