高速液体クロマトグラフィーによるインシュリンの分析(第4報)塩酸溶液中のインシュリンの安定性

概要

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The stability of porcine insulin (PI) in various concentrations of hydrochloric acid was investigated by use of high-performance liquid chromatographic (HPLC) method. Separation and determination of PI and its degradation products were achieved on a column of LiChrosorb RP-18 with a mixture of acetonitrile and 0.1 M phosphate buffer (pH 5.0) (29 : 71) containing 50mM sodium sulfate and 0.2mM cethyltrimethylammonium bromide as a mobile phase at 30℃. The decomposition of PI in hydrochloric acid was greatly affected by the concentration of hydrochloric acid and temperature, and followed a good pseudo-first order reaction. In 0.001 and 0.01 N hydrochloric acid, PI was stable at 0℃ for 28 d, but it decomposed quickly at 30 and 60℃, and gave almost one degradation product. In 0.1 and 0.3 N hydrochloric acid, PI was slightly decomposed at 0℃, but decomposed rapidly at 30℃ and gave many degradation products. HPLC method was very useful for the mutual separation of PI and its degradation products in various concentrations of hydrochloric acid.
社団法人日本薬学会の論文
1984-12-25