Novel Inclusion Complexs Of Oseltamivir Phosphate-With ß Cyclodextrin: Physico-Chemical Characterization.
Journal Title: Journal of Pharmaceutical Sciences and Research - Year 2010, Vol 2, Issue 9
Abstract
The purpose of this research was to mask the intensely bitter taste of Oseltamivir Phosphate (OP) Taste masking was done using beta-cyclodextrin (CD). Prepared complexes were characterized using several techniques, namely phase solubility diagrams , differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FT-IR), X-ray powder diffractometry (XRPD), scanning-electron microscopy (SEM) to analyse any physicochemical interaction between drug and carrier. In vitro drug release studies for freeze dried complexes(FDC) were performed at pH, 1.2 and 6.8. In order to evaluate the efficiency of taste masking by complexation a taste perception study (TPS) was designed and followed Bitterness score was evaluated using gustatory sensation test. The FTIR, DSC and XRPD studies indicated inclusion complexation in FDC. In addition, prepared FDC exhibited better drug release at pH 1.2 and less at pH 6.8. The results of TPS indicate effective taste masking as compared pure drug. In conclusion, the study confirmed that CD can be utilized as an alternative approach for effective taste masking of OP.
Authors and Affiliations
Sevukarajan. M , Thanuja Bachala , Rahul Nair
Keywords
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