gamma-Cyclodextrine → Codeine

Participants

Reaction Steps

Codeine laurate and gamma-cyclodextrin were complexed by the kneading method. Codeine laurate (0.700 g) and gamma-cyclodextrin (1.754 g) were blended together. Water (2.5 mL) was added and the mixture ground together in a mortar with a pestle to form a uniform paste. Grinding was continued for 30 minutes. The paste was then dried in a vacuum oven (40° C.; 0 bar) for 48 hours. The solid mass was broken up, passed through a 60 mesh screen and returned to the vacuum oven (40° C.; 0 bar) for 12 hours in order to ensure uniform drying of the complex. Analysis by HPLC for codeine base content, and Karl Fischer for moisture content gave the following results: % codeine base was 16.08%, and the moisture content was 8.72%. The complex was characterised by DSC, FT-IR and XRD.

Provenance & Evidence