Thermal studies on mixtures of aminosalicylic acids with cyclodextrins
Rotich, M.K., Brown, M.E., and Glass, B.D. (2003) Thermal studies on mixtures of aminosalicylic acids with cyclodextrins. Journal of Thermal Analysis and Calorimetry, 73 (2). pp. 687-706.
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The thermal behaviour of the aminosalicylic acids is compared with the behaviour of their 1:1 molar ratio physical and kneaded mixtures with each of three different cyclodextrins (b-, hydroxypropyl-b-, and g-cyclodextrin), using differential scanning calorimetry and thermogravimetry coupled with evolved gas analysis by Fourier transform infrared spectroscopy. X-ray powder diffraction and infrared spectroscopy provided complementary information. Comparison of the effects of the different cyclodextrins on the behaviour of the individual aminosalicylic acid isomers shows that hydroxypropyl-b-cyclodextrin has the greatest interaction with 3-aminosalicylic acid and 5-aminosalicylic acid, followed by g-cyclodextrin, while b-cyclodextrin generally shows the least interaction. For 4-aminosalicylic acid, the effect of g-cyclodextrin seems to be more marked than for 3-aminosalicylic acid and 5-aminosalicylic acid.
|Item Type:||Article (Refereed Research - C1)|
|Keywords:||aminosalicylic acids; cyclodextrins; decarboxylation; DSC; TG; XRD|
|Date Deposited:||16 Jun 2009 23:27|
|FoR Codes:||11 MEDICAL AND HEALTH SCIENCES > 1115 Pharmacology and Pharmaceutical Sciences @ 100%|
|SEO Codes:||86 MANUFACTURING > 8608 Human Pharmaceutical Products > 860899 Human Pharmaceutical Products not elsewhere classified @ 100%|
|Citation Count from Web of Science||