Studies on Content Assay and Fingerprints of Intravenous Emulsion Containing Garlic Oil
- VernacularTitle:大蒜油静脉注射乳剂指纹图谱及指标成分含量测定方法研究
- Author:
Jin HE
;
Tao GUO
;
Xuehui SUN
- Publication Type:Journal Article
- Keywords:
Intravenous emulsion containing garlic oil;
Allicin;
Fingerprint;
Content determination;
GC
- From:
China Pharmacy
1991;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE: To establish and a method for determination of allicin and the fingerprints of intravenous emulsion containing garlic oil. METHODS:GC method was applied to determine allicin in preparation and the fingerprints of intravenous emulsion containing garlic oil. The separation was performed on HP-5 (30 m?320 ?m?0.25 ?m) column with the flow rate of 1.0 mL?min-1 and inlet temperature of 250 ℃. The column temperature was 60～220 ℃ and rose by temperature-programmed method with N2 as carrier gas. The temperature of FID detector was 300 ℃ with furan as internal standard. RESULTS: The linear ranges of allicin were 0.05～2.4 mg?mL-1(r=0.999 8). The average recovery were 102.5% (RSD=0.41%,n=9). There were 17 mutual peaks in the fingerprints of intravenous emulsion containing garlic oil. The RSD of intra-day relative retention time and relative peak area were less than 0.05% and 8% respectively. After preparation setting for 48 h at room temperature, the RSD of relative retention time and relative peak areas were less than 0.08% and 15% respectively. The RSD of them in the replicate test were less than 0.04% and 8%, respectively. CONCLUSION: The method is accurate, reliable, simple and available for quality control of intravenous emulsion containing garlic oil
