Термогравиметрические исследования композиционной пасты для терапии онихомикозов

Abstract

In the most of onychomycosis cases a topical treatment is the only one acceptable method of therapy fi rst of all because of its safety. On the department of technology of medications Zaporozhye State Medical University on the base of complex physico-chemical, microbiological and biopharmaceutical investigations the rational composition of semisolid dosage form for topical therapy of onychomycosis – the paste containing a combination of nonspecifi c antimycotics (2-mercaptobenzthiazol, chinozol) and onycholytics (salicylic and benzoic acids) on the emulsive base - was developed. The aim of present work is the study of thermal treatment eff ects of combined paste for onychomycosis therapy in the temperature range of technological process of manufacturing for this dosage form. As the object for thermogravimetric investigations the experimental composite paste on the emulsive base for topical onychomycosis therapy and also active substances (2-mercaptobenzthiazol, chinozol) and excipients (salicylic and benzoic acids, polyethylenoxyde 400, sunfl ower-seed oil, emulsifi ers Emulpharma 165 and Olivem 1000) of this dosage form was used. Thermogravimetric analysis was carried out on the derivatograph Shimadzu DTG-60 (Japan) with the platinum and platinum-rhodium thermo-pair with samples heating in aluminium crucibles. It was revealed that developed semisolid dosage form for topical onychomycosis therapy containing the composition of 2-mercaptobenzthiazol and chinozol with onycholytics (salicylic and benzoic acids) on the emulsive base is mechanical mixture of active substances and excipients because its components do not interact with each other. Taking data about thermal eff ects into account it is appropriate to carry out the technological process of manufacturing of paste for external use at the temperature 65–70 °С or less.

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Citation

Луць, В. В. Термогравиметрические исследования композиционной пасты для терапии онихомикозов / В. В. Луць, В. В. Гладышев, Б. C. Бурлака // Рецепт. - 2018. - Т. 21, N 5. - С. 703-712.

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