Analytical aspects of pharmaceutical grade chondroitin sulfates

Quality control of chondroitin sulphate used in dietary supplements

“…For bovine, porcine, and chicken CS is this degree of sulphatation 0.9-1.0, so it is necessary to know the ratio of CS-4/CS-6. The obtained values are in good agreement with the published results (Volpi 2007). The means that the origin of CS can be deduced from RSH value.…”

“…This value could be considered as a measure of the of chondroitin sulphate degradation during isolation and/or purification. The content of unsaturated disaccharides, degree of sulphatation, and moisture content of CRS standard correspond to those published by Volpi (2007). The higher MW of the standard used in this study was the only difference.…”

“…Generally, the obtained qualitative and quantitative data of various chondroitin sulphate raw materials obtained by cITP (Table 2) are in a good agreement with the literature (Volpi 2007;Volpi & Maccari 2008). The only drawback of cITP is that it does not differentiate dermatan sulphate (chondroitin sulphate B, Figure 2F) from CS.…”

“…Since we had no standards of ΔDi-diS, we quantified these disaccharides on the basis of average response factor (peak area corrected on migration time divided by concentration) of ΔDi-4S and ΔDi-6S. Under the term "charge density", usually used in the literature (Volpi 2007(Volpi , 2009Volpi & Maccari 2008), the number of sulphate groups per disaccharide unit of CS is intended. In this context is this term somewhat misleading.…”

“…We followed the published procedure (Volpi 2007) with the following modifications: into a 0.5-ml Eppendorf vial, 160 µl of buffer (15 mM HCl + 25 mM Tris, pH 7.5), 20 µl of CS solution (1 mg/ml) and 20 µl of chondroitinase ABC solution (1 mUµl) were injected. The samples were digested at 37°C for 2 h, this time being sufficient.…”