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THE EFFECT OF FOOD ON THE DISINTEGRATION TIME AND DISSOLUTION PROFILE OF ARTEMETHER-LUMEFANTRINE TABLET

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Author(s): Awofisayo Sunday Olajide | Ekpo Kufre Michael | Umoren Fabian James | Uwanta Emaime Jimmy

Journal: International Journal of Biomedical and Advance Research
ISSN 2229-3809

Volume: 3;
Issue: 9;
Start page: 686;
Date: 2012;
Original page

Keywords: Artemether- lumefantrine | food effect | simulated fluid

ABSTRACT
This study aimed at comparing the release rate of artemether-lumefantrine tablets through artemether release in the presence of simulated gastric fluid (SGF), simulated intestinal fluid (SIF) and food modified simulated gastric fluid (FMSGF) and intestinal fluid (FMSIF). Various quality control parameters including weight uniformity, tablet hardness, disintegration, friability and assay were assessed. SGF and SIF were employed as disintegration and dissolution media and compared with a food (1.3 ml full cream unsweetened evaporated milk, 2.67mg soluble starch) modified SIF and SGF (FMSIF and FMSGF) at 37 ± 0.5oC. The product assessed complied with the official specification for uniformity of weight friability and assay. The titrimetric and spectrophotometric assays gave 97.45% and 103.25% of artemether content respectively (P
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