Development and validation of enzymatic method for the determination of alcohol in immunoglobulin and albumin

Authors

  • D Carrillo-Cabrera Master en Ciencias Farmacéuticas. Empresa Planta de Sueros y Productos Hemoderivados (EPSH) “Adalberto Pessan González”
  • A González-Farah Master en Ciencias Farmacéuticas. Empresa Planta de Sueros y Productos Hemoderivados (EPSH) “Adalberto Pessan González”
  • J Rodríguez-Bernal Master en Ciencias Farmacéuticas. Empresa Planta de Sueros y Productos Hemoderivados (EPSH) “Adalberto Pessan González”
  • Y Suárez-Pérez DraC. Ciencias Farmacéuticas. Profesora Titular, IFAL
  • M Fernández-Cervera DraC. Ciencias Farmacéuticas. Profesora Titular, IFAL
  • J Veliz Rivera Téc. Empresa Planta de Sueros y Productos Hemoderivados (EPSH) “Adalberto Pessan González”

Keywords:

immunoglobulin, albumin, enzymatic method, analytical method validation, alcohol content

Abstract

An enzymatic method for the quantification of alcohol content in immunoglobulin andalbumin was developed and validated. In both materials, the analytical procedure was linear,accurate, precise and specific. The method was linear in the range from 6.0 to 19.0 mg ofalcohol/g of protein to albumin and to immunoglobulin from 9.2 to 27.6 mg of alcohol/g ofprotein, respectively. The proposed method was applied successfully in industrial batches forthe determination of the alcohol content as impurity.

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References

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Published

2009-06-20

How to Cite

1.
Carrillo-Cabrera D, González-Farah A, Rodríguez-Bernal J, Suárez-Pérez Y, Fernández-Cervera M, Veliz Rivera J. Development and validation of enzymatic method for the determination of alcohol in immunoglobulin and albumin. Ars Pharm [Internet]. 2009 Jun. 20 [cited 2025 Apr. 3];50(2):63-75. Available from: https://revistaseug.ugr.es/index.php/ars/article/view/4886

Issue

Vol. 50 No. 2 (2009)

Section

Original Articles

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