Taylor L S, Zografi G
School of Pharmacy, University of Wisconsin-Madison, 53706, USA.
J Pharm Sci. 1998 Dec;87(12):1615-21. doi: 10.1021/js9800174.
The objective of this work was to investigate hydrogen bonding interactions between a variety of glass-forming sugars and a model polymer, poly(vinylpyrrolidone) (PVP), in binary amorphous solid solutions, produced by lyophilization. The glass transition temperatures of the sugars and sugar-PVP colyophilized mixtures were assessed using differential scanning calorimetry. The hydrogen bonding interactions between each sugar and PVP were monitored using FT-Raman spectroscopy. Sucrose was found to hydrogen bond to a greater extent with PVP at a particular sugar:polymer ratio than the other disaccharides studied including trehalose and the trisaccharide raffinose. Maltodextrins showed a decreased tendency to hydrogen bond with the polymer compared to the lower molecular weight sugars. The extent of hydrogen bonding was found to correlate inversely with the glass transition temperature of the sugar, with the tendency to hydrogen bond decreasing as the Tg increased. The importance of hydrogen bonding interactions to the thermodynamics of mixing in amorphous solids is discussed.
这项工作的目的是研究通过冻干制备的二元非晶态固溶体中，多种玻璃形成糖与模型聚合物聚乙烯吡咯烷酮（PVP）之间的氢键相互作用。使用差示扫描量热法评估糖和糖 - PVP共冻干混合物的玻璃化转变温度。使用傅里叶变换拉曼光谱监测每种糖与PVP之间的氢键相互作用。发现在特定的糖与聚合物比例下，蔗糖与PVP形成氢键的程度比其他研究的二糖（包括海藻糖）和三糖棉子糖更大。与低分子量糖相比，麦芽糊精与聚合物形成氢键的趋势降低。发现氢键作用的程度与糖的玻璃化转变温度呈负相关，随着玻璃化转变温度（Tg）升高，形成氢键的趋势降低。讨论了氢键相互作用对非晶态固体混合热力学的重要性。
