A study of factors affecting the labelling of tartrate with 188Re and the transchelation of the 188Re from the tartrate to a protein

The formation of 188Re-tartrate for use in transchelation reactions and the transchelation of the 188Re onto albumin was studied. Two labelled tartrate products were separated using a non-traditional mobile phase on ITLC strips. Tartrate labelling yield increases with pH but so does the instability when the product is exposed to air. Lower pHʹs are preferred when oxygen-free labelling conditions can be achieved. Higher tin levels protect against air oxidation. Stability of the Re-tartrate complex is supported by addition of ascorbic acid and ferrous sulphate, however both these agents decreased the rate of the formation of the Re-tartrate complex. The labelling efficiency of a perrhenate solution decreased with the time for which it is stored prior to the labelling reaction, depending on the radioactive concentration. Re-albumin transchelation efficiency increases with the tartrate concentration, while increased stability of the Re-tartrate complex lowers the transchelation yields of Re-albumin.