Autori: ELEONORA MARIAN, TUNDE JURCA, LAURA VICAS, IREN KACSO, MARIA MICLAUS, IOAN BRATU
Editorial: Revista de Chimie, 62(11), p.1065-1068, 2011.
In this paper is presented the synthesis of the inclusion complexes of erytromycin with β-cyclodextrin by
three methods: kneading, co-precipitation and freeze drying and their characterization. The inclusion
compounds were synthesized using a molar ratio of erythromycin: β-cyclodextrin of 1:1. Synthesized
compounds were analyzed by FTIR spectroscopy, X-rays, differential scanning calorimetry and the results
confirm the formation of inclusion compounds by erythromycin with β-cyclodextrin.
Cuvinte cheie: erythromycin, β-cyclodextrin, FTIR spectra, X-ray powder diffraction, thermal analysis