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DC Field | Value | Language |
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dc.contributor.author | CHEFCHOUFI DJIHANE, ALLIA ZINEB | - |
dc.date.accessioned | 2024-11-27T14:04:03Z | - |
dc.date.available | 2024-11-27T14:04:03Z | - |
dc.date.issued | 2024 | - |
dc.identifier.uri | http://dspace.univ-guelma.dz/jspui/handle/123456789/16403 | - |
dc.description.abstract | : The antidiabetics gliclazide and glibenclamide are oral medications commonly marketed for the treatment of type 2 diabetes. These molecules have low water solubility, which leads to a reduction in their biological activity. Complexation with cyclodextrins (CDs) is one of the most used approaches to improve the water solubility of several drugs. In this part of this work we characterized the inclusion complexes of Gliglazide and glibenclamide: inclusion complexes of 1:1 and 1:2 stoichiometry (host:guest) with the natural and modified CDs, βcyclodextrin (β -CD) and hydroxypropyl-β-cyclodextrin (HP-β-CD), respectively, in solution and solid state. The study in solution was carried out by UV-visible spectroscopy. On the other hand, the complexes synthesized in the solid state were characterized by their melting points, frontal ratios and IR spectroscopy. Each of these characterizations provided several elements supporting the thesis of the formation of the complexes studied. Key-words: Inclusion complexes; Water solubility; Biological activity; UV-visible spectroscopy; IR spectroscopy. | en_US |
dc.language.iso | fr | en_US |
dc.publisher | University of Guelma | en_US |
dc.subject | Complexes d’inclusion ; Hydrosolubilté ; Activité biologique ; Spectroscopie UVvisible ; Spectroscopie IR. | en_US |
dc.title | Étude Physicochimique des Complexes d'Inclusion des Antidiabétiques Gliclazide et Glibenclamide avec des Cyclodextrines, et Contrôle Qualité de l'Antihistaminique Histagan dans une Usine Pharmaceutique | en_US |
dc.type | Working Paper | en_US |
Appears in Collections: | Master |
Files in This Item:
File | Description | Size | Format | |
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F5_X8_ALLIA_ZINEB.pdf | 3,09 MB | Adobe PDF | View/Open |
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