pH值对强力枇杷露产品质量影响的研究

Effect of pH Value on Product Quality of Qiangli Pipa Syrup

关键词:  强力枇杷露  质量标准  枸橼酸  pH值  抑菌剂效力  含量  指纹图谱

Key words:  Qiangli Pipa Syrup  quality standards  citric acid  pH value  bacteriostatic efficacy  content  fingerprint spectrum

摘要:

目的 通过对强力枇杷露不同pH值研究，筛选出抑菌最佳的pH值，为大生产处方工艺提供依据。方法 采用抑菌效力、含量检测、指纹图谱等方法对枸橼酸用量调节不同pH值的产品进行检测、对比考察产品质量。结果 每处方用3.17 g枸橼酸调节强力枇杷露pH值至约4.10，其抑菌效力显著提高，有效抑制微生物的生长繁殖与产气，对产品含量、指纹图谱等质量指标均无显著差异。结论 优选的工艺合理可行，产品质量稳定，所建立的指纹图谱质控方法专属性强，重复性好。

Abstract:

OBJECTIVE To select the best pH value for bacteriostasis through studying of different pH values of Qiangli Pipa Syrup, which provide the basis for the large-scale production of prescription technology. METHODS The quality of adjusting different pH values with citric acid dosage was compared by methods of antibacterial effect, content detection, and fingerprinting, etc. RESULTS The pH value of Qiangli Pipa Syrup was adjusted to about 4.10 by 3.17 g citric acid per prescription, its antibacterial effect was significantly improved, the growth and reproduction and gas production of microorganisms were effectively inhibited. There was no significant difference in product content, fingerprint, and other quality indicators. CONCLUSION The optimized process is reasonable and feasible, the product quality is stable, and the established fingerprint quality control method has strong specificity and good repeatability.