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Validation of a liquid chromatographic method for the pharmaceutical quality control of products containing elacridar

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journal of Pharmaceutical Analysis 2016年第4期6卷 268-275页

作者： Emilia Sawicki m.chel j.hillebrand Hilde Rosing jan H.m.Schellens Bastiaan Nuijen jos H.Beijnen Department of Pharmacy & Pharmacology The Netherlands Cancer Institute/Antoni van Leeuwenhoek Hospital Division of Clinical Pharmacology Department of Medical OncologyThe Netherlands Cancer Institute/Antoni van Leeuwenhoek Hospital Division of Pharmacoepidemiology & Clinical Pharmacology.Department of Pharmaceutical Sciences Faculty of Science.Utrecht University

many anticancer drugs have an impaired bioavailability and poor brain penetration because they are substrates to drug efflux pumps such as P-glycoprotein and Breast Cancer Resistance *** is a strong inhibitor of these two drug efflux pumps and therefore has great potential to improve oral absorption and brain penetration of many anticancer ***,a clinical formulation of elacridar is unavailable and therefore the pharmaceutical development of a drug product is highly *** also necessitates the availability of an analytical method for its quality control.A reverse-phase high-performance liquid chromatographic method with ultraviolet detection was developed for the pharmaceutical quality control of products containing elacridar as the active pharmaceutical *** analytical method was validated for linearity,accuracy,precision,selectivity,carry-over,stability of stock and reference solutions,stability of the final extract,stability-indicating capability and impurity *** found that elacridar is unstable in aqueous solutions that are exposed to light because a hydroxylation product of elacridar is ***,sample solutions with elacridar must be protected from light.

关键词： GF120918 Solid dispersion Dissolution Hydroxylation HPLC-UV

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Physicochemical and Functional Characterization of <i>mucuna pruries</i>Depigmented Starch for Potential Industrial Applications

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International journal of Organic Chemistry 2015年第1期5卷 1-10页

作者： maira Rubi Segura-Campos Sonia marina López-Sánchez Arturo Castellanos-Ruelas David Betancur-Ancona Luis chel-Guerrero Facultad de Ingeniería Química Universidad Autónoma de Yucatán Mérida México

Starch is a very important biopolymer in the food industry. The velvet bean (m. pruriens) is an excellent potential starch source containing approximately 520 g starch per kg. The objective of this study was to evaluate the physicochemical and functional properties of velvet bean depigmented starch. The starch granules appear oval and spherical shaped. The colour registered L*, a*, b* values of 44.9, 0.324 and 0.341 respectively. The chemical composition registered values of moisture, ash, fat, protein, fibre and NFE of 110.5, 5.8, 5.7, 0.0, 34 and 954.5 g/kg respectively, as well as amylose levels of 215.3 g/kg. Gelatinization onset (To), peak (Tp) and final (Tf) temperatures were of 74.23°C, 80.57°C and 86.39°C. The solubility (3.1% - 16.2%), swelling power (SP) (2.86% - 16.17%) and water absorption capacity (WAC) (2.67 - 15.95 g water/g starch) were directly correlated to temperature (60°C - 90°C). The enthalpy values (4.10 - 13.47 j/g) were directly correlated to the time (1 - 21 days). The retrogradation increased as time increased. The viscosity of m. pruriens depigmented starch decreased slightly during the heating stages and then increased during cooling and the refrigeration and freezing stability registered syneresis ranges from 17.65 to 23.18 mL/50mL and from 16.4 to 22.6 mL/50mL respectively, indicating that the depigmented starch was unstable in heating-cooling processes.

关键词： Depigmented Starch Functional Properties mucuna pruriens Physicochemical Properties

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Physicochemical and Functional Properties of Dehydrated japanese Quail (<i>Coturnix japonica</i>) Egg White

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Food and Nutrition Sciences 2013年第3期4卷 289-298页

作者： maira Segura-Campos Roberto Pérez-Hernández Luis chel-Guerrero Arturo Castellanos-Ruelas Santiago Gallegos-Tintoré David Betancur-Ancona Faculty of Chemical Engineering Campus of Exact Sciences and Engineering Autonomous University of Yucatán Merida Mexico Faculty of Chemical Engineering Campus of Exact Sciences and Engineering Autonomous University of Yucatán Merida Mexico Inalim Food Industry Oaxaca Mexico.

Physicochemical, functional and digestibility analyses were done of dehydrated quail egg white to determine its possible practical applications. Quail egg white was dehydrated by air convection using one of two temperatures and times: m1 (65℃, 3.5 h), m2 (65℃, 5.0 h), m3 (70℃, 3.5 h) and m4 (70℃, 5.0 h). Lyophilized quail egg white was used as a standard. All four air-dried treatments had good protein levels (92.56% to 93.96%), with electrophoresis showing the predominant proteins to be lysozyme, ovalbumin and ovotransferin. Denaturation temperatures ranged from 81.16℃ to 83.85℃ and denaturation enthalpy values from 5.51 to 9.08 j/g. Treatments m1-4 had lower water-holding (0.90 - 2.95 g/g) and oil-holding (0.92 - 1.01 g/g) capacities than the lyophilized treatment (4.5 g/g, 1.95 g/g, respectively). Foaming capacity was pH-dependent in all five treatments, with the lowest values at alkaline pH and the highest (153% to 222%) at acid pH (pH 2). Foam stability was lowest at acid pH and highest at alkaline pH. Emulsifying activity in the air-dried treatments was highest at pH 8 (41% - 46%). Emulsion stability was pH-dependent and highest in m3 between pH 2 and 4 (96.16% to 95.74%, respectively). In the air-dried treatments, in vitro protein digestibility was as high as 83.02% (m3).

关键词： Coturnix japonica Dehydrated Egg White Physicochemical Properties Functional Properties

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