Kassem A A, Ghazy F S, Shalaby S H
Pharmazie. 1983 Feb;38(2):98-100.
The effect of certain additives on the stability of streptomycin sulphate at 37 and 60 degrees C, for one month was studied. In pure distilled water, streptomycin sulphate was stable for 21 d at 37 degrees C, while at 60 degrees C a significant loss occurred after only three d. The effect of McIlvain buffer at different pH values showed maximum stability at pH values of 6.5 and 7. The stability was altered when Sörensen buffer at pH = 6.5 was used. On the other hand, the effect of other commonly used additives demonstrated that at 37 degrees C Aerosil 200, kaolin and pectin did not cause any significant loss, while bentonite caused significant decrease in the activity after 15 d. In contrast, activated charcoal and veegum reduced the activity to 54.5% and 57.5%, after just 1 d and to zero after 4 d, respectively. At 60 degrees C, the rate of decomposition of streptomycin sulphate was highly accelerated.
研究了某些添加剂对硫酸链霉素在37℃和60℃下一个月稳定性的影响。在纯蒸馏水中，硫酸链霉素在37℃下可稳定21天，而在60℃下仅3天后就出现了显著损失。不同pH值的McIlvain缓冲液的影响表明，在pH值为6.5和7时稳定性最高。当使用pH = 6.5的Sörensen缓冲液时，稳定性发生了改变。另一方面，其他常用添加剂的影响表明，在37℃下，气相二氧化硅200、高岭土和果胶不会导致任何显著损失，而膨润土在15天后导致活性显著下降。相比之下，活性炭和维古胶分别在1天后将活性降低到54.5%，在4天后降低到零。在60℃下，硫酸链霉素的分解速率大大加快。
