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Article(id=1198656288654717069, tenantId=1146029695717560320, journalId=1189982191388893191, issueId=1198656283525087620, articleNumber=null, orderNo=null, doi=10.16438/j.0513-4870.2023-0535, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=research-article, receivedDate=1682784000000, receivedDateStr=2023-04-30, revisedDate=1694016000000, revisedDateStr=2023-09-07, acceptedDate=null, acceptedDateStr=null, onlineDate=1763711529172, onlineDateStr=2025-11-21, pubDate=1699718400000, pubDateStr=2023-11-12, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1763711529172, onlineIssueDateStr=2025-11-21, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1763711529172, creator=13701087609, updateTime=1763711529172, updator=13701087609, issue=Issue{id=1198656283525087620, tenantId=1146029695717560320, journalId=1189982191388893191, year='2023', volume='58', issue='11', pageStart='1', pageEnd='3476', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1763711527949, creator=13701087609, updateTime=1763711688683, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1198656957746872553, tenantId=1146029695717560320, journalId=1189982191388893191, issueId=1198656283525087620, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1198656957746872554, tenantId=1146029695717560320, journalId=1189982191388893191, issueId=1198656283525087620, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=3198, endPage=3203, ext={EN=ArticleExt(id=1198656290617651429, articleId=1198656288654717069, tenantId=1146029695717560320, journalId=1189982191388893191, language=EN, title=Stability and taste evaluation of two kinds of oral solvent after extemporaneous compounding, columnId=1198656285311861125, journalTitle=Acta Pharmaceutica Sinica, columnName=Special Reports: Pharmaceutical Taste-Masking and Assessment Technologies, runingTitle=null, highlight=null, articleAbstract=

A flavoring agent and a suspension agent were prepared for extemporaneous compounding. The stability of the two agents before and after drug loading was investigated, and the taste of the suspension after extemporaneous compounding was evaluated by electronic tongue technology. The two agents remained stable under the conditions of influence factor test, accelerated test and long-term test. The appearance properties of the two agents did not change. The relative density of the flavoring agent was maintained at 1.053-1.075, and the pH was stable at 4.2-4.5. The relative density of the suspension agent was maintained at 0.999-1.022, and the pH was stable at 4.0-4.5. Seven kinds of drugs, including warfarin sodium tablets and spironolactone tablets, were mixed with these two oral solvents, and the content uniformity and stability were detected respectively. The results showed that the preparations could be evenly dispersed and the physical and chemical properties were stable. The results of taste evaluation showed that in captopril group and chloral hydrate group, the flavoring agent had the best effect on taste correction. In warfarin sodium group, rifampicin group, spironolactone group, vitamin B1 group and vitamin B2 group, the blending agents had the best effect on taste correction.

, correspAuthors=Dong MEI, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright ©2023 Acta Pharmaceutica Sinica. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Wei-wei GUAN, Min HUANG, Huan ZHANG, Long-tai YOU, Li-ping FENG, Min YANG, Dong MEI, Xiao-ling WANG), CN=ArticleExt(id=1198656291288740119, articleId=1198656288654717069, tenantId=1146029695717560320, journalId=1189982191388893191, language=CN, title=两种口服溶剂介质临时调配后的稳定性考察及口感评价, columnId=1198656285597073800, journalTitle=药学学报, columnName=专题报道: 药品口感研究, runingTitle=null, highlight=null, articleAbstract=

制备可用于临时调配的果味溶剂和混悬溶剂介质, 考察两种介质载药前后的稳定性, 并使用电子舌技术对临时调配后的混悬液进行口感评价。两种介质在影响因素试验、加速试验和长期试验条件下保持稳定。两种介质的外观性状均未发生改变。果味溶剂相对密度维持在1.053~1.075, pH稳定在4.2~4.5。混悬溶剂相对密度维持在0.999~1.022, pH稳定在4.0~4.5。将华法林钠片、螺内酯片等7种药品与这两种口服溶剂介质混合, 分别进行含量均匀性和稳定性检测, 结果显示加药后临时调配制剂能够均匀分散, 理化性质稳定。口感评价结果显示在卡托普利组和水合氯醛组中, 果味溶剂矫味效果最佳。在华法林钠组、利福平组、螺内酯组、维生素B1组和维生素B2组中均是复合溶剂矫味效果最好。

, correspAuthors=梅冬, authorNote=null, correspAuthorsNote=
*梅冬, Tel: 86-10-59616370, E-mail:
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Acta Pharm Sin (药学学报), 2023, 58: 2875-2881., articleTitle=Identification of taste critical quality attribute and formulation optimization of Xiaoer Qingrening Granules based on electronic tongue and human senses, refAbstract=null), Reference(id=1198960244966654445, tenantId=1146029695717560320, journalId=1189982191388893191, articleId=1198656288654717069, doi=null, pmid=null, pmcid=null, year=2013, volume=null, issue=null, pageStart=4, pageEnd=null, url=null, language=null, rfNumber=[27], rfOrder=26, authorNames=null, journalName=Medical Institutions Pharmaceutical Work Quality Management Standards (医疗机构药学工作质量管理规范), refType=null, unstructuredReference=Hospital Pharmacy Professional Committee of Chinese Pharmaceutical Association. Medical Institutions Pharmaceutical Work Quality Management Standards (医疗机构药学工作质量管理规范)[M]. 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Beijing: National Medical Products Administration, 2001. https://www.gov.cn/gongbao/content/2002/content_61934.htm., articleTitle=null, refAbstract=null), Reference(id=1198960245272838668, tenantId=1146029695717560320, journalId=1189982191388893191, articleId=1198656288654717069, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[29], rfOrder=28, authorNames=null, journalName=null, refType=null, unstructuredReference=Measures for the administration of registration of pharmaceutical preparations in medical institutions (for trial implementation) (医疗机构制剂注册管理办法(试行)) [EB/OL]. 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Object Flavoring agent Suspension agent
Original Influencing factor testing Accelerating test Long-term test Original Influencing factor testing Accelerating test Long-term test
Character Clear, light pink liquid with a sweet, fruity taste Clear, light pink liquid with a sweet, fruity taste Clear, light pink liquid with a sweet, fruity taste Clear, light pink liquid with a sweet, fruity taste White, opaque viscous liquid White, opaque viscous liquid White, opaque viscous liquid White, opaque viscous liquid
Relative density (25 ºC) 1.053-1.075 1.057-1.072 1.058-1.072 1.071-1.072 1.002-1.022 0.999-1.005 1.006-1.010 1.007-1.010
pH 4.3-4.5 4.2-4.4 4.3-4.4 4.3-4.4 4.0-4.5 4.1-4.4 4.3-4.4 4.3-4.4
Hydroxyphenyl methyl ester 0.027%-0.033% / 0.027% 0.027% 0.085%-0.110% / 0.089%-0.091% 0.089%-0.091%
Total number of aerobe (TAMC) ≤100 CFU·mL-1 / / / ≤100 CFU·mL-1 / / /
Mold and yeast (TYMC) ≤10 CFU·mL-1 / / / ≤10 CFU·mL-1 / / /
E. coli Undetected·mL-1 / / / Undetected·mL-1 / / /
Salmonella Undetected·10mL-1 / / / Undetected·10 mL-1 / / /
), ArticleFig(id=1198960239656666009, tenantId=1146029695717560320, journalId=1189982191388893191, articleId=1198656288654717069, language=CN, label=Table 1, caption=

The investigation of physicochemical properties and stability

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Object Flavoring agent Suspension agent
Original Influencing factor testing Accelerating test Long-term test Original Influencing factor testing Accelerating test Long-term test
Character Clear, light pink liquid with a sweet, fruity taste Clear, light pink liquid with a sweet, fruity taste Clear, light pink liquid with a sweet, fruity taste Clear, light pink liquid with a sweet, fruity taste White, opaque viscous liquid White, opaque viscous liquid White, opaque viscous liquid White, opaque viscous liquid
Relative density (25 ºC) 1.053-1.075 1.057-1.072 1.058-1.072 1.071-1.072 1.002-1.022 0.999-1.005 1.006-1.010 1.007-1.010
pH 4.3-4.5 4.2-4.4 4.3-4.4 4.3-4.4 4.0-4.5 4.1-4.4 4.3-4.4 4.3-4.4
Hydroxyphenyl methyl ester 0.027%-0.033% / 0.027% 0.027% 0.085%-0.110% / 0.089%-0.091% 0.089%-0.091%
Total number of aerobe (TAMC) ≤100 CFU·mL-1 / / / ≤100 CFU·mL-1 / / /
Mold and yeast (TYMC) ≤10 CFU·mL-1 / / / ≤10 CFU·mL-1 / / /
E. coli Undetected·mL-1 / / / Undetected·mL-1 / / /
Salmonella Undetected·10mL-1 / / / Undetected·10 mL-1 / / /
), ArticleFig(id=1198960239765717928, tenantId=1146029695717560320, journalId=1189982191388893191, articleId=1198656288654717069, language=EN, label=null, caption=null, figureFileSmall=null, figureFileBig=null, tableContent=
Active ingredient Agent Sample concentration/%, (RSD/%)
Warfarin sodium Flavoring agents/suspension agents (1∶1) 105.0 (0.8)
Captopril Flavoring agents/suspension agents (1∶1) 94.0 (0.3)
Rifampin Flavoring agents/suspension agents (1∶1) 97.6 (4.1)
Spironolactone Flavoring agents/suspension agents (1∶1) 97.0 (1.3)
Chloral hydrate Flavoring agents 102.6 (0.8)
Vitamin B1 Flavoring agents 94.5 (0.3)
Vitamin B2 Flavoring agents/suspension agents (7∶3) 97.0 (2.2)
), ArticleFig(id=1198960240021570493, tenantId=1146029695717560320, journalId=1189982191388893191, articleId=1198656288654717069, language=CN, label=Table 2, caption=

Determination of content uniformity of extemporaneous oral suspensions

, figureFileSmall=null, figureFileBig=null, tableContent=
Active ingredient Agent Sample concentration/%, (RSD/%)
Warfarin sodium Flavoring agents/suspension agents (1∶1) 105.0 (0.8)
Captopril Flavoring agents/suspension agents (1∶1) 94.0 (0.3)
Rifampin Flavoring agents/suspension agents (1∶1) 97.6 (4.1)
Spironolactone Flavoring agents/suspension agents (1∶1) 97.0 (1.3)
Chloral hydrate Flavoring agents 102.6 (0.8)
Vitamin B1 Flavoring agents 94.5 (0.3)
Vitamin B2 Flavoring agents/suspension agents (7∶3) 97.0 (2.2)
), ArticleFig(id=1198960240172565454, tenantId=1146029695717560320, journalId=1189982191388893191, articleId=1198656288654717069, language=EN, label=null, caption=null, figureFileSmall=null, figureFileBig=null, tableContent=
Active ingredient Agent Sample concentration/mg·mL-1 (%)
Day 0 Day 7 Day 14 Day 30
Warfarin sodium Flavoring agents/suspension agents (1∶1) 0.21 (100.00) 0.21 (100.00) 0.21 (100.00) 0.21 (100.00)
Captopril Flavoring agents/suspension agents (1∶1) 0.94 (100.00) 0.91 (96.81) 0.86 (91.49) 0.78 (82.98)
Rifampin Flavoring agents/suspension agents (1∶1) 9.88 (100.00) 9.81 (99.29) 9.02 (91.30) 9.61 (97.27)
Spironolactone Flavoring agents/suspension agents (1∶1) 1.92 (100.00) 1.93 (100.52) 1.90 (98.96) 1.91 (99.48)
Chloral hydrate Flavoring agents 23.67 (100.00) 23.37 (98.73) 23.84 (100.72) 23.67 (100.00)
Vitamin B1 Flavoring agents 1.89 (100.00) 1.88 (99.47) 1.87 (98.94) 1.85 (97.88)
Vitamin B2 Flavoring agents/suspension agents (7∶3) 0.97 (100.00) 0.98 (101.03) 0.97 (100.00) 0.94 (96.91)
), ArticleFig(id=1198960240344531942, tenantId=1146029695717560320, journalId=1189982191388893191, articleId=1198656288654717069, language=CN, label=Table 3, caption=

Determination of content stability of extemporaneous oral suspensions

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Active ingredient Agent Sample concentration/mg·mL-1 (%)
Day 0 Day 7 Day 14 Day 30
Warfarin sodium Flavoring agents/suspension agents (1∶1) 0.21 (100.00) 0.21 (100.00) 0.21 (100.00) 0.21 (100.00)
Captopril Flavoring agents/suspension agents (1∶1) 0.94 (100.00) 0.91 (96.81) 0.86 (91.49) 0.78 (82.98)
Rifampin Flavoring agents/suspension agents (1∶1) 9.88 (100.00) 9.81 (99.29) 9.02 (91.30) 9.61 (97.27)
Spironolactone Flavoring agents/suspension agents (1∶1) 1.92 (100.00) 1.93 (100.52) 1.90 (98.96) 1.91 (99.48)
Chloral hydrate Flavoring agents 23.67 (100.00) 23.37 (98.73) 23.84 (100.72) 23.67 (100.00)
Vitamin B1 Flavoring agents 1.89 (100.00) 1.88 (99.47) 1.87 (98.94) 1.85 (97.88)
Vitamin B2 Flavoring agents/suspension agents (7∶3) 0.97 (100.00) 0.98 (101.03) 0.97 (100.00) 0.94 (96.91)
), ArticleFig(id=1198960240495526906, tenantId=1146029695717560320, journalId=1189982191388893191, articleId=1198656288654717069, language=EN, label=null, caption=null, figureFileSmall=null, figureFileBig=null, tableContent=
Active ingredient Agent Signal distance
Warfarin sodium Blending agents 97.06
Flavoring agents 156.10
Simple syrup 537.35
Water 1 031.42
Juice 1 795.40
Captopril Flavoring agents 121.22
Blending agents 155.55
Juice 1 135.97
Simple syrup 1 292.93
Water 1 435.85
Rifampin Blending agents 131.18
Simple syrup 207.83
Water 1 343.97
Juice 1 624.04
Spironolactone Blending agents 356.67
Water 527.49
Simple syrup 805.86
Juice 1 263.07
Chloral hydrate Flavoring agents 104.61
Blending agents 144.10
Simple syrup 614.69
Juice 1 024.14
Water 2 522.73
Vitamin B1 Blending agents 125.70
Flavoring agents 129.11
Juice 513.68
Simple syrup 1 044.22
Water 2 146.90
Vitamin B2 Blending agents 99.35
Simple syrup 731.97
Water 1 034.92
Juice 1 713.90
), ArticleFig(id=1198960240629743628, tenantId=1146029695717560320, journalId=1189982191388893191, articleId=1198656288654717069, language=CN, label=Table 4, caption=

Signal distance before and after adding different agents

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Active ingredient Agent Signal distance
Warfarin sodium Blending agents 97.06
Flavoring agents 156.10
Simple syrup 537.35
Water 1 031.42
Juice 1 795.40
Captopril Flavoring agents 121.22
Blending agents 155.55
Juice 1 135.97
Simple syrup 1 292.93
Water 1 435.85
Rifampin Blending agents 131.18
Simple syrup 207.83
Water 1 343.97
Juice 1 624.04
Spironolactone Blending agents 356.67
Water 527.49
Simple syrup 805.86
Juice 1 263.07
Chloral hydrate Flavoring agents 104.61
Blending agents 144.10
Simple syrup 614.69
Juice 1 024.14
Water 2 522.73
Vitamin B1 Blending agents 125.70
Flavoring agents 129.11
Juice 513.68
Simple syrup 1 044.22
Water 2 146.90
Vitamin B2 Blending agents 99.35
Simple syrup 731.97
Water 1 034.92
Juice 1 713.90
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两种口服溶剂介质临时调配后的稳定性考察及口感评价
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关玮伟 1 , 黄旻 2 , 张欢 1 , 游龙泰 1 , 冯利萍 2 , 杨敏 2 , 梅冬 1, * , 王晓玲 1
药学学报 | 专题报道: 药品口感研究 2023,58(11): 3198-3203
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药学学报 | 专题报道: 药品口感研究 2023, 58(11): 3198-3203
两种口服溶剂介质临时调配后的稳定性考察及口感评价
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关玮伟1, 黄旻2, 张欢1, 游龙泰1, 冯利萍2, 杨敏2, 梅冬1, * , 王晓玲1
作者信息
  • 1.国家儿童医学中心, 首都医科大学附属北京儿童医院, 北京 100045
  • 2.浙江贝灵生物医药有限公司, 浙江 杭州 311203

通讯作者:

*梅冬, Tel: 86-10-59616370, E-mail:
Stability and taste evaluation of two kinds of oral solvent after extemporaneous compounding
Wei-wei GUAN1, Min HUANG2, Huan ZHANG1, Long-tai YOU1, Li-ping FENG2, Min YANG2, Dong MEI1, * , Xiao-ling WANG1
Affiliations
  • 1. Beijing Children's Hospital, Capital Medical University, National Center for Children's Health, Beijing 100045, China
  • 2. Zhejiang Beiling Biological Medicine Co., Ltd., Hangzhou 311203, China
出版时间: 2023-11-12 doi: 10.16438/j.0513-4870.2023-0535
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摘要
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制备可用于临时调配的果味溶剂和混悬溶剂介质, 考察两种介质载药前后的稳定性, 并使用电子舌技术对临时调配后的混悬液进行口感评价。两种介质在影响因素试验、加速试验和长期试验条件下保持稳定。两种介质的外观性状均未发生改变。果味溶剂相对密度维持在1.053~1.075, pH稳定在4.2~4.5。混悬溶剂相对密度维持在0.999~1.022, pH稳定在4.0~4.5。将华法林钠片、螺内酯片等7种药品与这两种口服溶剂介质混合, 分别进行含量均匀性和稳定性检测, 结果显示加药后临时调配制剂能够均匀分散, 理化性质稳定。口感评价结果显示在卡托普利组和水合氯醛组中, 果味溶剂矫味效果最佳。在华法林钠组、利福平组、螺内酯组、维生素B1组和维生素B2组中均是复合溶剂矫味效果最好。

临时调配  /  口服溶剂介质  /  稳定性  /  口感评价  /  儿童

A flavoring agent and a suspension agent were prepared for extemporaneous compounding. The stability of the two agents before and after drug loading was investigated, and the taste of the suspension after extemporaneous compounding was evaluated by electronic tongue technology. The two agents remained stable under the conditions of influence factor test, accelerated test and long-term test. The appearance properties of the two agents did not change. The relative density of the flavoring agent was maintained at 1.053-1.075, and the pH was stable at 4.2-4.5. The relative density of the suspension agent was maintained at 0.999-1.022, and the pH was stable at 4.0-4.5. Seven kinds of drugs, including warfarin sodium tablets and spironolactone tablets, were mixed with these two oral solvents, and the content uniformity and stability were detected respectively. The results showed that the preparations could be evenly dispersed and the physical and chemical properties were stable. The results of taste evaluation showed that in captopril group and chloral hydrate group, the flavoring agent had the best effect on taste correction. In warfarin sodium group, rifampicin group, spironolactone group, vitamin B1 group and vitamin B2 group, the blending agents had the best effect on taste correction.

extemporaneous compounding  /  oral solvent  /  stability  /  taste evaluation  /  children
关玮伟, 黄旻, 张欢, 游龙泰, 冯利萍, 杨敏, 梅冬, 王晓玲. 两种口服溶剂介质临时调配后的稳定性考察及口感评价. 药学学报, 2023 , 58 (11) : 3198 -3203 . DOI: 10.16438/j.0513-4870.2023-0535
Wei-wei GUAN, Min HUANG, Huan ZHANG, Long-tai YOU, Li-ping FENG, Min YANG, Dong MEI, Xiao-ling WANG. Stability and taste evaluation of two kinds of oral solvent after extemporaneous compounding[J]. Acta Pharmaceutica Sinica, 2023 , 58 (11) : 3198 -3203 . DOI: 10.16438/j.0513-4870.2023-0535
正文
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目前国内市场上儿童适宜剂型药品较少。片剂、胶囊剂对于儿童, 特别是低龄儿童而言服用不便[1-3]。而且, 这些药品的规格多是按照成人的用药剂量进行设定, 儿童在使用时往往需要进行分剂量操作。但是, 传统的分劈、磨粉等分剂量方法精准度低, 增加药品吸潮变质、被细菌等微生物污染的风险[4-9]。分剂量产生的药物粉末不仅造成药品的浪费, 还增加了药剂师的职业暴露风险。
临时调配口服制剂是解决上述问题的理想方案。已上市的固体制剂或原料药与口服溶剂介质临时调配, 形成水溶液或混悬液。护士或家长取适量液体给患儿服用, 既能保障用药的精准性, 又能因口服溶剂介质的矫味功能, 提高儿童的用药依从性[10-13]。在美国和欧洲, 已经有多种临时调配口服溶剂介质产品上市, 如Perrigo公司的ORA®系列溶剂和Fagron公司的SyrSpend®系列溶剂[14-16]。美国药典-国家处方集和欧洲药典都收录了使用口服溶剂进行临时调配的案例, 并对临配制剂的生产、标签、包装和质量控制等方面做出了相应规定[17, 18]。但是, 目前国内市场并没有此类介质产品供应, 国家也尚未出台相关政策和法规。本研究开发了果味溶剂和混悬溶剂两种口服液体载药介质, 考察了介质加药前后的理化性质、含量均匀性和稳定性, 并利用电子舌技术进行了矫味效果评价, 旨在为国内此领域产品研发及注册审评、上市流通等工作提供参考。
材料与方法
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仪器  1260 Infinity II高效液相色谱系统(美国Agilent公司), 涡旋混合器(美国Thermo公司), TU-1901型紫外可见分光光度计(北京普析通用仪器有限责任公司), DV1MLVTJ0型黏度计(美国Brookfield公司), BCD-208BSV医用冰箱(青岛海尔生物医疗股份有限公司), AL 204型电子天平(瑞士Mettler-toledo公司), C-MAGHS4磁力搅拌器(德国IKA公司), S10型手持式高速分散器(宁波新芝生物科技股份有限公司), FE28 pH计(瑞士Mettler-toledo公司), ASTREE II电子舌味觉分析系统(法国Alpha MOS公司)。
试剂  华法林钠对照品(批号: 101163-201702)、卡托普利对照品(批号: 100318-201904)、利福平对照品(批号: 130496-201403)、螺内酯对照品(批号: 100193-201704)、维生素B1对照品(批号: 100390-202107)、维生素B2对照品(批号: 100369-201905) 购于中国食品药品检定研究院; 水合氯醛对照品(批号: YI23533) 购于河南省万佳标准物质研发中心有限公司; 华法林钠片(批号: 9D0111D11) 购于齐鲁制药有限公司; 卡托普利片(批号: 1810202) 购于湖南汉森制药股份有限公司; 利福平胶囊(批号: 210503) 购于成都锦华药业有限责任公司; 螺内酯片(批号: T21C020) 购于杭州民生药业有限公司; 水合氯醛胶浆(批号: 20220207) 来源于首都医科大学附属北京儿童医院制剂中心; 维生素B1片(批号: 2202001)、维生素B2片(批号: 2203008) 购于天津天力生制药股份有限公司。
空白介质的制备及稳定性检测
果味溶剂由黄原胶、甘油、山梨醇溶液、一水柠檬酸、柠檬酸钠、羟苯甲酯等成分组成。混悬溶剂由黄原胶、微晶纤维素、羧甲基纤维素钠、卡拉胶、一水柠檬酸、羟苯甲酯等成分组成。精确称量后, 分别在带有磁力搅拌器的锅内加水制成溶液。两种口服溶剂介质均由境内上市制剂中已使用的辅料混合而成, 其生产工艺包括称重、配制、灌装旋盖灌封、贴标签、装箱等步骤。按既定的生产工艺规程和系列标准操作程序对空白介质进行验证生产。
按照2020年版《中华人民共和国》四部通则9001《原料药与药物制剂稳定性试验指导原则》[19]有关规定, 对果味溶剂和混悬溶剂进行影响因素试验、加速试验和长期试验的稳定性研究, 考察项目包括两种口服溶剂介质的性状、相对密度、pH值和微生物限度。每项试验分别取3批次样品, 将不同时间的稳定性考察结果与0月结果进行比较, 从而得到稳定性变化情况。
影响因素试验考察两种口服溶剂介质分别在高温条件下(60 ℃) 密闭存放30天, 高湿条件下(25 ℃, 湿度90% RH ± 5% RH) 密闭存放10天, 强光照射条件下(4 500 ± 500 lx) 密闭存放10天的性状、相对密度和pH值。
加速试验  考察两种口服溶剂介质在温度40 ± 2 ℃, 湿度75% ± 5% RH条件下放置0、2、3和6个月的性状、相对密度和pH值。
长期试验   考察两种口服溶剂介质在温度25 ± 2 ℃, 湿度65% ± 5% RH条件下放置0、3、6、9、12个月的性状、相对密度和pH值。
加药介质含量均匀性、稳定性检测  水合氯醛和维生素B1属于水溶性药物, 上市药品经研磨或稀释后可直接与果味溶剂形成溶液。华法林钠、卡托普利、利福平、螺内酯和维生素B2水溶性不佳, 果味溶剂和混悬溶剂以一定比例混合形成复合溶剂, 再与上述5种药品临时调配成混悬液, 检测两种介质加药后的含量均匀性与稳定性。取两种口服溶剂各100 mL或取果味溶剂140 mL、混悬溶剂60 mL混合均匀, 取适量药物研磨或打开胶囊后加入到复合溶剂中, 搅拌均匀。25 ℃环境下, 将配制好的溶液摇匀并放置0.5 h时, 分别在各样品溶液上、中、下三个部位取样10个点, 精准量取1 mL, 按照《中华人民共和国》2020年版二部中方法进行含量测定[20]。另在25 ℃环境下存储各样品溶液5批, 分别在0、7、14、30天对样品进行含量测定。
口感评价  使用ASTREE II电子舌检测不同介质加入7种药品前后的传感器电位差。分别取0.05 g华法林钠、0.20 g卡托普利、2.00 g利福平、0.40 g螺内酯、200 mL水合氯醛溶液、0.40 g维生素B1和0.20 g维生素B2, 加入到200 mL水、果汁、单糖浆、果味溶剂或复合溶剂中, 混合震荡均匀后, 称取每种临配制剂3.00 g, 加入蒸馏水至总质量30.00 g, 搅拌后滤纸过滤, 转移至25 mL电子舌专用烧杯中测定。电子舌信号采集参数: 采集温度25 ℃, 数据采集时间120 s, 采集周期1 s, 搅动速度1 r·s-1。以超纯水为清洗液, 每次测量样品前清洗传感器30 s。因为传感器测定2、3次后趋于稳定, 所以每份样品按上述方法测定8次, 取后5次结果作后续处理。
统计学方法  对加药介质含量测定中各药物的浓度以平均值表示, 并计算相对标准偏差(RSD)。采用主成分分析(principal component analysis, PCA) 方法对电子舌采集的数据进行分析, 计算加药前后各介质的信号强度差值, 并以平均值表示。
结果
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1 空白介质的理化性质及稳定性
制备出的果味溶剂呈浅粉红色, 外观澄清, 有甜果味。混悬溶剂呈白色, 为不透明黏性液体。两种空白介质的微生物限度符合相关要求。对二者进行影响因素试验、加速试验和长期试验, 羟苯甲酯在介质中起到杀菌和防腐的作用, 在介质放置6个月后开始检测。如表 1所示, 果味溶剂和混悬溶剂的性状、相对密度、pH值和羟苯甲酯浓度在各种试验条件下保持稳定。
2 加药介质的质量评价
2.1 加药介质的含量均匀性
25 ℃条件下, 水合氯醛和维生素B1水溶性好, 可直接与果味溶剂混合。其他5种药品则需要加入到复合溶剂中。由于维生素B2尚能微溶于水, 所以与其搭配的复合溶剂中果味溶剂∶混悬溶剂= 7∶3。检测结果显示各个取样点的药物浓度RSD均≤ 5.0%, 说明药品经过临时调配后能够均匀分散在口服溶剂介质中, 详见表 2。
2.2 加药介质的含量稳定性
25 ℃条件下, 7种药物在果味溶剂或复合溶剂中14天内的含量保留率均 > 90%, 30天内的含量保留率均 > 80%, 结果见表 3。
3 口感评价
以螺内酯组为例, 该组的药物浓度均为2 mg·mL-1。图 1为螺内酯组样本的PCA分析结果。图中线段的距离代表加药前后各介质的信号强度差值。结果显示加药前后线段距离最短的介质是复合溶剂, 即复合溶剂的矫味效果最佳。
7组样本加药前后各介质的信号强度差值见表 4。在卡托普利组、水合氯醛组中, 信号强度差值最小的介质是果味溶剂, 其他5组信号强度差值最小的介质均是复合溶剂。
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本研究的两种口服溶剂介质制备工艺简单, 产品性质稳定。配方涉及的原辅料均收载于国家药品监督管理局药品审评中心常用药用辅料数据库或国内外药典中。还有少量组分作为食品添加剂被广泛应用。作为传统片剂、胶囊剂药品的替代品, 该介质方便儿童特别是学龄前低龄儿童的用药, 缓解目前我国儿童专用药品缺乏的问题。pH值会对药物的稳定性产生一定影响, 略微酸性的pH值可为溶剂提供稳定的环境, 本研究中两种空白介质的pH在4.0~4.5内。试验结果表明两种口服溶剂介质加药前后性质均较为稳定。
电子舌是一种智能味觉仿生系统, 通过结合电子电路技术和传感器阵列, 将味觉信息转换为定量数据进行分析, 可实现对液体的识别[21, 22]。当传感器对样品进行测定时, 不同的传感器选择性地吸附样品溶液中的游离分子, 从而得到不同样品的响应信号值。加入药品前后传感器电位差的差值越小, 说明矫味效果越佳。近年来电子舌技术以客观、快速、简便等优点得到了广泛应用。本研究选择我国儿科临床上最常分剂量且苦味明显的7种药品, 根据药品的生物药剂学分类系统(biopharmaceutics classification system, BCS) 加入不同的介质, 通过电子舌检测评价各介质的矫味能力, 结果显示口服溶剂介质矫味效果出色。
在政策法规方面, 欧美已有多家公司研制了商品化的口服溶剂介质, 并上市应用多年。上述溶剂在美国, 由美国食品药品监督管理局药物制剂咨询委员会来监管医院或药房进行溶剂与药物的临时调配。患者可根据医师开具的处方到医院或社会药店取药。药剂师参考处方和患者自身情况, 将药物与溶剂进行临时调配。调配全过程需按照美国药典-国家处方集制剂通则第795章、美国食品药品监督管理局《联邦食品、药品和化妆品法》第503A条和第503B条中相关要求进行操作, 使用的原料药、辅料、溶剂介质必须从具备资质的厂家采购[23-26]。临时调配口服溶剂性质稳定, 适用面广, 能够解决儿童分剂量不精准等问题。然而, 目前我国尚未出台针对此类介质的指导文件。《医疗机构药学工作质量管理规范》[27]中规定: “根据患者个体化用药的需要, 有条件的医疗机构可提供特殊剂型或剂量的临时调配, 如稀释液体、磨碎片剂并分包、分装胶囊、制备临时合剂等”。笔者认为在充分验证口服溶剂介质安全性和有效性的前提下, 可参考《医疗机构制剂配制质量管理规范》 (试行)[28]和《医疗机构制剂注册管理办法》 (试行)[29], 按照医疗机构制剂出台相关管理规定, 并在部分省市开展试点。取得理想效果后, 在全国范围内推行。
综上所述, 果味溶剂与混悬溶剂能够解决药物临时调配剂量不准确、易受微生物污染等问题, 可以保证儿童用药的安全性、有效性和精准性。溶剂介质的矫味功能有望显著提高儿童的服药依从性。本研究也存在不足之处。由于儿科临床医学伦理的特殊性, 本研究未开展口尝试验。今后, 课题组拟借助面部表情分析系统软件等工具进一步开展口服溶剂介质的口感评价工作。
作者贡献: 关玮伟、黄旻、冯利萍、杨敏负责试验研究、分析数据和文章撰写; 张欢、游龙泰负责试验研究; 梅冬负责思路指导和对文章的知识性内容进行审阅; 王晓玲负责思路指导。
利益冲突: 所有作者均声明没有利益冲突。
基金
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  • 中国药学会医院药学专业委员会医院药学人才专项资助项目—优秀人才项目(CPA-Z05-ZC-2021-003)
  • 北京市科技新星计划资助项目(Z201100006820009)
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2023年第58卷第11期
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doi: 10.16438/j.0513-4870.2023-0535
  • 接收时间：2023-04-30
  • 首发时间：2025-11-21
  • 出版时间：2023-11-12
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  • 收稿日期：2023-04-30
  • 修回日期：2023-09-07
基金
中国药学会医院药学专业委员会医院药学人才专项资助项目—优秀人才项目(CPA-Z05-ZC-2021-003)
北京市科技新星计划资助项目(Z201100006820009)
作者信息
    1.国家儿童医学中心, 首都医科大学附属北京儿童医院, 北京 100045
    2.浙江贝灵生物医药有限公司, 浙江 杭州 311203

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*梅冬, Tel: 86-10-59616370, E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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