Measurement of lactose crystallinity using Raman spectroscopy

Murphy, Bridget; Prescott, Stuart W.; Larson, Ian

doi:10.1016/j.jpba.2004.12.013

Cited by 55 publications

(47 citation statements)

References 31 publications

(31 reference statements)

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“…The Raman spectra can be distinguished from each other, on the basis of the δ(CC) and δ(CO) bending vibrations in the region between 800 and 900 cm −1 . [16,18,19] Differences between the spectra can also be seen in the region between 1200 and 1460 cm −1 which contains δ(CH) deformations and in the region between 1430 and 1480 cm −1 (plus Raman bands around 830 cm −1 ) which contains δ(CH 2 ) deformations. [17,19] Since these monomers and dimers lack any C O or C C bonds in their structures (see www.interscience.wiley.com/journal/jrs a Handbook of Pharmaceutical Excipients.…”

Section: Mono-and Disaccharidesmentioning

confidence: 98%

“…Lactose is a natural disaccharide which is known to occur in either one of three crystalline forms: α-lactose monohydrate, α-lactose anhydrous and β-lactose anhydrous. [16] In the pharmaceutical industry, α-lactose monohydrate is widely used as a filler or diluent in capsules and tablets. [17] Maltitol is made from maltose, is almost as sweet as sucrose and can, therefore, be used as its replacement.…”

Section: Mono-and Disaccharidesmentioning

confidence: 99%

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Reference database of Raman spectra of pharmaceutical excipients

Veij

Vandenabeele

Beer

et al. 2008

J Raman Spectroscopy

197

100

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Raman spectroscopy has evolved into an important fast, direct and nondestructive technique in pharmaceutical analysis. Usually, the focus in this field is mainly on the active ingredients and not on the excipients present in the drugs. A collection of Raman spectra of widely used pharmaceutical excipients is presented in this article, which can serve as a reference for the interpretation of Raman spectra during drug analysis (including classical qualitative and quantitative pharmaceutical analysis, counterfeit tracing and process analytical technology (PAT) applications). The 43 analyzed excipients can be classified into seven categories: mono-and disaccharides (dextrose, lactitol, maltitol, lactose and sucrose), polysaccharides (microcrystalline cellulose, methylcellulose (MC), carboxymethylcellulose (CMC), hydroxypropyl cellulose (HPC), hydroxypropyl methylcellulose (HPMC), wheat starch, maltodextrin, primojel, tragacanth and pectin), polyalcohols (propylene glycol, erythritol, xylitol, mannitol and sorbitol), carboxylic acids and salts (alginic acid, glycine, magnesium stearate, sodium acetate and sodium benzoate), esters (arachis oil, lubritab, dibutyl sebacate, triacetin, Eudragit E100 and Eudragit RL100), inorganic compounds (calcium phosphate, talc, anatase and rutile (TiO 2 ), calcium carbonate, magnesium carbonate, sodium bicarbonate and calcium sulfate) and some unclassified products [gelatin, macrogol 4000 (polyethylene glycol (PEG), polyvinyl pyrrolidone and sodium lauryl sulfate].

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Section: Mono-and Disaccharidesmentioning

confidence: 98%

Section: Mono-and Disaccharidesmentioning

confidence: 99%

Reference database of Raman spectra of pharmaceutical excipients

Veij

Vandenabeele

Beer

et al. 2008

J Raman Spectroscopy

197

100

View full text Add to dashboard Cite

show abstract

“…The Raman spectra reported in this work showed the presence of a sharp vibration mode at 1086 cm −1 for the samples prepared at 27 and 32 ∘ C and the less intense vibration mode about 1100 cm −1 for the samples prepared at 29 and 31 ∘ C. The vibration mode at 357 cm −1 was observed as a single peak in the samples prepared at 27 and 32 ∘ C and as a high intensity double peak in the samples prepared at 29 and 31 ∘ C. Evidently, these observations indicate the formation of the L at the intermediate temperatures. In addition, the vibration about 1086-1100 cm −1 can be employed to identify the microstructure of lactose, that is, crystalline or amorphous, where the presence of the band indicates a crystalline structure [23]. All the samples showed a vibration band at 1086-1100 cm −1 , suggesting the occurrence of crystalline L⋅H 2 O and L. The vibrations modes at 477 and 633 cm −1 were assigned to the deformation of the C-C-O group in the glycosidic bond [22].…”

Section: Raman Spectroscopymentioning

confidence: 99%

Preparation and Characterization of High Purity Anhydrous β-Lactose from α-Lactose Monohydrate at Mild Temperature

López-Pablos

Leyva‐Porras

Silva-Cázares

et al. 2018

International Journal of Polymer Science

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Lactose is a disaccharide of importance in humans dietary, food products, and the pharmaceutical industry. From the existing isomeric forms, -lactose is rarely found in nature. Thus, in this work, a simple methodology to obtain anhydrous -lactose ( L) from -lactose monohydrate ( L⋅H 2 O) is presented. The L⋅H 2 O powder was dispersed into a basic alcoholic solution (72 hours), at controlled conditions of temperature (27, 29, 31, and 32 ∘ C), without stirring. The slurry was dried at room temperature and characterized. Fourier transform infrared spectroscopy showed the formation of L for the samples prepared at 29 and 32 ∘ C. Raman spectroscopy confirmed this result and suggested the occurrence of crystalline L. Rietveld refinement of the X-ray diffraction patterns was employed to identify and quantify the composition of the isomers. The samples prepared at 29 and 31 ∘ C showed the formation of pure L, while those at 27 and 32 ∘ C showed the presence of L⋅H 2 O and a mixture of the two isomers, respectively. The morphology of the powders was studied by scanning electron microscopy, observing the formation of irregular shape L⋅H 2 O particles and axe-like L particles. Clearly, with this methodology, it was possible to obtain pure, crystalline, and anhydrous L at mild temperature.

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“…Commonly, the α-lactose/β-lactose ratio and the crystallization behavior are analyzed by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) [8,9], Raman spectroscopy [10], Fourier transform infrared spectroscopy (FTIR) [11], X-ray diffraction (XRD) [7,12] etc. However, the TGA and DSC bring to destruction of sample, and the Raman spectroscopy, FTIR and XRD can evaluate in significantly thin region limited within dozens of micrometers.…”

Section: Introductionmentioning

confidence: 99%

Terahertz Time-Domain Spectroscopy to Identify and Evaluate Anomer in Lactose

Yamauchi¹,

Hatakeyam²,

Imai³

et al. 2013

AJAC

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Lactose powder consisting of α-D-lactose monohydrate and anhydrous β-D-lactose was nondestructively and quantitatively evaluated by transmission-type Terahertz time-domain spectroscopy (THz-TDS). An absorption with peak at 39.7 cm −1 (1.19 THz) was assigned to be derived from anhydrous β-D-lactose, in addition to the absorptions due to α-Dlactose monohydrate with peak at 17.1 cm −1 (0.53 THz) and 45.6 cm −1 (1.37 THz). After deconvolution of the spectra using Lorentzian, integrated intensities of the absorptions with peak at 39.7 cm −1 and 45.6 cm −1 were uniquely dependent on the weight composition ratio of the α-and β-lactose powder. As a result, the net molar-ratio of the α-and β-lactose in lactose powder could be precisely evaluated by the integrated intensity ratio. Further, anomer content in lactose powder extracted from lactose solution was evaluated and the refined and unrefined features were shown by the evaluation method.

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Measurement of lactose crystallinity using Raman spectroscopy

Cited by 55 publications

References 31 publications

Reference database of Raman spectra of pharmaceutical excipients

Reference database of Raman spectra of pharmaceutical excipients

Preparation and Characterization of High Purity Anhydrous β-Lactose from α-Lactose Monohydrate at Mild Temperature

Terahertz Time-Domain Spectroscopy to Identify and Evaluate Anomer in Lactose

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