五味子糖浆中6种抑菌剂筛查与分析

Screening and Analysis of Six Bacteriostatic Agents in Wuweizi Syrup

目的分析五味子糖浆中抑菌剂种类,结合制剂的p H探讨添加的合理性。方法收集不同企业样品10批,采用高效液相色谱(HPLC)法筛查苯甲酸、山梨酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯共6种抑菌剂。结果10批五味子糖浆均检出制法中规定的苯甲酸,1家企业除苯甲酸外,还检出了对羟基苯甲酸乙酯。结论五味子糖浆p H呈酸性,个别企业添加了不必要的抑菌剂对羟基苯甲酸乙酯。

Objective To analyze the kinds of bacteriostatic agents in Wuweizi Syrup and to explore the rationality of adding them in combination with the p H value of the preparation.Methods Ten batches of samples from different enterprises were collected.Six kinds of bacteriostatic agents,benzoic acid,sorbic acid,methyl p-hydroxybenzoate,ethyl p-hydroxybenzoate,propyl p-hydroxybenzoate and butyl p-hydroxybenzoate,were screened and analyzed by high performance liquid chromatography(HPLC).Results Benzoic acid that was specified in the manufacturing method was detected in 10 batches of Wuweizi Syrup,and ethyl p-hydroxybenzoate was also detected in one enterprise besides benzoic acid.Conclusion The p H value of Wuweizi Syrup is acidic,and some enterprises add unnecessary bacteriostatic ethyl p-hydroxybenzoate.