Spectrophotometric study of interaction and solubilization of procaine hydrochloride in micellar systems

• Authors: Reza Hosseinzadeh , Mohammad Gheshlagi , Rahele Tahmasebi , Farnaz Hojjati
• Languages of publication: EN

Abstracts

EN

The interaction of Procaine hydrochloride (PC) with cationic, anionic and non-ionic surfactants; cetyltrimethylammonium bromide (CTAB), sodium dodecyl sulfate (SDS) and triton X-100, were investigated. The effect of ionic and non-ionic micelles on solubilization of Procaine in aqueous micellar solution of SDS, CTAB and triton X-100 were studied at pH 6.8 and 29°C using absorption spectrophotometry. By using pseudo-phase model, the partition coefficient between the bulk water and micelles, Kx, was calculated. The results showed that the micelles of CTAB enhanced the solubility of Procaine higher than SDS micelles (Kx = 96 and 166 for SDS and CTAB micelles, respectively) but triton X-100 did not enhanced the solubility of drug because of weak interaction with Procaine. From the resulting binding constant for Procaine-ionic surfactants interactions (Kb = 175 and 128 for SDS and CTAB surfactants, respectively), it was concluded that both electrostatic and hydrophobic interactions affect the interaction of surfactants with cationic procaine. Electrostatic interactions have a great role in the binding and consequently distribution of Procaine in micelle/water phases. These interactions for anionic surfactant (SDS) are higher than for cationic surfactant (CTAB). Gibbs free energy of binding and distribution of procaine between the bulk water and studied surfactant micelles were calculated. [...]

Keywords

EN

Spectrophotometric study; surfactant; Micellar solubilization; Binding constant; Partition coefficient

• Publisher: De Gruyter Open
• Journal: Open Chemistry
• Year: 2009
• Volume: 7
• Issue: 1
• Pages: 90-95

Dates

published

1 - 3 - 2009

online

23 - 12 - 2008

Contributors

author

Reza Hosseinzadeh

• Food and Chemical Analysis Research Laboratory, Academic Center for Education, Culture and Research (ACECR), Urmia University, 57159, Urmia, Iran

author

Mohammad Gheshlagi

• Food and Chemical Analysis Research Laboratory, Academic Center for Education, Culture and Research (ACECR), Urmia University, 57159, Urmia, Iran

author

Rahele Tahmasebi

• Department of Chemistry, Faculty of Science, Urmia University, 57159, Urmia, Iran

author

Farnaz Hojjati

• Standard Institute of West Azarbayjan, 57159, Urmia, Iran

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Identifiers

DOI

10.2478/s11532-008-0078-4