枸橼酸铁铵糖浆剂制备工艺考察

摘要

目的:建立枸橼酸铁铵糖浆剂的制备工艺.方法:采用混合均匀设计法,考察温孵温度与时间、溶胀时间、防腐剂用量对枸橼酸铁铵含量的影响,以优选枸橼酸铁铵糖浆剂的最佳制备工艺.结果:最佳制备工艺为加入苯甲酸钠0.05 g/ml,枸橼酸铁铵溶胀240 min后在50℃下温孵30 min.结论:该工艺制得制剂口感好、澄明度高、铁含量高、稳定性好,为枸橼酸铁铵糖浆剂的制备提供了依据.%OBJECTIVE:To establish preparation technology of ferric ammonium citrate syrup .METHODS: By quantitative titration method , effects of incubation temperature , time, swelling time and dosage of preservatives on contents of ferric ammonium citrate syrup were inspected , so as to optimize the preparation technology of ferric ammonium citrate syrup .RESULTS: The optimized preparation technology were sodium benzoate 0.05 g/ml added into ferric ammonium citrate syrup , after swelling of 240 min, incubation temperature was conducted for 30 min at 50 ℃temperature .CONCLUSIONS: The preparation of the technology is of good taste , high clarity , high ferric content and good stability , which can provide basis for the preparation of ferric ammonium citrate syrup .