THERMOANALYTICAL STUDY OF ACECLOFENAC FORMULATIONS WITH REGULAR MAIZE STARCH AND WAXY MAIZE STARCH

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October – November, 2016, vol.6 , no. 2
pages: 828-831
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2016.6.2.828-831
Abstract: Production of tablets in pharmaceutical industry often is required to mixture the active ingredient (drug) with an inert material. Starch is shown as a good alternative material to be used as excipient. Thus, in this investigation the techniques: thermogravimetry and derivative thermogravimetry (TG/DTG), differential scanning calorimetry (DSC as well as thermomicroscopy were performed with aim to verify existence of interactions between aceclofenac (2-[2-[2-[(2,6-dichlorophenyl)amino]phenyl]acetyl]oxalacetic) with regular maize starch and waxy maize starch. Binary and physical mixtures of aceclofenac and starch in ratios 2:1, 1:1 and 1:2 (drug:starch) studied by the instrumental techniques showed that no interactions occurs between the drug and starches in any ratio, being maintained the properties of aceclofenac.
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