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Abstract

DESIGN AND OPTIMIZATION OF AMBROXOL HCL MICROPARTICLES FOR BITTER TASTE MASKING

*Abhijeet Y. Patil1, Pravin K. Bhoyar2, Jagdish R. Baheti3, Satish M. Kardel3, Chandrakant T. Karanjekar1, Dhanashri B. Nagulwar4

1School of Pharmacy, Swami Ramanand Teerth Marathwada University, Nanded, Maharashtra, India.
2Siddhivinayak College of Pharmacy,Warora, Dist-Chandrapur, Maharashtra, India.
3Shriman Suresh Dada Jain College of Pharmacy, Chandwad, Nasik, Maharashtra, India.
4Department of Pharmaceutics, Sharad Pawar College of Pharmacy, Dist: Nagpur, Maharashtra, India.

ABSTRACT

In the present work, bitter taste of Ambroxol hydrochloride is masked by preparing microparticles of drug with certain hydrophilic polymers such as Hydroxypropyl methylcellulose (HPMC) and polyvinyl pyrrolidone (PVP) by using spray drying technique. Microparticles of Ambroxol hydrochloride and polymers were prepared in ratio of 1: 3: 3 (0.1gm drug, 0.3gm HPMC and 0.3gm PVP respectively) by spray drying technique. Morphology and characterization of the prepared Ambroxol hydrochloride microparticles was studied. The percentage yield of microparticles was found to be 62%. The encapsulation efficiency was found to be 67.30%. %. The in vitro drug release was found to be 61.65% and 72.86% in 0.1N HCL and pH 6.8 phosphate buffer solutions.

Keywords: Ambroxol, Hydroxy propyl methylcellulose (HPMC), Polyvinyl pyrrolidone (PVP), Spray drying, Taste masking.


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