摘要
目的:对泻白糖浆中杏仁水的质量进行分析研究。方法:用高效液相色谱法检查泻白糖浆中是否存在苦杏仁苷;采用气相色谱法测定氢氰酸的含量;采用高效液相色谱法测定苯甲醛的含量。结果:18批次泻白糖浆均未检出苦杏仁苷成分;氢氰酸含量极低,有的厂家未检出氢氰酸;不同厂家的苯甲醛含量差异悬殊,且苯甲醛含量与氢氰酸含量不成正比例关系。结论:泻白糖浆存在一定的质量风险隐患,建议相关部门加强监管,并建立统一的杏仁水制备方法,修订并完善质量标准。
Objective:To analyze and evaluate the quality of almond water in Xiebai Syrup.Methods:The Xiebai Syrup was checked for the presence of amygdalin by HPLC.The content of hydrocyanic acid was measured by GC.The content of benzaldehyde was measured by HPLC.Results:No amygdalin was detected in all of the 18 batches of Xiebai Syrup.Hydrocyanic acid content is extremely low,and some manufacturers did not detect hydrocyanic acid.The benzaldehyde content of different manufacturers varied greatly,and the content of benzaldehyde and the content of hydrocyanic acid was not directly proportional to the relationship.Conclusions:There are some potential quality risks in Xiebai Syrup.It is suggested that relevant departments should strengthen supervision,establish a unified preparation method for almond water,and revise and improve the quality standards.
作者
王静
周军
Wang Jing;Zhou Jun(Tianjin Institute for Drug Control,Tianjin 300070)
出处
《天津药学》
2023年第2期7-12,共6页
Tianjin Pharmacy
