Solubility and solution thermodynamics of nortriptyline hydrochloride in organic solvents: Experiment and correlation

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food and Bioproducts Processing Pub Date : 2025-01-01 DOI:10.1016/j.fbp.2024.12.008
Tatyana V. Volkova, Olga R. Simonova, Artem O. Surov, German L. Perlovich
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Abstract

The present study is focused on the determination of the equilibrium solubility of nortriptyline hydrochloride (NTT) (Form II) in 10 pure solvents essential for chemical and pharmaceutical industry: ethanol (EtOH), n-propanol (n-PrOH), n-butanol (n-BuOH), isopropanol (i-PrOH), acetonitrile (ACN), dimethyl formamide (DMF), acetone (Ace), methyl ethyl ketone (MEK), tetrahydrofuran (THF), n-octanol (n-OctOH). The solvents were selected on the principles of their different molecular structures, polarities and properties in order to provide the information useful for drug crystallization and purification. The experiments were carried from 288.15 K to 318.15( ± 0.1) K at 5 K intervals by the gravimetric and spectrophotometric methods. The following sequence of the solvents according to the values of NTT solubility at a standard temperature of 298.15 K was revealed: EtOH>n-PrOH≥n-BuOH>DMF>n-OctOH≥i-PrOH>THF>Ace>MEK>ACN. The influence of the solvent polarity on the solubility of NTT in comparison with the structurally similar drug amitryptiline hydrochloride from the literature sources was revealed. The results on the NTT experimental solubility were correlated by the thermodynamic models: van't Hoff equation, modified Apelblat equation, λh equation, two-suffix Margules model, Wilson model, and NRTL model. The apparent dissolution thermodynamic functions were calculated using the van’t Hoff equation. The mixing thermodynamic parameters were disclosed and discussed in relation to the driving forces of the processes.
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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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