Taste masking of paracetamol by hot-melt extrusion: An in vitro and in vivo evaluation

被引：134
作者：
Maniruzzaman, Mohammed [1 ]
Boateng, Joshua S. [1 ]
Bonnefille, Marion [2 ]
Aranyos, Attila [2 ]
Mitchell, John C. [1 ]
Douroumis, Dennis [1 ]
机构：
[1] Univ Greenwich, Sch Sci, London SE18 6PF, Kent, England
[2] Alpha MOS, Toulouse, France
来源：
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS | 2012年 / 80卷 / 02期
关键词：
Hot-melt extrusion; Taste masking; Electronic tongue; Solubility parameter; SOLUBILITY PARAMETERS; SOLID DISPERSIONS; ELECTRONIC TONGUE; PHARMACEUTICAL APPLICATIONS; FORMULATION DEVELOPMENT; DISINTEGRATING TABLETS; RELEASE; BITTERNESS; POLYMERS; GRANULES;
D O I：
10.1016/j.ejpb.2011.10.019
中图分类号：
R9 [药学];
学科分类号：
1007 ;
摘要：
The purpose of this study was the in vitro and in vivo evaluation of the masking efficiency of hot melt extruded paracetamol (PMOL) formulations. Extruded granules containing high PMOL loadings in Eudragit EPO (R) (EPO) or Kollidon (R) VA64 (VA64) were prepared by hot-melt extrusion (HME). The taste masking effect of the processed formulation was evaluated in vivo by a panel of six healthy human volunteers. In addition, in vitro evaluation was carried out by an Astree e-tongue equipped with seven sensors. Taste sensing technology demonstrated taste improvement for both polymers by correlating the data obtained for the placebo polymers and the pure APIs alone. The best masking effect was observed for VA64 at 30% PMOL loading. The e-tongue results were in good agreement with the in vivo evaluation. In vitro dissolution of the extruded granules showed rapid PMOL releases. (C) 2011 Elsevier B.V. All rights reserved.
引用
收藏
页码：433 / 442
页数：10
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