A study of sulfadimidine-β-cyclodextrin mixtures

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Abstract

A physical mixture and a kneaded product containing sulfadimidine and β-cyclodextrin were prepared. The morphology of these products and of the sulfadimidine bulk substance were studied by scanning electron microscopy (SEM). The thermoanalytical behaviour of the samples was investigated. The existence of an inclusion complex in the products could not be proved. However an increase in dissolution rate was observed. The reason in the case of the physical mixture lies in the regular distribution of the active agent crystals and the β-cyclodextrin crystals, and in the case of the kneaded product in the formation of new recrystallized particles.

Original languageEnglish
Pages (from-to)299-307
Number of pages9
JournalJournal of Inclusion Phenomena
Volume37
Issue number1-4
Publication statusPublished - May 1 2000

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Keywords

  • Dissolution
  • Kneaded product
  • Physical mixture
  • Scanning electron microscope (SEM)
  • Sulfadimidine
  • Thermoanalysis
  • β-cyclodextrin

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Condensed Matter Physics

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