摘要：This paper reports the gross and rapid condensation of isoniazid in a commercial black-currant-flavoured syrup. In vitro studies showed that the condensation was due, at least partly, to the glucose contained in the syrup, paper chromatography having demonstrated the presence of D(+)-glucose isonicotinoyl hydrazone. Controlled studies in human beings showed that the absorption of isoniazid from the preparation was considerably impaired by this condensation. It is concluded that sugars such as glucose, fructose, and sucrose—especially glucose—should not be used in isoniazid syrup preparations, and it is suggested that sorbitol, a stable non-carbonyl compound, might be a suitable substitute. Full text Full text is available as a scanned copy of the original print version. Get a printable copy (PDF file) of the complete article (997K), or click on a page image below to browse page by page. Links to PubMed are also available for Selected References . 625 626 627 628 629 630 631 632
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