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Dextrin as excipient in pharmaceutical preparations.

M Lederer1, E Leipzig-Paganini

  • 1Institut de Chimie Minérale et Analytique, BCH, Université de Lausanne, Switzerland.

Die Pharmazie
|February 7, 2002
PubMed
Summary

Commercial dextrins enhance azodye separation in chromatography, indicating supramolecular complex formation. This finding is crucial for understanding dextrins' role as pharmaceutical excipients.

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Area of Science:

  • Analytical Chemistry
  • Supramolecular Chemistry
  • Pharmaceutical Sciences

Background:

  • Dextrins are commonly used as "inert" excipients in pharmaceutical formulations.
  • Supramolecular complexation can influence the behavior of active pharmaceutical ingredients and excipients.
  • Understanding excipient interactions is vital for drug formulation and delivery.

Purpose of the Study:

  • To investigate the interaction between commercial dextrins and azodyes in thin layer chromatography.
  • To determine if dextrins form supramolecular complexes with azodyes.
  • To assess the implications of these interactions for pharmaceutical applications.

Main Methods:

  • Thin layer chromatography on cellulose.
  • Use of aqueous solvents with varying concentrations of commercial dextrins.
  • Analysis of the effect on retention factor (Rf) values of azodyes, specifically methyl orange.

Main Results:

  • Addition of dextrins to the solvent increased the Rf values of azodyes.
  • The increase in Rf values was less pronounced compared to cyclodextrins.
  • This suggests that dextrins, like cyclodextrins, can form supramolecular complexes with azodyes.

Conclusions:

  • Commercial dextrins are capable of forming supramolecular complexes with azodyes.
  • The interaction between dextrins and azodyes should be considered when dextrins are used as pharmaceutical excipients.
  • This research highlights the importance of evaluating the "inertness" of excipients in drug formulation.

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