五维赖氨酸口服液稳定性的影响因素考察

Investigation of Factors Influencing Stability of Five-dimensional Lysine Oral Solution

目的:考察各因素对五维赖氨酸口服液稳定性的影响。方法:以维生素C含量变化为指标,采用单因素试验考察抗氧化剂、水及pH对五维赖氨酸口服液稳定性的影响。结果:加抗氧剂溶液中维生素C含量比不加抗氧剂的空白加热组高,加入单抗氧剂维生素C含量比加复合抗氧剂高,加热前后维生素C含量变化较大;加抗氧剂比不加抗氧剂溶液中维生素C含量高,且沸水组较常水组稳定;口服液的稳定性随pH增大而减弱。结论:采用煮沸水配制含抗氧剂的pH 3.6五维赖氨酸口服液稳定性良好。

Objective： To investigate effects of factors on stability of five-dimensional lysine oral solution Method： With content changes of vitamin C as index, single factor tests were adopted to investigate influence of antioxidants, water and pH to stability of five-dimensional lysine oral liquid. Result： The content of vitamin C in five-dimensional lysine oral solution plus antioxidants was higher than the blank heating group without antioxidants, adding single antioxidant was higher than adding composite antioxidant, content changes was large before and after heating. The boiling water group was stable by comparing with the often water group. Stability of prepared oral liquid weakened by increasing of pH. Conclusion： Stability of five-dimensional lysine oral solution was fine by adding antioxidants with boil water and pH 3.6.