胃蛋白酶合剂中橙皮酊的含量控制

Content Control of Orange Peel Tincture in Mistura Pepsini

目的对胃蛋白酶合剂中橙皮酊进行含量控制。方法采用高效液相色谱(HPLC)法同时测定橙皮酊和胃蛋白酶中橙皮苷的含量,据此计算出胃蛋白酶合剂中橙皮酊的标示量。结果胃蛋白酶合剂中橙皮酊为标示量的101.0%。结论HPLC法稳定可靠,能控制胃蛋白酶合剂中橙皮酊的含量,可作为医院制剂对胃蛋白酶合剂中橙皮酊含量进行控制的内部标准。

Objective To establish a method for controlling aurantiamarin content of orange peel tincture in Mistura Pepsini. Methods The HPLC method was selected to determine the aurantiamarin content of orange peel tincture and it in Mistura Pepsini. Results The content of orange peel tincture in Mistura Pepsini was 101.0% of the labeled amount. Conclusion The method is stable and reliable. It can be used for the control of orange peel tincture in Mistura Pepsini.