Introduction:
Acetaminophen is a common pain reliever and fever reducer used to treat conditions such as head, muscle or tooth ache, as well as colds, fevers, and even arthritis. It is available in a tablet form to be ingested. These tablets are manufactured by a large variety of pharmaceutical manufactures including a great deal of generic brand companies. These tablets all have the same active ingredient, acetaminophen, yet each hold different inactive ingredients that can impact the overall performance of the drug. These inactive ingredients affect the overall chemical stability of the tablets and can lead to a faster decrease in potency of the acetaminophen tablet over time making the tablet less viable of an option to treat common aches …show more content…
These extreme conditions led to a decrease in the amount of active acetaminophen present in the tablets, causing the overall label claim of the tablets to jut on a downward slope. This degradation occurred more quickly in these conditions than if the tablets were stored in the label conditions. The presence of some inactive ingredients could have contributed to the speed at which these tablets degraded. However, no new inactive ingredients were found in the HPLC results with the only retention time, outside of the activation of the mobile phase of 70% 25mM formate buffer, 30% pH= 3.0 methanol ( ̴1.85) was for acetaminophen at 2.683 minutes from the start of the HPLC. The mobile phase retention time was not included in any of the data points that make up Figure …show more content…
The slope of the individual data was approximately half of the group data slope (1.1634 for individual compared to 2.2576). There were no degradation products found in the HPLC results, but the area under the peak decreased at an overall consistent downward trend over the eight-week period of exposure to harsh conditions.
The Publix White brand showed the most overall degradation due to the harsh conditions in which it was stored when compared across all lab sections with an R2 value of 0.54973. The brand that had the least amount of degradation over the eight-week period was the Publix Red with an R2 value of 0.01326. The reason this brand degraded less was because of the inactive ingredients that it contained. The polysorbate 80 acted as excipients, delaying the introduction of the acetaminophen into the system after tablets ingestion. The tablets were designed this way for there to be an extended release of the acetaminophen. The Publix White brand does not contain polysorbate 80 and instead contains sodium starch glycolate and corn starch. Both compounds caused there to be a faster breakdown of the tablets as the tablets were
Acetaminophen is a common pain reliever and fever reducer used to treat conditions such as head, muscle or tooth ache, as well as colds, fevers, and even arthritis. It is available in a tablet form to be ingested. These tablets are manufactured by a large variety of pharmaceutical manufactures including a great deal of generic brand companies. These tablets all have the same active ingredient, acetaminophen, yet each hold different inactive ingredients that can impact the overall performance of the drug. These inactive ingredients affect the overall chemical stability of the tablets and can lead to a faster decrease in potency of the acetaminophen tablet over time making the tablet less viable of an option to treat common aches …show more content…
These extreme conditions led to a decrease in the amount of active acetaminophen present in the tablets, causing the overall label claim of the tablets to jut on a downward slope. This degradation occurred more quickly in these conditions than if the tablets were stored in the label conditions. The presence of some inactive ingredients could have contributed to the speed at which these tablets degraded. However, no new inactive ingredients were found in the HPLC results with the only retention time, outside of the activation of the mobile phase of 70% 25mM formate buffer, 30% pH= 3.0 methanol ( ̴1.85) was for acetaminophen at 2.683 minutes from the start of the HPLC. The mobile phase retention time was not included in any of the data points that make up Figure …show more content…
The slope of the individual data was approximately half of the group data slope (1.1634 for individual compared to 2.2576). There were no degradation products found in the HPLC results, but the area under the peak decreased at an overall consistent downward trend over the eight-week period of exposure to harsh conditions.
The Publix White brand showed the most overall degradation due to the harsh conditions in which it was stored when compared across all lab sections with an R2 value of 0.54973. The brand that had the least amount of degradation over the eight-week period was the Publix Red with an R2 value of 0.01326. The reason this brand degraded less was because of the inactive ingredients that it contained. The polysorbate 80 acted as excipients, delaying the introduction of the acetaminophen into the system after tablets ingestion. The tablets were designed this way for there to be an extended release of the acetaminophen. The Publix White brand does not contain polysorbate 80 and instead contains sodium starch glycolate and corn starch. Both compounds caused there to be a faster breakdown of the tablets as the tablets were