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Research Journal of Pharmaceutical Dosage Forms and Technology
Year : 2015, Volume : 7, Issue : 3
First page : ( 212) Last page : ( 214)
Print ISSN : 0975-234X. Online ISSN : 0975-4377.
Article DOI : 10.5958/0975-4377.2015.00031.2

Elimination of bitter, disgusting taste of Levocetrizine di hydrochloride by HP β-Cyclodextrin

Devi Durga K.N.1,*, Rao N. Narasimha2, Priyanka K. Geeta1, Deepika K. Naga1, Mounika G. Venkata1

1KVSR Siddhartha College of Pharmaceutical Sciences, Vijayawada, Andhra Pradesh, India

2TIL Healthcare, Sricity-SEZ, India

*Address for correspondence: Durga Devi. K.N, KVSR Siddhartha College of Pharmaceutical Sciences, Vijayawada, Andhra Pradesh, India, E-mail: nelluriss@rediffmail.com

Online published on 29 October, 2015.

Abstract

Levocetrizine Di Hydrochloride is second generation piperazine derivative, a potent H1 selective anti-histaminic or anti-allergic agent. It has bitter taste. So, the taste has to be masked in order to reduce its bitterness, to increase its palatability and to improve patient compliance. The purpose of this research work to prepare tasteless complexes of levocetrizine di hydrochloride. Conventional taste masking techniques such as use of sweeteners and amino acids and flavoring agents often are unsuccessful in masking the taste of highly bitter drugs. The purpose of this research was to mask the intensely bitter taste of Levocetrizine Di Hydrochloride adopting inclusion complex formation array using HP β-cyclodextrin by Kneading method. The study conclusively demonstrated the complete masking of bitter taste of Levocetrizine Di Hydrochloride with HP Beta cyclodextrin in 1: 1 Kneaded ratio.

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Keywords

anti-histaminic, Kneading method, HP β-cyclodextrin, palatability.

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