Determination of Arsenic and Antimony Released from Pharmaceutical Glass Packing Materials with Graphite Furnace Atomic Absorption Spectrometry / 中国药学杂志

OBJECTIVE: To establish a method for determining arsenic (As) and antimony (Sb) released from pharmaceutical glass packing materials to provide reference for improving the existing quality standard. METHODS: The samples were filled with 4% acetic acid to leach As and Sb. The extracting temperature was 98℃, and the extracting time was 2 h. Graphite furnace atomic absorption spectrometry (GFAAS) was used for the determination. RESULTS: As and Sb showed good linear relationship in a certain concentration range with linear correlation coefficients of 0.999 9 and 0.999 5. The recovery rates were 94.7%-106.9% and 100.0%-106.3%. The relative standard deviations of precision were 2.3% and 2.9%. The relative standard deviations of repeatability were 6.5% and 6.9%. The limits of detection were 1.67 and 2.54 ng·mL-1, respectively. The elements were nearly not detected in 16 batches of samples. CONCLUSION: The method is efficient and accurate and can be used for determination of As and Sb released from pharmaceutical glass packing materials, which brings supplementary contents to the existing quality standard.

Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice

ABSTRACT Effects of leached amylose (AM) and amylopectin (AP) on textural and morphological properties of cooked rice were investigated separately by replacing cooking liquid with AM and AP separated from pouring cooking liquid. The pouring of cooking water reduced the hardness (from 28.45 to 19.42N) and stickiness (from 1.74 to 1.19N·s) significantly. However, the addition of AM and AP enhanced the hardness (27.63N) and stickiness (1.71N·s).Scanning electron microscopy show that the leached short-chain AM entered the surface hollows in the cooked rice after water evaporation. Meanwhile, the Long-chain AM cross-linked to formed a three-dimensional network structures, which covered on the filled hollows. This distribution led to a harder texture of cooked rice. The leached AP absorbed water and swelledto form masses. Atthe gelatinization temperature,theAPmassesagglomeratedtoformafilmlayer,whichcoveredtheunevenstructure, the thicker and smoother film contributed to the sticky texture.