alexa Thermal Study of Anhydrous and Hydrated Forms of Olanzapine
ISSN : 2153-2435

Pharmaceutica Analytica Acta
Open Access

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Research Article

Thermal Study of Anhydrous and Hydrated Forms of Olanzapine

Cristina Cavallari1, Adamo Fini1* and Beatriz Pérez-Artacho Santos2

1Department FABIT, University of Bologna, Bologna, Italy

2Departamento de Farmacia y Tecnologia Farmaceutica, Universidad de Granada, Granada, Spain

*Corresponding Author:
Adamo Fini
Department FABIT, Via San Donato15
40127 Bologna, Italy
Tel: +390512095655
Fax: +390512095652
E-mail: adam[email protected]

Received date: May 15, 2013; Accepted date: May 23, 2013; Published date: May 27, 2013

Citation: Cavallari C, Fini A, Pérez-Artacho Santos B (2013) Thermal Study of Anhydrous and Hydrated Forms of Olanzapine. Pharm Anal Acta 4:237. doi: 10.4172/2153-2435.1000237

Copyright: © 2013 Cavallari C, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Anhydrous and hydrated forms of olanzapine were obtained by crystallization using different experimental pathways and analysed by differential scanning calorimetry and thermogravimetric techniques. The unsolvated form I could be prepared by direct crystallization from a limited number of solvents; the form II could obtained only after desolvation of selected solvates. At thermal analysis the form I and II of olanzapine demonstrated to be polymorphs; while the form III appears to be rather a solvate of undefined stoichiometry. The hydrated forms were obtained both from fully and partially aqueous media, and only with difficulty by direct crystallization from water, due to very poorly solubility in water of the drug. Depending on the experimental conditions, hydrates of different composition could be obtained that, on de-hydration, leave the de-hydrated forms of olanzapine, possibly via-(partial) amorphization.

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