食品与药品
食品與藥品
식품여약품
FOOD AND DRUG
2013年
4期
232-233
,共2页
李德杰%陈玉娟%石艳丽%郭学平
李德傑%陳玉娟%石豔麗%郭學平
리덕걸%진옥연%석염려%곽학평
灭菌时间%玻璃酸钠%分子量%构象
滅菌時間%玻璃痠鈉%分子量%構象
멸균시간%파리산납%분자량%구상
sterilization time%sodium hyaluronate%molecular weight%conformation
目的研究湿热灭菌前后玻璃酸钠注射液中玻璃酸钠的分子量及构象。方法采用温度121℃,灭菌时间分别为12,15,18,25 min。结果灭菌时间的延长与分子量的下降呈正相关性,样品的构象因子值始终为0.5~0.7。结论灭菌后产品分子量符合国家标准;灭菌过程中玻璃酸钠分子量均一性较好;灭菌操作对玻璃酸钠分子无规则线团构象的影响不大。
目的研究濕熱滅菌前後玻璃痠鈉註射液中玻璃痠鈉的分子量及構象。方法採用溫度121℃,滅菌時間分彆為12,15,18,25 min。結果滅菌時間的延長與分子量的下降呈正相關性,樣品的構象因子值始終為0.5~0.7。結論滅菌後產品分子量符閤國傢標準;滅菌過程中玻璃痠鈉分子量均一性較好;滅菌操作對玻璃痠鈉分子無規則線糰構象的影響不大。
목적연구습열멸균전후파리산납주사액중파리산납적분자량급구상。방법채용온도121℃,멸균시간분별위12,15,18,25 min。결과멸균시간적연장여분자량적하강정정상관성,양품적구상인자치시종위0.5~0.7。결론멸균후산품분자량부합국가표준;멸균과정중파리산납분자량균일성교호;멸균조작대파리산납분자무규칙선단구상적영향불대。
Objective To investigate the impact of steam sterilization on the molecular weight and conformation of sodium hyaluronate. Methods The sterilization was carried out at 121℃with duration of 12, 15, 18, 25 minutes, respectively. Results The extension of sterilization time and the decrease of molecular weight showed a positive correlation, the conformation factor values were always between 0.5-0.7. Conclusion The molecular weight of sodium hyaluronate after sterilization is complied with national standards;the molecular weight distribution of sodium hyaluronate in the sterilization process is rather limited;sterilization has little effect on the random coil conformation of sodium hyaluronate.