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Synthesis of Pharmaceutical Intermediate Products

Research areas


  • synthesis of pharmaceuticals and pharmaceutical intermediates in the group of antibiotics and anticancerogenic drugs


The technology has been developed to obtain (2R,3S)-3-phenylisoserine hydrochloride - an amino acid, witch is a main semi product in the synthesis of anticancer drug - Paclitaxel. The final product is characterized by 99% enantiomeric purity and 98% chemical purity.


The technology of synthesis of trans-4-cyclohexylo-S-proline has been developed in laboratory scale. trans-4-cyclohexylo-S-proline is an amino acid, which is main intermediate product in the synthesis of antihypertensive drug - Fozinopril.


Developing methods and operating conditions for synthesizing new derivatives of 5- aminolevulinic acid (ALA) and studying their application in photodynamic antitumor therapy.

  • developing methods for isolating food-grade flavorings and aromas and natural colorants by supercritical fluid extraction and enzymatic hydrolysis.


At the Industrial Chemistry Research Institute, a method has been developed to prepare vegetable extracts with liquid or supercritical carbon dioxide as extractant. Carbon dioxide is advantageous in that its critical parameters are low (Tc = 304.13 K, Pc = 72.4 bar); it is chemically and physiologically indifferent, sterile, bacteriostatic, inflammable, and inexpensive; it is easy to separate from product(s); it leaves no wastes and offers an environmentally friendly technology.
Vegetable extracts produced by this method are powerful aromatizing agents, they are microbiologically pure and contain no traces of solvents. They are considerably superior to any extracts prepared by classical techniques. Extraction is usually run at a low temperature (30-60°C), a fact that enables the true composition of the aroma to be preserved and thermally liable compounds to be processed.

Supercritical extracts have been prepared from numerous vegetable raw materials including those from:

  • selery seeds (Apium graveolens L.)
  • elder fruits (Sambucus nigra L.)
  • dill fruits (Anethum graveolens L.)
  • walnuts (Juglans regia L.)
  • hazelnuts (Corylus avellana L.)
  • parsley seeds (Petroselinum sativum Hofmm.)

A process has been developed to extract natural dyes like green dyes (chlorophyll, chlorophyllin) from spinach and red dyes (ß-carotene) from carrot roots.


Routes have also been developed to synthesize


  • fragrants and components used in foodstuff, cosmetic and perfumery industries
  • new fragrants based on α-pinene

Experience


  • esterification of low-molecular-weight mono and dicarboxylic acids
  • separation of components of food-grade aromas from natural raw materials by supercritical fluid extraction
  • isolation of natural dyes from vegetable materials by enzymatic methods and supercritical fluid extraction
  • synthesis of active constituents of antioxidants and stabilizers used in hypoallergenic cosmetic preparations
  • scale-up procedures from one-quarter to semi-technical scale
  • reactions of organic anions with the participation of phase-transfer catalysts
  • synthesis of secondary alcohols used as components of aromas in foodstuff industries
  • kinetic studies on chemical reactions, determination of reaction rate constants, reaction order and energy of activation


Contact


Magdalena Jezierska-Zięba, Ph. D., Chem. Eng.
phone +48 22 568 22 97, +48 22 568 21 70,

+48 22 568 23 59, +48 22 568 20 75