Antiseptic Selection of Riavirin Oral Solution
Xia Chun-sen, Feng Bai-kang
Abstract
Xia Chun-sen, Feng Bai-kang
Abstract
OBJECTIVE:To select a proper antiseptic for Rivavirin oral solution.METHODS:The microbiological methods were used to test the bacteriostatic effect of antiseptic which contained sodium benzoate (0.10%,0.20%,0.30%),potassium sorbate (0.10%,0.20%,0.30%) and mixture of methylparaben and ethyl hydroxybenzoate (0.03%,0.04%,0.05%) against Pseudomonas aeruginosa,Staphylococcus aureus,Escherichia coli,Candida albicans and Aspergillus niger.The decrement of common logarithm value of surviving bacteria to initial value at various culturing time (0 d,14 d,28 d) were used to evaluate the bacteriostatic effect of antiseptic.RESULTS:Using 0.30% sodium benzoate as antiseptic,the common logarithm value of bacteria declined more than 1.0 at 14 day,compared with at 0 day;mold colonies didn't increase at 28 day;fungal colonies didn't increase at 14 or 28 day.CONCLUSION:0.30% sodium benzoate is suitable antiseptic for Ribavirin oral solution.
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OBJECTIVE:To select a proper antiseptic for Rivavirin oral solution.METHODS:The microbiological methods were used to test the bacteriostatic effect of antiseptic which contained sodium benzoate (0.10%,0.20%,0.30%),potassium sorbate (0.10%,0.20%,0.30%) and mixture of methylparaben and ethyl hydroxybenzoate (0.03%,0.04%,0.05%) against Pseudomonas aeruginosa,Staphylococcus aureus,Escherichia coli,Candida albicans and Aspergillus niger.The decrement of common logarithm value of surviving bacteria to initial value at various culturing time (0 d,14 d,28 d) were used to evaluate the bacteriostatic effect of antiseptic.RESULTS:Using 0.30% sodium benzoate as antiseptic,the common logarithm value of bacteria declined more than 1.0 at 14 day,compared with at 0 day;mold colonies didn't increase at 28 day;fungal colonies didn't increase at 14 or 28 day.CONCLUSION:0.30% sodium benzoate is suitable antiseptic for Ribavirin oral solution.
Key concepts: Antiseptic, Sodium benzoate, Candida albicans, Chemistry, Pseudomonas aeruginosa, Microbiology, Sodium, Food science