Research Article
Formulation and Evaluation of Floating Oral In Situ Gelling System of Amoxicillin
Table 1
Formulation of amoxicillin in situ gel using different concentrations of calcium chloride and sodium citrate.
| | Name of ingredient | Quantity in 100âmL (% w/v) | | | |
| | Amoxicillin | 7.5 | 7.5 | 7.5 | | Calcium chloride | 0.075 | 0.10 | 0.15 | | Sodium citrate | 0.25 | 0.33 | 0.5 | | Sodium alginate | 2.5 | 2.5 | 2.5 | | HPMC K100 | 0.8 | 0.8 | 0.8 | | Sodium bicarbonate | 1.5 | 1.5 | 1.5 | | Deionised water | Q.S | Q.S | Q.S | | Gelling strength | Open network gel | Open network gel | Close network Stiff gel | | CPR | 100 (in 3âh) | 100 (in 5âh) | 70.14 (in 6âh) |
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CPR indicates cumulative percentage release; HPMC K100 indicates hydroxypropyl methyl cellulose K100; Q.S indicates quantity sufficient.
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