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杏仁水是中国药典法定制剂,以苦杏仁为杏仁水的原料。其主要成分为苦杏仁甙(Amygdalin),常易被其同时存在的酵素水解成苯甲醛、氢氰酸及葡萄糖。杏仁水制法除中国葯典有规定外,苏典、日典都有规定,三种方法大致相似,仅水解时间长短不同。我厂生产杏仁水原按中国葯典规定操作进行,很难达到药典规定的含量标准。1957年10月我厂工人万长城在长期生产杏仁水过程中,想到制杏仁水时,接受器中先貯有醇,而醇具有揮发性,又可随蒸气蒸出,这样就把醇先放入蒸溜器中,再与氢氰酸一起收集,結果使杏仁水得量提高了,经一年多生产,一直采用这种
Almond water is a statutory preparation of the Chinese Pharmacopoeia, with bitter almonds as the raw material of almond water. Its main ingredient is Amygdalin, which is easily hydrolyzed by its simultaneous enzymes to benzaldehyde, hydrocyanic acid and glucose. In addition to the provisions of the Chinese Pharmacopoeia, the almond water method is stipulated in both the Sudian and Japanese codes. The three methods are generally similar, and the duration of hydrolysis is different. Our factory produces almond water according to the provisions of the Chinese Pharmacopoeia, and it is difficult to meet the standards set by the Pharmacopoeia. In October 1957, our factory worker, Wan Changcheng, in the process of long-term production of almond water, thought that when making almond water, alcohol was first stored in the receiver, and the alcohol was volatile and could be distilled out with the steam. This put alcohol first. Put in a decanter and collect it together with hydrocyanic acid, resulting in an increase in the amount of almond water, which has been used for more than one year