Formulation, Development and Evaluation of Taste Masked Effervescent Tablet of Paracetamol and Dicyclomine HCl

The main objective of the current research work was to formulate and evaluate taste masked effervescent tablet. Dicyclomine HCl is very bitter in taste. The purpose of this research was to reduce the bitterness of Dicyclomine HCl using Hydroxyl Propyl Betacyclodextrin by inclusion complex method and formulate effervescent tablet with sufficient mechanical integrity and to achieve faster disintegration in the water.: Components excipients and Dicyclomine HCl HP- Betacyclodextrin inclusion complex were selected based on preliminary studies. A comparative evaluation of the taste masking was carried out for developed formulation. Citric acid, tartaric acid, sodium bicarbonate was used in 1:2:3.44 ratio for effervescent mixture. 32full factorial design was applied. Ratio of citric acid and hardness were taken as independent variables dissolution of Paracetamol and Dicyclomine HCl at 5 minutes, disintegration time, and friability were taken as dependent variables. Optimized formulation was then evaluated for general tablet evaluation and dissolution. Short term accelerated stability studies were performed for tablets prepared using optimized formulation. Optimized batch composition had ratio of Paracetamol: citric acid and hardness at concentration of 1:0.45 (mg) and 8 (kg/cm2) respectively. All the evaluation parameters of the optimized batch met the acceptance criteria. The taste masked effervescent tablet of Paracetamol and Dicyclomine HCl was formulated successfully by wet granulation method. Keywords: Paracetamol, Dicyclomine HCl, Taste masking, Effervescent tablet, Wet granulation.