ABSTRACT
Objective To establish a method for determining the molecular weight (Mw) and molecular weight distribution of Iron Maltose Syrup. Methods HPGPC was used; PSS HEMA was used as column.Detector was differential refraction detector.Mobile phase was phosphate buffer solution (pH6.8) at 0.5 mL/min, column temperature was 45℃.Results The Mw of 3 batches of Iron Maltose Syrup were 45000-47000 Da with good linearity, precision and reproducibility.Conclusion The method is simple, reliable and accepted by the specification for controlling the molecular weight and weight distribution of Iron Maltose Syrup.
ABSTRACT
Objective To establish a HPLC method for the determination of preservative in iron maltose syrup.Methods A Kromasil 100-5 C18 column was used with acetonitrile-sodium acetate buffer solution(40 ︰60) as the mobile phase at the flow rate of 1.0 mL/min and 254 nm as the detection wavelength.The column temperature was set at 30 ℃.Results The calibration curve was linear within the range of 0.62 ~3.72 μg/mL for methyl parahydroxybenzoate, 0.18~1.07μg/mL for propyl parahydroxybenzoate, and the linear equation was Y=228494X-2512.5,Y=203351X-3471.4, respectively.The average recovery of methyl parahydroxybenzoate, propyl parahydroxybenzoate was 100.9%(RSD=1.5%),99.6%(RSD=0.5%), respectively.Conclusion The established method is simple, rapid and accurate, which could be used in the determination of preservative in iron maltose syrup.