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Validation of spectrophotometric method for lactulose assay in syrup preparation
Mahardhika A.B.a, Novelynda Y.a, Damayanti S.a
a Pharmacochemistry Research Group, School of Pharmacy Institut Teknologi Bandung (ITB), Bandung, 40132, Indonesia
[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_separator css=”.vc_custom_1624529070653{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner layout=”boxed”][vc_column_inner width=”3/4″ css=”.vc_custom_1624695412187{border-right-width: 1px !important;border-right-color: #dddddd !important;border-right-style: solid !important;border-radius: 1px !important;}”][vc_empty_space][megatron_heading title=”Abstract” size=”size-sm” text_align=”text-left”][vc_column_text]© 2015 AIP Publishing LLC.Lactulose is a synthetic disaccharide widely used in food and pharmaceutical fields. In the pharmaceutical field, lactulose is used as osmotic laxative in a syrup dosage form. This research was aimed to validate the spectrophotometric method to determine the levels of lactulose in syrup preparation and the commercial sample. Lactulose is hydrolyzed by hydrochloric acid to form fructose and galactose. The fructose was reacted with resorcinol reagent, forming compounds that give absorption peak at 485nm. Analytical methods was validated, hereafter lactulose content in syrup preparation were determined. The calibration curve was linear in the range of 30-100μg/mL with a correlation coefficient (r) of 0.9996, coefficient of variance (Vxo) of 1.1 %, limit of detection of 2.32μg/mL, and limit of quantitation of 7.04μg/mL. The result of accuracy test for the lactulose assay in the syrup preparation showed recoveries of 96.6 to 100.8 %. Repeatability test of lactulose assay in standard solution of lactulose and sample preparation syrup showed the coefficient of variation (CV) of 0.75 % and 0.7 %. Intermediate precision (interday) test resulted in coefficient of variation 1.06 % on the first day, the second day by 0.99 %, and 0.95 % for the third day. This research gave a valid analysis method and levels of lactulose in syrup preparations of samples A, B, C were 101.6, 100.5, and 100.6 %, respectively.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Author keywords” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Indexed keywords” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Funding details” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”DOI” size=”size-sm” text_align=”text-left”][vc_column_text]https://doi.org/10.1063/1.4930770[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]Widget Plumx[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][/vc_column][/vc_row]