ACCESSIBLE QUANTITATIVE TECHNIQUES FOR MEASURING FURANTHRIL IN BOTH PURE FORM AND IN PHARMACEUTICAL FORMULATIONS

Authors

  • Ajit Kumar Varma Author
  • Rajat Srivastava Author
  • Neha Sirvastava Author
  • Gyanendra Singh Author
  • Nishant Singh Katiyar Author

Abstract

Aims: Design of technical methods for the determination of Furanthril in its pure and pharmaceutical dosage form using spectral methods. Study design: Planned and executed to estimate Furanthril by using Visible spectrophotometric in pure and pharmaceutical dosage form. Methodology: Furanthril, the commercially known drug Lazix, which is important in the treatment of heart diseases and high blood pressure. This study was carried out using JASCO V – 630 double-beam computerized UV-Visible spectrophotometer with 1 cm matched cell, and HANA pH meter was used for reported pH readings. Results: The reaction between Furanthril and bromo-phenol blue, xylenol orange, and chromazorol S. The decreasing in the intensity of the resulted colored complex was measured using bromo-phenol blue, xylenol orange, While the increasing of the color intensity was measured in the third method. These three method were based on charge transfer reaction. The limits of Beer's law for the first 0.4-32µg. mL-1, second method 1-32 and the third method were 0.8-32 depending on the level of concentration, while the values of the molar absorption coefficient 1.4×104, 2.1×104 and 1.57×104 l.mol-1.cm-1 for the first, second and third method respectively. Sandel's significance also was calculated for these three methods, 0.0157 μg.cm-2 for the first method, 0.0236 μg.cm-2 for the second method, while the third method was 0.0210 μg.cm-2. The method has been successfully applied for the determination of Furanthril in its pure form and in some of its pharmaceutical preparations

Published

2022-01-01

Issue

Section

Articles

How to Cite

ACCESSIBLE QUANTITATIVE TECHNIQUES FOR MEASURING FURANTHRIL IN BOTH PURE FORM AND IN PHARMACEUTICAL FORMULATIONS. (2022). International Journal of Food and Nutritional Sciences, 11(5), 1634-1646. https://ijfans.org/index.php/Journal/article/view/5874

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