Disciplines
Analytical Chemistry | Medicinal-Pharmaceutical Chemistry
Abstract (300 words maximum)
Lozenges are solid intraoral dosage forms intended to slowly release the active pharmaceutical ingredient (API) into the oral cavity. Aspartame is one of the most common artificial sweeteners found in many sugar-free lozenges to mask the bitter taste of the API. The two lozenges of focus are HallsTM and RicolaTM. While aspartame is not the API, its dissolution rate can be used to monitor the dissolution of any API from a solid lozenge. Dissolution studies performed will measure the amount of lozenge dissolved versus time while different parameter changes such as stirring rate, temperature, dissolution media, and different pH are applied. The effect of increased ionic strength and hydrogen bonding solvents will also be analyzed. Kinetic parameters such as activation energy, zero and first order kinetics, and dissolution rate constants will be determined. Additionally, Hixson-Crowell, Higuchi and the Korsmeyer-Peppas methods will show further statistical results. In the future, these dissolution parameters and kinetics will be compared with U-HPLC quantification of Aspartame.
Academic department under which the project should be listed
CSM - Chemistry and Biochemistry
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Primary Investigator (PI) Name
Dr. Marina Koether
Analysis of Halls and Ricola Lozenges Via Multiple Parameter Manipulation, Dissolution Kinetics, and Statistical Evaluation
Lozenges are solid intraoral dosage forms intended to slowly release the active pharmaceutical ingredient (API) into the oral cavity. Aspartame is one of the most common artificial sweeteners found in many sugar-free lozenges to mask the bitter taste of the API. The two lozenges of focus are HallsTM and RicolaTM. While aspartame is not the API, its dissolution rate can be used to monitor the dissolution of any API from a solid lozenge. Dissolution studies performed will measure the amount of lozenge dissolved versus time while different parameter changes such as stirring rate, temperature, dissolution media, and different pH are applied. The effect of increased ionic strength and hydrogen bonding solvents will also be analyzed. Kinetic parameters such as activation energy, zero and first order kinetics, and dissolution rate constants will be determined. Additionally, Hixson-Crowell, Higuchi and the Korsmeyer-Peppas methods will show further statistical results. In the future, these dissolution parameters and kinetics will be compared with U-HPLC quantification of Aspartame.