TASTE MASKING OF FLUOROQUINOLONES WITH A DIVALENT OR TRIVALENT CATION

摘要

Disclosed herein is a method of taste masking a fluoroquinolone, preferably one selected from the group of ciprofloxacin, gatifloxacin, gemifloxacin, norfloxacin, moxifloxacin, marbofloxacin, orbifloxacin, sparfloxacin, tosufloxacin, trovafloxacin, pefloxacin, lomefloxacin, clinafloxacin, prulifloxacin, sarafloxacin, sitafloxacin, and pazufloxacin; the method comprising combining the fluoroquinolone with an amount of a divalent or trivalent cation sufficient to mask the taste of the fluoroquinolone. Suitable cations include one or more of magnesium, calcium, aluminium, zinc, and iron.