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Master's Dissertation
DOI
10.11606/D.9.2002.tde-16032015-145501
Document
Author
Full name
Beatriz Resende Freitas
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2002
Supervisor
Committee
Magalhaes, Joao Fernandes (President)
Honda, Akimi Mori
Serra, Cristina Helena dos Reis
Title in Portuguese
Avaliação da estabilidade de xaropes contendo aminas aromáticas
Keywords in Portuguese
Aminas (estudo e determinação)
Controle físico-químico de qualidade dos medicamentos
Estabilidade dos medicamentos
Medicamento (avaliação)
Abstract in Portuguese
Atualmente a grande malona dos fármacos apresenta grupamento amínico. Estes quando associados à açúcares redutores ou a outros adjuvantes farmacêuticos contendo carbonila, freqüentemente produzem manchas de escurecimento ou descoloração, a Reação de Maillard pode explicar tal ocorrência. Além de poder comprometer a idoneidade do produto. O presente trabalho tem como objetivo estudar o comportamento de xaropes contendo aminas aromáticas, tendo em vista que a associação entre açúcares e aminas podem gerar problemas de estabilidade. Os protótipos escolhidos foram: a metoclopramida, uma benzamida, fármaco que está na terapêutica a bastante tempo com atividade farmacológica antiemética; e a bromexina, composto benzilamino, fármaco que atua no aparelho respiratório com ação expectorante e mucolítica. Amostras dos xaropes de metoclopramida e bromexina foram mantidas em estufa a 40°C por seis meses. A intervalos regulares de tempo, alíquotas foram retiradas e submetidas à analise quantitativa pelo método de Bratton & Marshall, seguida de leitura espectrofotométrica. Não houve grande variação do teor de metoclopramida em relação a concentração de açúcar, uma vez que foram preparadas amostras do xarope de metoclopramida em diferentes concentrações de açúcar. Foi evidenciada a diminuição do teor de metoclopramida, na ordem de 50%, após o período de estocagem, tanto para amostra comercial como para amostra padronizada. Já no xarope de bromexina evidenciou-se a decomposição do fármaco apenas na amostra padronizada, ordem de 50%, enquanto que na amostra comercial não ocorreu decaimento significativo do fármaco, após a estocagem.
Title in English
Evaluation of stability syrups containing aromatic amines
Keywords in English
Amines (study and determination)
Drug (evaluation)
Physico-chemical control quality of drugs
Stability of drugs
Abstract in English
Nowadays the great majority of the pharmaceutical drugs has amine group in their structure. These drugs, when associated to sugar reducers, or other carbonile excipients frequently produce darkening stains or fading. The Maillard reaction can explain such occurrence. The reaction can compromise the suitability of the pharmaceutical dosage forms. The present work has as objective to study the behavior of syrups containing aromatic amines. It is known that association of sugars and amines can generate problems of stability. The chosen prototypes were: the metoclopramide hydrochloride, a benzamide, drug that has been in the therapeutics over thirty years, with antiemetic pharmacology activity; and the bromhexine hydrochloride, a benzilamine drug, that acts in the breathing apparel, with expectorant and mucolitic. Samples of the metoclopramide and bromhexine syrups were maintained in stove at 40°C for six months. In regular time intervals aliquots were removed and submitted to quantitative determination by the Bratton & Marshall's method, followed by a spectrophometric method determination. There was not great variation of the metoclopramide level in relation to sugar level, once syrup metoclopramide samples were prepared in different sugar leveI. There was a decrease of the metoclopramide level, over 50%, after a period in stove, for commercial sample and for standardized sample. In the bromhexine syrup drug's decomposition was evidenced in the standardized sample only, over 50%, while in the commercial sample significant drug's decline have not been found, after the time in stove.
 
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Publishing Date
2015-03-16
 
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