Cooney D O, Roach M
Am J Hosp Pharm. 1979 Jun;36(6):797-8.
The efficacy of sucrose as a flavor for activated charcoal was studied. In vitro adsorption of sucrose (in Simulated Gastric Fluid, USP, without pepsin) to activated charcoal, and of a 1-g/liter sodium salicylate solution to a 1:1 mixture of sucrose and activated charcoal and to plain activated charcoal, was measured spectrophotometrically. In vitro adsorption of sucroses to activated charcoal was minimal. Sucrose reduced in vitro adsorption of sodium salicylate to activated charcoal by only small amounts. For example, at a ratio of 4 g activated charcoal to 1 g sodium salicylate, sucrose reduced salicylate adsorption to activated charcoal from 99% to 95%. A 1:1 sucrose-activated charcoal preparation provides sufficient flavor without substantial loss of adsorbance.
研究了蔗糖作为活性炭调味剂的功效。通过分光光度法测定了蔗糖（在不含胃蛋白酶的美国药典模拟胃液中）对活性炭的体外吸附，以及1 g/升水杨酸钠溶液对蔗糖与活性炭1:1混合物和普通活性炭的体外吸附。蔗糖对活性炭的体外吸附极少。蔗糖仅少量降低了水杨酸钠对活性炭的体外吸附。例如，在4 g活性炭与1 g水杨酸钠的比例下，蔗糖将水杨酸钠对活性炭的吸附率从99%降至95%。1:1的蔗糖 - 活性炭制剂可提供足够的风味，且吸附能力不会大幅损失。
