COMPLEXATION OF PRAZIQUANTEL WITH α-, β- AND y-CYCLODEXTRINS IN AQUEOUS-ALCOHOLIC SOLUTIONS

Currently, the percentage of infections with invasive (parasitic) diseases is quite large; therefore, the treatment of helminthiases is an urgent problem in veterinary medicine. Parasitic worms inflict significant damage on animal husbandry, leading to the death of animals, shortage of meat, dairy products, and wool. The most common active ingredient in antihelmintics is praziquantel, which is well known as an effective broad-spectrum anthelmintic. At the same time, praziquantel has low solubility in water and a pronounced bitter taste, which represents a significant obstacle in developing liquid forms of drugs that are convenient for administration to animals. One way to solve these problems is the complexation of medicinal substances with various (natural and synthetic) compounds. In this regard, this paper aims to study the complexation of praziquantel with α-, β-, and -cyclodextrins in aqueous-alcoholic solutions. The studies were carried out by the method of ultraviolet spectroscopy. It was found that the addition of cyclodextrins to aqueous-alcoholic solutions of praziquantel leads to spectral changes indicating the presence of intermolecular interactions and complexation. The isomolar series method showed that in dilute solutions, praziquantel forms complex compounds with cyclodextrins 1:1, that is, one molecule of praziquantel falls on one molecule of α-, β- or y-cyclodextrin. The stability constants of the resulting complexes were calculated using the molar ratio method. It is shown that in the range of 296-316 K, the composition of complex compounds remains unchanged (1:1), and their stability decreases with increasing temperature. The study of the temperature dependences of the stability constants made it possible to determine the standard values of changes in the Gibbs energy, enthalpy, and complexation entropy.