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在现代中药生产中,酒剂是一重要的剂型,甚至为一些厂家的主要产品。其中含糖酒剂占有很大的比重。通过对北京、天津、浙江、湖南等9个省市自治区61个品种的统计,加糖酒剂占80％(49种),其中加白糖44种,加红糖或冰糖5种。加糖酒剂在理化检验项目中仅验测含醇量和总固体,以控制酒剂的质量。在实际生产与检验中发现仅考察这2个指标并不能控制含糖酒剂的质量。本文就当前含糖酒剂存在的问题及原因,如何控制产品质量作一些探讨。一、当前含糖酒剂存在的问题。含糖酒剂是以白酒作溶媒,以浸泡法或渗漉法得到母液后,再调配而成,并在调配时加入单糖浆。酒剂中加入白糖是为了矫味,白糖的甜味能掩盖某
In the production of modern Chinese medicine, liquor is an important dosage form, even for some manufacturers’ main products. Among them, sugar-containing alcoholic beverages have a large proportion. Through statistics on 61 varieties in 9 provinces, municipalities and autonomous regions such as Beijing, Tianjin, Zhejiang and Hunan, 80% (49 kinds) of sweeteners were added, 44 of which were added sugar, and 5 types of brown sugar or rock sugar were added. The sugar-enriched liquor only tested alcohol content and total solids in physical and chemical test items to control the quality of the liquor. In actual production and inspection, it was found that examining only these two indicators did not control the quality of sugar-containing liquors. This article discusses the problems and causes of current sugar-containing liquors and how to control product quality. I. Problems with current sugar-containing liquors. The sugar-containing liquor is made from white wine as a solvent, and the mother liquor is obtained by a soaking method or a percolation method, and then the mixture is prepared, and a single syrup is added at the time of preparation. The white sugar is added to the liquor for flavoring, and the sweetness of the sugar can mask a certain