THERMOANALYTICAL STUDY OF ACECLOFENAC FORMULATIONS WITH REGULAR MAIZE STARCH AND WAXY MAIZE STARCH

被引：0

作者：

Colman, Maristela Denck ^{[1
]}

Ramos, Elaine da Silva ^{[2
]}

de Oliveira, Cristina Soltovski ^{[1
]}

Denck Colman, Tiago Andre ^{[3
]}

Schnitzler, Egon ^{[1
]}

机构：

[1] Univ Estadual Ponta Grossa, Carlos Cavalcanti 4748, BR-84030900 Ponta Grossa, Parana, Brazil

[2] Fed Inst Educ Sci & Technol Parana, Campus Telemaco Borba,Rod PR 160,Km 19-5, Telemaco Borba, Parana, Brazil

[3] Fed Univ Grande Dourados, Fac Sci & Technol, Rodovia Dourados Itahum,Km 12,Caixa Postal 364, BR-79804970 Dourados, MS, Brazil

来源：

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2016年 / 6卷 / 02期

关键词：

Thermal analysis; aceclofenac; excipient; regular maize starch; waxy maize starch; interaction drug: excipient;

D O I：

10.15414/jmbfs.2016.6.2.828-831

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Production of tablets in pharmaceutical industry often is required to mixture the active ingredient (drug) with an inert material. Starch is shown as a good alternative material to be used as excipient. Thus, in this investigation the techniques: thermogravimetry and derivative thermogravimetry (TG/DTG), differential scanning calorimetry (DSC as well as thermomicroscopy were performed with aim to verify existence of interactions between aceclofenac (2-[2-[2-[(2,6-dichlorophenyl) amino] phenyl] acetyl] oxalacetic) with regular maize starch and waxy maize starch. Binary and physical mixtures of aceclofenac and starch in ratios 2: 1, 1: 1 and 1: 2 (drug: starch) studied by the instrumental techniques showed that no interactions occurs between the drug and starches in any ratio, being maintained the properties of aceclofenac.

引用

页码：828 / 831

页数：4

共 50 条

[41] The rheological behavior of native and high-pressure homogenized waxy maize starch pastes
Wang, Bao
Wang, Li-jun
Li, Dong
Wei, Qing
Adhikari, Benu
CARBOHYDRATE POLYMERS, 2012, 88 (02) : 481 - 489
[42] Nature of phase transitions of waxy maize starch in water-ionic liquid mixtures
Xiang, Fengjuan
Copeland, Les
Wang, Shuo
Wang, Shujun
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2018, 112 : 315 - 325
[43] Effect of dual modification of HMT and crosslinking on physicochemical properties and digestibility of waxy maize starch
Park, Eun Young
Ma, Jin-Gyeong
Kim, Jiyeon
Lee, Dong Hun
Kim, Sun Young
Kwon, Dong-Joo
Kim, Jong-Yea
FOOD HYDROCOLLOIDS, 2018, 75 : 33 - 40
[44] Improving emulsification performance of waxy maize starch by esterification combined with pulsed electric field
Chen, Bo-Ru
Wang, Zhi-Ming
Lin, Jia-Wei
Wen, Qing-Hui
Xu, Fei-Yue
Li, Jian
Wang, Rui
Zeng, Xin-An
FOOD HYDROCOLLOIDS, 2022, 129
[45] Effects of water deficit during grain filling on the physicochemical properties of waxy maize starch
Lu, Dalei
Cai, Xuemei
Lu, Weiping
STARCH-STARKE, 2015, 67 (7-8): : 692 - 700
[46] A new insight into the biosynthesis, structure, and functionality of waxy maize starch under drought stress
Wu, Wenhao
Zhong, Yuyue
Liu, Yilin
Xu, Renyuan
Zhang, Xudong
Liu, Na
Guo, Dongwei
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2023, 103 (11) : 5270 - 5276
[47] Effects of heat stress during grain filling on the structure and thermal properties of waxy maize starch
Lu, Dalei
Shen, Xin
Cai, Xuemei
Yan, Fabao
Lu, Weiping
Shi, Yong-Cheng
FOOD CHEMISTRY, 2014, 143 : 313 - 318
[48] An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology
Liu, Zipeng
Chen, Ling
Bie, Pingping
Xie, Fengwei
Zheng, Bo
FOOD HYDROCOLLOIDS, 2021, 116
[49] Characterisation of fractions obtained by isoamylolysis and ion-exchange chromatography of cationic waxy maize starch
Manelius, R
Maaheimo, H
Nurmi, K
Bertoft, E
STARCH-STARKE, 2002, 54 (02): : 58 - 65
[50] Structural characterizations of waxy maize starch residue following in vitro pancreatin and amyloglucosidase synergistic hydrolysis
Miao, Ming
Zhang, Tao
Mu, Wanmeng
Jiang, Bo
FOOD HYDROCOLLOIDS, 2011, 25 (02) : 214 - 220

← 1 2 3 4 5 →