Quality control

  • Identification (HPLC, TLC, Colorimetric, IR)
  • pH, density
  • Extractable volume, average volume
  • Water content (Karl Fischer)
  • Average mass, mass uniformity
  • Assay: active ingredient
  • Assay: preservatives
  • Assay: relative substances
  • Content uniformity – mass variation
  • Dissolution (spectrophotometer)
  • Microbiology