hydroxyethylcellulose and 4-chloroaniline

This study determined the chemical components derived from degradation of 2% chlorhexidine (CHX) gel and solution by using gas chromatography-mass spectrometry.. Three 2% CHX gels were used to identify the products of CHX gel degradation using gas chromatography-mass spectrometry. A solution of CHX was also evaluated to compare the degradation between gel and solution. Degradation was evaluated in four storage situations (on the worktable with light: on the worktable without light; in the Pasteur oven at 36.5°C without light; and in the refrigerator at 8°C without light). Measurements were made at four time points: initial analysis and 1, 3 and 6 months after. The conversion of CHX into para-chloroaniline in storage situations and in different periods was analyzed statistically using chi-square test (α = 5%).. The 2% CHX gel or solution had already degraded vial found within the period of validity, at all time points and for all storage conditions. The amount of para-chloroaniline (pCA) was directly proportional to time in the case of CHX solution, but not in CHX gel due to lack of homogeneity. CHX homogeneity in hydroxyethylcellulose gel was directly dependent on compounding mode.. Degradation products, such as para-chloroaniline (pCA), orto- chloroaniline (oCA), meta-chloroaniline (mCA), reactive oxygen species (ROS) and organochlorines (ortho-chlorophenyl isocyanate and 2-amino-5-clorobenzonitrila) were found in 2% CHX gel and solution, regardless of storage conditions or time. In relationship to gel homogenization an alternative to produce 2% CHX gel and a new homogenization method have been developed.

Topics: Aniline Compounds; Anti-Infective Agents, Local; Cellulose; Chlorhexidine; Chromatography; Cold Temperature; Darkness; Drug Compounding; Drug Storage; Gas Chromatography-Mass Spectrometry; Gels; Hot Temperature; Humans; Isocyanates; Light; Materials Testing; Nitriles; Reactive Oxygen Species; Root Canal Irrigants; Solutions; Spectrophotometry, Ultraviolet; Time Factors