Influence of lecithin on some physical chemical properties of poloxamer gels: rheological, microscopic and in vitro permeation studies

被引:74
作者
Bentley, MVLB
Marchetti, JM
Ricardo, N
Ali-Abi, Z
Collett, JH
机构
[1] Univ Sao Paulo, Dept Pharmaceut Sci, BR-14049903 Ribeirao Preto, Brazil
[2] Univ Ceara, Dept Chem, Ceara, Brazil
[3] Univ Manchester, Dept Pharm & Chem, Manchester M13 9PL, Lancs, England
关键词
poloxamer; 407; gels; rheological study; lecithin; penetration enhancer;
D O I
10.1016/S0378-5173(99)00313-0
中图分类号
R9 [药学];
学科分类号
1007 ;
摘要
Thermoreversible gels may be used in delivery systems which require a sol-gel transition at body temperature. The influence of the addition of lecithin, a permeation enhancer, on the rheological and in vitro permeation properties of poloxamer 407 gels was investigated. Light microscopy and rheological parameters were used to characterize the microscopic structure of the formulations which showed non Newtonian behaviour, pseudoplastic flow with a yield value. Increased concentrations of lecithin increased the thixotropy, yield value, apparent viscosity, and the gelation temperature of the gels. Light microscopy showed the formation of micellar structures by the addition of lecithin, which may account for changes in rheological properties. In vitro permeation of a model drug, triamcinolone acetonide, was decreased when the lecithin concentration was increased. The presence of lecithin in the poloxamer gel improved the characteristics for topical drug delivery. (C) 1999 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:49 / 55
页数:7
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