Abstract
A standard procedure, consisting of twotlc systems, for the qualitative control of creams is presented. All common cream excipients, except those of very high polarity, are separated in a simple gradient elution system, using diethyl ether as the eluent in a chromatographic chamber saturated withn-pentane. The very polar cream base components are separated usingn-butanol-glacial acetic acid-water (20+2+5) as the eluent. The chromatographic behaviour of common cream excipients as well as threefna cream bases and four commercial cream bases is discussed.
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Van De Vaart, F.J., Hulshoff, A. & Indemans, A.W.M. Analysis of creams. Pharmaceutisch Weekblad Scientific Edition 5, 109–113 (1983). https://doi.org/10.1007/BF01960986
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DOI: https://doi.org/10.1007/BF01960986