Abstract

COMPARATIVE EVALUATION OF TASTE MASKING METHODS OF ONDANSETRON HCl

Mangesh.R. Bhalekar*, Ashwini R. Madgulkar, Rahul R. Padalkar, Dipul. B.Manwar

ABSTRACT

The present work was aimed to mask the bitter taste of ondansetron HCl using different methods including ion exchange complexation and liquid matrix of xyloglucan polymer. Ondansetron HCl is 5HT3 receptor antagonist used for treatment of emesis. The drug has bitter taste therefore faces problem in oral administration. Indion 234 was used for ion exchange complex formation. The process was optimized for maximum drug loading. It was observed that drug and resin when used in 1:1 ratio gave optimum outcomes. Complexes were evaluated for drug loading, taste evaluation and drug release. Characterization of complex was carried out with the help of IR spectroscopy. Taste masked suspension of this drug resin complex was formulated and evaluated for taste, drug content, viscosity, sedimentation volume, drug release. Evaluation of suspension shows satisfactory result with 73.3 % drug release within 20 min. In another method a liquid matrix of xyloglucan in syrup base was formulated and evaluated for taste, drug content, pH viscosity and drug release. Polymer concentration 5 % and sugar concentration 10 % showed satisfactory result. Comparative In vitro taste evaluation of drug resin complex suspension and syrup with xyloglucan polymer shows that suspension with drug resin complex was more beneficial in taste masking.

Keywords: OndansetronHCl, Indion234, xyloglucan, taste masking.