酶法阿莫西林质量研究  

Study on Quality of Enzymatic Amoxicillin

作　　者：王艳艳[1] 朱科[1] 康辉[1] 辛朝辉[1] 郝晓霞[1] 孙磊[1] 

机构地区：[1]石药集团河北中润制药有限公司,河北石家庄050041

出　　处：《河北化工》2008年第4期30-31,共2页Hebei Chemical Industry

摘　　要：通过晶型分析和产品加速实验研究对酶法阿莫西林和化学法阿莫西林的质量进行比较,酶法阿莫西林的质量稳定性高于化学法阿莫西林。In this paper, the quality of the enzymatic amoxicillin and chemical amoxicillin were compared on two aspects：form of crystal and accelerated experiments. The result showed that the quality stability of the enzymatic amoxicillin is better than the chemical amoxicillin .

关 键 词：酶法阿莫西林 晶型 稳定性 

分 类 号：R978.11[医药卫生—药品]