PREPARATION OF CROSS-LINKED CARBOXYMETHYL JACKFRUIT STARCH AND EVALUATION AS A TABLET DISINTEGRANT

The main purposes of this study are to prepare cross-linked carboxymethyl jackfruit starch (cl-cmjf) and to evaluate its pharmaceutical property as a tablet disintegrant. cl-cmjf was prepared by a dual carboxymethylcrosslinking reaction in a flask containing jackfruit seed starch (jfs), chloroacetic acid (caa), sodium hydroxide (naoh) and sodium trimetaphosphate (stmp). the reaction was carried out using methanol as a solvent for 60 min at 70°c and at jfs:caa:naoh:stmp ratio of 1.0:0.29:0.28:0.07. the obtained cl-cmjf, with degree of substitution and degree of crosslinking calculated to be 0.34 and 0.06, respectively, was insoluble but swellable in water. rheological study revealed a decreased in solution viscosity compared to the non-crosslinked cmjf. the water uptake of cl-cmjf was 23 times higher than that of native starch and was comparable to that of a commercial superdisintegrant, sodium starch glycolate (ssg). the swelling ability of cl-cmrs was similar to that of crosscarmellose sodium (ccs), another commercial superdisintegrant. disintegration test of aspirin tablets containing 2%w/w of jfs, cl-cmjf, ssg and ccs showed disintegration times in the order of ssg < ccs ~ cl-cmjf <<< jfs. the results suggested that cl-cmjf could be developed as a tablet disintegrant.