Preparation and Characterization of Meloxicam-beta-Cyclodextrin Inclusion Complex Prepared by Spray Dring Method
Penulis/Author
FUAD SOEGIBUDIONO W. (1); Prof. Dr. Teuku Nanda Saifullah Sulaiman, S.Si., M.Si., Apt. (2); Prof. Dr. Abdul Rohman, S.F., M.Si., Apt. (3)
Tanggal/Date
2016
Kata Kunci/Keyword
Abstrak/Abstract
Development of
meloxicam (MLX)
oral dosage form has its own problem due to it’s poor water solubility and bitter taste.
Several techniques have been used to improve the solubility and
to
mask the bitter taste of
MLX
, mainly by its complexation
with cyclodextrins. The objective of the p
resent work
is to enhance the solubility of MLX
and to
prepare and characterize
spray dried inclusion complex with ?
-
cyclodextrin. Phase solubility study w
as
done to analyze the influence of ?
-
cyclodextrin on solubility of MLX.
Inclusion complex of MLX
-
?
-
cyclodextrin w
as
prepared in 1:2 molar ratio
and
conducted by spray drying method
. Inclusion complex obtained was studied by organoleptic, Differential Scanning
Calorimetry (DSC), and Fourier Transform Infra
r
ed Spectroscopy (FT
IR).
Phase solubility study shows that MLX
solubility increase linearly with an increase in the concentration of ?
-
cyclodextrin.
The addition
of 3.48 mM ?
-
cyclodextrin
in phosphate buffer results in enhance of solubility of MLX about 25%. Furthermore,
the
addition
of 31.75 mM ?
-
cyclodextrin
can
enhance solubility of MLX up to 252%.
Organoleptic analysis shows
that
inclusion complex generated a
tasteless powder with an amoprhous and paler colour. DSC and FTIR analysis confirm the inclusion of
MLX
in the
cyc
lodextrin cavity
,
even some functional group
s
of MLX
are
detected in the inclusion complex
