The present study is focused on the thermal decomposition of Levofloxacin in the absence and presence of different excipients (sodium starch glycolate, magnesium stearate, microcrystalline cellulose and lactose using Thermogravimetry (TG). Fourier Transform Infra Red Spectroscopy (FTIR) and Differential Scanning Calorimetry (DSC) were used to study the possible drug – excipient interaction. It has been shown that the interaction of the first three excipients (sodium starch glycolate, magnesium stearate, and microcrystalline cellulose) with Levofloxacin is physical in nature. Lactose was shown to decrease the degradation temperature to a maximum extent. This indicates a strong chemical interaction between the drug and lactose. The activation energies in the former case were found almost similar but deviated considerably in the latter case.
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Nisar et al. (2019) studied this question.
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