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The stability of water‐ and fat‐soluble vitamin in dentifrices according to pH level and storage type
Author(s) -
Park JungEun,
Kim KiEun,
Choi YongJun,
Park YongDuk,
Kwon HaJeong
Publication year - 2016
Publication title -
biomedical chromatography
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.4
H-Index - 65
eISSN - 1099-0801
pISSN - 0269-3879
DOI - 10.1002/bmc.3535
Subject(s) - chemistry , dentifrice , vitamin , food science , chromatography , vitamin c , biochemistry , inorganic chemistry , fluoride
The purpose of this study is to evaluate the vitamin stabilities in dentifrices by analyzing various vitamins according to the level and storage temperature. The stabilities of water‐ and fat‐soluble vitamins were investigated in buffer solution at different pH values (4, 7, 8, 10 and 11) for 14 days and in dentifrices at different pH (7 and 10) for 5 months at two temperature conditions (room and refrigeration temperature) by analyzing the remaining amounts using HPLC methods. In the buffer solution, the stability of vitamins B 1 , B 6 and C was increased as the pH values increased. Vitamins E and K showed poor stability at pH 4, and vitamin B 3 showed poor stability at pH 11. In dentifrices, the storage temperature highly influenced vitamin stability, especially vitamins C and E, but the stabilities of vitamins B 1 and C according to pH values did not correspond to the buffer solution tests. Vitamin B group was relatively stable in dentifrices, but vitamin C completely disappeared after 5 months. Vitamin K showed the least initial preservation rates. Vitamins were not detected in commercial dentifrices for adults and detected amounts were less than the advertised contents in dentifrices for children. Copyright © 2015 John Wiley & Sons, Ltd.