Kodola-apvalka elektrovērpšana garšas maskēšanas pielietojumiem
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Latvijas Universitāte
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lav
Abstract
Varfarīns ir plaši lietots netiešās iedarbības antikoagulants, ko izmanto trombožu un trombemboliju profilaksei un ārstēšanai. Neskatoties uz tā augsto efektivitāti, šo preparātu raksturo izteikti rūgta garša, kas apgrūtina tā perorālu lietošanu, īpaši jutīgām pacientu grupām. Šajā darbā tiek aplūkota iespēja uzlabot varfarīna organoleptiskās īpašības, izmantojot elektrovērpšanas tehnoloģiju. Šī metode ļauj iekapsulēt aktīvo vielu polimēru nanošķiedrās, samazinot tās rūgtumu un uzlabojot lietošanas ērtumu, vienlaikus saglabājot farmakoloģisko efektivitāti. Tiks veikta iegūto materiālu daudzpusīga raksturošana, izmantojot šādas analītiskās metodes: rentgenstaru difrakcija (XRD), skenējošā elektronu mikroskopija (SEM), fotoluminiscences spektroskopija (PS), Furjē transformācijas infrasarkanā spektroskopija (FTIR), daļiņu izmēra analīze, diferenciālā skenējošā kalorimetrija (DSC), difūzās atstarošanas spektroskopija (DRS) un šķīdības novērtējums.
Warfarin is a widely used oral anticoagulant of indirect action, applied for the prevention and treatment of thrombosis and thromboembolism. Despite its high efficacy, the drug is characterized by a distinctly bitter taste, which complicates its oral administration, particularly among sensitive patient groups. This study explores the possibility of improving the organoleptic properties of warfarin using electrospinning technology. This method enables the encapsulation of the active pharmaceutical ingredient into polymer nanofibers, reducing its bitterness and improving patient compliance, while maintaining pharmacological activity. Comprehensive characterization of the obtained materials will be performed using the following analytical techniques: X-ray diffraction (XRD), scanning electron microscopy (SEM), photoluminescence spectroscopy (PL), Fourier-transform infrared spectroscopy (FTIR), particle size analysis, differential scanning calorimetry (DSC), diffuse reflectance spectroscopy (DRS), and solubility assessment.
Warfarin is a widely used oral anticoagulant of indirect action, applied for the prevention and treatment of thrombosis and thromboembolism. Despite its high efficacy, the drug is characterized by a distinctly bitter taste, which complicates its oral administration, particularly among sensitive patient groups. This study explores the possibility of improving the organoleptic properties of warfarin using electrospinning technology. This method enables the encapsulation of the active pharmaceutical ingredient into polymer nanofibers, reducing its bitterness and improving patient compliance, while maintaining pharmacological activity. Comprehensive characterization of the obtained materials will be performed using the following analytical techniques: X-ray diffraction (XRD), scanning electron microscopy (SEM), photoluminescence spectroscopy (PL), Fourier-transform infrared spectroscopy (FTIR), particle size analysis, differential scanning calorimetry (DSC), diffuse reflectance spectroscopy (DRS), and solubility assessment.