Evaluation of dissolution kinetics of hydrophilic polymers by use of acoustic spectroscopy.
This paper seeks to demonstrate the feasibility of using a novel analytical technique, acoustic spectroscopy, to characterize the dissolution kinetics of hydrophilic polymers, in particular, three different model polysaccharides: lambda carrageenan, gellan gum, and xanthan gum. The influence of particle size and of analysis temperature (25 or 45 degrees C) was evaluated through the evolution over time of the microrheological acoustic parameters G' and G''. This new method was then compared with classical rheological analysis. To better compare acoustic spectroscopy and rheological analysis, the initial dissolution rate from the slope of the first part of the G' or viscosity versus time curves was calculated. Both analytical techniques gave the same rank order of kinetics for the powder types and fractions examined; differences in absolute values were due to the fact that the two methods measured different parameters and had different stirring efficiencies. The rheological data obtained with both methods of analysis and their modelling confirmed that acoustic spectroscopy is an effective tool for monitoring and quantifying dissolution kinetics and hence affords a powerful technique for following over time a great number of physical changes occurring in a specific system.
University of Camerino, Department of Chemical Sciences, via S. Agostino 1, 62032 Camerino, Italy.
Giulia
G
Bonacucina
Marco
M
Cespi
Giovanni F
GF
Palmieri
D000162:Acoustics / Q000295:instrumentation*; D002351:Carrageenan / Q000737:chemistry; D002626:Chemistry, Pharmaceutical; D005240:Feasibility Studies; D007700:Kinetics; D010316:Particle Size; D011108:Polymers / Q000737:chemistry*; D011135:Polysaccharides, Bacterial / Q000737:chemistry; D012212:Rheology; D012995:Solubility; D013057:Spectrum Analysis / Q000295:instrumentation* / Q000379:methods*; D013678:Technology, Pharmaceutical / Q000379:methods*; D013696:Temperature
D011108:Polymers; D011135:Polysaccharides, Bacterial; C048288:gellan gum; D002351:Carrageenan; C002563:xanthan gum