Formulation and Characterization of Tasteless Dispersible Tablet Containing Ampicilin and Cloxacillin

Rajendra Jangde¹*, Sanjay Daharwal¹, Ram Kumar Sahu² and Anurag Rajvanshi³

¹University Institute of Pharmacy, Pt. Ravishankar Shukla University, Raipur - 492 010 India.

²Oriental College of Pharmacy, Raisen Road, Bhopal - 462 021 India.

³Manav Bharti University, Laddo, Solan - 173 229 India.

Correspoding Author e-mail: rjangdepy@gmail.com

ABSTRACT: The purpose of study was to evaluate the potential of microspheres for taste masking when incorporated into orally disintegrating tablets. The tablets were produced by simple wet granulation technique with a model compound (Ampicillin and Cloxacillin) which is moderately bitter. The formulating procedure had two variables to obtain good taste masking with desirable characteristics. It was found that ethyl cellulose was the best for masking the unpleasant taste of ampicillin and cloxacillin among the six kind of polymers investigated. The influences of other formulation factor, i.e. dichloromethane-acetone ratios and ethyl cellulose polymer ratios on the properties of microspheres were also examined. In conclusion, the results of the present study will be helpful for the preparation of oral forms of Ampicilin and Cloxacillin with an acceptable taste.

KEYWORDS: Ampicilin; Cloxacillin; Microspheres; Taste masking

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