Determination of the pesticides 2,4-d, 2-naphthoxy- acetic acid, and silvex by low temperature phosphorimetry

1983 ◽  
Vol 79 (5-6) ◽  
pp. 413-418 ◽  
Author(s):  
Norman L. Trautwein ◽  
John C. Guyon
Keyword(s):  
Acetic Acid ◽  
Low Temperature

QUANTITATIVE DETERMINATION OF CURCUMIN IN TURMERIC POWDER AND TURMERIC–HONEY BALL PILLS BY HPLC

2018 ◽  
Vol 8 (4) ◽  
pp. 42-47
Author(s):  
Tien Nguyen Huu ◽  
Tram Le Thi Bao ◽  
Ngoc Nguyen Thi Nhu ◽  
Thang Phan Phuoc ◽  
Khan Nguyen Viet
Keyword(s):  
Acetic Acid ◽  
Gastric Mucosa ◽  
Quantitative Determination ◽  
Mobile Phase ◽  
Curcuma Longa ◽  
Biological Marker ◽  
Hplc Method ◽  
Chromatography Analysis ◽  
Precision And Accuracy

Background: Curcumin is a major ingredient in turmeric (Curcuma longa L., Zingiberaceae), which has important activities such as anti-tumor, anti-inflammatory, antioxidant, anti-ischemia, protection of gastric mucosa etc,. Curcumin can be considered as a biological marker of turmeric and turmeric products. Objectives: Developing an HPLC method for quantification of curcumin in turmeric powder and turmeric - honey ball pills; applying this method for products on the market. Materials and methods: turmeric powder and turmeric - honey ball pills collected in Thua Thien Hue province. After optimization process, the method was validated and applied to evaluate the content of curcumin. Results: The chromatography analysis was performed with: Zorbaz Eclipse XDB-C18 (150 × 4.6 nm; 5 µm); Mobile phase: acetonitril: 2% acetic acid (45:55), Flow rate was kept constant at 1.0 ml/min; Detector PDA (420 nm). The method was validated for the HPLC system compatibility, specificity, linearity range, precision and accuracy; the recovery greater than 98%. Conclusion: The developed HPLC method can determine curcumin in turmeric powder and turmeric - honey ball pills. Key words: Curcumin, turmeric powder, turmeric-honey ball pills, quantitative determination, HPLC

HPLC-UV Method for Determination of Famotidine from Pharmaceutical Products

2018 ◽  
Vol 69 (2) ◽  
pp. 297-299
Author(s):  
Adriana Nita ◽  
Delia Mirela Tit ◽  
Lucian Copolovici ◽  
Carmen Elena Melinte (Frunzulica) ◽  
Dana Maria Copolovici ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Quantitative Analysis ◽  
Linear Response ◽  
Mobile Phase ◽  
Acetic Acid Solution ◽  
Pharmaceutical Products ◽  
Quantification Limit ◽  
Validation Parameters ◽  
Hplc Analyses

The aim of this study was to develop and validate a rapid, accurate, and exact method for the quantitative determination of famotidine in pharmaceutical products. The HPLC analyses were performed by using a mobile phase containing methanol:1% acetic acid solution=30:7 (v/v), at a flow rate of 0.4 mL/min.The total time of the method was 10 min, and the retention time of famotidine was 4.16 min. The detection was evaluated at l=267 nm. The method has been validated by using different validation parameters. The linear response of the detector for famotidine peak area was observed at concentrations ranging from 0.1 to 0.0001 mg mL-1 , resulting in a correlation coefficient of 0.99998. The values of the detection limit and of the quantification limit are 0.00048 mg mL-1 and 0.00148 mg mL-1, respectively. The method proposed allowed accurate (with a relative error of less than 2%) and precise (RSD values less than 2.0%) determination of famotidine content in pharmaceutical products and can be used for its rapid quantitative analysis.

scholarly journals FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 894
Author(s):  
Johannes Pitsch ◽  
Georg Sandner ◽  
Jakob Huemer ◽  
Maximilian Huemer ◽  
Stefan Huemer ◽  
...  
Keyword(s):  
Irritable Bowel Syndrome ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Low Temperature ◽  
Quantitative Assessment ◽  
Bakery Products ◽  
Fermentation Products ◽  
Fermentation Temperature ◽  
Digestive Disorders ◽  
Irritable Bowel

Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with diseases such as irritable bowel syndrome. In this study, we determined the FODMAP contents of bread, bakery products, and flour and assessed the effectiveness of sourdough fermentation for FODMAP reduction. The fermentation products were analyzed to determine the DP 2–7 and DP >7 fructooligosaccharide (FOS) content of rye and wheat sourdoughs. FOSs were reduced by Acetobacter cerevisiae, Acetobacter okinawensis, Fructilactobacillus sanfranciscensis, and Leuconostoc citreum to levels below those in rye (−81%; −97%) and wheat (−90%; −76%) flours. The fermentation temperature influenced the sourdough acetic acid to lactic acid ratios (4:1 at 4 °C; 1:1 at 10 °C). The rye sourdough contained high levels of beneficial arabinose (28.92 g/kg) and mannitol (20.82 g/kg). Our study contributes in-depth knowledge of low-temperature sourdough fermentation in terms of effective FODMAP reduction and concurrent production of desirable fermentation byproducts.

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