蔗糖铁中糖、铁复合物降解特性研究

Study on Iron-saccharide Complex Degradation of Iron Sucrose

本文基于酸性条件下蔗糖铁复合物中糖、铁解离,利用其反应动力学建立了其数学模型,并将不同温度下反应体系溶液浊度、p H值相关联,计算出蔗糖铁解离反应的能量变化(ΔE)及游离糖缓冲系数(n)。结果表明:蔗糖铁中糖、铁的氢键键合特性,而对蔗糖铁复合物类药物的保存及其进一步深加工等有一定的理论指导意义。

Reaction kinetics of Iron-saccharide acid dissociation is studied. With the mathematical regression approach of turbidity and p H, reaction activation energy(ΔEa) and free sugar buffering coefficient(n) at different temperatures are obtained. Meanings of ΔEa and n on iron-sucrose complex bond characteristic and stability of iron sucrose molecule are discussed in detail. This paper provides a new study method on iron oxyhydroxide nanoparticles' chemical structure and stability, which can be used for the development of iron oxyhydroxide nanoparticle injection process and the determination of storage conditions.