Correlation between the stability constant and pH for β-cyclodextrin complexes
نویسندگان
چکیده
منابع مشابه
Evaluation of Some Methods for Preparing Glipizide-β-Cyclodextrin Inclusion Complexes
Glipizide has been found to form inclusion complexes with β-cyclodextrin (β-CD) in solution and in solid state. The present study was undertaken to determine a suitable method for scaling up glipizide-β-CD inclusion complex formation and to evaluate the effect of some parameters on the efficiency of complexation. The solid inclusion complexes of glipizide and β-CD were prepared at a molar...
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One of the methods to enhance bio-accessibility of drugs like Acridone and its oxime is toform inclusion complexes with β-cyclodextrin. The formation of such complexes has beenconfirmed by changes in spectral characteristics and melting point data. The aqueous phasesolubility studies reveal 1:1 stoichiometry between the compound and, β-cyclodextrin. The studyof thermodynamic parameters like ΔG,...
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In this paper, synthesized (raw) multi-walled carbon nanotube (rMWCNTs) surfaces were modified with chitosan and β-cyclodextrin using Chen’s soft cutting technique. Raw and surface modified multi-walled carbon nanotubes were observed by transmission electron microscope (TEM). The results showed that chitosan and β-cyclodextrin could attach to the outer surface of nanotubes, wrapping the nanotub...
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Silymarin is a hepatoprotective agent, having poor water solubility and oral absorption of about 23 - 47%, leading to low bioavailability of the drug. The aim of the present study is to improve the solubility and dissolution rate and in turn the hepatoprotective activity of the drug, by formulating its inclusion complex with beta (β)-cyclodextrin, using different methods. The phase solubility a...
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Safety and quality of food have become a challenge for the food industry looking to replace synthetic preservatives with natural agents. In this context, cinnamon leaf essential oil (CLO) showed to be potent antioxidant and antimicrobial agent; however, its active compounds are highly reactive volatiles and grant strong odors and flavors when used as food additive. With this in mind, the object...
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ژورنال
عنوان ژورنال: International Journal of Pharmaceutics
سال: 2019
ISSN: 0378-5173
DOI: 10.1016/j.ijpharm.2019.118523