首页> 外文期刊>Journal of pharmaceutical sciences. >The inhibition effect of high storage temperature on the recrystallization rate during dissolution of nimodipine-Kollidon VA64 solid dispersions (NM-SD) prepared by hot-melt extrusion.
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The inhibition effect of high storage temperature on the recrystallization rate during dissolution of nimodipine-Kollidon VA64 solid dispersions (NM-SD) prepared by hot-melt extrusion.

机译:高存储温度对热熔挤出制备的尼莫地平-Kollidon VA64固体分散体(NM-SD)溶解过程中重结晶速率的抑制作用。

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摘要

Nimodipine (NM) solid dispersions (SD) were prepared by hot-melt extrusion with polyvinylpyrrolidone/vinyl acetate copolymer (PVP-VA; Kollidon VA64) as the carrier, then the extrudate was stored at different temperatures (20 degrees C, 40 degrees C, 60 degrees C) after milling. Conventional differential scanning calorimetry and powder X-ray diffraction revealed that the drug was present as an amorphous state in the carrier. The dissolution curves of NM from SD at 37 degrees C in water showed that the rate of recrystallization for NM from SD stored at high temperatures was slower than that from room temperature. The single glass transition temperature (T(g) ) measured by modulated temperature DSC remained constant around 89 degrees C and indicated that the amorphous state of the compound was not altered by heating. However, the C=O vibration of the amide function of Kollidon VA64 increased from 1658 to 1675 cm(-1) was observed in infrared spectra and implied the weakness of H-bonding between the compound and the polymer. The above-mentioned experiments clued to us that suitable postcooking for a short time is good for SD; however, the mechanisms of the changes were still not clear and need further investigation.
机译:以聚乙烯吡咯烷酮/乙酸乙烯酯共聚物(PVP-VA; Kollidon VA64)为载体,通过热熔挤出制备尼莫地平(NM)固体分散体(SD),然后将挤出物储存在不同温度(20摄氏度,40摄氏度)下,60摄氏度)。常规差示扫描量热法和粉末X射线衍射表明,药物以无定形状态存在于载体中。 NM在37摄氏度下在水中从SD的溶解曲线表明,在高温下从SD储存的NM的重结晶速率慢于室温。通过调制温度DSC测得的单一玻璃化转变温度(T(g))在89℃附近保持恒定,表明该化合物的非晶态没有通过加热而改变。但是,在红外光谱中观察到的Kollidon VA64酰胺功能的C = O振动从1658增加到1675 cm(-1),这暗示了化合物与聚合物之间H键的弱点。上述实验表明,短时间进行适当的后煮对SD有益。但是,变化的机制仍不清楚,需要进一步调查。

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