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Single-use systems in biopharmaceutical manufacturing can potentially release chemical constituents (leachables) into drug products. Prior to conducting toxicological risk assessments, it is crucial to establish the qualitative and quantitative methods for these leachables. In this study, we conducted a comprehensive screening and structure elucidation of 23 leachables (nonvolatile organic compounds, NVOCs) in two antibody drugs using multiple (self-built and public) databases and mass spectral simulation. We identified 7 compounds that have not been previously reported in medical or medicinal extractables and leachables. The confidence levels for identified compounds were classified based on analytical standards, literature references, and fragment assignments. Most of the identified leachables were found to be plasticizers, antioxidants, slip agents or polymer degradants. Polysorbate (namely Tween) is commonly used as an excipient for protein stabilization in biopharmaceutical formulations, but its ionization in liquid chromatography-electrospray ionization mass spectrometry can interfere with compound quantification. To address this, we employed a complexation-precipitation extraction method to reduce polysorbate content and quantify the analytes. The developed quantitative method for target NVOCs demonstrated high sensitivity (limit of quantification: 20 or 50 μg/L), accuracy (recoveries: 77.2 to 109.5 %) and precision (RSD ≤ 8.2 %). Overall, this established method will facilitate the evaluation of NVOC safety in drug products.
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http://dx.doi.org/10.1016/j.chroma.2023.464540 | DOI Listing |
Int Microbiol
September 2025
School of Basic Sciences, Technology and Engineering, National Open and Distance University, Pasto, Nariño, Colombia.
This study investigates the impact of a defined starter culture on the fermentation of cocoa beans and its influence on the production of volatile and non-volatile compounds related to sensory quality. A microbial consortium comprising Saccharomyces cerevisiae, Pichia kudriavzevii, Levilactobacillus brevis, and Acetobacter okinawensis was selected based on their enzymatic activity and acid regulation properties. Fermentation trials showed that the starter culture enhanced the synthesis of key volatile compounds, particularly esters and higher alcohols, such as 2-phenylethanol and 2-phenylethyl acetate, which contribute floral and fruity aromas.
View Article and Find Full Text PDFFront Plant Sci
August 2025
College of Agriculture, South China Agricultural University, Guangzhou, China.
Tobacco ( L.) is well-known as an economic crop whose quality is evaluated according to its aroma quality. Researchers have found that selenium application can increase the aroma quality of tobacco, but until now, its mechanism is still unclear.
View Article and Find Full Text PDFFood Chem X
August 2025
College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China.
Colored highland barley is a promising nutrient-rich functional food. However, antioxidant capacity after fermentation and the quality of the resulting wine remain unexplored. This study investigated how the accumulation of non-volatile metabolites in four fermented colored highland barley varieties influences antioxidant capacity and wine quality.
View Article and Find Full Text PDFJ Chromatogr A
August 2025
Department of Analytical Chemistry, Faculty of Chemistry, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
Liquid chromatography has advanced considerably since its introduction in the 1970s, with reversed-phase liquid chromatography (RPLC) becoming the dominant technique for separating non-volatile molecules. A key strategy for optimising separation conditions is the modelling of chromatographic retention from experimental data. Traditionally, this is achieved by fitting model parameters for each solute, resulting in individual solute models (ISMs).
View Article and Find Full Text PDFFood Chem
August 2025
Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China; Moganshan Research Institute at Deqing Country Zhejiang University of Technology, Huzhou 313200, China. Electronic address:
Lemon is widely valued for its bioactive components and unique flavor, which are influenced by diverse volatile organic compounds (VOCs). This study implemented flavoromics, a comprehensive profiling of flavor, combining non-volatile flavor with E-nose, HS-SPME-GC--MS, HS-GC-IMS, relative odor activity value (ROAV), and multivariate statistical analysis to systematically characterize the aroma profiles of five lemon varieties (Rough lemon, Key lime, Eureka lemon, Tahiti lime, and Rosso lemon). A total of 44 and 50 VOCs were identified by HS-SPME-GC-MS and HS-GC-IMS, respectively.
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