4.6 Article

Qualitative and quantitative analysis of heparin and low molecular weight heparins using size exclusion chromatography with multiple angle laser scattering/refractive index and inductively coupled plama/mass spectrometry detectors

Journal

JOURNAL OF CHROMATOGRAPHY A
Volume 1522, Issue -, Pages 56-61

Publisher

ELSEVIER SCIENCE BV
DOI: 10.1016/j.chroma.2017.09.040

Keywords

SEC-MALS-RI; SEC-ICP-MS; Heparin; Low molecular weight heparin; Cation; Molecular weight; Mass recovery

Funding

  1. National Natural Science Foundation of China [81473179, 81673388]
  2. Jiangsu Key Laboratory of Translational Research and Therapy for Neuro-Psycho-Diseases [BM2013003]

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Heparin, a highly sulfated glycosaminoglycan, has been used as a clinical anticoagulant over 80 years. Low molecular weight heparins (LMWHs), heparins partially depolymerized using different processes, are widely used as clinical anticoagulants. Qualitative molecular weight (MW) and quantitative mass content analysis are two important factors that contribute to LMWH quality control. Size exclusion chromatography (SEC), relying on multiple angle laser scattering (MALS)/refractive index (RI) detectors, has been developed for accurate analysis of heparin MW in the absence of standards. However, the cations, which ion-pair with the anionic polysaccharide chains of heparin and LMWHs, had not been considered in previous reports. In this study, SEC with MALS/RI and inductively coupled plasma/mass spectrometry detectors were used in a comprehensive analytical approach taking both anionic polysaccharide and ion-paired cations heparin products. This approach was also applied to quantitative analysis of heparin and LMWHs. Full profiles of MWs and mass recoveries for three commercial heparin/LMWH products, heparin sodium, enoxaparin sodium and nadroparin calcium, were obtained and all showed higher MWs than previously reported. This important improvement more precisely characterized the MW properties of heparin/LMWHs and potentially many other anionic polysaccharides. (C) 2017 Elsevier B.V. All rights reserved.

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