谷氨酸镁对青霉素G水溶液稳定性的影响。

Influence of magnesium glutamate on stability of penicillin G aqueous solution.

作者信息

Michnik A, Michalik K, Marcoin W

机构信息

Department of Medical Physics, Institute of Physics, University of Silesia, ul. Uniwersytecka 4, 40-007 Katowice, Poland.

出版信息

Int J Pharm. 2004 Apr 1;273(1-2):149-58. doi: 10.1016/j.ijpharm.2004.01.002.

DOI:10.1016/j.ijpharm.2004.01.002

PMID:15010139

Abstract

Differential scanning microcalorimetry (DSC) has been used to determine the influence of magnesium glutamate on the stability of penicillin G in aqueous solution. The degradation of penicillin is accompanied by an evolution of heat and has been observed as an irreversible, scan rate dependent, broad exothermic transition. The increase of the transition temperature Tm and enthalpy change DeltaH with increasing magnesium glutamate concentration indicates the increase of penicillin G stability. The kinetic parameters describing the penicillin decomposition process, obtained for a reaction following a first-order course, suggest maximum penicillin G stability if about two molecules of salt per one penicillin molecule are present in solution.

摘要

差示扫描量热法（DSC）已被用于测定谷氨酸镁对青霉素G在水溶液中稳定性的影响。青霉素的降解伴随着热量的释放，并且已观察到这是一个不可逆的、与扫描速率相关的宽放热转变。随着谷氨酸镁浓度的增加，转变温度Tm和焓变ΔH升高，这表明青霉素G的稳定性增加。对于遵循一级反应过程的反应所获得的描述青霉素分解过程的动力学参数表明，如果溶液中每一个青霉素分子存在约两个盐分子，则青霉素G具有最大稳定性。