Quantification of theophylline or paracetamol in milk matrices by high-performance liquid chromatography / 药物分析学报

A simple, accurate and sensitive high-performance liquid chromatography (HPLC) method was developed, validated and applied to the determination of either theophylline or paracetamol in milk-based samples. The method allowed drug quantification in fresh and powdered milk with a relatively short run time of analysis and it was also successfully applied to the quantification of the drugs in solid dosage forms intended for pediatric use. Moreover, the main significant advantages over other published works are the simplicity of the sample preparation, reduced assay time and sample loss. The method meets the International Conference on Harmonization guideline for analytical methods validation regarding specificity,linearity,accuracy,precision, specificity and robustness as required by health authorities and applied by industry while designing and marketing new drug products.The technique encompasses the separation of the analytes with a reverse phase C18column under isocratic conditions and UV detection at 272 nm and 243 nm,respectively,for theophylline and paracetamol. The lower limit of quantification for both drugs was determined as 0.2μg/mL and the between-batch accuracy was 99.7%.This HPLC method allows quantification of theophylline and paracetamol in milk matrices and it can be applied in the design,development and production of milk-based pediatric dosage forms.

Simple qualitative tests for adulterants in fresh milk

1. The most common methods of adulteration of fresh milk in the Philippines include the following: (a) watering with or without the addition of sugar:(b) watering with the addition of starch (thickening agent) and sugar: and (c) addition of diluted coconut milk with or without the addition of sugar2. Less common forms of adulteration of fresh milk are the following: (1) addition of soya bean milk with or without sugar. (2) use of yellow coloring matter in diluted milk, (3) removal of some of the fat content by skimming. (4) use of chemical preservatives to retard and decomposition of milk, and (5) use of alkalies to neutralize acidity due to souring of the milk3. Simple qualitative tests for adulterants in fresh milk based on accepted standard chemical procedures and on the past experiences of the author as a chemist-analyst, are compiled in this paper4. These tests which require no elaborate equipments can be performed easily in the field by medical officers, sanitary inspectors and nurses. (Summary)