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以麦芽糖糊精为手性选择剂,采用设计质量辅助优化手性毛细管电动色谱法分离氨氯地平对映体。

Quality by Design Assisted Optimization of a Chiral Capillary Electrokinetic Chromatographic Method for the Separation of Amlodipine Enantiomers Using Maltodextrin as Chiral Selector.

作者信息

Ratih Ratih, Wätzig Hermann, Stein Matthias Oliver, El Deeb Sami

机构信息

Institute of Medicinal and Pharmaceutical Chemistry, Technische Universität Braunschweig, 38106 Braunschweig, Germany.

Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Surabaya, Surabaya 60293, Indonesia.

出版信息

Pharmaceuticals (Basel). 2022 Mar 7;15(3):319. doi: 10.3390/ph15030319.

Abstract

Analytical-method development based on design of experiment has been applied for optimizing the enantioseparation of amlodipine by chiral capillary electrokinetic chromatography using maltodextrin as the chiral selector. The effect of different factors on the enantioresolution quality was screened. Three separation factors, namely maltodextrin concentration, pH of the background electrolyte and applied voltage were selected as independent variables. The number of experiments was reduced while maximizing the information content using design of experiment. Based on a full-quadratic design that included three variables on three levels, the total design space could be reduced to fifteen factor combinations using a D-optimal algorithm. The aim of the experiment was to find the optimal factor combinations with respect to resolution. The maltodextrin concentration (7.5-10% /) demonstrated the strongest effect on the resolution followed by pH (2-4) of the background electrolyte and the applied voltage (15-20 kV). An increase in the maltodextrin concentration was found to result in a greater stereoselectivity, represented by the higher resolution values ( ≥ 1.5). The separation conditions in the proposed method were feasible to be adjusted within the applied range with an acceptable resolution.

摘要

基于实验设计的分析方法开发已应用于使用麦芽糖糊精作为手性选择剂,通过手性毛细管电动色谱法优化氨氯地平的对映体分离。筛选了不同因素对对映体拆分质量的影响。选择了三个分离因素,即麦芽糖糊精浓度、背景电解质的pH值和施加电压作为自变量。利用实验设计减少了实验次数,同时最大化了信息含量。基于包含三个变量三个水平的全二次设计,使用D-最优算法可将总设计空间减少到十五个因素组合。实验目的是找到关于分离度的最佳因素组合。麦芽糖糊精浓度(7.5 - 10% /)对分离度的影响最大,其次是背景电解质的pH值(2 - 4)和施加电压(15 - 20 kV)。发现麦芽糖糊精浓度的增加会导致更高的立体选择性,表现为更高的分离度值(≥ 1.5)。所提出方法中的分离条件在应用范围内进行调整时具有可行的分离度。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/37c4/8955793/05a3fe817f4d/pharmaceuticals-15-00319-g001.jpg

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