Tabriz University of Medical Sciences About    Newsletter    Contact Us    Create Account    Log in  
Advanced Pharmaceutical Bulletin
ISSN: 2228-5881      eISSN: 2251-7308  
Services
Export citation
EndNote
Reference Manager
BibTeX
Medlars
Refworks
Mendeley

Cite by
Google Scholar
PMC(3)


Article History
Submitted: 15 Jan 2013
Revised: 05 Mar 2013
First published online: 20 Aug 2013

Article Access Statistics
Abstract Page Views: 250
PDF Downloads: 196
Full Text Views: 0

Adv Pharm Bull. 2013;3(2):315-322 doi: 10.5681/apb.2013.051
PMID:24312854        PMCID:PMC3848210

Formulation, Characterization and Physicochemical Evaluation of Ranitidine Effervescent Tablets

Original Research

Abolfazl Aslani * , Hajar Jahangiri


Abstract
Purpose: The aim of this study was to design, formulate and physicochemically evaluate effervescent ranitidine hydrochloride (HCl) tablets since they are easily administered while the elderly and children sometimes have difficulties in swallowing oral dosage forms. Methods: Effervescent ranitidine HCl tablets were prepared in a dosage of 300 mg by fusion and direct compression methods. The powder blend and granule mixture were evaluated for various pre-compression characteristics, such as angle of repose, compressibility index, mean particle size and Hausner's ratio. The tablets were evaluated for post-compression features including weight variation, hardness, friability, drug content, dissolution time, carbon dioxide content, effervescence time, pH, content uniformity and water content. Effervescent systems with appropriate pre and post-compression qualities dissolved rapidly in water were selected as the best formulations. Results: The results showed that the flowability of fusion method is more than that of direct compression and the F5 and F6 formulations of 300 mg tablets were selected as the best formulations because of their physicochemical characteristics. Conclusion: In this study, citric acid, sodium bicarbonate and sweeteners (including mannitol, sucrose and aspartame) were selected. Aspartame, mint and orange flavors were more effective for masking the bitter taste of ranitidine. The fusion method is the best alternative in terms of physicochemical and physical properties.





Comments
First name  
Last name  
Email address  
Comments  
Security code



This Article
PDF

Google Scholar
Articles by Aslani A
Articles by Jahangiri H

PubMed
Articles by Aslani A
Articles by Jahangiri H

Similar articles in PubMed

Share this article!

Press Manuscript Online. Powered by MAADRAYAN