论文部分内容阅读
磺胺甲基异噁唑(简称S)和甲氧苄氨嘧啶(简称T)的重量比为5∶1的混合物(STM),比其单味剂显示出抗菌的协同作用,因此目前均市售STM片剂,但有T的苦味。加纳等发现S和T以1∶1克分子比时形成复合体(STC)能消除T的苦味,并能改善片剂的硬度和崩解度。故作者研究了STC和STM的溶解性、苦味的消除效果及生物利用度。溶解性 1.溶解度:将STC、STM、S及T各2g分别加入不同pH值(1.5～8.5)的Sorensen缓冲液中,密塞,于50℃恒温槽中,振荡4小时,再于37±0.5℃恒温槽中振荡24小时,过滤。分别在λ_1=305nm,λ_2=258nm(S);λ_1=267nm,λ_2=241nm(T)测得AA,由各标准曲线求得S和T的浓度。 2.稳定性常数 K_c:将S加至不同pH值(2～7.5)的并溶有各种浓度T的Sorensen
A 5: 1 mixture (STI) of sulfamethoxazole (S) and trimethoprim (abbreviated T) shows a synergistic antimicrobial effect compared to its monosodium salt and is currently commercially available STM tablet but T bitter. Ghana found that S and T form a complex (STC) at a 1: 1 molar ratio to eliminate the bitter taste of T and improve the tablet’s hardness and disintegration. Therefore, the authors studied the solubility of STC and STM, the elimination of bitterness and bioavailability. Solubility 1. Solubility: Add 2g each of STC, STM, S and T to Sorensen buffer with different pH value (1.5 ~ 8.5), block it, shake at 50 ℃ for 4 hours and then at 37 ± 0.5 ° C tank shaking for 24 hours, filtered. AA was measured at λ_1 = 305nm and λ_2 = 258nm (S); λ_1 = 267nm and λ_2 = 241nm (T) respectively. The concentrations of S and T were determined from the standard curves. 2. Stability Constants K_c: S added to different pH (2 ~ 7.5) and dissolved in various concentrations of T Sorensen