title: Development, validation and influence factor analysis of a near-infrared method for the molecular weight determination of xanthan gum.
abstract: A practical molecular weight determination model of xanthan gum (XG), based on near-infrared (NIR) spectroscopy, was built in this study. Two sample measurement modules, integrating sphere module and fiber-optic probe module, were compared, and the best partial least square (PLS) regression model was based on fiber-optic probe module. The values of coefficient of determination in calibration (R(2)c), coefficient of determination in prediction (R(2)p), residual predictive deviation (RPD) and root mean square error of prediction (RMSEP) were 0.967, 0.975, 6.028 and 0.250×10(6)Da, respectively. The molecular weight range, linearity, accuracy and precision of the established method were also validated. Furthermore, influence factors on this method were discussed in order to establish an appropriate measurement protocol. Results showed that the proposed NIR method may be suitable for practical applications in manufacturing plants and probably be accepted as a good alternative approach for fast determination of molecular weight of XG in production process.
authors.affiliation: School of Pharmaceutical Sciences and National Glycoengineering Research Center, Shandong University, Jinan 250012, China; Post-doctoral Scientific Research Workstation, Shandong Academy of Pharmaceutical Sciences, Jinan 250101, China.
authors.forename: Zhigang
authors.initials: Z
authors.lastname: Song
authors.affiliation: School of Pharmaceutical Sciences and National Glycoengineering Research Center, Shandong University, Jinan 250012, China; Post-doctoral Scientific Research Workstation, Shandong Academy of Pharmaceutical Sciences, Jinan 250101, China. Electronic address: lpx@sdfmg.com.
authors.forename: Peixue
authors.initials: P
authors.lastname: Ling
authors.affiliation: School of Pharmaceutical Sciences and National Glycoengineering Research Center, Shandong University, Jinan 250012, China.
authors.forename: Hengchang
authors.initials: H
authors.lastname: Zang
authors.affiliation: School of Pharmaceutical Sciences and National Glycoengineering Research Center, Shandong University, Jinan 250012, China.
authors.forename: Lian
authors.initials: L
authors.lastname: Li
authors.affiliation: School of Pharmaceutical Sciences and National Glycoengineering Research Center, Shandong University, Jinan 250012, China.
authors.forename: Jinfeng
authors.initials: J
authors.lastname: Wang
authors.affiliation: Post-doctoral Scientific Research Workstation, Shandong Academy of Pharmaceutical Sciences, Jinan 250101, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Jin
authors.affiliation: School of Pharmaceutical Sciences and National Glycoengineering Research Center, Shandong University, Jinan 250012, China; Post-doctoral Scientific Research Workstation, Shandong Academy of Pharmaceutical Sciences, Jinan 250101, China.
authors.forename: Huarong
authors.initials: H
authors.lastname: Shao
authors.affiliation: Post-doctoral Scientific Research Workstation, Shandong Academy of Pharmaceutical Sciences, Jinan 250101, China.
authors.forename: Xiqiang
authors.initials: X
authors.lastname: Zhu
authors.affiliation: Post-doctoral Scientific Research Workstation, Shandong Academy of Pharmaceutical Sciences, Jinan 250101, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Liu
authors.affiliation: School of Pharmaceutical Sciences and National Glycoengineering Research Center, Shandong University, Jinan 250012, China. Electronic address: fswang@sdu.edu.cn.
authors.forename: Fengshan
authors.initials: F
authors.lastname: Wang
keywords: Method validation; Molecular weight; Near-infrared spectroscopy; Partial least squares; Xanthan gum