Excipients are secondary ingredients added to a formulation to aid the delivery, processing andstability of the active drug/ drugs. Formulation stability largely depends on interaction of excipients orlack of interaction of excipients with the active drug and other excipients. The objective of this study wasto analyze any excipients- excipient interactions within the selected pharmaceutical excipients.Forty of the most commonly used excipients, selected on the basis of their utilization informulations were organized into seven categories: Alcohols, Carbohydrates, Sugars, Acid and Salts,Polymers, Oils and Waxes and Inorganics. The excipients selected for this study included polyethyleneglycol 1450, polyethylene glycol 4000, polyethylene glycol 8000, Mannitol, Sorbitol, Corn Starch,Microcrystalline Cellulose, Ethyl Cellulose, Stearic acid, Magnesium stearate, and Benzoic acid. Binarymixtures of the excipients were prepared in the ratio of 1:1 w/w and studied by Differential ScanningCalorimetry (DSC), Thermal Gravimetric Analysis (TGA) and Powder X-ray Diffraction Analysis(PXRD). The properties obtained from the binary mixtures were compared with the individual excipientsto predict any deviant behaviour and thus probable interactions.The binary mixtures which showed no interactions in both DSC and PXRD studies included PEGs:PEGs, PEGs: Sorbitol, PEGs: Stearic acid, PEGs: Benzoic acid, mannitol: sorbitol, mannitol: ethylcellulose, mannitol: magnesium stearate, and sorbitol: benzoic acid. These mixtures are suggested to becompatible for formulation purpose.
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