Dario A Tinjaca
1, Maria M Muñoz
1, Elaheh Rahimpour
2, Abolghasem Jouyban
2,3, Fleming Martinez
1*, William E Acree Jr
41 Grupo de Investigaciones Farmacéutico-Fisicoquímicas, Departamento de Farmacia, Facultad de Ciencias, Universidad Nacional de Colombia -Sede Bogotá, Cra. 30 No. 45-03, Bogotá, D.C., Colombia.
2 Pharmaceutical Analysis Research Center and Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran.
3 Kimia Idea Pardaz Azarbayjan (KIPA) Science Based Company, Tabriz University of Medical Sciences, Tabriz, Iran.
4 Department of Chemistry, University of North Texas, Denton, TX 76203-5070, USA.
Abstract
Background: Sucrose is the most widely
used sweetener in food and pharmaceuticals. Quantitative solubility values of
this excipient in aqueous polyethylene glycol (PEG) mixtures is not abundant.
Thus, the main objective of this research was to determine and correlate the
equilibrium solubility of sucrose in {PEG 200 (or 400) + water} mixtures at
298.2 K.
Methods: Shaken flask method was used
to determine isothermal solubility. Concentration measurements were performed
by means of density determinations. Jouyban-Acree model was used to correlate
both solubility sets.
Results: Solubility of sucrose
decreases non-linearly with the addition of either PEG200 or PEG400 to water.
Jouyban-Acree model correlates solubility values with mixtures composition for
both cosolvent systems. Moreover, apparent specific volume of sucrose were also
calculated from density and compositions.
Conclusion: Useful solubility values of sucrose at equilibrium in
aqueous mixtures of PEG200 and PEG400, as well as their volumetric
contributions to saturated solutions are reported.