Effect of Organoleptic Properties on preformulation
1. Organoleptic
Properties:
·
Properties
which are evaluated after an impression on the organs of sense.
·
Like,
colour, odour, flavour, taste, size, shape, touch, texture etc.
·
A
typical preformulation program should beginwith the description of the drug
substance.
Table
1: Terminology to describe organolepticproperties of pharmaceutical powders.
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Colour
|
Odour
|
Taste
|
Off-white
|
Pungent
|
Acidic
|
Creamyellow
|
Sulfurous
|
Bitter
|
Tan
|
Fruity
|
Bland
|
Shiny
|
Aromatic
|
Intense
|
|
Odouerless
|
Sweet
|
|
|
Tasteless
|
·
Color:
o
Color
is generally a function of drug’s chemical structure
o
Color
intensity relates to extend of conjugated unsaturation as well as the presence
of chromophores.
·
Odour:
o
Inherent
odour due to major functional groups present
o
Odour
greatly affects the flavor of a preparation.
·
Taste:
o
Unpalatable
taste à less soluble chemical form of the drug
The odour and taste may be suppressed by using appropriate flavors and
excipients or by coating the final product.
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