Influence of β-cyclodextrin on the properties of norfloxacin form A

L. CHIERENTIN; C. GARNERO; A. CHATTAH; P. DELVADIA; T. KARNES; M. LONGHI; H. NUNES SALGADO

AAPS PHARMSCITECH

SPRINGER

Lugar: Berlin; Año: 2015 vol. 16 p. 683 - 691

1530-9932

The complex formation between norfloxacin form A and β-cyclodextrin was studied by exploring its structure affinity relationship in aqueous solution and in the solid state. The kneading, freeze-drying and physical mixture methods were employed to prepare solid complexes of norfloxacin and β-cyclodextrin. The solubility of norfloxacin significantly increased upon complexation with β-cyclodextrin as demonstrated by a solubility isotherm of the AL type and results of the intrinsic dissolution study. The complexes were also characterized in the solid stated using differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), fourier-transform infrared spectroscopy (FT-IR), x-ray diffractometry, scanning electron microscopy (SEM) and solid state nuclear magnetic resonance (ssNMR). In particular, the thermal analysis showed that thermal stability of the drug is enhanced in the presence of β-cyclodextrin. Finally, the microbiological studies showed that the complexes have a good potency when compared with pure drug.