title: [Physical and chemical characterization of allantoin-beta-cyclodextrin inclusion complex].
abstract: Solubility and bioavailability of poorly water-soluble drugs have been improved by the preparation as cyclodextrin inclusion complexes. The aim of this study is to obtain and characterize the inclusion compound allantoin-beta-cyclodextrin. Allantoin is a vegetable drug, poorly water-soluble (1:300), isolated from roots of Symphytum off. The solid inclusion complex was prepared by mixing with a adequate quantity of water and drying at 50 degrees C to the constant weight. It was used a different proportions between allantoin and beta-cyclodextrin (1:4, 3:7). The inclusion complex was characterized with RMN and IR spectrum and compared with results obtained from beta-cyclodextrin and allantoin alone. The experimental results were demonstrated the inclusion of allantoin in the lipophilic cavity of beta-cyclodextrin without physico-chemical changes.
authors.affiliation: Universitatea de Medicină şi Farmacie Gr.T. Popa Iaşi, Facultatea de Farmacie, Disciplina de Tehnologie farmaceutică şi Biofarmacie.
authors.forename: Carmen
authors.initials: C
authors.lastname: Gafiţanu
authors.forename: Cristina
authors.initials: C
authors.lastname: Popescu
authors.forename: Gh
authors.initials: G
authors.lastname: Singurel
authors.forename: Doina
authors.initials: D
authors.lastname: Macocinschi
mesh_terms: D000481:Allantoin / Q000032:analysis / Q000138:chemical synthesis / Q000737:chemistry*; D002626:Chemistry, Pharmaceutical; D020844:Comfrey; D009682:Magnetic Resonance Spectroscopy; D017550:Spectroscopy, Fourier Transform Infrared; D047392:beta-Cyclodextrins / Q000032:analysis / Q000138:chemical synthesis / Q000737:chemistry*
chemical_list: D047392:beta-Cyclodextrins; D000481:Allantoin