Publication: Parasetamol ile multupartiküler sistemler hazırlanması ve vitro değerlendirilmesi
Abstract
Bu çalışmada ağrı kesici ve ateş düşürücü etkili parasetamolün sahip olduğu acı tat, doğal polimerler yardımıyla maskelenmeye çalışılmıştır. Doğal polimerler olarak aljinat, karragen, pektin ve skleroglukan seçilerek iyonotropik jelleşme yöntemiyle boncuk şeklinde formülasyonlar hazırlanmıştır. Bu amaçla polimerlerin viskoz çözeltilerine %8, %12, %16, %20 ve %24 oranlarında parasetamol eklenip tuz çözeltisine damlatılarak boncuklar elde edilmiştir. Aljinat, karragen ve pektin ile küre şeklinde boncuklar elde edilirken, skleroglukan ile elips şeklinde boncuklar oluşmuştur. Hazırlanan boncuk formülasyonlarında boncuk oluşum verimleri ve % ilaç tutulma değerleri hesaplanmış ve %55 ile %98 arasında değişen yüksek değerler elde edilmiştir. Boncukların salım profilleri pH 3 ve pH 7.2 fosfat tampon çözeltisi olmak üzere iki farklı ortamda değerlendirilmiş, parasetamolün tamamının 2 saat içinde salındığı bulunmuştur. Doğal polimerlerin parasetamolün acı tadını maskeleyebilme başarıları 10 kişilik gönüllü grup üzerinde uygulanan tat değerlendirme anketiyle değerlendirilmiş, sonuç olarak en başarılı polimerin pektin olduğu, aljinat ve karragenin de tat maskelemede ona yakın ölçüde başarılı olduğu tespit edilmiştir. PREPARATION AND IN VITRO EVALUATION OF MULTIPARTICULAR SYSTEMS BY USING PARACETAMOL
In this study, the bitter taste of paracetamol, which is an analgesic and an antipiretic, was aimed to be masked with natural polymers. The bead formulations of natural polymers, such as alginate, carrageenan, pectin and scleroglucan were prepared with ionotropic gellation method. First of all, paracetamol was added in ratios of 8%, 12%, 16%, 20% and 24% to viscous polymer solutions and then the beads were prepared by dripping these in salt solutions. By using alginate, carrageenan and pectin, spherical beads were obtained, however the use of scleroglucan resulted in rather elyptic shaped beads. The encapsulation efficiency and the paracetamol loadings of beads were high in general. The paracetamol loadings were found to vary between 55% to 98%. The drug release profiles of beads were investigated in pH 3 phosphate buffer solution and pH 7.2 phosphate buffer solution and the total amount of paracetamol was found to release in 2 hours. The taste masking abilities of the above mentioned natural polymers were tested on 10 volunteers by using a taste evaluation test. As a result, pectin is selected as the most successful polymer next to alginate and carrageenan which were also quite successful.
In this study, the bitter taste of paracetamol, which is an analgesic and an antipiretic, was aimed to be masked with natural polymers. The bead formulations of natural polymers, such as alginate, carrageenan, pectin and scleroglucan were prepared with ionotropic gellation method. First of all, paracetamol was added in ratios of 8%, 12%, 16%, 20% and 24% to viscous polymer solutions and then the beads were prepared by dripping these in salt solutions. By using alginate, carrageenan and pectin, spherical beads were obtained, however the use of scleroglucan resulted in rather elyptic shaped beads. The encapsulation efficiency and the paracetamol loadings of beads were high in general. The paracetamol loadings were found to vary between 55% to 98%. The drug release profiles of beads were investigated in pH 3 phosphate buffer solution and pH 7.2 phosphate buffer solution and the total amount of paracetamol was found to release in 2 hours. The taste masking abilities of the above mentioned natural polymers were tested on 10 volunteers by using a taste evaluation test. As a result, pectin is selected as the most successful polymer next to alginate and carrageenan which were also quite successful.