Home  /  News Of Farmacy  /  Núm: 3 Par: PP (2014)  /  Article
ARTICLE
TITLE

Determination of the food azo dye carmoisine vs chlorpheniramine maleate ion associate structure

SUMMARY

Recently different excipients, including colouring agents, are often used to give a marketable appearance and improve the consumer characteristics of drugs. Usually they are applied in the composition of medicines for internal use (tablets, capsules, syrups, troches, lozenges, etc). Synthetic azo dyes – a group of compounds obtained by the coupling reaction of sulfonaftilamines and diazotised sulfoanilines with aromatic or heterocyclic phenols are the most widely used in the pharmaceutical practice. Compounds of this group give bright, easily reproducible colours, they are resistant to the light, oxidants, reducing agents, pH changes and less sensitive to different types of technological impact. Synthetic azo dyes are poorly absorbed from the intestines after intake, but they can form ion associates with salts of organic bases, including with drugs, and it may alter their bioavailability. The aim of our work was to determine the partition coefficient of the ion associate of a synthetic food azo dye carmoisine with the medicinal substance chlorpheniramine maleate in the water-chloroform system and to study the stoichiometric ratio of the components in this ion associate. The partition coefficient in the water-chloroform system has been determined spectrophotometrically. It is 3.44, indicating that the ion associate is more soluble in water than in chloroform. The stoichiometric ratio of carmoisine and chlorpheniramine maleate in the resulting ion associate has been determined by HPLC, and it is 1:2.

 Articles related

Vivek K. Bajpai, Siddhartha Singh, Archana Mehta    

Current research analyzes the chemical composition of Ligustrum lucidum flower essential oil obtained by the hydrodistillation, and examines its anti-microbial mode of action against food-borne pathogenic bacteria. Gas chromatography-mass spectrometry an... see more


Shruti Shukla    

Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Soy protein is a major component of the diet of food and is increasingly ... see more


Laszlo Endrenyi ,Laszlo Tothfalusi    

The US Food and Drug Administration (FDA) has recently suggested that the bioequivalence (BE) for products of drugs with narrow therapeutic indices (NTI) be assessed by the approach of reference-scaled average BE (SABE). Subsequently, in December, 2012, ... see more



Lukky Jayadi, Maritha Hernaningsih    

Sweeteners are chemical compounds that are often added and used for industrial food processing products as well as beverages and foods, sweeteners consist of natural sweeteners and synthetic sweeteners, one of the synthetic sweeteners is sodium cyclamate... see more