Decrease of Phenolic Preservatives in Insulin Preparations at Different Storing Conditions and after Ending their Expiry Date | ||
| Engineering and Technology Journal | ||
| Article 1, Volume 30, Issue 14, August 2012, Pages 2369-2380 PDF (280.96 K) | ||
| DOI: 10.30684/etj.30.14.2 | ||
| Authors | ||
| Suhair Mohammad H. Yaseen; Alberteen E. Habboush | ||
| Abstract | ||
| Determination of phenolic compounds in insulin preparations includes extraction with ethyl acetate (phases ratio organic to aqueous is 1:5 with one batch or 1:10 with two batches) in acidic medium (PH =1.5-2), and then quantification by GC or UV spectrophotometric techniques. This study leads to ensure that the preservatives concentrations are effected by different conditions in the store of insulin preparations. The concentration of methyl paraben was (0.808)mgml after expiry date by (150-170) days . When the insulin preparations stored at freezing point for (9-10) days, the concentration of methyl paraben reduced to (0.37)mgml, and to (0)mgml , after (16-18)days at freezing point . Uv-Vis method was proposed and applied for drawing calibration curve at 272 nm. for mcresol which is used as preservative in insulin preparations. While methyl paraben was determined by GC technique. | ||
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