Abstract
SummaryThe effects of polymers hyaluronic acid (anionic), chitosan (cationic), and Pluronic F‐127 (nonionic) on the stability of the insulin lispro in PBS (pH 7.4) solution at 37°C was investigated using ultra‐performance liquid chromatography. The results were that hyaluronic acid slightly enhanced while chitosan and Pluronic® F‐127 both decreased the stability of insulin lispro. Furthermore, the negative effect of chitosan on insulin lispro's stability was worse than that of Pluronic® F‐127. These results clearly indicate that the macromolecular structure and charge of the polymer excipients had a significant effect on the stability of insulin lispro.
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