含水量对膏滋成品保存期限的影响  

Investigation of Effects of Moisture Content on Quality Guarantee Period of Decocted Extract

作　　者：高骁君[1,2] 潘海敏[1] 袁加才[1] 

机构地区：[1]江苏省中医院,南京210029 [2]南京中医药大学,南京210046

出　　处：《中国实验方剂学杂志》2013年第16期22-23,共2页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：江苏省中医药局科技项目(LZ11027)

摘　　要：目的:考察含水量对膏滋成品质量的影响。方法:按传统浓缩、收膏工艺加工生产膏滋成品,测定含水量,根据2010年版《中国药典》附录XⅢC微生物限度检查方法考察不同含水量对膏方微生物学的影响。结果:含水量对膏滋成品的微生物学影响显著,随含水量的增加,产生菌落,膏滋的稳定性降低。结论:通过严格控制膏滋的含水量,可有效地避免膏滋变硬、霉变等现象,保证膏滋成品质量同时延长保存期限。Objective： To investigate effects of moisture content on quality of decocted extract and determine its quality guarantee period. Method： Deeocted extract was prepared by traditional concentrated process, moisture content was determined, according to microbial limit test method from the appendix XIII C in 2010 edition of ＇China Pharmacopoeia＇ , examination for effects of moisture content on microbiology of pastes was adopted. Result： Moisture content had significant effects on microbiology of decocted extract, with increasing of moisture content, bacterial colonies would appear, stability of decocted extract decreased. Conclusion： By controlling moisture content strictly, we could avoid decocted extract becoming mildew, harden and other phenomenon, then quality of decocted extract was ensured and its quality guarantee period was extended.

关 键 词：膏滋成品 含水量 微生物学 保存期限 

分 类 号：R283.6[医药卫生—中药学]